33.0 gallons All-grain
Ingredients:
60.0 lbs. German pilsener malt (Durst)
4.5 lbs. Belgian Cara-pils
13.0 oz. German Spalt pellet hops AA=4.5%, 60 min.
3.0 oz. Czech. Saaz hop plugs AA=4.0%, 10 min.
4.0 oz. Czech. Saaz hop plugs AA=4.0%, end-of-boil
1.5 oz. Czech. Saaz hop plugs Dry hop in secondary 7 Days
50.0 gal Reverse osmosis water
O.G.= 1.055
T.G.= 1.016
Procedure:
Single Decoction Mash
Dough-in at 126 degrees F with 22.0 gals. water - Rest 10 min.
Remove 1/3 of the thickest mash to decoction kettle.
Heat decoction to 149 F - 15 min.
158 F - 30 min.
Boiling - 15 min.
Return decoction to the main rest mash, stabilize temp. at 149 F
for 15 min. Heat mash to 158 F rest for 15 min. Raise to mash-out
temp. of 168 F for 10 min. Sparge with 28 gals. of water with pH
adjusted to 5.6 using food grade phosphoric acid. Collect 40.0
gallons of wort. While collecting wort add 1/2 of the Spalt hop
as first wort hopping.
Boil: Total time = 75 min.
Boil wort for 15 min. add the balance of the Spalt hops. Boil for
30 min. and add the appropriate amount of Irish Moss kettle finings.
Boil 20 min. and add the Saaz hop. Boil for the final 10 min., turn
off the heat and add the last Saaz hop quota. Force cool to 70 F.
Rapid force cooling is essential to this style of beer to limit the
formation of DMS.
Fermentation:
Pitch several ounces of Brew-Tek CL-600 yeast slurry that has been
prepared during the preceeding week. Aerate wort for 30 min. to give
yeast a healthy start. Primary fermentation will last 12 to 16 days
at 45 F. No Diacetyl rest is necessary with this yeast strain.
Rack to secondary fermenter with the desired yeast finings and add
the Saaz dry hops. Secondary ferment for at least 7 days. The beer
is now ready for final packaging and lagering. Taste will peak in
about two months.
Notes:
This recipe has placed first in several contests scoring 40+ points.
It was also judged Best-Of-Show at The Made in the Shade '96
homebrew competiotion.