Amount | Fermentable | % |
---|---|---|
16.00 pounds | German Pilsen Malt (2-Row) | 81% |
2.00 pounds | German Light Munich Malt | 10.1% |
0.50 pounds | Crystal Malt 60L | 2.5% |
0.25 pounds | American Dark Chocolate Malt Breiss | 1.3% |
1.00 pounds | German Carafa III De-Husked Malt Wyermann | 5.1% |
19.75 pounds | Total Fermentable Weight | 100% |
Amount | Hop | Time | Use | Form | AA | |
---|---|---|---|---|---|---|
1.40 ounces | Magnum | 60 minutes | Boil | Pellets | 10.0% | |
2.00 ounces | Hallertauer Hersbrucker | 20 minutes | Boil | Leaf | 4.7% | |
3.40 ounces | Total Hop Weight |
Name | Lab/Manufacturer | Product ID | Form |
---|---|---|---|
Andechs Lager | BSI | Liquid |
# | Name | Time | Temp. | |
---|---|---|---|---|
1 | Protein Rest | Infusion | 35 minutes | 122° F |
2 | Saccharification | Decoction | 45 minutes | 155° F |
3 | Mash Out | Infusion | 10 minutes | 168° F |
Cold steep the Carafa III in 2 quarts of purified water for at least 24 hours. Added to the boil at 45 minutes.
Protein rest at 122°F for 45 minutes. PH was 5.5.
Drew off about 55% of the mash for a single decoction. Moderately thin. Boiled for 20 minutes and added back into mash.
Saccharification rest at 155°F for 30 minutes. PH at 5.6. Run off. Collected about 5 gallons of wort.
Batch sparged as normal, topping up kettle to 12.5 gallons.