This recipe is an all grain home brewing process that is written for the intermediate level home brewer.
Beer as we know it is a larger style that’s highly recommended if you have a temperature controlled refrigerator you should use it for cold lagering and fermentation.
For this brewing process you will need to use the same equipment that you used to extract the different batches that you are using, but also you will need an extra-large mesh grain bag and a kettle that is 7.5 gallons or more.
A second stockpot is also recommended however, it should be large enough to heat and not boil 3 gallons of water. You should also consider a brewing thermometer which can be very important when it comes to making a grain recipe. It’s also recommended to check whether the thermometer is working perfectly.
- 7 pounds of pilsner malt, crushed
- 8 gallons of water split – blend 4 gallons tap water and 4 gallons distilled water
- 1.5 pounds of extra light dry malt extract
- 1.5 ounces of Saaz hops – 90 minutes
- 1 ounce of Saaz hops – 20 minutes
- 1.5 ounces of Saaz hops – 5 minutes
- 1 ounce of Saaz hops – 0 minutes (flame out)
- Two 11.5 gram packages of dry lager yeast (Saflager S-23)
- Line your 7.5 gallon kettle and the mesh bag then fill it with 2.5 gallons of water and bring it to 157°F. Remove from heat.
- Slowly add 7 pounds of pilsner malt in to the water a process referred to as mash-in. Stir for 2 minutes in order to prevent balls of grains from clumping up together a method that will create a consistent mash at a temperature that will equalize at 148°F.
- Cover up the mash and only uncover to briefly stir after every 20 minutes, heat the three extra gallons of water up to 190°F.
- After the first 60 minutes mash-out by pouring out the 190°F water in to the mash and stir to equalize the temperature to 170°F.
- Gently raise your grain bag out of the liquid, to allow the wort to drain from the grain in the process. To make sure it’s fully drained hold the grain bag above the kettle for about 5 to 10 minutes. Top up the wort with 6.5 gallons of water and 1.5 pounds extra light dry malt extract.
- Boil the wort vigorously and once the boil begins add 1.5 ounces of Saaz hops in to a mesh bag.
- After boiling for about 70 minutes, add 1 ounce Saaz hops in a mesh bag.
- After boiling for about 85 minutes, add 1.5 ounce Saaz hops in a mesh bag.
- After total of 90 minutes of intense boiling, remove from heat and add 1 ounce Saaz hops in a mesh bag. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
- Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermenter (either a carboy or a fermentation bucket) and place in a temperature controlled refrigerator set to 48°F.
- Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it’s done fermenting. The reading should be around 1.054. Cover fermenter with a sanitized stopper and airlock.
- After wort cools to 50°F, agitate vigorously for at least 5 minutes. Add two 11.5 gram packages of Saflager S-23 yeast.
- Ferment for at least 3 weeks at 48°F
- After fermentation is done, rack to a sanitized secondary carboy and allow the beer to raise to room temperature for 12 hours for a diacetyl rest.
- Lager for 4 to 6 weeks by placing carboy in a temperature controlled refrigerator set to 35°F.
- Bottle after lagering is complete, using enough priming sugar for a medium level of carbonation.
Special equipment that you must have A 7.5 gallon kettle, large mesh grain bag, a temperature controlled refrigerator, and a basic home brewing equipment set up.