Mash 2 qt./lb. at 149?F (65?C) for 90 minutes. Add ULTRA-FERM at the start of mash. The low mash temperature, enzyme, and rice really help dry out the beer. Target 5.2 mash pH. Increase to 168?F (76?C) for mash out and sparge. Boil 90 minutes, adding hops at 60 and 30 minutes. Chill to 50?F (10?C), oxygenate well, and pitch yeast starter. Ferment at 51?F (11?C) for 7–10 days. Let free rise to 62?F (17?C) for 5 days, then slowly cool to 32?F (0?C) over the next week. We are fanatical about limiting cold-side oxidation and use CO2-filled Mylar balloons to prevent airlock suck-back while chilling. (Thank you to Marshall at Br?losohphy for the balloon idea.) Closed-pressure transfer to CO2-purged kegs and force carbonate to 2.8 vol. (5.6 g/L) CO2. Lager for at least 3 weeks. Clean, sanitize, repeat. Cheers!
Fermentables
79% - 2-Row - US
5
37
1
Mash
21% - Flaked Rice - US
1.3
32
1
Mash
Hops
Hallertau
0.4
Pellet
Boil
60 min(s)
4.5
7.9
Saaz
0.2
Pellet
Boil
60 min(s)
3.8
3.3
Yeast
White Labs American Lager WLP840
77%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.10 mL ULTRA-FERM amyloglucosidase or CellarScience? Brutzyme - Glucoamylase Enzyme added with yeast
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