I adapted this historical recipe based on an email conversation with Olympia Brewing Co. Brewmaster Paul Knight and the conversion of a 350 bbl batch documented in brewer's notes from Brew No. 63, brewed over 100 years ago on March 20, 1907 at the Olympia Brewery. The original Brew No. 63 was a pale lager of 3.6% ABW with 27 IBUs.
Fermentables
80% - Pale 6-Row - US
8
35
2
Mash
20% - Flaked Rice - US
2
32
1
Mash
Hops
Cluster
0.1
Pellet
Boil
90 min(s)
7.4
3.1
Cluster
0.7
Pellet
Boil
60 min(s)
7.4
20.0
Cluster
0.2
Pellet
Boil
20 min(s)
7.4
3.5
Cluster
0.5
Pellet
Boil
10 min(s)
7.4
5.2
Cluster
0.5
Pellet
FlameOut
0 min(s)
7.4
0.0
Yeast
White Labs German Lager WLP830
76%
White Labs German Lager WLP830
76%
White Labs Czech Budejovice Lager WLP802
76%
Other Stuff
No other stuff in this recipe
Mash Steps
Acid Rest
Infusion
100
11 min
Protein Rest
Infusion
122
16 min
Beta Amylase
Infusion
140
9 min
Beta Amylase
Infusion
148
8 min
Alpha Amylase
Infusion
150
8 min
Saccharification Rest
Infusion
153
60 min
Mash-Out
Infusion
163
11 min
Special Instructions
1.After mash out, save 1 gallon of pre-boiled wort for krausening
2.One night before racking primary into secondary, make krausen brew
3.Boil 1 gallon of saved wort for 30 minutes
4.Add 1oz Saaz hops at 10 minutes remaining
5.Add 1oz Saaz hops at flameout
6.Whirlpool, cool, and rack into clean/sanitized carboy
7.Pitch vial of WLP802, aerate and install airlock
8.The next day, at the point of high krausen, rack primary onto krausen beer
9.Install airlock and place carboy into refrigerator and lager for 3 weeks or more
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