BeerSmith™ Recipes and Web Editor

Notes

The mash and sparge chemicals can be added to 26 gallons of water. Hold off on adding Lactic Acid until a mash pH reading is taken. pH of remaining sparge water should be about 5.7 - Protein mash should be thick (1.0-1.2qt/lb). Check pH during rest and adjust to 5.3-5.6. While resting, bring remaing water to boil. - When protein rest is done, infuse to 152°F (1.5/2.0 qts/lb). Add a qt of water at a time and mix well. Check temperature constantly. - When conversion complete (iodine test), pull decoction. The decoction should have a thickness of 1-1.25 qts/lb. - Heat decoction to a boil over the next 15 min. Boil for 10 - 30 min. Shorter for light worts and longer for darker worts. OK to boil with the lid on. Any trapped DMS will be boiled off during the wort boil anyway. - Add decoction in steps while constantly mixing and monitoring the temperature of the mash. Bring mash temperature to 168-170°F. Once the target temperature is reached the remaining decoction is left to cool and added once its temperature is close to the mash temperature. Fermentation - pitch at 46 or 48, keep below 50. Diacetyl rest probably not needed. At secondary, near freezing. 32 to 35 range. "Get a better lager character the closer you get to freezing". Let it sit 6 to 8 weeks at lagering temp. Decent after 1 month.