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Notes

1. Steep grains in 1/2 gal of water at 155 degrees for at least 30 min. If you steep for 60 minutes and rinse (sparge) your grain bag with 1/2 gal of water that is at 170 degree, you'll get a little more complexity and fermentable sugar from the Vienna Malt. Either way, top off with as much water as you need to get to your boiling volume. 2. Increase heat to high and bring to a boil. At this point, you may add your malt extract, or you can use the Late Malt Extract Addition method. At the first sign of a boil, set your timer to 60 min. and add 1oz of Hallertau hops. 3. When there are 30 minutes left in the boil, add another 1oz Hallertau hops 4. When there are 20 minutes left in the boil, add another 1oz Hallertau hops 5. When there are 15 minutes left in the boil, add the Irish Moss 6. When the is 1 minute remaining in the boil, add 1oz Czech Saaz hops 7. Chill the wort down as cool as you can get it, ideally 50 degree, depending on you pitching method and pitch your yeast starter Fermentation Schedule Primary: 2 Months at 50-55 degrees Diacetyl Rest: 2-3 days at 68 -72 degrees OR adjust you Digital Temperature Controller to 60-65 degrees Transfer to Secondary Cold Crash: Drop the temperature of the secondary 3-5 degrees per day until you get to 33-34 degrees. You'll be holding it here for the lagering stage. Lagering: The home stretch! Hold the secondary at 33-34 degrees for a minimum of 2 months, or as long as you can keep yourself from kegging it up. LATE MALT EXTRACT ADDITION The Late Extract Addition process is very simple – the bulk of the fermentable sugars, generally malt extract, are added near the end of the boil, rather than at the beginning. Add 15-25% of your malt and/or fermentable sugars at the beginning of the boil. This will create a wort that has malt sugars and enzymes necessary for the boiling process, but creates an thinner wort for the majority of the boiling time. Add the remaining 75-85% of the malt extract during the last 15 minutes of the boil – enough time for the malt to be fully dissolved and sterilized by the boil. There are several reasons to use the late extract brewing method. Several benefits come from reducing over-caramelization. One of these benefits is that the beer will turn out lighter, which can be difficult to do otherwise with extract beers. It can also reduce scorched malt flavors that can result from brewing high-gravity beers, or boiling the wort in a small brewpot, where the wort is more concentrated and susceptible to scorching. Another result out of the late extract method is increased hop utilization. Using the late extract method, you will get a more bitter beer than you would if you were added 100% of the malt at the beginning of the boil. This may be a good or bad thing. The upside is that you get better efficiency in terms of bitterness extraction from your hops. The possible drawback is that you may create a beer that is more bitter than you’d like. Many brewers choose to use about 20% less bittering hops to compensate for the increased hop utilization. This saves you hops! Give it a try on your next light beer and see if you like the results!