The following beer recipe is featured in the November/December 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy of Dan Gordon
Lagering and decoction mashing are both somewhat advanced and contentious homebrew methods, but both have ended up with delicious results. Read more on both and the German Weihenstephan methods in Dan Gordon’s ‘Lager Brewing the German Way’ article and then try it for yourself!
- 9.0 lb (4.1 kg) Pilsner malt
- 8.0 lb (3.7 kg) light Munich malt
- 0.9 lb (408 g) Caramunich® malt
- 0.2 lb (91 g) Carafa® malt
- 0.02 lb (9 g) Black malt
- 2.25 oz (64 g) Hallertauer Mittelfruh, 5% a.a., whole hops @ 60 min.
- 0.75 oz (21 g) Hallertauer Mittelfruh, 5% a.a., whole hops @ 10 min.
- Wyeast 2124 or WLP830 yeast (Weihenstephan 34/70)
Yield: 5 US gal
Original Gravity: 1.089
Decoction mash with rests at 104 °F (40 °C), 126 °F (52 °C), 144 °F (62 °C), 155 °F (68 °C), 162 °F (72 °C). Step by pulling 25% of mash, boiling for 10 minutes, and remixing with main mash to hit step temperatures.
Mash out at 172 °F (78 °C). Boil 90 minutes. Ferment for 9 days at 48 °F (9 °C), lower to 43 °F (6 °C) for four days, then lager for two weeks at 39 °F (4 °C) and three weeks at 32 °F (0 °C).
Substitute 6.3 lb (2.9 kg) liquid Pilsner extract for the Pilsner malt and 5.3 lb (2.4 kg) liquid Munich extract for the Munich malt. Steep the other malts in 158 °F (70 °C) water for 30 minutes, strain, add malt extracts, and proceed with recipe as written.
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