2014 NHC Category 3: European Amber Lager

hand-copied from Zymurgy magazine

Nick Rodammer, Grand Rapids, MI

For 5.5 US gallons

10.0 lbs Wyermann Vienna malt
3.5 Wyermann Munich II malt
0.3 lb Wyermann acid malt
1.0 oz Hallertau Perle pellets @ 60 min

WLP833 German Bock lager yeast
1/2 tablet Whirfloc
1 tsp Wyeast yeast nutrient
CO2: 2.5 vol
1 tsp gelatin in secondary

Original Specific Gravity: 1.056
Final Specific Gravity: 1.012
Boil Time: 60 minutes

Primary Fermentation : 10 days at 48 F
Secondary Fermentation: 7 days at 58 F
Tertiary Fermentation: 60 days at 30 F

Water was 75% RO, 25% Plainfield tap water.  Used a modified Hochkurz decoction mash.  Rest 60 minutes at 146 F, pulled 10 qts thick dection, added to bowl inside of pressure cooker, heated to 15 psi for 20 minutes, let cool naturally, added back to main mash to rest at 155 F for 30 minutes.  Mashed and aprged with 3 g calcium chloride and 1 g gypsum; sparge water acidified with 2 ml lactic acid.