(adsbygoogle = window.adsbygoogle || []).push({});

2014 NHC Category 4 Dark Lager

hand-copied from Zymurgy magazine

Munich Dunkel
Michael Wilcox, Wichita, KS

For 3.5 US Gallons

4.5 lbs 20 L Munich malt
1.5 lbs Pilsner malt
1.44 lbs 10 L Munich malt
1.0 oz pale chocolate malt
1.1 oz Liberty pellets at 60 min

WLP833 German Bock lager yeast
CO2: 2.4 vol

Original Specific Gravity: 1.055
Final Specific Gravity: 1.012
Brewhouse efficiency: 72%
Boil time: 90 minutes
IBUs: 25
SRM: 16

Primary Fermentation: 14 days at 48 F

Use half RO water and half tap water.  Treat with 0.5 tsp CaCl prior to mash and adjust sparge water pH with phosphoric acid. " I use a Hochkurz style double decoction for this one and adjust color if necessary near end of boil with pre-steeped debittered black or Sinimar.  Mash schedule includes a protein rest at 130 F for 20 minutes, a maltose rest at 143 F for 60 minutes, a dextrin rest at 154 F for 40 minutes and a mash-out at 168 F for 20 minutes.  Aim for 25 ish IBUs.  Raise to 60 F when it slows, hold for a few days before lowering.  Rack to keg and lager about 6 weeks.