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Ingredients
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Grains
Hops
Yeast
Water
Method
Preparation
- 1
Mashing the Grains
Start by heating 3 gallons of filtered water to approximately 165°F (74°C).
- 2
Add the Pilsner Malt, Munich Malt, and Caramel Malt to the hot water, stirring to ensure there are no clumps.
- 3
Maintain the mash temperature at around 150°F (65°C) for 60 minutes.
- 4
After 60 minutes, raise the temperature to 170°F (77°C) for mash out.
Boiling
- 5
Boil the Wort
Sparge the grains with additional water to collect 6 gallons of wort.
- 6
Bring the wort to a boil and add the Hallertau Hops.
- 7
Boil for 60 minutes, adding the Tettnanger Hops in the last 15 minutes of the boil.
Fermentation
- 8
Cooling and Pitching Yeast
Cool the wort quickly to around 50°F (10°C) using a wort chiller.
- 9
Transfer the cooled wort to a sanitized fermentation vessel.
- 10
Pitch the German Lager Yeast into the wort and seal the fermentation vessel.
Conditioning
- 11
Lagering
Ferment at around 50°F (10°C) for 2 weeks.
- 12
After fermentation, lower the temperature to near freezing for another 2 weeks to condition the beer.
- 13
Once conditioned, bottle or keg the beer and carbonate as desired.