Mash at 130F for 30 min
Mash at 152F for 60 min
The directions we have say to mash at 130F woth 4.25 gallons of water, then
add 3 gallons of boiling water to get to 152F. Then collect the runoff, and use
tapwater to get up to 6-6.5 gallons of wort. That seems like some kind of silly,
pseudo-batch sparge. But why leave the extra sugar in the mashtun (since his
method never gets above 153F)?? We sparged like normal, which probably explains
our higher OG.
90 min boil.
Ferment:
Chill to 45-50F, aerate, pitch yeast. Primary fermentation at 42-45F for
10-14 days. Then either I) allow the beer to finish, and lager at 34-36F for 6-8
weeks, or II) (our method) when the gravity <1.020 transfer to a keg. Lower the
temperature to 33F and lager for 6 months. (Note: we tried this, and ended up
with a fermentation that seems not to have finished).
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