A moderate-strength continental amber lager with a soft, smooth maltiness and a balanced, moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty.
About this Recipe
This is a SMASH beer – Single Malt and Single Hop – so the color is a bit on the lighter side, but it is a delicious beer. To make this beer a bit darker and have a stronger malt backbone, add 2 pounds of Crystal-40.
- 24 Pounds Vienna Malt
- 2.5 Ounces Cascade Hops
- White Labs WLP830 German Lager yeast
- 88.5% Mash Efficiency
- 1.064 Original Gravity
- 1.014 Final Gravity
- .24 BU/GU Ratio
We are looking for a balanced sulfate to chloride ratio. BeerSmith can help with calculating the amounts. You’ll need to know your water profile to start. I start with reverse osmosis water, so these additions will vary from yours if you don’t use RO water. You are looking for the following targets: Calcium: 50, Magnesium: 10, Sodium:16, Chloride:70, Sulfate:70
- 1g Gypsum
- 3.5g Epsom Salt
- 4.5g Calcium Chloride
- 1.2g Gypsum
- 4.2g Epsom Salt
- 5.4g Calcium Chloride
Time 60 minutes
Mash in with 9.72 gallons of water to create a 1.5 qt/lb mash ratio
Sparge for approximately one hour with 168 degree water.
We use a 60-minute boil schedule for this beer. We have three hop additions, 1 oz Cascade (5.5% AA) at 60 minutes, 1 oz Cascade (5.5% AA) at 30 minutes and .5 oz Cascade (5.5% AA) at 5 minutes.
Chill the wort to 50 degrees F and pitch the WLP830 German Lager Yeast. Let fermentation go for 14 days and raise the temperature to 62 degrees F for a diacetyl rest for three days.
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