Notes: Keep mash pH at 5.6 and sparge water pH at 6.0.
Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04: 56; Cl: 72; HCO3: 112).
Mash at 152° F for 90 minutes. Raise mash to 168° F and sparge out.
Fermentation:
Start cool at about 50°F, and hold there for the first forty-eight hours. For every day thereafter, increase your temperature by 1°F for ten days. After itÂ’s been in the fermentor for twelve days, it should be at a steady 60°F. Activity in the airlock should be low (but not absent). Raise to 65'F for diacetyl cleanup for 3 days. After fermentation is complete (estimate 3 weeks) cold-crash to begin the clearing process.
Bottle conditioning:
Raise the temperature after bottling back to room temperature to encourage appropriate bottle fermentation, then place it in a dark, cold corner for at least six weeks.
Carb at 2.4 vols and let sit for another 4+ weeks to lager. |
