- 9 lbs. 2-row malt (Great Western Malting Co.)
- 1 lb. 40° crystal malt
- 0.5 lb. special roast malt
- 0.5 oz. Northern Brewer hops pellets (9.9% alpha acid), boil 60 minutes
- 0.5 oz. Northern Brewer hops pellets (9.9% alpha acid), boil 15 minutes
- 1 oz. Northern Brewer hops pellets (9.9% alpha acid), steep ~10 minutes (during chill)
- 1 tbs. 5.2 pH stabilizer (added to mash)
- 1 tablet Whirlfloc (boil 10 minutes)
- 1 vial San Francisco Lager yeast (WLP810), in 2L starter
- I mashed in with 4 gallons of water at 161°, which stabilized at 151° and was down to 148° after 60 minutes. Then, I added 1 gallon of water at 190°, which raised the mash bed to 152°. I let it rest for 10 minutes, vorlaufed, and collected 3.66 gallons of wort. Then, I added 3.75 gallons of water to raise the mash bed to 160°. I let it sit for another 10 minutes, vorlaufed, and collected the remainder of the wort.
- All told, I collected 7.25 gallons of wort total with a gravity of 1.041. This works out to 78% efficiency.
- I brought the wort to a boil and added the first round of hops.
- After 45 minutes of boiling, I added the next round of hops.
- After 50 minutes of boiling, I added the Whirlfloc tablet.
- After 60 minutes of boiling, I turned off the heat and added the final ounce of hops. At this time, I also began chilling the beer.
- I was only able to get the beer down to 85° or so, so I transferred it into the fermenter at this point and let it chill in the fermentation chamber overnight to get down to 60°.
- The next morning (~8 hours after transferring to the carboy, on September 12, 2015), I pitched the yeast. I'll be fermenting at 60° for the first week of fermentation, and then will raise it to 66° to finish out.