The name has to be that long so you have time to do a double decoction mash while you say it. A Munich-style dark lager, as brewed in Episode 34.
10.5 gallons, all-grain
Target OG: 1.056
- 16.5 lbs Munich Malt
- 0.75 lbs Weyermann CaraFoam
- 0.75 lbs Melanoidin malt
- 0.5 lbs Weyermann CaraAroma
- 0.25 lbs Weyermann CaraFa III Spezial
There are many ways to de-integument a feline; here's what I did in the episode:
- Dough in at 95 F, direct heat MLT to raise temp to the ...
- Protein rest - 122 F
- Decoction 1 - pull 19 L thick mash, heat w/ rest at 158 F, boil & return to MLT
- Sacch' rest 1 - 148 F
- Decoction 2 - pull 9 L thick mash, boil & return to MLT
- Sacch' rest 2 - 158 F
- Mash out - pull ~4 gal thin mash, boil & return to MLT
- 2 oz German Tradition (pellet) @ FWH
- WLP833 German Bock lager, big starter
- 10 days @ 55 F, then
- A - racked to carboy, lager ~ 6 wks
- B - racked to keg, store cool ~ 10 days, then tap
- A will get the more conventional treatment - proper lager period, full dose of CO2
- B will be the Kellerbier - served young, hazy, and at low vol. of CO2; you can read more about how I do that here
5 gallon extract version?
Sure: Substitute 6.3 lbs Northern Brewer Munich malt syrup plus 1 lb Amber DME for the Munich malt in the grist; use half the quantity of the remaining grains (cause the recipe is for 10 gallons) and steep them as normal. Use 1.5 oz Tradition pellets at 60" for a partial-volume boil.