Attenuation
80.9% apparent
66.2% real
Fermentables
Hops
1.00 oz
Aramis 7.4%
90 min First Wort
1.00 oz
Aramis 7.4%
60 min Boil
2.00 oz
Strisslespalt 2.0%
30 min Boil
0.50 oz
Aramis 7.4%
30 min Boil
3.00 oz
Strisslespalt 2.0%
5 min Boil
0.50 oz
Aramis 7.4%
5 min Boil
3.00 oz
Strisslespalt 2.0%
20 min hopstand @ 170°F
Non-Fermentables
1.50 g
Calcium Chloride (CaCl2) Water Agent
Mash
1.25 g
Epsom Salt (MgSO4) Water Agent
Mash
1.50 g
Gypsum (CaSO4) Water Agent
Mash
4.00 ml
Lactic Acid Water Agent
Mash
1.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
1.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
1.00 g
Gypsum (CaSO4) Water Agent
Sparge
2.50 ml
Lactic Acid Water Agent
Sparge
Yeasts
79 g
Saflager LagerW-34/70
Fermentis
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
2.46%per hour
Trub Chiller Loss
0.26gal
Mash Profile Step Mash - Traditional Grain With Max Fermentability
Mash Steps
Step 1
Temperature30 min
144°F
Step 2
Temperature30 min
154°F
Step 3
Temperature15 min
172°F
Fermentation and Aging
General Info
Inspired by Alstian-style Pilsner:
Judge feedback from a previous iteration indicated that a larger flavor/aroma charge would "bring more enjoyment." Earned a 38 at its first comp, scored by a Grand Master.
This iteration increases aroma hops and eliminates the corn to offset some of that perceived sweetness.