In my quest to make a satisfying & refreshing summer lager, I continue to futz with water, water additions, ingredients & mash schedules. I'm making this beer this morning:
Mayfair Court Goldbrau
5 lbs Global Malt Pilsner
2¾ lbs Vienna
¾ lbs Munich Light
8 oz CaraFoam
4 oz Acid Malt
1½ oz Tettnanger pellets 4.8% FWH
½ oz Tettnanger pellets 4.8% for 5 minutes
Wyeast 2001 Pilsner Urquell Lager yeast (sat on a stirplate for 2 days & looks very active)
OG: 1.048, FG: 1.012, IBU: 21, SRM: 5, ABV: 4.6%
All distilled water with 3g CaCl, 4g MgS04 and .8g kosher salt in the mash and 2.6g CaCl in the sparge to get overall Ca to 50ppm. Mash @ 145 for 30 mins, add boiling water to reach 158-160° for 60 additional mins (Hochkurz mash schedule). Final water numbers end up being: Ca: 50, Mg: 12, Na: 10, Cl: 105, SO4: 52, Alkalinity: 0. 90-minute boil, chill to about 45°, 30 seconds of pure O2, pitch and into the 47° fridge. Cheers Beerheads.
