CHAPTER 14

Planning the Brew

Before each brewing cycle is begun, prepare everything that will be needed so the operation may proceed smoothly and without interruption. Make sure that an adequate volume of healthy yeast are available.

Be aware that density and pH readings vary with temperature, so the hotter the mash or wort sample is, the lower the density and pH appear to be. The pH and density should both be gauged at the reference temperature they are calibrated at, whether that is 60 or 68 degrees F (15.56 or 20 degrees C).

Where periods of time are quoted, the longer times generally suit full-bodied, fully lagered beer, or the mashing, sparging, and boiling of difficult malts. The shorter times favor light, quickly maturing beer and beer made from well-modified malt.

If you have not read the whole text, do so before beginning to brew. The procedural outline immediately following is inadequate by itself; the brewer should be familiar with the wider scope of information found elsewhere in the text.

A Note on Mixing

Whenever two substances are to be mixed, mixing should be accomplished gradually to ensure even distribution. When one of the substances is liquid and the other is dry, the dry substance is gradually and evenly moistened before it is flooded with the liquid. Unless this precaution is taken, dry “balls” may become isolated by being encased in paste.

Always mix by the gradual dilution of the smaller amount of any two substances by the larger. Always mix liquids into dry substances, and mix them gradually.

To oxygenate any solution, rouse it splashingly and force air into it, as by pushing downward with an inverted spoon. To rouse a solution without aerating it, very gently rock the vessel or stir slowly, pivoting the spoon at the surface level of the solution to prevent vortexing and splashing.

Planning

Paperwork is probably not your favorite pastime, but predicting a beer’s density, color, and flavor and achieving reasonable batch-to-batch consistency are only possible by planning. Use the worksheets in the following tables to plan any recipe and brew, using the text and tables to calculate requirements. Worksheets are provided rather than formulas, because many brewers are not comfortable with algebra.

Due to the cumbersome nature of parenthetically including all the varying units of measurement commonly used by brewers (barrels, hectoliters, liters, kilograms), weight is only given in pounds or avoirdupois ounces, and volume in U.S. gallons. For brewers who use other units of measurement other than pounds, ounces and gallons as given, use the weights and measures in appendix D to convert results to other units of measure. Where EBC color is given in a malt lot analysis, convert it to °Lovibond/SRM by the formula EBC(.375) + .46 = SRM. Where extract potential is given as liter°/kilogram 7 Miag, convert it to percent extract/gallon by the formula L°/kg/385.65 = % extract/gal.

Table 14

Planning

Batch Parameters

1. Beer style: ________________________________________

2. Liquor mineral character: ____________________________

3. Wort density (OG), °Plato: ____________________________

4. Beer density (FG), °Plato: _____________________________

5. % ABV (OG-FGx .52): ________________________________

7. Wort color, SRM: ___________________________________

6. Hop bitterness, IBU: _________________________________

8. Carbonation, volumes/CO₂: ___________________________

Wort Volume

9. Beer, bottling volume: + ________

10. Kraeusen beer, volume (optional, usually 10%): - ________

11. Blowoff/racking losses, volume (3–5%): + ________

12. Wort removed for kraeusen, starters (optional): + ________

13. Cooled wort, volume required: = ________

14. Wort boil, duration: ______ hours

15. Evaporation rate per hour (.10 av.): _____x 14:_____= _________

Evaporation loss: + ________

16. Wort retained in the hops; oz./hops x .045 gal. (pellets .02): +

17. SWEET WORT, VOLUME REQUIRED: = ________

Planning Data

18. Mash rests, temperature and duration:	1	________	________
	2	________	________
	3	________	________
	4	________	________
	5	________	________

19. Mash-liquor temperature: For infusion mashes and mashes doughed-in at 95° F (35°C) or warmer, heat liquor to 10 to 15°F (6 to 8°C) warmer than the rest temperature. For decoction mashes doughed-in cold, dough-in with liquor at 57 to 70°F (14 to 2°C) and then heat liquor to boiling. Use boiling liquor to raise the temperature of the cold mash to the next rest. Volumes of mash to be pulled for each decoction can be predicted by completing this worksheet:

A. Total lb. of malt in mash: _________ x 3.33 = _______

B. Total volume of liquor in mash: _________ x 8.32 = _______

C. Add lines A and B: _________ = _______

D. Temperature of next mash rest: _______ °F

E. Temperature of mash before decoction: _______ °F

F. Subtract line E from line D. Temperature rise: = _______ °F

G. Multiply line C by line F: _______

H. Subtract line E from 212°F: _______ °F

I. Divide line G by line H: _______ °F

J. Divide line I by line C: _______

K. For a thick mash/thick decoction, multiply line J by 1.25; for a thin mash/thick decoction, multiply line J by 1.4: ___

Line K is the percentage of the mash that should be withdrawn for the decoction.

20. Decoction 1, volume: _____ Rests at: ______ °F ______ °F ______ °F.

Boil for: ______minutes. Next rest temperature: ____ °F.

Decoction 2, volume: _____ Rests at: ______ °F ______ °F ______ °F.

Boil for: ______minutes. Next rest temperature: ____ °F.

Decoction 3, volume: _____ Rests at: ______ °F ______ °F ______ °F.

Boil for: ______minutes. Next rest temperature: ____ °F.

21. Sparge liquor temperature (c.170–175°F): ___________ °F.

22. Cooled wort/pitching temperature: _______

23. Wort aeration method, amount:: ________

24. Yeast strain: ________________ Yeast/kraeusen, amount: ________

25. Primary fermentation, maximum temperature: ________

26. Rack to secondary at: _______ °Plato (see table 22)

27. Secondary fermentation, temperature: ______ duration: ________

29. Lagering/aging, temperature: ______________ duration: ________

30. Finings, type: ________________ amount: _______

31. Primings, type: ________________ amount: _______ (see table 23)

Table 15

Grain Bill

1. Wort volume required (table 14, line 17): __________

2. Wort color desired, homebrew color units: HCU/lb. __________

Convert SRM color to linear HCU color scale. At 1–10°, SRM equals HCU. At more than 10 °SRM, convert to HCU:

SRM:	10.5	11	11.5	12	12.5	13	13.5	14	14.5	15
HCU:	10.8	11.6	12.4	13.3	14.1	14.9	17.7	18.6	20.5	22.4
SRM:	15.5	16	16.5	17	17.5	18	18.5	19	19.5	20
HCU:	24.3	26.2	28.1	30	32.9	35.8	38.8	41.9	45	47.8

3. Multiply line 1 by line 2: TOTAL HCU REQUIRED = ____________

4. Wort density (table 14, line 3) ________ divide by 11.47.

(For specific gravity, divide by 46.16) LB. EXTRACT/GAL.: __________

5. Multiply line 1 by line 4: TOTAL LB. OF EXTRACT REQUIRED = ______

Begin formulating any recipe with the specialty malt or adjunct that has the most critical impact on flavor. Follow with specialty malts and adjuncts in diminishing order of effect on flavor, and then color. List each one, and subtract its color and extract contribution from lines 3 and 5. Where no lot analysis is available, skip lines 10, 11, 18, and 19, and use values from table 16, columns 3 and 5 for lines 7, 12, and 20.

SPECIALTY MALT or ADJUNCT _________________ Lot number: ____

6. Pounds: __________

7. Color, °L: x _________

8. Multiply line 6 by line 7: HCU COLOR CONTRIBUTION = _________

9. List color contributions, line 8, of all specialty malts and adjuncts as they are accumulated:

__________ + __________ + __________ + __________ = _________

TOTAL HCU COLOR CONTRIBUTION

10. Specialty malt/adjunct, extract potential, DBCG: ._________

11. Moisture content: /1._________

12. Divide line 10 by line 11: as-is coarse grind extract = ._________

13. Brew-house efficiency (usually .85–.95): x .________

14. Multiply line 12 by line 13: Extract contribution/lb. = ._________

15. Multiply line 14 by line 6: EXTRACT YIELD = ___.______

16. List extract yields, line 15, of all specialty malts and adjuncts as they are accumulated:

__________ + __________ + __________ + __________ = _________

TOTAL EXTRACT YIELD

Repeat lines 6 through 16 for each specialty malt or adjunct, then go on to calculating the amount of base malt you will need:

BASE MALT: _____________________________ Lot number: _______

17. Subtract line 16 from line 5: REMAINING EXTRACT REQUIRED = _____

18. Base malt, extract DBCG: __________

19. Base malt, moisture content: /1.________

20. Divide line 18 by line 19: as-is coarse grind extract = _________

>21. Divide line 17 by line 20: LB. OF BASE MALT = _________

22. Base malt color, °L: x __________

23. Multiply line 21 by line 22:

BASE-MALT COLOR CONTRIBUTION =

24. Add line 23 to line 9: TOTAL HCU COLOR CONTRIBUTION =_________

Line 24 should match table 14, line 7.

Table 16

Brew-house Yield from Various Sources

Brew-house yield is the actual extract that can be expected from a given source in a given brewery. It reflects the extract potential of the malt or adjunct and its moisture content, as well as the degree of crushing, the skill of the brewer, and the efficiency of the brew-house equipment.

This table can be used to predict brew-house yield when no grain analysis is available.

Columns 3 and 4 give typical color and extract-potential values for the grains and adjuncts shown in column 1. Column 4, dry basis coarse grind extract (DBCG) reflects the extract potential of grains given a usual brew-house crush, but does not account for the grain’s moisture content or the brew-house efficiency; it is the yield at 100 percent brew-house efficiency if the malt were oven-dry.

Grains usually have a moisture content of 2 to 5 percent, and usual brew-house efficiency is 85 to 95 percent. As-is coarse grind (AICG) is the value derived by adjusting the DBCG of grains to reflect the moisture content but not the brew-house efficiency. Column 5 gives the AICG for grains, assuming a moisture content of 4 percent. Columns 7 and 8 are provided for novice brewers to use in simplified recipe formulation. They give the brew-house yield one could expect from average grains processed with reasonably good efficiency (92 percent brew-house efficiency for grains to be mashed, except for infusion-mashed lager and wheat malts, which are given at 90 percent); for kettle adjuncts, extract efficiency is assumed to be 100 percent.

Brew-house Yield from Various Sources
Source	Modification	Color, °L/ASBC (Avg.)	Extract Potential		Mash Type	Brewhouse Yield 1 Lb./1 Gal., 92%
			DBCG	AICG		°P	SG
Lager malt, 2-row tradit’l	Low	1.4	80.5%	77.4%	Multi-rest	8.2	1033
					Infusion	8.0	1032
Lager malt, 2-row European	Moderate	1.6	80%	76.9%	Multi-rest	8.1	1033
					Infusion	8.0	1032
Lager malt, 2-row American	Full	1.7	79.5%	76.4%	Multi-rest	8.1	1032.5
					Infusion	7.9	1032
Lager malt, 6-row American	Full	1.7	77.5%	74.5%	Multi-rest	7.9	1031.5
					Infusion	7.7	1031
Pale malt, 2-row British	Full	2.4	80%	76.9%	Infusion	8.1	1033
Diastatic, 6-row	Moderate	1.3	80.5%	77.4%	Infusion	8.2	1033
Wheat malt, Red winter	Full	2.0	82.5%	79.3%	Multi-rest	8.4	1034
					Infusion	8.2	1033
CaraPils	Sacch’r	3.0	78%	75.0%		7.9	1032
Vienna	Moderate	5.0	80%	76.9%		8.1	1033
Munich	Moderate	9.0	80%	76.9%		8.1	1033
C-30	Sacch’r	30	77%	74.0%		7.8	1031.5
Crystal	Sacch’r	55	77%	74.0%		7.8	1031.5
C-80	Sacch’r	80	76.5%	74.0%		7.8	1031
C-120	Sacch’r	120	76%	73.1%		7.7	1031
Amber	Over	25	77%	74.0%		7.8	1031.5
Brown	Full	55	75%	72.2%		7.6	1030
Chocolate	Low	400	70%	67.3%		7.1	1028.5
Black malt	Low	600	70%	67.3%		7.1	1028.5
Roast barley		450	70.5%	68.8%		7.3	1029
Flaked barley		1.5	60%	57.7%		6.1	1024.5
Flaked wheat		2.0	87%	83.7%		8.8	1035.5
Flaked corn		1.0	88%	84.6%		8.9	1036
Oatmeal		1.0	62%	59.6%		6.3	1025
Rice		0.5	88%	84.6%		8.9	1036

Kettle Adjuncts
Source	Color, °L/ASBC (Avg.)	Extract Potential		Brewhouse Yield 1 Lb./1 Gal., 92%
		DBCG	AICG	°P	SG
Malt syrup, diastatic	3.0	78%		9.0	1036
Malt syrup, light	5.0	78%		9.0	1036
Malt syrup, amber	10.0	78%		9.0	1036
Malt syrup, dark	15.0	78%		9.0	1036
Malt syrup, wheat	3.0	78%		9.0	1036
DME, light	7.5	97%		11.1	1045
DME, amber	12.5	97%		11.1	1045
DME, dark	18.0	97%		11.21	1045
Malto-dextrin	6.0	92%		10.6	1042.5
Glucose		90%		10.4	1041.5
Sucrose		100%		11.5	1046.2
Honey		76%		8.8	1035
CaraPils	3.0	78%	75.0%	8.6	1034.5
C-30	30	77%	74.0%	8.5	1034
Crystal	55	77%	74.0%	8.5	1034
C-80	80	76.5%	73.6%	8.5	1034
C-120	120	76%	73.1%	8.4	1034
Chocolate	400	70%	67.3%	7.7	1031
Black malt	600	70%	67.3%	7.7	1031
Roast barley	450	70.5%	68.8%	7.9	1032

Table 17

Brewing Liquor, Volume, and Treatment

1. Sweet wort, volume required (table 14, line 17): __________

2. Grain bill, total weight (table 15, lines 6 and 21): __________

3. Multiply line 2 by .165 gal.: Wort retained, spent grains + __________

4. Add line 3 to line 1: LIQUOR REQUIRED, TOTAL VOLUME = __________

5. Mash liquor, per lb./grain (.28–.45 gal./lb.): x __________

6. Multiply line 2 by line 5: MASH LIQUOR, VOLUME = __________

If line 6 is greater than 45% of line 4, recalculate the amount of mash liquor using a lower volume per pound, but not less than .28 gal. per pound of grain.

7. Subtract line 6 from line 4: SPARGE LIQUOR, VOLUME = __________

If line 7 is greater than 65% of line 4, reduce it to 65%, and add the difference to the wort after it is in the kettle. Regardless of the volume given on line 7, stop sparging when the mash runoff reaches pH 5.8 or drops to 3.0 °Plato (SG 1012) and add the excess liquor directly to the kettle.

To treat any volume of brewing water:

1. List the ions present in your water source as ppm (mg/L) in column 3.

2. Subtract column 3 from the ppm of ions for the style of beer that you are brewing (column 2).

3. Use the figures in column 5 (ppm of ions per gram of salt) to determine which mineral salts to use and how much to add.

4. Multiply column 5 by column 6; list in column 7. Column 7 should be approximately similar to column 4.

5. Multiply column 7 by the gallons of water you will be treating; list in column 8. Column 8 gives the grams of salts to add.

6. Add columns 3 and 7 to display the final treated-liquor profile in column 9 It is not possible, or necessary, to absolutely duplicate the quoted mineral distribution; approximation is all that is needed, so that column 9 more or less equals the chosen water type from column 2.

Brewing Liquor, Volume, and Treatment
1	2									-3	4		5					6	7 (5x6)	8 (COL 6	9 (3+7)
IONS	PILSEN	DORTMUND	MUNICH	VIENNA	BURTON	YRKSHR	DUBLIN	LONDON	EDINBRGH	Your Water	Difference		IONS: 1 GRAM ADDED TO 1 GAL.					X GRAMS PER GAL.	=PPM ADDED	X GAL.) = TREATMENT	FINAL LIQUOR PROFILE, PPM
													CaSO4	MgSO4	NaCl*	CaCl2	CaCO3
Ca	7	225	75	200	275	100	120	90	120				61.5
																72.
																	106.
Mg	2	40	18	60	40	15	5	5	25					37.
Na	2	60	2	8	25	25	12	15	55						104.
SO4	5	120	10	125	450	65	55	40	140				147.4
														145.3
HCO3	15	180	150	120	260	150	125	125	225								158.4
Cl	5	60	2	12	35	30	20	20	65						160.3
																127.4
HDNS	30	750	250	750	875	275	300	235	350
												HARDNESS ADDED, ONE GRAM/1 GAL.
												CaSO4	153.8
												MgSO4		92.5
												NaCl			0.				0.		0.
												CaCl2				180.
												CaCO3					106.
TDS	35	1000	275	850	1100	400	350	300	650				TDS ADDED, ONE GRAM IN 1 GAL.
												CaSO4	208.9
												MgSO4		182.3
												NaCl			264.2
												CaCl2				199.4
												CaCO3					264.2
* Calcium chloride, dihydrate (CaCl2⋅H2O)

Table 18

Hop Rates

To calculate hop additions, refer to the utilization chart following the worksheet. Always calculate the bitterness contribution of anti-boilover, aroma, and flavoring hop additions first, so that the remainder of bitterness required can be adjusted by the kettle hop addition(s):

1. Hop bitterness, IBUs, from table 14, line 6: >_________

2. Wort volume in U.S. gallons, from table 14, line 17: _________

3. Multiply line 2 by 3.785 to convert gallons to liters: _________

4. Multiply line 1 by line 3: TOTAL IBUs REQUIRED = _________

Hops added at start of boil to prevent boil over, usually ¼ oz. / 5 gal., ¾ oz./bbl.

Variety: ____________________ Boil time, minutes: ________

5. % alpha acid, as a whole number (5%=5): ________

6. Amount by weight, as avoirdupois ounces: OZ. OF HOPS x

7. Multiply line 5 by line 6: AAUs = ________

8. Expected utilization, as IBUs per gallon (chart, below): ________

9. Multiply line 7 by line 8: ________

10. Divide line 9 by line 2: IBUs = ________

11. Subtract line 10 from line 4: REMAINING IBUs REQUIRED = ________

Aroma hops, variety: ________________ Boil, minutes: ________

Aromatic oils, % by weight: ________

12. % alpha acid as a whole number (5%=5): ________

13. Amount by weight, as avoirdupois ounces: OZ. OF HOPS x ________

14. Multiply line 12 by line 13: AAUs = ________

15. Expected utilization, as IBUs per gallon (chart, below): ________

16. Multiply line 14 by line 15: ________

17. Divide line 16 by line 2: IBUs = ________

18. Subtract line 17 from line 11: REMAINING IBUs REQUIRED =

Flavor hops, variety: ________________ Boil, minutes: ________

Aromatic oils, % by weight: ________

19. % alpha acid as a whole number (5%=5): ________

20. Amount by weight, as avoirdupois ounces: OZ. OF HOPS x ________

21. Multiply line 19 by line 20: AAUs = ________

22. Expected utilization, as IBUs per gallon (chart, below): ________

23. Multiply line 21 by line 22: ________

24. Divide line 23 by line 2: IBUs = ________

25. Subtract line 24 from line 18: REMAINING IBUs REQUIRED = ________

Kettle hops, variety: ________________ Boil, minutes: ________

26. % alpha acid as a whole number (5%=5): ________

27. Amount by weight, as avoirdupois ounces: OZ. OF HOPS x ________

28. Multiply line 26 by line 27: AAUs = ________

29. Expected utilization, as IBUs per gallon (chart, below): ________

30. Multiply line 28 by line 29: ________

31. Divide line 30 by line 2: IBUs = ________

32. Subtract line 31 from line 25: REMAINING IBUs REQUIRED = ________

Kettle hops, variety: ________________ Boil, minutes: ________

33. Expected utilization, as IBUs per gallon (chart, below): X ________

34. Multiply line 33 by line 2: = ________

35. Divide line 32 by line 34: AAUs REQUIRED = _______

36. Hop variety, % alpha acid as a whole number (5%=5): / ________

37. Divide line 35 by line 36: OZ. OF HOPS = ________

Brew-house Utilization and IBUs of 1 HBU/Gal. for Various Densities/Gravities
Wort Density:		8–12.5 °P SG 1032–50		12.5–16 °P 1050–1065		16–18 °P 1065–1075		18–20.5 °P 1075–1085		20.5–23 °P 1085–1095
Boil Time, Minutes:		UTL’	IBU	UTL’	IBU	UTL’	IBU	UTL’	IBU	UTL’	IBU
Hops	90	31%	22.5	28%	21	27%	20	26%	19.5	24%	18
Pellets	90	33%	24.5	30%	22.5	28%	21	27%	20	54%	18.5
Hops	60	28%	21	26%	19.5	24%	18	23%	17	21%	15.5
Pellets	60	31%	23	28%	21	26%	19.5	25%	18.5	23%	17
Hops	30	15%	11	14%	10.5	13%	10	13%	10	12%	9
Pellets	30	18%	14	17%	13	16%	11.5	16%	11.5	15%	11
Hops	15	8%	6	8%	6	7%	5	7%	5	7%	5
Pellets	15	12%	9	12%	9	10%	7.5	9%	7	8%	6
Hops	5	5%	3.5	5%	3.5	5%	3.5	4%	3	4%	3
Pellets	5	6%	4.5	6%	4.5	5%	3.5	4%	3	4%	3
Hops	0	5%	3.5	4%	3	4%	3	4%	3	3%	2
Pellets	0	5%	3.5	5%	3.5	4%	3	4%	3	3%	2

Table 19

Brew Log

Date: ____/_____/____

Brew number: ____ Beer style: ___________ Brand: _______________

	Lot #	Weight	HCU	Extract Contribution
Base malt: _____________		________	________	______________
Colored ______________		________	________	______________
malts ________________		________	________	______________
and __________________		________	________	______________
adjuncts: ______________		________	________	______________

Treated liquor: Volume ________ pH _____ Hardness _____ TDS _____

Yeast strain: ________ Generation #:________

	Time	Temp	pH	Density	Volume	Iodine	Amount
Mash liquor:		____	___		______
Dough-in:	____	____	___		______		_______
Mash-in:	____	____	___		______
Decoction:	____	____			______
Protein rest:	____	____	___
Decoction:	____	____	___
Sacch’ rest:	____	____	___			_____
	____	____				_____
Decoction:	____	____			______
Lauter mash:	____	____	___
Recycle:	____	____
Runoff start:	____	____
Sparge liquor:	____	____	___
Sparge:	____	____
Runoff end:	____	____	___	_____		_____
Kettle top-up:					______
Wort boil, start:	____	____	___	_____	______	_____
Hopping:	____						_______
	____						_______
	____						_______
	____						_______
Copper finings:	____
Cast-out:	____	____	___	_____	______
Volume adjustm’:		____	___	_____	______
Chill start:	____
Chill finish:	____	____	___	_____	______
Pitching:	____						_______
Oxygenation:	____						_______
Lag end:	____	____	___	_____
Yeast growth:	____						_______
	____	____		_____
	____	____		_____
	____	____		_____
Kraeusen end:	____	____	___	_____			_______
	____	____	___	_____			_______
Racking:	____	____	___	_____
	____	____		_____
Dry hops:	____	____		_____			_______
Finings:	____	____			______		_______
Primings:	____	____		_____			_______
Bottled:	____	____	___	_____	______

Evaluation: Carbonation ____ Color ____ Clarity ____ Head ____ Lace____ Aroma____ Flavor____ Sweet____ Malty____ Roasty____ Bitter____ Hoppy____ Sulphur____ Esters____ Phenols____ Fusels____ DMS____ Diacetyl____ Smooth____ Fullness____ Other____

Recipes

Recipes are for five-gallon “closed” fermentation based upon 90 percent brew-house yield, 15 percent evaporation in the kettle, a two-quart yeast starter, 5 percent kraeusen wort added to the secondary, 5 percent racking losses, and corn sugar for bottle conditioning. There should be 5 ¼ gallons of cooled wort present after boiling, of which three quarts should be bottled; one quart for kraeusening at racking to secondary and two quarts for future yeast culturing. Pitch with a two-quart yeast starter. If you are repitching an active strain, remove less wort, so that five gallons are present after pitching. If you are not going to kraeusen the beer, 5 ¼ gallons should be fermented. Where type 90 hop pellets will be used instead of whole hops, reduce kettle-hop rates by 10 percent.

Pilsener

OG 12 °Plato (SG 1048)

FG 3.5 °Plato (SG 1012)

4.5% alcohol by volume

Color 4.5 °standard reference method

40 international bitterness units

Soft water; treat 7.5 gallons with lactic acid to below pH 7.0

6.5 lb. two-row lager malt

1 lb. Munich malt

.5 lb. CaraPils malt

Doughing-in: 7 quarts of liquor

Mashing-in: 3.5 quarts

Saccharification strike temperature: 153°F (67°C)

Rest temperature maintenance: 1.5 quarts

Sparging: 4.5 gallons

1.25 homebrew bitterness units Saaz hops at start of wort boil

7 HBU Saaz for 45 minutes

2.5 HBU Saaz for 30 minutes

.5 oz. Saaz finishing hops 15 minutes before strike

.5 oz. Saaz aroma hops at strike

Neutral or slightly estery lager yeast, 12⋅10⁶ cells/mL

Dortmunder

OG 13.5 °Plato (SG 1054)

FG 3.2 °Plato (SG 1013)

5.4% ABV

Color 5 °SRM

30 IBU

Very hard, high-sodium water (see table 18), treat 7.75 gallons

6.5 lb. two-row lager malt

1 lb. Munich malt

1.25 lb. CaraPils malt

Doughing-in: 7.5 quarts

Mashing-in: 3.75 quarts

Strike temperature: 150°F (65°C)

Temperature maintenance: 1.5 quarts

Sparging: 4.5 gallons

1.5 HBU Hallertau/Perle hops at start of boil

4.5 HBU Hallertau/Perle hops for 60 minutes

1.5 HBU Hallertau/Perle hops for 30 minutes

.25 oz. Hallertau/Perle hops for 15 minutes

Neutral or slightly estery lager yeast, 12–14⋅10⁶ cells/mL

Vienna

OG 13 °Plato (SG 1052)

FG 3.5 °Plato (SG 1013)

4.8% ABV

Color 11 °SRM

26 IBU

Hard water (see table 19), treat 7.75 gallons

4.5 lb. two-row lager malt

3 lb. Munich malt

.25 lb. CaraPils malt

.5 lb. caramel-30 °L malt

Doughing-in: 8 quarts

.25 lb. crystal-50 malt

Mashing-in: 4 quarts

Strike temperature: 150°F (65°C)

Temperature maintenance: 1.5 quarts

Sparging: 4.25 gallons

1.25 HBU Hallertau/Perle at start of boil

6.0 HBU Hallertau/Perle for 45 minutes

3.0 HBU Hallertau/Perle for 15 minutes

Aromatic lager yeast, 10–12⋅10⁶ cells/mL, 50–55°F (10–13°C)

This recipe can be brewed from 100% Vienna malt (8.25 lb.) for a drier flavor.

Add ½ oz. of Hallertau/Perle at strike for a hoppier aroma.

Munich Dark

OG 13.5 °Plato (SG 1054)

FG 4.0 °Plato (SG 1016)

5.0% ABV

Color 16.5 °SRM

25 IBU

Carbonate water (see table 18), treat 8 gallons

4 lb. two-row lager malt

3.5 lb. Munich malt

1 lb. crystal-50 malt

.25 lb. caramel-80 malt

.25 lb. chocolate malt

Doughing-in: 8 quarts

Mashing-in: 5 quarts

Strike temperature: 155°F (68°C)

Temperature maintenance: 1.5 quarts

Sparging: 4.25 gallons

1.5 HBU Hallertau/Perle at start of boil

3.0 HBU Hallertau/Perle for 60 minutes

3.0 HBU Hallertau/Perle for 30 minutes

.25 oz. Hallertau at strike

Neutral lager yeast, 14⋅10⁶ cells/mL

This recipe can be brewed from 100% Munich malt (8.75 lb.).

Munich Light

OG 11.5 °Plato (SG 1046)

FG 3.0 °Plato (SG 1012)

4.4% ABV

Color 5 °SRM

23 IBU

Mildly carbonate water (see table 18), treat 7.5 gal. with lactic acid to below pH 7.0

5 lb. two-row lager malt

1 lb. Munich malt

1.25 lb. CaraPils malt

Doughing-in: 6.5 quarts

Mashing-in: 4.5 quarts

Strike temperature: 153°F (62°C)

Temperature maintenance: 1.75 quarts

Sparging: 4.25 gallons

1.5 HBU Hallertau Kettle at start of boil

3.0 HBU Hallertau for 45 minutes

3.0 HBU Hallertau for 30 minutes

.25 oz. Hallertau at strike

Neutral lager yeast, 12⋅10⁶ cells/mL

Hellesbock

OG 16.5 °Plato (SG 1067)

FG 4.5 °Plato (SG 1018)

6.6% ABV

Color 5 °SRM

25 IBU

Soft or hard water, 8 gallons

9 lb. two-row lager malt

1.5 lb. CaraPils malt

.25 lb. caramel-30 malt

Doughing-in: 9 quarts

Mashing-in: 5 quarts

Strike temperature: 152°F (66°C)

Temperature maintenance: 1.5 quarts

Sparging: 4.5 gallons

1.5 HBU Perle at start of boil

1.5 HBU Perle for 60 minutes

3.0 HBU Perle for 45 minutes

.5 oz. Tettnang for 15 minutes

.25 oz. Tettnang at strike

Neutral lager yeast, 16–18⋅10⁶ cells/mL

Bock

OG 16.5 °Plato (SG 1067)

FG 4.5 °Plato (SG 1018)

6.6% ABV

Color 20 °SRM

25 IBU

Soft or hard water, 8 gallons

7.75 lb. two-row lager malt

1.5 lb. crystal-50 malt

.5 lb. caramel-120 malt

.75 lb. brown malt

.5 lb. chocolate malt

Doughing-in: 9 quarts

Mashing-in: 5 quarts

Strike temperature: 150°F (65°C)

Temperature maintenance: 1.5 quarts

Sparging: 4.25 gallons

1.5 HBU Hallertau at start of boil

3.0 HBU Perle for 60 minutes

4.5 HBU Perle for 15 minutes

.5 oz. Hallertau at strike

Neutral lager yeast, 16–18⋅10⁶ cells/mL

Dopplebock

OG 18.5 °Plato (SG 1075)

FG 4.5 °Plato (SG 1018)

7.3% ABV

Color 16 °SRM

22 IBU

Soft or hard water, 8.25 gallons

7.25 lb. two-row lager malt

3.5 lb. Munich malt

1.5 lb. crystal-50 malt

Doughing-in: 10 quarts

Mashing-in: 5.5 quarts

Strike temperature: 150°F (65°C)

Temperature maintenance: 1.5 quarts

Sparging: 4 gallons

1.5 HBU Perle at start of boil

3.0 HBU Perle for 60 minutes

3.0 HBU Perle for 45 minutes

.5 oz. Perle at strike

Neutral lager yeast, 16–18⋅10⁶ cells/mL