Infusion Mash. Makes 5 gallons. Elapsed Time: 4 hours.
- 11 lbs. Munich
- 1 lb. Melanoidin
- 0.25 lb.
- 1 lb. Belgian
- 2 oz. Magnum
- 1 oz. Hallertau
- 1 package
liquid Bavarian Lager yeast - Wyeast #2206 Bavarian Lager
1) Dough In
Set a strike
temperature of 122 F. Stir mash thoroughly to ensure even temperature.
After dough in, rest at 122 F for 30 minutes.
2) Main Mash Saccharification
Raise to saccharification
temperature of 154 F. Hold for 60 minutes.
3) Mash Out
whole mash to 170 F until saccharification is complete, approximately
the mash, using approximately 7-8 gallons, transfering wort to
bring the wort to a vigorous boil, stirring occasionally. Inhale.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
boil: Bittering hops- 2.0 oz. Magnum hops
Aroma hops- 1.0 oz. Hallertau hops
Cool the wort
to 80 F or lower before adding yeast. Cool the wort as quickly
as possible to prevent infection, preferrably using a one- or
two-stage wort chiller. Transfer to primary fermenter and pitch
to primary fermenter. Leave primary fermenter at approximately
70F for 12 hours, then lower temperature to primary fermentation
temperature of 54 F. After fermentation subsides, approximately
7 to 10 days later, raise temperature to diacetyl rest temp. of
60 F for one day.
8) Bottling and Lagering
rest, transfer J.S. Bock to secondary for lagering at 40F for
2 months. Then prime and bottle. Age to taste. (Weasel Breweries
recommends a minimum of two months. More is often better.)
31 July 1999.