Grains
2.40 ozs Weyermann Carahell
5.70 lbs Pilsner (2-Row) German
Hops
0.60 ozs Pearle, 60 mins
0.60 ozs Saaz, 30 mins
0.60 ozs Saaz, 15 mins
Yeasts
Urquell Lager, Wyeast 2001, with a yeast starter
Original recipe from Northern Brewer
Protein Rest: 122° F for 20 minutes
Beta Sacch’ Rest: 149° F for 30 minutes
Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes
Stats by iBrewmaster
This was my first batch using a cooler setup for mashing and sparking. As a result, I think I totally botched the step infusions and sparging and my numbers were way off. Time will tell how it affects the taste, but this will be a little bit lower ABV than hoped.
Added on 05/16/2015