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Brewed By: 
John Aitchison, Bill Heath, John Rasmussen, Chris Moon
Brew Date: 
Brew Type: 
Beer Styles: 
Classic Style: 
Recipe Category: 
Batch Size: 
20.0 gallons
Boil Time: 
120 minutes
Original Gravity: 
1.075 O.G.
Final Gravity: 
1.018 F.G.
20.0 IBUs
9.8 SRM

58.3% (35 lbs) Light Munich
33.3% (20 lbs) German Pilsner
8.3% (5 lbs) Vienna

Mashing Instructions: 

Dough in at 120 degrees with 1.3 Qts / pound. Pull 40% of the grist, bring to 150 degrees and rest 20 minutes. Bring the decoction to a boil and boil for 25 minutes. Add back to main mash in hermes system. New temperature 149 degrees. Raise temperature of mash to 160 degrees over 1 hour period. Sparge until gravity of extract falls to 1.020.


4 oz 4.5 AA Tettnanger for 60 minutes
3 oz 4.5 AA Tettnanger for 20 minutes


Slurry of Wyeast Czech Pilsner yeast from primary of Bohemian Pilsner. One drop olive oil put in each carboy.

Special Instructions / Notes: 

Ferment in high 30's and low 40's for six weeks. Raise fermentation temperature to 50 for additional 3 weeks. Transfer to secondary and let beer lager in high 30's for two more months. Force Carbonate.

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