For more about this award-winning Seattle brewery and its approach to brewing IPAs, lagers, and more, see The Brewers at Seattle’s Burke-Gilman Are Obsessed with Process—and Winning.
ALL-GRAIN
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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046
FG: 1.011
IBUs: 24
ABV: 4.5%
[PAYWALL]
MALT/GRAIN BILL
4.1 lb (1.9 kg) Weyermann Bohemian Pils
3.3 lb (1.5 kg) Weyermann Munich I
12 oz (340 g) Weyermann Caramunich II
3.5 oz (99 g) Briess Blackprinz
HOPS SCHEDULE
0.5 oz (14 g) Hallertauer Magnum at 60 minutes [20 IBUs]
2 oz (57 g) Saaz at whirlpool [4 IBUs]
YEAST
Imperial L28 Urkel or Wyeast 2124 Bohemian Lager
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 60 minutes, then run off into the kettle. Lauter, sparge, and top up as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 90 minutes, adding hops according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex until the temperature has dropped to about 185°F (85°C), then add the whirlpool hops and allow 10 minutes to settle. Chill to about 55°F (13°C), aerate well, and add plenty of healthy yeast (i.e., two packs of fresh yeast or a starter prepared the day before). Ferment at 55°F (13°C). Once fermentation slows or gravity has dropped to about 1.015, allow the temperature to free rise to about 60°F (16°C) for a few days of diacetyl rest. Crash to 48°F (9°C) for 1 week, then to 33°F (1°C) to lager for at least 3–4 weeks. Then package and carbonate.
BREWER’S NOTES
We adjust our water with a small amount of calcium chloride to soften the profile. You can try out other hops in the whirlpool, such as Celeia, Styrian Goldings, or Tettnanger. You can also use any lager yeast, but we find that the Czech strains produce a more authentic flavor. Finally, you can adjust the black malt as desired to lighten or darken the color.