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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.044
FG: 1.008
IBUs: 35
ABV: 4.7%
[PAYWALL]
MALT/GRAIN BILL
7.3 lb (3.3 kg) Weyermann Barke Pilsner
8 oz (227 g) six-row
8 oz (227 g) flaked corn
HOPS & ADDITIONS SCHEDULE
0.65 oz (18 g) Mt. Hood at 60 minutes [14 IBUs]
1.1 oz (31 g) Mt. Hood at 15 minutes [12 IBUs]
1 tsp (5 ml) yeast nutrient at 15 minutes
0.65 oz (18 g) Mt. Hood at whirlpool [9 IBUs]
YEAST
Augustiner strain, such as Imperial L17 Harvest
DIRECTIONS
Mill the grains and mash at 146°F (63°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops and yeast nutrient according to the schedule. After the boil, conduct a whirlpool step: Add whirlpool hops at 210°F (99°C), stir for 5 minutes to create a vortex, then allow 20 minutes to steep. Then chill wort to about 52°F (11°C), aerate thoroughly, and pitch plenty of healthy yeast. Ferment at 55°F (13°C) until the gravity reaches 1.016, then raise to 60°F (16°C) for diacetyl rest—total fermentation time should be about 2 weeks. Rack to secondary, crash to 35°F (2°C), and lager for 3 weeks. Package and carbonate to about 2.7 volumes of CO2.
BREWER’S NOTES
We started decocting Postcard about two years ago. The single-infusion method makes excellent beer, but we find that these steps offer a more complex malt profile and a more lasting impression.
Decoction Option: Mill the grains and mash at 131°F (55°C) for 20 minutes, then raise to 146°F (63°C) for 30 minutes, then to 158°F (70°C) for 10 minutes. Move up to one-third the mash volume to another kettle, bring it to a boil, and then mix it with the main mash. Mash out should be around 168°F (76°C). Then follow other directions as above.
