Batch 153 Pale Lager

6 gallons

8 lbs briess 2 row
1 lb best malz dark Munich
1/4 tsp gypsum

SRM 4

Mash 20 mins 148 df, 50 mins 154 df.

Boil 90 mins

60 mins 5 gr Columbus 14.9%aa, 9 IBUs
30 mins 1 oz mt hood 5.6%aa, 15 IBUs
15 mins 1 tsp Irish moss
5 mins 2 oz saaz 2.6%aa, 4 IBUs

OG into fermenter 1.050, 90% bhe

Abv est 5.3

Pitch with saflager 34/70 in 1.75 Qts 2-stage starter at 65 df, move to 55 df (one carboy left at 68 df overnight).

Move to rest at 68 df 3/30 pm.  Move back to 60 df 4/2 am.  Drop 5 df per day to 45 df.  4/17 drop to 40 df.  4/19 drop to 35 df.

Bottle 4/22 with 107 gr table sugar, yield 706 oz, 2.3 vols co2.