7 lbs Avangard Vienna
1/2 lb Cargill Munich
1/2 tsp CaCl
SRM 5
Mash at 146 df for 20 mins, 156 df 50 mins
Boil 90 mins
60 mins 5 gr Columbus at 15.8%aa, 12 IBUs
20 mins 1/2 oz Mt Hood at 5.0%aa, 6 IBUs
15 mins 1 tsp Irish Moss
5 mins 1 oz Saaz at 3.5%aa, 3 IBUs
OG into fermenter 1.050, 90% bhe
Pitch at 65 df with Wyeast 2124 in 1.5 qts 2-step starter, leave at 55 df.
Move to 70 df on 3/30 for 2-day rest. Move to 60 df on 4/1, drop 5 df per day until 45 df. Lager at 45 df starting 4/4.
Rack to keg 4/15 with 1 tsp gelatin, leave on 12 psi at 38 df.
