Double grind wheat malts separately.

Step & Decoct:

1A) Heat 7.2 G to 114, dough in with 4.2 G and hold 20 min at 110
1B) Continue heating remaining 3 G to 161
1C) Add brew salts to remaining water (keep pH high for acid rest)

2A) After 20 min., add 3G @ 161 to bring mash to 122, hold 15 min.
2B) Heat remaining 4G water, bring slowly to 202

3) After 15 min., pull 2.5G thick mash into 30 QT stock pot and bring to 152 for 15 min.; then bring slowly to boil and boil calmly, stirring constantly for 30 min. Return to main mash to hit 152ish, hold 50 min. (add more hot water from kettle if needed).

4A) After 50 min., drain MT first runnings into brew kettle and cover, begin heating to boil
4B) Add remaining sparge water at 202 to hit 168* stir and hold 15 min.

5) After 15 min., drain MT to 30 QT kettle, add to main kettle and bring to boil


> Priming/Conditioning with speise (gyle): Approx. 2 qts wort held back and frozen, then boil and pitch with fresh yeast (added starter/dregs from Aventinus bottles) before adding to bottling bucket.

01/21 Recipe edited to reflect more recent source water chemistry.



Recipe won Gold and Best of Show 2019 KC Bier Meisters competition.