Pitch at 48, ferment at 49. Transfer at 1.014 to a corny and spund. Once fermentation is complete, drop temp to 44 and allow to condition for 10 days. This will allow yeast to clean up all diacetyl. Then drop temp 4 degrees per day to a final temp of 32. Lager for 4 - 5 weeks.
Took 1st Place at the 2024 COHO Spring Fling in the Pale Malty Lager Category.
Award Winning Recipe
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Last Updated: 2024-05-17 21:22 UTC
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NEW Water Requirements:
Matt's Helles
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Water Requirements:
Matt's Helles
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