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1
Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 157u00b0F. Remove from heat.
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2
Mash-in by slowly adding 7 pounds of pilsner malt into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 148u00b0F.
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3
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 190u00b0F.
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4
After 60 minutes, mash-out by carefully pouring the 190u00b0F water into the mash, stirring to equalize temperature to about 170u00b0F.
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5
Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6.5 gallons and add 1.5 pounds extra light dry malt extract.
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6
Bring wort to a vigorous boil. When the boil begins, add 1.5 ounce Saaz hops in a mesh bag.
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7
After boiling for 70 minutes, add 1 ounce Saaz hops in a mesh bag.
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8
After boiling for 85 minutes, add 1.5 ounce Saaz hops in a mesh bag.
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9
After total of 90 minutes of boil, remove from heat and add 1 ounce Saaz hops in a mesh bag.
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10
After wort cools below 180u00b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
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11
Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70u00b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket) and place in a temperature controlled refrigerator set to 48u00b0F.
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12
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.054. Cover fermentor with a sanitized stopper and airlock.
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13
After wort cools to 50u00b0F, agitate vigorously for at least 5 minutes. Add two 11.5 gram packages of Saflager S-23 yeast.
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14
Ferment for at least 3 weeks at 48u00b0F
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15
After fermentation is complete, rack to a sanitized secondary carboy and allow the beer to raise to room temperature for 12 hours for a diacetyl rest.
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16
Lager for 4 to 6 weeks by placing carboy in a temperature controlled refrigerator set to 35u00b0F.
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17
Bottle after lagering is complete,
