Thiolager Recipe

VITAL STATISTICS

Batch size: 1 barrel (~31 gallons)
Boil time: 60 minutes
IBUs: 21.6
SRM: 2.8
OG: 11.5°P (1.046)
FG: 2.4°P (1.010)
ABV: 4.85%

RAW MATERIALS

Pilsen malt: 55lb (100%)
Saaz hops: (3.5% AA)16oz | Mash 60 minutes*
Hallertau Mittelfrüh hops (4% AA): 1.6oz | Boil 30 minutes
Hallertau Mittelfrüh hops (4% AA): 1.6oz | Boil 10 minutes
Hallertau Mittelfrüh hops (4% AA): 3oz | Boil 5 minutes
Yeast: Lunar Crush (OYL-403) @ 14 million cells/ml

PROCESS

Single infusion mash at 148°F (63°C) with 1.25 qts/lb water to grist ratio (2.6L/kg). Target 5.2 – 5.3 mash pH. Knock out at 50°F (10°C) and ferment at 52°F (11°C) for 2 weeks. Ramp up to 68°F (20°C) for 1 week.

*Expect approximately 30% AA utilization when mash hopping.