Bayou Beer

All about beer brewing and drinking in South Louisiana.

West Coast Pale Ale

April 26th, 2014

So I have a bunch of Citra and Simcoe I need to use. I also have some Cascades and picked up some centennial at LA Homebrew. Going to brew a 50 IBU pale ale given that my wife loves Samuel Adams West Coast IPA which all the hop heads would call a pale ale. Mash temperature will be about 153-154 range. I also am using some Munich 20 hoping the malt character stands up a little more than previous renditions of this beer. I just want a little more malt.

Update 4/30/2013

Brew day went great and the OG was around 1.052. I seem to get the best efficiency with this double batch sparge routine I’ve been running. I was a little low on Citra so the hop additions were more like .8/.8/.8 oz. Smells great, looks great, fermentation appears to be going well at about 70F. Hopefully finishes out to be a good one!

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	52.7 IBUs	6.8 SRM	1.051	1.012	5.2 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	2.3 - 2.8	4.5 - 6.2 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	10 lbs	83.33
Munich Malt - 20L	1 lbs	8.33
Victory Malt	8 oz	4.17
Vienna Malt	8 oz	4.17

Hops

Name	Amount	Time	Use	Form	Alpha %
Simcoe	1 oz	30 min	Boil	Pellet	13
Centennial	1 oz	10 min	Boil	Pellet	10
Citra	1 oz	5 min	Boil	Pellet	12
Cascade	1 oz	0 min	Boil	Pellet	5.5
Centennial	1 oz	0 min	Boil	Pellet	10
Citra	1 oz	0 min	Boil	Pellet	12
Simcoe	1 oz	0 min	Boil	Pellet	13
Citra	2 oz	0 min	Dry Hop	Pellet	12
Cascade	1.01 oz	0 min	Dry Hop	Pellet	5.5
Simcoe	1.01 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	5.50 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	5.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
California Ale V (WLP051)	White Labs	73%	66°F - 70°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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Trashcan Doppelbock

April 13th, 2014

So I bought too much pilsner malt and got a little derailed by moving and house building plans and all that. Time to use all this damn pilsner, spare munich and why the hell did I buy 2 pounds of caramunich when I didn’t need it? Oh and where’d this 2 lbs of vienna come from? What I still have 4 ounces of Hallertauer hanging around? What can I do with all this…..doppelbock should work.

Eh…I still can’t get behind building a mash in beersmith. I need to be in the 153-155 range so I’m hitting it with 40 quarts at 170F. Should lose about 4 gallons to absorption so about 15 gallons needed.

Update 4/23/2014

Well I forgot to update post-brew but at least I wrote it down. OG was about 1.071. I tried a different sparge so it came out a little low on gravity at 63% efficiency. I should’ve stuck with the double batch sparge I’ve been using and it would’ve been right on. Finished well at 1.013 and tastes great. 7.5% ABV so it’ll age nice.

Additionally I considered all the compliments I’ve received recently about young bocks due to hop character so I made a last minute change. At 5 minutes left in the boil I hit it with an ounce of Hersbrucker. The hop character is so fine in this malty beer. I’m excited to get it carbed.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
11 gal	90 min	25.2 IBUs	20.5 SRM	1.076 SG	1.017 SG	7.7 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Doppelbock	5 C	1.072 - 1.112	1.016 - 1.024	16 - 26	6 - 25	2.3 - 2.6	7 - 10 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	21 lbs	61.76
Munich Malt - 20L	5 lbs	14.71
Caramunich Malt	3 lbs	8.82
Vienna Malt	2 lbs	5.88
Aromatic Malt	1 lbs	2.94
Cara-Pils/Dextrine	1 lbs	2.94
Special B Malt	1 lbs	2.94
Light Dry Extract	0 lbs	0

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertauer Mittelfrueh	4 oz	60 min	Boil	Pellet	4.5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	4.00 g	60 min	Mash	Water Agent

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Tropical Ale for Zapp’s Beerfest

March 17th, 2014

The original brewdate for this beer was Friday the 28th. The beer hit it’s gravity and worked out very well. Dry hopped and transferred the 10 gallons in to kegs for carbonation. I’ll re-transfer them to prevent the cloudiness problems I’ve had in the past bringing beers to festivals and stirring up the yeast. The dry hopping also includes adding mango and pineapple to make the beer super tropical. This is the same beer we made for Iron Brewer.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	63.1 IBUs	5.4 SRM	1.057	1.011	6.0 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	2.3 - 2.8	4.5 - 6.2 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	10 lbs	86.96
Munich Malt - 10L	8 oz	4.35
Victory Malt	8 oz	4.35
Vienna Malt	8 oz	4.35

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus (Tomahawk)	1 oz	60 min	Boil	Pellet	14
Centennial	1 oz	10 min	Boil	Pellet	10
Citra	1 oz	5 min	Boil	Pellet	12
Simcoe	1 oz	0 min	Boil	Pellet	13
Citra	1 oz	0 min	Dry Hop	Pellet	12

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	5.50 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	5.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
California Ale (WLP001)	White Labs	77%	68°F - 73°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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North German Altbier

January 22nd, 2014

Recently I had the opportunity to judge alts at Roberts Cover Germanfest. As I’d never had a German alt other than Uerige Sticke I had no idea what to expect but was surprised at how much I enjoyed the beers submitted. So I’ve made it a point to brew my own German altbiers this year starting with 10 gallons of Jamil’s North German Altbier with a minor change of using only half of the roasted malts he used. The reason for this change is the beers I judged seem very dark compared to the description of the style. Most of the alt recipes I’ve seen out there are adaptations of Jamil’s North German Alt or Dusseldorf Alt recipe and I suspect these are where many of the beers I judged came from.

Brew Day Was January 20, 2014

A fairly hectic brew day. Had some pump issues with recirculation and something happened with the screen at the bottom of the mash tun as I couldn’t get it to run clear. I ended up transferring the wort/grain to buckets, resetting the tun, transferring it back, recirculating and getting it straight. Post boil and in to the fermenters everything was right on gravity and tasted/looked really good so no worries. As I suspected the beer is much lighter in color and more akin to the style description.

January 22, 2014

Really strong 2 days of fermentation at 60F and it’s still going. Should be a good beer. It’d better be for 10 gallons.

January 26, 2014

After the great ice storm of 2014 here in Baton Rouge I was a little worried this beer wouldn’t finish out enough. It’s currently at 1.0115 even though with the cold weather my outside storage got it down as low as 50F. The top 1/4 of the fermenter is brightening so I’ll let it sit for another week to polish up before crashing to lager on the yeast for a week. Overall it’s a very bready, very strongly bittered beer with distinct German flavors. Definitely some bready tastes bordering on toasty in there and a full body especially for a 1.048 beer. I think I’m going to really enjoy this one when it’s finished.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
11 gal	90 min	36.8 IBUs	11.9 SRM	1.048 SG	1.010 SG	5.0 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Northern German Altbier	7 A	1.046 - 1.054	1.01 - 1.015	25 - 40	13 - 19	2.4 - 2.8	4.5 - 5.2 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	18 lbs	85.71
Munich Malt - 10L	2 lbs	9.52
Caramunich Malt	0.5 lbs	2.38
Carafa II	0.25 lbs	1.19
Pale Chocolate Malt	0.25 lbs	1.19

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1.5 oz	60 min	Boil	Pellet	14

Yeast

Name	Lab	Attenuation	Temperature
German Ale (1007)	Wyeast Labs	75%	55°F - 66°F

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American Amber

December 24th, 2013

Brewed this beer originally on 12/24/2013. The gravity was extremely high at 1.05 and with reason. Instead of the typical batch sparge where I empty the initial mash, refill with 3-5 gallons of water and empty again I split the second batch in to a third. So it was like this:

Initial 16 quarts in.
Drained as fast as possible.
Add 8 quarts, stir, wait 10 minutes.
Drain as fast as possible.
Add 8 quarts, stir, wait 10 minutes.
Drain as fast as possible.

A decent post about this subject is here at Homebrewtalk.com.

Pitched a 500ml active starter and fermentation went well.

Update on 12/24/2013

Fermentation went well and the beer will be going in to a keg after Christmas.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	24.1 IBUs	11.5 SRM	1.046	1.011	4.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Amber Ale	6 B	1.045 - 1.056	1.01 - 1.015	20 - 40	11 - 18	2.3 - 2.8	4.5 - 5.7 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	9.25 lbs	86.05
Caramel/Crystal Malt - 40L	12 oz	6.98
Caramel/Crystal Malt - 80L	8 oz	4.65
Caramel/Crystal Malt -120L	4 oz	2.33

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	0.5 oz	60 min	Boil	Pellet	14
Goldings, B.C.	0.5 oz	0 min	Boil	Pellet	5
Simcoe	0.5 oz	0 min	Boil	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	5.00 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	5.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.10 Items	15 min	Boil	Fining

Yeast

Name	Lab	Attenuation	Temperature
California Ale V (WLP051)	White Labs	73%	66°F - 70°F

Mash

Step	Temperature	Time
Mash In	152°F	60 min
Mash Out	168°F	10 min

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Sweet Stout – AKA Benedict Arnold Stout

November 27th, 2013

Or Milk Stout if you please. This beers brew day was actually November 15th and I just realized when logging in to note it’s final gravity that I forgot to even add the entry. This beer was the final beer in my dutch oven style brewing marathon of Safale-05. I brewed an IPA, Imperial Stout and finally this sweet stout. I’d heard from podcast before that 05 had a distinct subtle peach/pineapple/tropical/biting type character and that’s definitely evident. It’s interesting and good if you like that character. I do like the yeast and enjoy the beers. I think the best part about it is it just works as expected every time. Also it needs to be noted that I ended up using US Goldings instead of East Kent Goldings.

The most interesting part of this experiment was tossing the sweet stout on top of the cake after the larger Imperial stout. The theory was added complexity by some blending.

The sweet stout although it was targeted OG of 1.057 ended up closer to 1.065 as my unpredictable efficiency woes continue. The final gravity was about 1.012 as desired. The mouthfeel is right and the lactose is definitely there. With some age this should be very interesting. I need to re-note this post after I try it carbonated.

Dutch oven brewing as I am calling it is pitching on top of the same yeast in the same fermenter. Essentially I take one beer out and 15 minutes later pump the second in. As with cast iron cooking the seasoning adds a little something special to the beers. After the primary fermentation I quickly remove the beer to minimize any chance of harsh off flavors. Obviously this won’t work for all flavors but I think with things like Stouts and Barley wine I can produce some nice complexity.

Update 12/7/2013

This’ll be called Benedict Arnold Stout because it’s a British beer made with US ingredients. I found it funny at least. 😛

Update 3/10/2014

This beer ended up winning Best of Show in the Louisiana Club Homebrew Competition. I came back to read my notes before sharing the recipe with people and realized I forgot to add the water treatment I use. Essentially I treat 10 gallons of Baton Rouge tap water with the same treatment I used for the Russian Imperial Stout.

Interesting enough this beer didn’t place at the Bataille des Bieres yet it did get low 40’s marks. The marks from that competition were that it was slightly too bitter which I agreed with at the time. As with most stouts a little time fixed that problem in about a month. I really look forward to getting my scoresheets from the LCHC.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	29.0 IBUs	33.8 SRM	1.057	1.012	5.9 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Sweet Stout	13 B	1.044 - 1.06	1.012 - 1.024	20 - 40	30 - 40	2 - 2.4	4 - 6 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	11 lbs	73.33
Black (Patent) Malt	1 lbs	6.67
Cara-Pils/Dextrine	1 lbs	6.67
Caramel/Crystal Malt - 80L	1 lbs	6.67
Milk Sugar (Lactose)	1 lbs	6.67

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	2 oz	60 min	Boil	Pellet	5

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

Mash

Step	Temperature	Time
Mash In	156°F	45 min
Mash Out	168°F	10 min

Notes

Pitching this on top of the Russian Imperial Stout cake that was pitched on top of the Tomahawk American Pale Cake.

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Russian Imperial Stout

November 7th, 2013

I’ll be pitching this on top of the Safale-05 beer from two weeks ago since this big ole beer will need one heck of a starter. The original recipe called for a big hit of WLP001 so this should do just fine.

Update 11/8/2013

Brew day went not so smooth. Using Beersmith for the first time in brewing was a little confusing and took some getting used to. Had a boil over, had pump issues, had some strange issue with hitting mash temperature and the thing was all over the place at first. So a perfect storm for a great impossible to reproduce beer. The original gravity was. 1.110 although I had to add 2 pounds of DME due to continued efficiency issues. The wort tasted amazing though so this thing should be pretty fantastic. Pitched it on that yeast cake and it was fermenting hard n heavy in less than 4 hours.

Update 11/9/2013

airlock on bottom of the chest freezer, wild out of control fermentation. Looks good! Blow off tube rigged and a mess to clean up when it’s done.

Update 11/20/2013

This beer finished just fine at 1.025ish and a very healthy 11-12% ABV. All the flavors are certainly present and it’s a fine beer carbonated. Given a few months the complexity will certainly develop as it refines but I think this beer would win medals today. Very happy given this is one of the more expensive beers I’ve brewed.

Update 3/10/2014

After getting score sheets and results back from a couple of competitions this beer was deemed to be slightly lacking in body. The scores were high 30’s and a 40 which while ver good aren’t winners. I believe a nice dose of flaked barley would put this beer right on the money. I apparently lapsed in my judgement on carbonation. I shot for lower intentionally but the judges didn’t like it. Perhaps this was a result of the need for more dextrin or flaked barley?(thanks for the suggestion Toby)

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	59.3 IBUs	53.5 SRM	1.107 SG	1.026 SG	10.7 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Imperial Stout	13 F	1.075 - 1.115	1.018 - 1.03	50 - 90	30 - 40	1.8 - 2.6	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) UK	20 lbs	76.92
Roasted Barley	1 lbs	3.85
Special B Malt	1 lbs	3.85
Black (Patent) Malt	0.5 lbs	1.92
Caramunich Malt	0.5 lbs	1.92
Chocolate Malt	0.5 lbs	1.92
Pale Chocolate Malt	0.5 lbs	1.92
Light Dry Extract	2 lbs	7.69

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	2 oz	60 min	Boil	Pellet	14
Goldings, East Kent	2 oz	1 min	Aroma	Pellet	5
Goldings, East Kent	2 oz	10 min	Aroma	Pellet	5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	5.00 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	5.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

Notes

Pitched on top of an American Ale yeast cake.

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American APA – With Wheat, Melanoidin

October 26th, 2013

So I’m working on brewing an American Pale I really enjoy. I brewed a somewhat similar IPA which I enjoyed and did ok at Dixie Cup but I want something more malty yet similar. So I’m giving this guy a shot and see how it does. It should at least have a nice red color. As a note I’ll be putting in 100ml of phosphoric acid not 90ml. 6.75 tablespoons

Trying something different by using Brewers Friend to calculate the water. We’ll see how it goes!

Update 11/20/2013

After about a month this beer tastes very nice. The Columbus hops are certainly interesting and assertive. Very ruddy and spicy as is expected from American hops. The Cascade does what Cascade does and the Simcoe is certainly there. This beer is extremely easy drinking that’s for sure with a nice malt profile hanging in the background. In early December it should be clear and ready to bottle.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min		13	1.05	1.014	5

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 10A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	0 - 0	4.5 - 6.2 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	10 lbs	80
Wheat Malt, Ger	1 lbs	8
Caramel/Crystal Malt - 20L	12 oz	6
Caramel/Crystal Malt - 40L	8 oz	4
Melanoiden Malt	4 oz	2

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus (Tomahawk)	1 oz	30 min	Boil	Pellet	14
Simcoe	1 oz	5 min	Boil	Pellet	13.5
Cascade	1 oz	1 min	Boil	Pellet	5.5
Columbus (Tomahawk)	1 oz	0 min	Dry Hop	Pellet	14

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	3174.66 oz	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	70.55 oz	60 min	Mash	Water Agent
Calcium Chloride	38.8 oz	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	38.8 oz	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
SafAle American Ale (US-05)	DCL Yeast	75%	59°F - 75°F

Mash

Step	Temperature	Time
New Mash Step	153°F	60 min

Notes

acid used was phosphoric acid. 18 teaspoons or 90 ml or 6 tablespoons to be easier.

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Oktoberfest for 2013 Party

August 30th, 2013

We’re having an Oktoberfest again for Brasseurs a la Maison. Got to have a Marzen for that. This one should come out good based on the brew day and 4 days in to fermentation it’s going quite well. I tightened the gap on my mill for the crush on this one due to bad efficiency on the bock I made the same day and appeared to get a better efficiency on this one. I’m beginning to wonder if those things start to slip over time. This beer was actually brewed 8/26/2013.

The brew came out very nice but as of the party it still needs some age. There was plenty of beer so I brought it home to spend time lagering and hopefully will be nice at the end of October. This and the bock I fermented with it I had at ambient temperature of 50F instead of the 45F that had been failing fermentations on me. I think unless I’m pitching 5 liter starters I’ll stick with this temperature.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	90 min		15	1.06	1.015	6

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
		0 - 0	0 - 0	0 - 0	0 - 0	0 - 0	0 - 0 %

Fermentables

Name	Amount	%
Munich Malt	8 lbs	53.33
Pilsner (2 Row) Bel	5 lbs	33.33
Caramunich Malt	1 lbs	6.67
Vienna Malt	1 lbs	6.67

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertauer	1.5 oz	60 min	Aroma	Pellet	4.8
Hallertauer	0.25 oz	10 min	Aroma	Pellet	4.8

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride		60 min	Mash	Water Agent
Epsom Salt (MgSO4)		60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Octoberfest/Marzen Lager (WLP820)	White Labs	69%	52°F - 58°F

Notes

Used the mix of 2 parts caramunich III, 1 part Vienna and 1 part munich to get the 1 pound of caramunich due to mess up at brew store. The second addition of hops was actually just something continental based on the smell of the hops. The label came off the bag but I'm pretty sure it was magnum. I just needed something appropriate for a little hop aroma.

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Bock Plus Vienna

August 28th, 2013

This bock was a little bit of a trainwreck beer. Brewstock messed up my order and combined my two stock-up base grains. No worries as I just calculated how much caramunich was coming out of this mix of caramunich and Vienna I was sent. Everything went pretty well. I may have gone heavy on the Epson salts but we’ll see. I pitched on top of the yeast from last month’s Helles Bock and boy that thing took off with the WLP833. Brew date was 8/26/2013

Update 9/27/2013

This beer turned out fantastic in my opinion. It’s just a wonderfully smooth and rich beer at 1 month. Given another month it should clear more and be a beer that can win some awards.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6.5 gal	90 min		18	1.08	1.018	8

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
		0 - 0	0 - 0	0 - 0	0 - 0	0 - 0	0 - 0 %

Fermentables

Name	Amount	%
Munich Malt	14 lbs	59.57
Pilsner (2 Row) Ger	4 lbs	17.02
Caramunich Malt	2 lbs	8.51
Extra Light Dry Extract	2 lbs	8.51
Vienna Malt	1 lbs	4.26
Aromatic Malt	0.5 lbs	2.13

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertauer	2 oz	60 min	Aroma	Pellet	4.8
Hallertauer	0.5 oz	10 min	Aroma	Pellet	4.8

Miscs

Name	Time	Use	Type
Calcium Chloride	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	60 min	Mash	Water Agent
Whirlfloc Tablet	15 min	Boil	Fining

Yeast

Name	Lab	Attenuation	Temperature
German Bock Lager (WLP833)	White Labs	73%	48°F - 55°F

Notes

Caramunich 3 came in a mix of 2lbs caramunich 1 pound vienna and 1 pound munich

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