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Targeted the “Yellow Full” Brunwater profile, using Boston-area MWRA tap water.
Mash at 153° F for 60 minutes.
Pitch 2 packs of yeast directly into 54° F wort, put in chamber set to 58° F.
When the specific gravity is under 1.020, transfer to serving keg with spunding valve set to 15 psi to (mostly) naturally carbonate. Ramp up to 61° F to encourage yeast to clean up and finish strong.
Once the final gravity is stable for 3 days, take off spunding valve and ramp down ambient temperature 3 degrees/day until in the 30s. Let lager for a few weeks or start enjoying it right away if you’re impatient like me!