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Third Place, 2002 Pacific Brewers Cup
This is a double decoction procedure.
Mix the 20°L Munich malt and the Vienna malt. Mash-in with 10 Qt of tap water at 140°F. Target temp 129°F. Immediately put on heat and bring up to 150°F. Hold for 15 minutes.
While this mash is holding, mash in the remaining grains with 4 gallons of water at 140°F, for a target temperature of 129°F.
Heat the Munich/Vienna mash up to boiling and hold for another 15 minutes. Keep stirring continusouly.
Combine both mashes together for 1 hr starch conversion. Adjust temperature as needed to keep temp ~153°F.
Scoop out 1/3 of the mash and heat to boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
Combine both mashes again for mash-out. Target temperature 170°F.
Sparge with about 10 gallons water at 170°F.
Skim hot break prior to first hop addition.
Chill wort rapidly after boil.
Pitch yeast at 71°F. Put in fridge at 55°F until fermentation begins.
Reduce temp to 52°F for 11 days.
Rack to secondary for 17 days. Raise temp to 60°F for 2 days for diacetyl rest.
Prime 5 gallons with 135 grams priming sugar for bottling. Force carbonate 5 gallons in a keg. Hold at 60°F for 1 day. Then cool at 2°F per day until at 35°F for 2 months.