This recipe is the brainchild of John, and was selected by Donovan at Black Forest Brewing to be their ProAm from the 2022 El Paso County Fair Homebrew Competition. Released on the anniversary of the last day of prohibition, it came out awesome. Hop forward, but not enough to classify as a pilsner, the beer finishes dry, and is absolutely gorgeous. We interviewed John about his beer, and the ProAm experience in this episode, and he was kind enough to share the recipe with us.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
60 min |
56.8 IBUs |
3.3451700 |
1.053 |
1.010 |
5.7 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (6 Row) US |
9 lbs |
75 |
| Corn, Flaked |
3 lbs |
25 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Cluster |
1.76 oz |
60 min |
Boil |
Pellet |
7 |
| Mt. Hood |
1.76 oz |
20 min |
Boil |
Pellet |
5.7 |
| Mt. Hood |
1.18 oz |
5 min |
Boil |
Pellet |
5.7 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Mexican Lager (WLP940) |
White Labs |
74% |
50°F - 55°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
148°F |
75 min |
Notes
Target a Mash PH of 5.6
Standard Lager fermentation, ramp temp up near the end for a D Rest, then cold crash and lager for 5 - 6 weeks.
Use Gelatin for fining.
German Lager yeast is a good choice too. |
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