The High Plains Draughters Recipe Database

contributed by Steve Law on 1997-09-13
makes 5 gallons

Ingredients List  

10 lbs Great Western light Munich malt
2 lbs Great Western dark Munich malt
1 lbs Briess carapils
1 lbs flaked barley
1 lbs homemade Vienna malt
1 lbs Hugh Baird crystal 50L
10 oz DeWolf Cosyns aromatic malt
4 oz chocolate malt
2 oz black malt
3 lbs Laaglander extra light DME
2 oz Hallertau (4.8% alpha, 60 minutes)
1 oz Saaz pellets (2.0% alpha, 30 minutes)
1 oz Saaz pellets (2.0% alpha, 15 minutes)
1 tsp yeast nutrient
1 tsp Irish moss
1 tsp lactic acid 80%
Wyeast 2308 Munich Lager

Brewing Notes  

Mash: single decoction: mash in and adjust to 140 degrees, add 2 teaspoons alpha amylase enzyme. After 1 hour, remove 1/3 of the stiff part of the mash and boil as a decoction for 30 minutes; return to mash and adjust to 150 degrees. Sparge 4 gallons at 168 degrees with 1 teaspoon 80% lactic acid.

Fermentation Notes  

Aerate by agitation for 15 minutes. Primary fermentation at 55F. Secondary fermentation over 2 months at 55F. Bottled with 3/4 cup dextrose and rehydrated Lal Vin Champagne yeast. Nine months old at the time of the Club-Only contest.


Original gravity: 1.094
Final gravity: 1.023

Competition Record  

Steve Law, 1st place Bock is Best, 1997 HPD Club-Only Competition