LIBERTY HOP PLANTS

NZ LAGER - ALL GRAIN

EYREWELL PROTOTYPE VOLLBIER HELL

20 LITERS | ABV 4.7 | IBU ~20 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047| FG 1.011
MASH - see notes | SPARGE 3 LITERS | BOIL 120 MIN

NOTES:
Vollbier means “whole beer” or “entire beer.” Until 1993, that was just a tax category—it meant the beer was middle-strength. Hell means light colour.

Mill the grains and mash in with 16 liters of 66°C water to reach about 144°F 60°C. Rest 20 minutes. First decoction: Pull one-fourth to one-third of the thickest part of the mash and bring that to a boil; boil for 10 minutes, then return it to the main mash to bring the total temperature to about 158°F (70°C). Rest 20 minutes. Second decoction: Pull another one-fourth to one-third of the mash for the second decoction and boil it for 10 minutes; return it to the main mash to bring the total temperature to about 170°F (77°C). Rest 10 minutes, then mash out.

Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain about 26 liters of wort—or more, depending on your evaporation rate. Boil for 120 minutes, following the hops schedule. After the boil, chill the wort to 7°C and pitch the yeast. Allow the temperature to rise to 9°C and ferment. When fermentation is complete, lager at 1°C for at least 4 weeks, preferably longer.

During the mash, don’t stress if you miss your temperatures by a couple of degrees. The decoctions and steps will still do what they’re supposed to—specifically: maltose rest, dextrinization rest, and mash out, with some great malty flavor development via Maillard reactions along the way.