Schönrahmer clone

Mash in at 118°F (48°C). Raise to 122°F (50°C) and rest 15 minutes; raise to 140°F (60°C) and rest 15 minutes; then raise to 149°F (65°C) and rest for 25 minutes. Remove one third of the mash to a separate vessel for decoction and bring it just to a boil. Return it to the rest of the mash, which should bring the mash close to 170°F (77°C). Mash out, adding first-wort hops to the boil kettle. Boil for 70 minutes and whirlpool, following the hops schedule. Chill to 43°F (6°C) and pitch plenty of yeast (about 45–50 g rehydrated; or a healthy starter; or fresh kräusen). Ferment in sanitized buckets loosely covered with foil, allowing the temperature to rise to 49°F (9.5°C), then hold there until fermentation is complete. (“Time is a huge ingredient, and we make sure we take our time,” says Eric Toft, brewmaster at Private Landbrauerei Schönram.) Crash and lager at about 37°F (3°C) for 6 to 7 weeks.

0.5 oz (14 g) Spalter Select [4.75% AA] at FWH
0.35 oz (10 g) Tradition [6% AA] at FWH
0.5 oz (14 g) Spalter Select [4.75% AA] at 50 minutes
0.35 oz (10 g) Tradition [6% AA] at 50 minutes
0.5 oz (14 g) Hallertauer Mittelfrüh [4% AA] at 15 minutes
0.5 oz (14 g) Tettnanger [4% AA] at 15 minutes
0.5 oz (14 g) Hallertauer Mittelfrüh [4% AA] at 3 minutes
0.5 oz (14 g) Tettnanger [4% AA] at 3 minutes
0.5 oz (14 g) Hallertauer Mittelfrüh [4% AA] at whirlpool
0.5 oz (14 g) Tettnanger [4% AA] at whirlpool