11g batch SG 1.058 FG 1.013 IBU 44 ABV 5.91% Mash 148 Grain 19.0 lb Pilsner 2.0 lb Vienna 8.0 oz Acidulated Malt Hops 1.5 oz Magnum(14.7% AA) 60min 0.5 oz Ahtanum (6.0% AA) 15 min 0.5 oz Golding (4.5 AA) 15 min 1.0 oz Saaz (3.8% AA) 15 min 2.0 oz Homegrown Tettnanger (4.5% AA ?) 5 min 2.0 oz Homegrown Tettnanger (4.5% AA ?) 7 days Lager Schedule (Quick) Chill wort to pitching temp (48Â°-53Â°F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50Â°-55Â°F), and leave beer to ferment 5 days. (+5 days) On the morning of the 5th day (beer should be over 50% attenuated), remove probe from side of fermentor so it measures ambient temp inside chamber and bump regulator up 3Â°-5Â°F; continue raising ambient temp 3Â°-5Â°F every 12 hours until you reach 65Â°F then leave it for 2-3 days to finish fermenting and cleaning up. (+5 days = 10 days) On day 11, start ramping the ambient temp of the chamber down 5Â°F every 12 hours until it reaches 30Â°F and let it cold crash/lager for 3-4 more days. (+8 days = 18 days) Rack cold (and usually very clear) beer to kegs, put kegs in kegerator/keezer on gas, leave for a week, serve! (+7 days = 24 days) Awesome beer, super clear and perfect for a hot sunny day. Since we used homegrown hops the aroma was lacking but still an tasty beer that we will brew again soon.