There was also another big change that did not come from the book. In fact, if anything it flies in the face of Gordon's advice. When I brewed this beer the first time I used lager yeast from my local Gordon Biersch brewery so that I didn't have to spend a minor fortune on yeast or deal with growing up a large culture because lagers should be fermented with more yeast than ales due to the lower fermentation temperature. I contacted the brewer to arrange for another yeast pickup but he told me that they now use dry yeast and they don't repitch yeast as often as they did when they used liquid cultures. In light of that, I decided to take matters into my own hands and just pick up my own dry yeast from the homebrew store. Hopefully the extra hour or two that went into the complex mash schedule won't be negated by my yeast selection.
Onto the recipe:
10 lbs Weyermann Light Munich
4 oz Weyermann Carafa Special II *
1.25 oz German Hallertau 4.3% AA @ 60 min
.25 oz German Hallertau 4.3% AA @ 20 min
2 11.5 gram packets of saflager 34/70 dry lager yeast
Ferment at 54 degrees
* Instead of adding the dark malts to the mash like I normally would, I steeped them in 2 cups of 150 degree water. This provided the added benefit of allowing me to precisely control how dark I wanted the beer to be. I ended up adding only about 3/4 of the extract.
Infuse 15 quarts of 140 degree water to hold at 131 degrees for 10 minutes for a protein rest
Infuse 5 quarts of 187 degree water to raise the mash to 144 degrees and hold for 10 more minutes.
Pull a thick 1/3 of the mash and heat in a separate pot to a boil and hold for 15 minutes.
Add boiled mash back to the main mash to raise the total mash to 158 degrees and hold for 45 minutes.
Pull a thin 1/3 of the mash and heat to a boil and hold for 10 minutes.
Add boiled mash back to the main mash to raise the temperature to 170 degrees and stop conversion.
All of this heating, holding, and mixing adds at least an hour to the total mash time but it definitely added color and I'd be shocked if it didn't add some maltiness based on the heavenly smells in my kitchen. Normally I mash and boil outside so that I can use my propane burner but mashing on the stove was actually pretty nice and because I never had to heat more than 15 quarts I wasn't waiting forever or pushing the limits of my stoves output.
When I was done mashing I carried the wort out back to boil it on the propane burner. After a 60 minute boil I chilled it down to pitching temperatures, aerated with oxygen for 1 minute, and pitched my rehydrated lager yeast.
I ended up collecting 5.5 gallons of bright 1.048 wort which tasted great. I can't wait to see how this turns out, just look at how clear that wort is!