Cerebral Brewing Co.’s Standard Practice Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.007
IBU = 19 SRM = 5 ABV = 5%
Ingredients
7.5 lbs. (3.4 kg) Weyermann Barke® Pilsner malt
1.5 lbs. (0.68 kg) Weyermann Barke® Munich malt
5.5 oz. (155 g) Weyermann Carafoam® malt
2 oz. (56 g) rice hulls
2.5 AAU Hallertau Hersbrucker hops (90 min.) (1.5 oz./42 g at 1.7% alpha acids)
1.7 AAU Hallertau Hersbrucker hops (30 min.) (1 oz./28 g at 1.7% alpha acids)
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ cup corn sugar (if priming)
Step by Step
Use enough water to have a moderately thick mash at 1.4 qts./lb. (2.9 L/kg). Cerebral uses rice hulls to help the lauter, though depending on your system this may not be necessary. If using, a small amount should do. Mash your grains at 149 °F (65 °C) for 60 minutes. Sparge slowly and collect enough wort to result in 5.5 gallons (21 L) after a 90-minute boil. Boil wort 90 minutes, adding hops at the times indicated in the recipe.
When the boil is complete, chill wort to 50 °F (10 °C) and pitch yeast. Ferment at this temperature. When fermentation is complete, lager at as close to freezing temperature as possible for four weeks and then rack to a freshly emptied Chardonnay barrel. Lager further, in the barrel, for an additional six weeks.
Rack the beer, prime and bottle condition, or keg and force carbonate as usual.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.045 FG = 1.007
IBU = 19 SRM = 5 ABV = 5%
Ingredients
4.8 lbs. (2.2 kg) Pilsner liquid malt extract
1 lb. (0.45 kg) Munich dried malt extract
5.5 oz. (155 g) Weyermann Carafoam® malt
2 oz. (56 g) rice hulls
2.5 AAU Hallertau Hersbrucker hops (90 min.) (1.5 oz./42 g at 1.7% alpha acids)
1.7 AAU Hallertau Hersbrucker hops (30 min.) (1 oz./28 g at 1.7% alpha acids)
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ cup corn sugar (if priming)
Step by Step
Add the crushed Carafoam® to a steeping bag put it in 6.5 gallons (24.5 L) of water in the brew kettle. Heat to 170 °F (77 °C). When temperature is achieved, pull the grains, allowing them to drip back into the kettle, and continue heating up to a boil. Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops at the times indicated. When the boil is complete, chill wort to 50 °F (10 °C) and pitch yeast. Ferment at this temperature. When fermentation is complete, lager at as close to freezing temperature as possible for four weeks and then rack to a freshly emptied Chardonnay barrel. Lager further, in the barrel, for an additional six weeks.
Rack the beer, prime and bottle condition, or keg and force carbonate as usual.
Tips for Success
If you can’t get your hands on a freshly emptied Chardonnay barrel, soak oak chips, cubes, or other barrel alternative in enough Chardonnay to cover for a few days. Add the oak to your lagering vessel and continue lagering six weeks prior to racking off the oak.
