Eckhardt Treatise Lager

This is a recipe that celebrates Fred Eckhardt, and his love of craft brewed ales and lagers. This is an all malt beer that is triple decocted, and hopped with Saaz hops. Very drinkable, and very tasty on a hot summers day! So WWFD?

Brewer:	Michel J. Brown		Email:	zymurgest@comcast.net
Beer:	Eckhardt Treatise Lager		Style:	American Premium Lager
Type:	All grain		Size:	10 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	25 IBU
OG:	1.049		FG:	1.012
Alcohol:	4.8% v/v (3.7% w/w)
Water:	Portland water is very soft, and low on all fronts in regards to salts. I have to add a quarter ounce of calcium chloride (to 5 gallons) in addition to the triple decoction to obtain proper flavor development, and good hot break formation. If you have harder water, which is more likely than not, then adjust as needed.
Grain:	16.0 lb. American 2-row
Mash:	85% efficiency
	Dough in 1.33 qts water to each pound malt at 122'F, then pull average 1/3 of mash for first decoction. Raise decoct to 158'F, and rest 20 minutes. Then bring decoct to boil 20 minutes. Repeat three times each to the following temps: 144'F, 154'F, and 168'F.
Boil:	90 minutes	SG 1.038	13 gallons
	12.8 AAU's Czech Saaz hops at 75 minutes 1 ounce Czech Saaz hops at 10 minutes 1 ounce Czech Saaz hops at knockout 1 tsp irish moss per 5 gallons brew length.
Hops:	4 oz. Saaz (3.2% AA, 60 min.) 1 oz. Saaz (aroma)
Yeast:	I prefer the W34/70 yeast. This is also known as the W34 dry yeast, or the 2124 Wyeast, or the WLP830 from White Labs. I pitch at least 12~16 ounces thick slurry at 45'F, and allow to rise to 50'F with krausen. When the gravity drops to 1.015, rack and bottle then allow to condition 2 weeks at 60'F, then lager 4~6 weeks at 33'F. If kegging, allow to complete fermentaion completely, then chill to 33'F for 2~3 days. After cold conditioning, add 1/2 tbs each of bloomed gelatin and polyclar. Allow 2~3 days to clarify, then keg at 20~25 PSI guage. Let beer lager for an additional 4~6 weeks, then serve chilled at 50'F and ENJOY!
Log:	OG: 1.049 TG: 1.012 SRM: 2~4 IBU's: ~25
Carbonation:	I prefer a moderate level of carbonation with this beer as its a delicate balance between the hops and the malt. Just share, and enjoy!
Tasting:	You can also dry hop this beer for even more hop character, but it really isn't necessary as it has great hop character as is.

Recipe posted 05/18/07.