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Czechmate IPL

The bitter lovechild of a Czech brewer and NW hop fiend. Brewed using traditional undermodified pilsner malt to a higher gravity and then highly hopped with NW hop varietals Citra and Amarillo. This beer has been lagering for 2 months and is peaking for NHC.

India Pale Lager
Author: Nick Ladd

Size: 5.83 gal
Efficiency: 70%
Attenuation: 74.0%

Original Gravity: 1.065
Terminal Gravity: 1.017
Color: 6.13
Alcohol: 6.33%
Bitterness: 58.2 (35.0 - 45.0)

Ingredients:
15 lb Bohemian Pilsner Malt
1 lb Carapils®/Carafoam®
.75 oz Citra™ Leaf (13.6%) - added first wort, boiled 60 m
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m
.75 tsp Wyeast Nutrient - added during boil, boiled 10 m
1.25 oz Citra™ Leaf (13.6%) - added during boil, boiled 10 m
1.25 oz Amarillo® Pellet (10.1%) - added during boil, boiled 10 m
1 oz Citra™ Leaf (13.6%) - added during boil, boiled 0 m
1 oz Amarillo® Pellet (10.1%) - added during boil, boiled 0 m
1 ea White Labs WLP833 German Bock Lager Yeast
1 oz Citra™ Pellet (13%) - added dry to secondary fermenter
1 oz Amarillo® Pellet (10.1%) - added dry to secondary fermenter

Schedule:
00:03:00 Dough In - Liquor: 5.25 gal; Strike: 162.55 °F; Target: 151 °F
01:03:00 Sacc Rest - Rest: 60 m; Final: 151.0 °F
01:13:00 Mashout Decoction - Volume: 1.89 gal; Boil: 7.0 m; Target: 168 °F
01:23:00 Mashout Rest - Rest: 10 m; Final: 168.0 °F
01:43:00 Batch Sparge - Sparge 1: 2 gal sparge @ 168.0 °F, 10 m; Sparge #2: 2 gal sparge @ 168.0 °F, 10 m; Total Runoff: 7.55 gal

Notes:
Starter:
- Split 5 gallons starter (2 vials) between this beer and smoked octoberfest.

- Cool wort as cold as I possibly can (shoot for 50 * F), let settle 90 minutes, and drain off top.
- Aerate 2 minutes with pure O2.  Chill to 44* F and pitch yeast.

Fermentation:
1. Start at 44* F and keep at 48* F until activity slows (1 week+). 
2. Raise to 58* F for diacetyl rest 24 hours .
3. Cool 2* / day until back down to 50 * F.
4. Rack to corny keg.
5. Drop temperature 2 * / day until at 34 * F.
6. Lager 4-6 weeks and then dry hop
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