Home Is Where Your Zoigl Is

A decoction mash is classic, but a step infusion mash will also get you where you want to go. Start with a 10-minute protein rest at 137°F (58°C). Bump up the temperature, either by adding heat or boiling water, for a 40-minute beta amylase/maltose rest at 147°F (64°C). Raise the temperature for a 20-minute alpha amylase/dextrin rest at 162°F (72°C). Check for starch conversion before mashing out for 10 minutes at 168–170°F (76–77°C).

Whichever mash technique you choose, sparge to collect 6.75 gallons of wort. Boil for 90 minutes, cool, pitch your yeast, and aerate well. Ferment at 48°F (9°C) until primary fermentation finished, then lager for 4 weeks around 32°F (0°C). Carbonate to 2.2–2.3 vol. (4.4–4.6 g/L) CO₂ and serve unfiltered.

Whatever you do, don’t forget to hang a Zoigl above your door when the beer’s ready.

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