Lagerfeuer Smoke Beer

Mash at 144°F (62°C) for 15 minutes and then raise to 152°F (67°C) over the course of 15 minutes. Rest at 152°F (67°C) for 30 minutes. No mash out.

Boil 90 minutes, adding hops as indicated. Chill to 50°F (10°C), oxygenate with 0.5-micron stone for 30 seconds, and pitch yeast.

Ferment 4 weeks at 52°F (11°C). Raise temperature to 60°F (16°C) and hold 48 hours for diacetyl rest. Cool by 2°F (1°C) per day to a lagering temperature of 30°F (–1°C), about 2 weeks.

Rack off yeast and lager 8 weeks at 30°F (–1°C). Rack to a keg and force carbonate to 2.5 vol. (5 g/L) CO2.

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