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17th century monks in Bavaria were required to fast during Lent, avoiding solid foods entirely. Rather than stick to water, they chose to brew a potent lager with a lot of carbs. They named this beer "sankt-vater-bier" which translates to "Holy Father Beer". This is my attempt at a Holy Father Beer.
Mash: 154°F For 60 Minutes (70% Mash Eff)
Bestmalz Red X (12.6°L)
Add 14.67 lbs to the mash tun
+ 1.038 SG / 47.8% of grist
Bestmalz Vienna Malt (4.3°L)
Add 14.67 lbs to the mash tun
+ 1.038 SG / 47.8% of grist
Bestmalz Caramel Munich II (49.3°L)
Add 1.07 lbs to the mash tun
+ 1.003 SG / 3.5% of grist
Weyermann Carafa Special Type 3 (550°L)
Add 4.29 oz to the mash tun
+ 1.001 SG / 0.9% of grist
Kettle 90 Minute Boil
Hallertau Taurus (DE)
Add 0.94 oz of 13.6% AAU pellets into kettle before boiling
+21 IBU
Spalt (DE)
Boil 1.9 oz of 3.8% AAU pellets for 10 minutes
+4 IBU
Fermentor
Wyeast 2487-PC Hella Bock Lager
Pitch ~1600 billion cells into 52°F wort