Subscriber only
Stefan Zehendner of Brauerei Zehendner shares the recipe for this powerful seasonal block that he releases every December. Like his Maibock, Target is full-flavored yet addictive, with a deep, bready malt flavor and surprising bitterness, complemented by an herbal, minty pearl hop flavor. A strong, easy-drinking lager.
All Access subscribers can download the Beersmith and BeerXML versions of this recipe. Subscribe now.
whole grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 72%
OG: 1.073
FG: 1.014
IBU: 7.8%
Alcohol degree: 48
make and drink better beer
Subscribe today to access all the premium brewing content available, including this article. With thousands of reviews, subscribers call it “the perfect beer magazine” and “worth every penny.” Your subscription is protected by a 100% money-back guarantee.
whole grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 72%
OG: 1.073
FG: 1.014
IBU: 7.8%
Alcohol degree: 48
[PAYWALL]
malt/grain bill
13.6 lb (6.2 kg) German Pilsner
hop schedule
0.67 oz (19 g) of pearls in 115 minutes [23 IBUs]
0.67 oz (19 g) of pearls in 55 minutes [21 IBUs]
0.67 oz (19 g) Pearl at Whirlpool [4 IBUs]
yeast
Fermentis Suffragger W-34/70 or similar
direction
Mill the grains and mash for 10 minutes at 113°F (45°C). Raise to 126°F (52°C) and rest briefly. Then raise it to 144°F (62°C) and perform the decoction step. Remove about a third of the mash and heat at 162°F (72°) for 15 minutes, then boil for 5 minutes. Mix the decoction again with the main mash and bring to about 162°F (72°C). Let rest for 20 minutes, then raise to 172°F (78°C) and mash out. It recirculates until the stream is clear and then flows into the kettle. Depending on evaporation rate, sparge and refill as needed to obtain approximately 6.5 gallons (25 liters) of wort. Add hops according to schedule and boil for 115 minutes. After boiling, cool to about 46°F (8°C), aerate well, and toss in plenty of healthy yeast. Ferment patiently at 48°F (9°C) until done and gravity stabilizes. Transfer from the racks to a secondary rack, crush to approximately 37°F (3°C), and age in a lager for at least 12 weeks.