Brew Date
January 21, 2008
Attenuation
79% apparent
64.5% real
Fermentables
German Pilsen Malt (2-Row)
1.50 lbs|14.8%
Info
Light color, malty flavor. For pilsners, lagers.
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info
Adds aroma, color and body.
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Hops
0.50 oz
Magnum 14.0%
60 min Boil
1.00 oz
Tettnanger 2.5%
10 min Boil
Non-Fermentables
1/4 tsp.
Irish Moss Spice
Boil20 min
Fermentation and Aging
General Info
This is my first ever true lager, made possible by the purchase of a 7 cubic foot chest freezer hooked up to a Johnson Controls temperature regulator. I will use this setup for both fermentation and lagering.
Due to worldwide hops shortage, I had to use Magnum and Tetnanger hops insead of Hallertauer as planned. Brew store only had half of German Pils needed, substitued some Belgian Pils for the other half.
Procedure
- Single infusion mash at 152° for 60 minutes
- Batch sparge with 3.75 total gallons of 168° water - 15 min each batch
- 90 minute boil - add hops according to schedule
- Cool wort to 60°
- Pitch yeast from starter made 24 hours in advance.
- Ferment at 50° for five days.
- Perform diacetyl rest for two days at 60°.
- Transfer to secondary and lager for at least 28 days at 32-34°.
