Beatty Brewer

Recipes 

I just got my lagerator set up and I feel compelled to fill it. This is the recipe I want to brew, but I have a couple questions.

Classic American Pilsner 5 gal batch, 6.5 boil volume
7# six row pale
2# six row toasted 15 min. @ 300
2# flaked corn

1 oz 6% sterling 60 min
.5 oz 6% sterling 30 min
.5 oz 6% sterling dry hopped

safelager w 34/70 11.5g packet

I'm just guessing on the toasting time and temp, my target color for the beer is about 9 srm or about 6 color points per pound of toasted malt. If that sounds reasonable could I use the toasted malt today or must it be "rested" to avoid astringency and mellow out.

My other question is about the safelager w 34/70 since this will be the first time using it. What would be the best fermenting temp for a clean low ester flavor?

Any other feedback on the recipe would be greatly apreciated.

Freezeblade

Recipes 

For toasting, I prefer the "slow and low" method, that way you get a more even toast. for some nice toastyness I do 180F for 30 mins.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

Beatty Brewer

Recipes 

That should work, I think my oven can set as low as 170. I might wait until next weekend to use the toasted just to be safe. I wanted to try using only the six row pale in this one anywa.