I am geeked at my ability to control tempatures for my first attempt lagering without any refridgeration.
2.5 lbs light munich
.5 lbs dark munich
1.5 lbs Vienna
.5 lbs caramunich II
4 lbs extra light DME
.33 oz Northern brewer 60 min
.33 oz Northern brewer 30 min
.5 oz hallertau mittelfrueh 30 min
.5 oz hallertau mittelfrueh 20 min * (boiled in 2 pots, biab(ish) in a rectangle cooler with psuedo sparge through strainer)
1 gallon decanted Wyeast Munich Lager Starter
I have a "sun room" that doesn't get much sun that we don't heat in the winter and it ranges between 36 deg to 50 deg in the winter depending on outdoor temps. I was able to chill overnight and get it to 54 deg before pitching. I had it in a large plastic storage bin filled with water. I can get 47 deg water out of my bathtub faucet and used a combination of space heater, and addition of warm, or cold water to maintain tempature. I checked it and made adjustments 3x per day, before bed, upon waking, and when I got home from work. I was able to maintain between 47 and 53 deg, with most of that between 48 and 51 deg for 8 days.
Just checked the specific gravity and it was 1.018 I think I taste a little butter, but am otherwise am very pleased, so I put in the bathtub inside at 52 deg so it can slowly rise to D rest temp. I plan to lager in the garage for 6-8 weeks, as Michigan temps allow.