dinnerstick

Recipes 

errr i assume we're missing a digit here?? anyways it sounds like you are ready for cold conditioning

JPFuller

Recipes 

I've been doing a lot of pre-pro lagers recently and was wondering what your malt bill and mash schedule was like, if you wouldn't mind posting it.

When in doubt about the presence of diacetyl, you could always test it, check out this link if you don't already know how to do that.
www.winning-homebrew.com/diacetyl-test.html

Finally, I don't think a short rest in the high fifties, or low sixties ever hurts, and it can even help reach final attenuation if you haven't already.

okiedog

Recipes 

I don't mind, but it's a mash and extract, or mini mash as some call it. Since it was my first batch I didn't want to go all grain until I had a done couple of batches. We're headed to the zoo today with most of the whole family. I'll dig out the recipe sometime tonight or tomorrow. You should be able to calculate grain to replace the extract. Now, off to the zoo.

okiedog

Recipes 

Here is the Pre-Pro Lager mash-extract recipe for 5 gallons:

If my calculations are correct 10.5 lbs of grain be equivalent.

3 lbs. DME
2 lbs. rice syrup
1.5 lbs. Gambrinus Pilsner malt
0.5 oz. German Spalt Select - 40 minutes (11 IBU)
0.5 oz. New Zealand Saaz - 15 minutes, flavor (9 IBU)
0.5 oz. New Zealand Saaz - 5 minutes, Aroma
1/2 teaspoon Irish moss
White Labs WLP840 American Pilsner Lager yeast
Primary: 10 - 14 days, 48 - 50F
Secondary 2 weeks 48 - 50F (or reduce 4F per day & lager 6 weeks @32)

OG: 1.042 - 1.048
FG: 1.008 - 1.014
ABV.: 4.5% (average)

JPFuller

Recipes 

Thanks for getting back with your grain bill!