jgerard

Recipes 

So a few months ago I decided to order some all grain recipes and I built my own with brewmasters brew builder (which is awesome) and I sort of just chose one. the ingredients are as follows:

Weyermann pilsner 7.5 lbs
Organic munich 10. 1.25 lbs
Cara foam .5 lbs
hallertau pellets .5oz x3 @ 60 30 and 15
German lager yeast

I am very new to brewing but I think I know this isn't a weihenstephaner clone. Its a german lager? ?

Anyways, should I still do single infusion @ 153 for 60 and mash out @ 170?

What temperature should I try and ferment it at?

(Again I'm new, so no making fun of me)

bh10

Recipes 

What beer from Weihenstaphan did you want? They do make more than one (actually 12 to be exact, 13 if you include what they did w/ Sam Adams).

But that looks like it could be their original lager. Personally on every lager I brew I do a decoction mash at least a double if not a triple.

thegerm

Recipes 

Looks like it's a munich helles, maybe?

thegerm

Recipes 

anyway, make a starter. probably 2 or 3L worth of starter(use mrmalty.com pitching rate calculator). once it's done in a couple of days, chill and decant the starter beer off the yeast. I would suggest a single infusion mash at 150 (153 is fine, too I'm sure) for 60m.

Chill to 44, pitch yeast, raise temperature 1 degree every 12 hours(plus or minus) until you reach 50. This is the narziss technique, which will reduce the necessity of diacetyl rest.

jgerard

Recipes 

Well I can't fit the fermenter into the wine chiller that I had planned on using, and the fridge doesn't get any warmer than 40 degrees.

My plan:
Ferment at room temp for a week then stick in the fridge for 2 weeks. I read somewhere that some breweries do the same thing to move more beer through their fermenters.

Will this work? Or is there a better alternative?

thegerm

Recipes 

Get a brew belt and a temp controller, stick it in your fridge and it'll warm only the fermentor to whatever you set it too. If you're fermenting at room temp you need to use a different yeast.

944play

Recipes 

If it's Weihenstephaner Hefe Weissbier you're looking to clone, check out the Bee Cave Brewery Hefeweizen recipe thread.
http://www.homebrewtalk.com/f70/bee-cave-brewery-bavarian-hefeweizen-35679/
The recipe you listed sounds like a super tasty lager, but maybe a bit heavy on the late hops for a Weihenstephaner Original clone.

__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

jgerard

Recipes 

Those temp controlers look nice! I can't afford one unfortunately being a college student and spending all extra money on ingredients.

You have me under the impression that its very important to keep the lager at the specified temp so I cleared my yuengling stash and homebrew outa my beer fridge and will be turning it on as warm as possible and turning it on/off whenever necessary >_< haha.

Hopefully it won't get too cold while I'm @ work. Guess I will find out....
Thanks for the recipe like!

tesilential

Recipes 

Yes you need to keep your lager yeast under 55*f for at least one week. If at that point it is almost done fermenting you can pull it out to finish/diacetyl rest. You should lager it at 35* for a month though.

jgerard

Recipes 

I won't be trying any more lagers after this one until I have the proper equipment... I can already tell this week is going to be frusterating.

I just hope to see some action soon because I'm not seeing any signs of fermentation yet!