Newest Threads

**osagedr** · 11-08-2011, 02:22 AM

Recipe Type: All Grain
Yeast: Saflager W-34/70
Additional Yeast or Yeast Starter: 2 pckgs
Batch Size (Gallons): 5.75
Original Gravity: 1.049
Final Gravity: 1.008
IBU: 20.7 IBU
Boiling Time (Minutes): 90
Color: 3.8 SRM
Primary Fermentation (# of Days & Temp): 10@46 degrees
Additional Fermentation: lagered 8 weeks
Secondary Fermentation (# of Days & Temp): 4 days @ 68 d-rest
Tasting Notes: slightly sweet; malt dominates with lingering supporting hop bitterness

8.5# Weyermann Pilsner
1# Carapils
1# Vienna

0.25 oz Tettnang (4.2%) 60 minutes
0.5 oz Spalt (3.9%) 60 minutes
0.5 oz Spalt (3.9%) 30 minutes
0.5 oz Tettnang (4.2%) 30 minutes

Water adjustment with epsom salts and calcium chloride
Protein rest at 134
Rest at 141
Rest at 158
Decoct to mashout at 170

Aerated with pure O2 60 seconds

D-rest at 1.016.

Very pleased with how clear this beer is. The Vienna malt is really interesting--wasn't sure what to expect. Might try half a pound next time!

HopLife · 11-23-2011, 01:09 AM

I normally don't brew german styles. The awesome name of this brew alone has inspired me to try. I can't Lager that cold though. Think it would be okay to ferment warmer? How warm is too warm?

**osagedr** · 11-26-2011, 01:57 AM

Quote:

Originally Posted by HopLife

I normally don't brew german styles. The awesome name of this brew alone has inspired me to try. I can't Lager that cold though. Think it would be okay to ferment warmer? How warm is too warm?

If you are going to try this beer; I would recommend cutting the carafoam back to half a pound and/or mashing a bit lower to keep the sweetness down.

I would use W-34/70 for this beer for fermentation temperature anywhere from 43-53 or so...as you go up more into the mid-50s, try S-23 instead if you are using dry yeast. Although at that temp and with that yeast, I would recommend my Fat Czech Pilsner recipe--really nice beer and everyone who tries it loves it (it's been aged a long time now).