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Old 10-06-2008, 12:59 AM   #1
DaleJ
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Default All-Grain - Munich Lagerbier Hell

Recipe Type: All Grain
Yeast: German Lager (White Labs #WLP830)
Yeast Starter: 2L
Additional Yeast or Yeast Starter: 2 vials into starter
Batch Size (Gallons): 6
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 20
Boiling Time (Minutes): 90
Color: 3.6
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: 45-60 days
Secondary Fermentation (# of Days & Temp): 10
Tasting Notes: Malty German Beer Hall lager - attempt at Augustiner Lagerbier Hell clone.

Recipe: Dalestiner Lagerbier Hell

Style: Munich Helles
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.25 gal
Estimated OG: 1.050 SG
Estimated Color: 3.6 SRM
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.70 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.30 %
31.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min)Hops 16.3 IBU
15.30 gm Tettnang [4.50 %] (25 min) Hops 3.7 IBU
2 Pkgs German Lager (White Labs #WLP830) Yeast-Lager


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 10.75 lb
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.00 qt of water at 132.8 F 122.0 F
15 min Beta Sacch. Add 4.00 qt of boiling water and heat to 146 146.0 F
15 min Alpha Sacch. Add 4.00 qt of boiling water and heat to 156 156.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Add 1.00 gal of 168.0F water then drain.
Batch sparge with 4.50 gal of 168.0F water, drain.

1.041 Pre-boil SG @ 8.25 gal

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Old 10-06-2008, 01:21 AM   #3
DaleJ
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It's awesome!
Next time I'm considering dropping the Tettnang and just doing a single bittering for the same IBU's.
I don't recall the Augustiner Helles having that much hop flavor.

I should also mention, the way this is designed, you need a heatable tun.
The infusions at the various steps isn't enough to raise the temp all the way.
The intention is to go from a thicker mash to a thinner mash as the temperature goes up.

__________________
Primary:Drovers II
Secondary:Trailer Trash Pillhead Blonde
Keg carbing & conditioning:
Drinking:Woodchuck Cider, Schwarzbier, Dalerweisse Wheat
On deck: German Wheat

---------------------------------------------------------------------
  • I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
  • What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
  • If you're not part of the solution, you're part of the precipitate.
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Old 08-06-2011, 11:33 PM   #4
enricocoron
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I think I'm going to try this with around 9lbs pilsen, 1 lb. munich, .5 lb. car pils, and hallertu all the way through to about 25 IBUs.

For cooler style mash tun what would be the best method? Two step at 146 then 155? Do you need a protein rest.

Also, if I do a one liter starter of WLabs, should be a 100 million cells so after 24 hours I should have about 150 billion kicking right?

Primary around 2 weeks at 50, diacetyl rest 48 hours at 60, then 4-6 weeks at 40 degrees in secondary....then keg it.

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Old 04-12-2014, 04:25 AM   #5
tanaroek
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at what temperature is the most suitable to put yeast ? i have heard someone put their dry yeast in hot water for 15 mins before putting it in the wort. is that going to hurt the beer at all ? or it is already good because when the yeast got mixed in with the wort, it will starting activating right away. do i understand that right ?

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