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**sudbuster** · 09-07-2007, 06:55 PM

Recipe Type: All Grain
Yeast: 2042 Danish Lager
Yeast Starter: 1 Liter
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5.25 gal.
Original Gravity: 1.057
Final Gravity: 1.012
IBU: 30
Boiling Time (Minutes): 90 min
Color: 3.5 - 4
Primary Fermentation (# of Days & Temp): ~ 7 days
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): ~ 21 days

This was found on the net somewhere a long time ago, so credit to whomever. It brews up pretty good and is pretty close to the real thing. Quantities adjusted for 70% eff.

Malt Bill

10 lb German 2 row pils
4 oz 10L crystal
2 oz German Munich

Hops

3/4 oz Northern Brewer 7.8% AA Bittering 60min
1/4 oz Hallertau Hersbrucker 3.1% AA Flavour 15min
1/2 oz Saaz 2.6% AA Flavour
1/2 oz Saaz 2.6% AA Aroma

Yeast

2042 Danish Lager in a 1L starter at high krauesen.

Mash

(Single decoction optional)

May use MT or insulated MLT to reach rest temperatures. Mash in using 11 qts at 134f to rest at ~ 122f. After 5 min. pull the heaviest 40-45% of mash to the decoction vessel. Use a kitchen strainer and get only enough liquid to fill the spaces between the grains. Heat to 150f over about 10 min to 15min, then continue to heat slowly ( ~ 15 min ) on up to 167f, then kick it on up to boiling, and boil for 10min. for a total decoction time of ~ 35min. Return the decoction to the MT or MLT slowly and evenly and in a non-oxygenating fashion to achieve a rest temp of 150f. Maintain for 90min. Now add ~ 4 quarts boiling water to achieve 168f. Rest 10min. Sparge and lauter as usual. Collect 6.5 gal

Boil

Boil 90 min. Bittering hops in 30min. into boil. Irish moss ( 1 hydrated tsp) in at 60min. into boil. Flavour hops in at 75min into boil. Aroma hops in at flameout.( Collect 5.25 gal.)

Ferment

Chill to 54f. transfer to 6.5 gal. carboy. Pitch starter. Ferment until sg = 1.017, then transfer to fresh 5gal secondary and gradually reduce temp to 42f (<5f drop/day) Ferment 3 weeks or untill the young beer is still. Transfer to lagering carboy and lager for 4 weeks at 36f, then crash the temp to 31f for 3 days. Transfer to serving keg and carbonate at 14lbs.

Sum1Stu · 09-12-2009, 04:40 PM

This sounds like a great recipe!! I might do this for my first grain expierience.

Questions are:

Hallertau Hersbrucker what if i cant get these hops ? any substitute ?

The yeast ? Any alternatives ?

what how is it supposto ferment at 54-42f ? ? This is not possible without a fridge dedicated is this ? ? I know lagers are supposto be fermented cooler, but is this even attemptable with say room temps around 69-74 ? ?

Finnagann · 02-03-2010, 03:15 AM

I think it depends on the yeast. You cannot do it properly w/o these temps but you can try to do something similar with Nottingham at 14 or 15 C, or better yet with saflager
s-189. I'm just trying my first "faux" lager, with the latter yeast, as we speak... so I'm just talkin theory

gicts · 05-09-2010, 01:28 PM

I made a 10 gallon batch last night. I'll let you know how it turns out!

Hannable1975 · 11-30-2010, 09:26 PM

Quote:

Originally Posted by gicts

I made a 10 gallon batch last night. I'll let you know how it turns out!

Bump = Well, how is it?

gicts · 12-01-2010, 01:51 AM

Quote:

Originally Posted by Hannable1975

Bump = Well, how is it?

Empty! Haha it was fantastic and nearly identical, if not better than Grolsch i like to think there was a touch more body I did have a little trouble getting the yeast to drop from the second keg, but that was my haste. I'll be brewing it again!