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Old 01-16-2012, 06:16 AM   #1
BierStreet
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Default All-Grain - BierStreet American Red Lager

Recipe Type: All Grain
Yeast: wyeast 2035
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.014
IBU: aprox 25
Boiling Time (Minutes): 70
Color: 17 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 50 F
Secondary Fermentation (# of Days & Temp): Lagered @ 45 F
Tasting Notes: very smooth, subtle sweetness

We did a Lager version of the Red Ale, same grain, same hops, different yeast different temps.

9.25 lbs Pilsner
2 lbs Munich
12 oz Crystal 120
8 oz CaraPils
8 oz Melanoidin
1-2 oz Roasted Barley

Mash was 80 min @ 154

1 oz Williamette 60 min
1 oz Williamette 10 min
1/2 oz Williamette 3 min

Pitched the yeast from a starter and put it in the fridge @ 50 F then Lagered in a serving keg for 2 months 40 F @ 5 psi. Tried it after a couple weeks in the keg and it had some diacetyl, so I let it sit at about 65 F for a week or so then back in the fridge for 6 weeks. It turned out to be really good, Didn't take long for friends to kill the keg haha.
Here it is on the left next to Leinenkugel's Red Vienna Lager, not the best pic but you get the idea

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Last edited by BierStreet; 01-16-2012 at 06:18 AM.
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Old 07-03-2012, 11:46 AM   #2
brockettbrews
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what is melanoidin ??? never used it??

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Old 07-03-2012, 11:47 AM   #3
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would it be ok to use a 34/70 yeast???

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Old 10-15-2012, 12:13 AM   #4
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Quote:
Originally Posted by brockettbrews View Post
what is melanoidin ??? never used it??
it is a german malt that is supposed to mimic the decoction method of mashing, I like to use it in red or amber ales and octoberfest lagers
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Old 10-15-2012, 12:21 AM   #5
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Quote:
Originally Posted by brockettbrews View Post
would it be ok to use a 34/70 yeast???
yes the german lager would probably be a good choice. We did a similar recipe with wyeast octoberfest blend 2633 and it came out even better, no diacetyl
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