All Grain Yeast:
WLP830 German Lager and WLP940 Mexican Lager Yeast Starter:
2L Additional Yeast or Yeast Starter:
Decant, add 2L fresh wort 2nd feeding, chill and decant Batch Size (Gallons):
10 Original Gravity:
1.046 Final Gravity:
1.008 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
14 days Secondary Fermentation (# of Days & Temp):
30 Days @ 34 degrees F Tasting Notes:
Clean, Malty, Crisp, minimal roast with subtle hop character
Theres nothing like a dark lager to accompany the start of baseball season! Of course, I should have brewed this two months ago to have been ready for Opening Day but I had several high gravity ales in my ferm chamber and wasnt about to rush those bad boys
10 Gallon Batch (post-boil volume approximately 11 gallons)
8 lbs Munich Malt
8 lbs German Pale
1.5 lbs Midnight Wheat
Double Decoction mash schedule:
Protein Rest: 120⁰F (20 minutes)
Saccharification Rest: 148⁰F (45 minutes)
Mash Out: 158⁰F (15 minutes)
2 oz Perle FWH
2 oz Perle @ 30 minutes
Split batches of yeast both with 2L starter, decanted and re-fed to 2L fresh wort, then chilled and decanted before pitching:
WLP830 German Lager Yeast
WLP940 Mexican Lager Yeast
Chilled wort to 48⁰F before pitching, held at 48⁰F 24 hours, ramped up to 52⁰F and held for one week, ramped up to 62⁰F over the next week (about 2⁰ per day) and held at 62⁰ F two days before racking to secondary and cold crashing to 34⁰F. SG at transfer = 1.008
I am planning on lagering for at least one month just transferred this on Sunday 4/21.
I have been using midnight wheat in all kinds of different brews lately and I am very happy with the results lots of color with mild roast flavor. If you dont want to use midnight wheat (or dont have access) try dehulled carafa of some kind in which case I would back it down to a pound (or less) for 10 gallons and probably add some caramunich or cara aroma to round out the malt flavor.
0.5 lb melanoidin malt would be a good addition for anyone not willing/able to decoction mash, in which case Id go with a single infusion mash at 148⁰F for 90 minutes.
In terms of the yeast selection, both the WLP830 and the WLP940 are clean and fairly fast for lager yeasts which is all I was looking for since I did not want to have to lager these for more than one month if possible. With the huge starters I pitched 2 weeks was plenty of time in the primary.
At transfer the WLP830 batch tasted clean and malty with a very slight roast flavor. The WLP940 batch was crisp and slightly more perceived bitterness than the WLP830, but very similar overall.
Ill update the post once I transfer to kegs and carb.