All Grain Yeast:
Wyeast 2308 Munich Lager Yeast Starter:
Slurry Batch Size (Gallons):
5 Original Gravity:
1.056 Final Gravity:
21 Boiling Time (Minutes):
16 Primary Fermentation (# of Days & Temp):
10 Secondary Fermentation (# of Days & Temp):
54 Tasting Notes:
Need an unbiased opinion on style match, but this is an excellent beer!
Munich / Tettnang SMaSH11½ lb Light Munich / Weyermann 1oz American Tettnang / Alpha 4.2% - FWH ½ oz American Tettnang / Alpha 4.2% - 20 min½ oz American Tettnang / Alpha 4.2% - 10 min½ oz American Tettnang / Alpha 4.2% - 0 minSlurry of Wyeast 2308 Munich Lager Second Generation
Roasted 1-1/2lbs of the Munich @ 350 degrees for 20 minutes.
Decoction mashout w/ 20 minute boil to darken wort.
Use enough grain to shoot for an OG of 1.056 depending on your efficiency.
20 min @ 104 dgrs (infusion)
30 min @ 140 dgrs (infusion)
60 min @ 154 dgrs (decoction)
15 min @ 168 dgrs (decoction)
Pitched at 58 degrees
Brought temperature down to 50 over next 24 hours
8 days in primary @ 50 degrees
2 day diacetyl rest at 65 degrees
54 day lager in secondary glass carboy
Temperature dropped from 50 to 38 degrees over first three days of lagering
Kegged and conditioned for 3 weeks before tapping.Edit: Added second picture courtesy of 944play