Recipe Type: All Grain Yeast: Wyeast Bohemian Lager #2124 Yeast Starter: Yes Additional Yeast or Yeast Starter: No Batch Size (Gallons): 5.75 Original Gravity: 1.067 Final Gravity: 1.015 IBU: 26 Boiling Time (Minutes): 90 Color: 19 Primary Fermentation (# of Days & Temp): 11 @ 48 F Additional Fermentation: 60 @ 34 F Secondary Fermentation (# of Days & Temp): 30 @ 48 F Tasting Notes: Malty with some toasty and caramel flavors, no roasted flavor. Clean and balanced.
This brew was about 82% brewhouse efficiency.
All the German malts were Weyermann, Special B was Castle IIRC.
6# German Pils
3# German Light Munich
3# German Dark Munich
.75# German Caramunich II
.25# Belgian Special B
.125# German Carafa Special II
All whole hops from Hops Direct.
.5 oz. Hallertau 4.5% FWH
.25 oz. Magnum 14% 60 min.
.75 oz. Hallertau 4.5% 60 min.
.5 oz. Hallertau 4.5% 10 min.
Single-infusion mash @ ~149 F for 1 hour.
The short primary fermentation time is only because I rack it to a corny before it's done and then let it naturally carbonate during the next month. Then to the cold conditioning phase which lasts...as long as you can stand it! At least a month though. Any good lager fermentation schedule should be fine just give it more time conditioning than a typical low-gravity lager.
Also, I added ~1 tsp. of Calcium Carbonate (chalk) to the mash (not to the sparge water). I used approx. 20 qt. mash water.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
Last edited by SpanishCastleAle; 08-07-2009 at 10:47 PM.
This beer scored 44 in the first round of the 2009 HBT Competition and took first for the Lager category. Good for a sweet mash paddle.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
Hey Spanish: I was going to brew a bock this winter and whom do I see in the recipe section....Spanish!!! I have chosen your recipe for my Bock. Last winter you and I were clone brewers. Seems you have surged ahead. I can't lager during the warmer months. My "green cold room" (old basement oil tank room) is holding 45F(8C) thanks to mother nature. This wknd I am brewing an Oktoberfest, then a Bock onto the trub in a few weeks. If I keep the bock @ 45F how long do you think I will need to keep it in the primary. When the bock is done I hope to brew another Boh Pils while the winter is still here.
Glad to see you are still cranking out the brews. I still haven't brewed the Belgian Dubel. I was gonna do it late Spring but time slipped away. On schedule for this coming late Spring. Later, Charlie
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
Okay so here are the taste results from a long ago brewed beer just carbonated and tapped today. It is not quite carbonated but couldn't wait. I got to say this is one of the best brews I have ever made. Malt is strong with a nice smooth alcohol finish. When this is properly carbed it will be perfect.
I brewed this over our huge(5 ft. snowfall) period in early February. I couldn't do anything else so I brewed. I used my cellar temps to primary ferment(an old coal room @ 45-50F) then moved near a cellar door @ temps closer to 40F. The beer is crystal clear, no diacetyl, and won't last long.
Spanish thanks for a great recipe Charlie
Your Belgian Dub. is up next
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
Glad you like it! I still have 3 bottles from that batch but I'll prob wait until winter to drink them. And thanks for reminding me, I need to start planning for another to be ready for winter.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
Did you do any sort of diacetyl rest? I didn't see anything about it in the OP, but thought it better to ask.
I didn't but it won't hurt to do one.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
Did you do any sort of diacetyl rest? I didn't see anything about it in the OP, but thought it better to ask.
I didn't either. My little cold coal room holds 45-50F so figured I was good....and I was;-)
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
All-Grain - Traditional Bock
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