All Grain Yeast:
S-23 Yeast Starter:
Rehydrate Additional Yeast or Yeast Starter:
2 packs Batch Size (Gallons):
5 Original Gravity:
1.064 Final Gravity:
76 Boiling Time (Minutes):
12°L Primary Fermentation (# of Days & Temp):
3 Weeks @ 52° Additional Fermentation:
Diacytyl Rest for 3 days Secondary Fermentation (# of Days & Temp):
Lager in keg for 2 months Tasting Notes:
Blonde Dopplebock. Very citrus hop aroma with a touch of pine. Lager cleanliness.
94% Pale Ale Malt (12#)
4% Crystal 60°L (8 ounces)
2% Victory Malt (4 ounces)
13 AAU Chinook (60 minutes)
1.5 ounces Cascade (20 minutes)
1.5 ounces Cascade (10 minutes)
1 ounce Cascade (Dry Hop)
1 ounce Chinook (Dry Hop)
Mashed @ 151°, single batch sparge.
Slight underpitch of yeast not noticed in final product
After lagering phase, dry hops were added to the keg and allowed to warm up for 7 days...then tapped.
3 months to brew, 2 days to drink...this was my fastest disappearing keg ever, and it created two new homebrewers after that weekend.