1Mainebrew
Well-Known Member
- Joined
- Jun 18, 2010
- Messages
- 934
- Reaction score
- 39
- Recipe Type
- Extract
- Yeast
- Saflager S-23
- Yeast Starter
- No
- Batch Size (Gallons)
- 4
- Original Gravity
- 1.042
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 75
- IBU
- 26.79
- Color
- 12
- Primary Fermentation (# of Days & Temp)
- 28 days at 48 F
- Additional Fermentation
- 2 days at 65, 7 days at 40 to crash, then to keg
- Tasting Notes
- Smooth, and not too bad for an all extract, first lager attempt
I made this beer on a last minute whim to the LHBS. It was my first attempt at a lager just to see if I could do it before I spent any money on an all grain recipe and found out my equipment wouldn't handle it. So its crazy simple and even the wife was suprised how good it came out for being an extract recipe.
Malt/Fermentables:
3.75 lb pilsner liquid extract
12 oz Dark DME
Hops:
1 oz Hallertauer 60 min
1 oz Hallertauer 2 min
Yeast:
Just poured in the packet of S-23, no starter or nothin'!
Fermentation:
28 days at 48
2 days at 65
7 days back at 40 to crash cool then I went to keg. Not sure how you would bottle prime a lager.
Notes:
This was a full volume boil, so AA extraction from the hops may be different if you top up with water once in primary.
The sulfur production is quite high during fermentation but there is not even a trace in the finished product.
Lager fermentations a much more subdued than ale ferments just fyi. Don't worry that you only have a 1/2" bit of krauzen after 24 hours. No biggy. Super simple....
Malt/Fermentables:
3.75 lb pilsner liquid extract
12 oz Dark DME
Hops:
1 oz Hallertauer 60 min
1 oz Hallertauer 2 min
Yeast:
Just poured in the packet of S-23, no starter or nothin'!
Fermentation:
28 days at 48
2 days at 65
7 days back at 40 to crash cool then I went to keg. Not sure how you would bottle prime a lager.
Notes:
This was a full volume boil, so AA extraction from the hops may be different if you top up with water once in primary.
The sulfur production is quite high during fermentation but there is not even a trace in the finished product.
Lager fermentations a much more subdued than ale ferments just fyi. Don't worry that you only have a 1/2" bit of krauzen after 24 hours. No biggy. Super simple....
