After reading Radical Brewing sometime last spring I finally got around to brewing this beer about two months ago. I made one deviation from the recipe and went with Lyles treacle instead of straight molasses. I used WLP036 as my yeast and fermented in the 60s then left it lager in my garage at near freezing temps for like three weeks. I have started cracking the bottles open and it's a fantastic brew.
Only thing I'll change next time around will be slightly higher IBUs with this yeast. My OG was 1.065 and my FG was 1.022. So either I will mash slightly lower or up my IBUs a bit. It's a well balanced beer with no off flavors but I want a touch less sweetness. You can taste the honey (I used local apple orchard honey), and the head lasts forever.
Type: All Grain
Date: 1/3/2011
Batch Size: 6.00 gal
Boil Time: 120 min
Amount Item Type % or IBU
7 lbs 4.0 oz Pilsner (2 Row) Bel (1.3 SRM) Grain 56.46 %
4 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 33.10 %
15.4 oz Oats, Flaked (1.0 SRM) Grain 7.48 %
1.25 oz Tettnang [4.80 %] (120 min) Hops 20.8 IBU
0.60 oz Tettnang [4.80 %] (30 min) Hops 7.0 IBU
0.60 oz Saaz [2.80 %] (5 min) Hops 1.1 IBU
1.25 oz Tettnang [4.80 %] (5 min) Hops 3.8 IBU
3.0 oz Treacle (100.0 SRM) Extract 1.48 % (added at flameout)
3.0 oz Honey (1.0 SRM) Sugar 1.48 % (added at flameout)
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale
Double Infusion, Medium Body Step Time Name Description Step Temp
60 min Protein Rest Add 11.21 qt of water at 138.4 F 122.0 F
60 min Saccrification Add 9.97 qt of water at 194.9 F 153.0 F
10 min Mash Out Add 8.72 qt of water at 208.3 F 168.0 F
Bottled to 2.4volumes.
Other side note: I did this via no-chill but did not adjust hopping rate at all from intended recipe.
Only thing I'll change next time around will be slightly higher IBUs with this yeast. My OG was 1.065 and my FG was 1.022. So either I will mash slightly lower or up my IBUs a bit. It's a well balanced beer with no off flavors but I want a touch less sweetness. You can taste the honey (I used local apple orchard honey), and the head lasts forever.
Type: All Grain
Date: 1/3/2011
Batch Size: 6.00 gal
Boil Time: 120 min
Amount Item Type % or IBU
7 lbs 4.0 oz Pilsner (2 Row) Bel (1.3 SRM) Grain 56.46 %
4 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 33.10 %
15.4 oz Oats, Flaked (1.0 SRM) Grain 7.48 %
1.25 oz Tettnang [4.80 %] (120 min) Hops 20.8 IBU
0.60 oz Tettnang [4.80 %] (30 min) Hops 7.0 IBU
0.60 oz Saaz [2.80 %] (5 min) Hops 1.1 IBU
1.25 oz Tettnang [4.80 %] (5 min) Hops 3.8 IBU
3.0 oz Treacle (100.0 SRM) Extract 1.48 % (added at flameout)
3.0 oz Honey (1.0 SRM) Sugar 1.48 % (added at flameout)
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale
Double Infusion, Medium Body Step Time Name Description Step Temp
60 min Protein Rest Add 11.21 qt of water at 138.4 F 122.0 F
60 min Saccrification Add 9.97 qt of water at 194.9 F 153.0 F
10 min Mash Out Add 8.72 qt of water at 208.3 F 168.0 F
Bottled to 2.4volumes.
Other side note: I did this via no-chill but did not adjust hopping rate at all from intended recipe.
