BigEd said:Bremen Lager
Category Pilsner
Subcategory German Pilsner (Pils)
Recipe Type All Grain
Batch Size 5 gal.
Volume Boiled 6 gal.
Mash Efficiency 72 %
Total Grain/Extract 9.50 lbs.
Total Hops 2.3 oz.
8 lbs. German 2-row Pils
.5 lbs. German CaraFoam
1 lbs. Barley Flaked
.75 oz. Northern Brewer ( 8.00 %AA) boiled 60 min.
.75 oz. Hallertau Hersbruck ( 4.50 %AA) boiled 30 min.
.75 oz. Hallertau Hersbruck ( 4.50 %AA) boiled 5 min.
Yeast : WYeast 2042 Danish Lager
What temp for mash? 140F?
For how long? 60min?
Ferment for 10 days?
Thank you
I'd suggest a decoction mash, 20 min 128F, 60 min @ 148F and a 10 minute mashout @ 168F but if you're doing a single infusion try 60 min @ 148-150F. Ferment for as long as it takes, 10 days will probably do it for primary.
I don't think I've ever used Danish lager yeast. Does it throw lots of diacteyl? I wonder if it needs a diacetyl rest in general?
And then, I wonder why I never used it. I guess when I make lagers, I tend to target a Bavarian or Czech style, and so didn't think about Danish lager yeast for a pilsner style.
The 2042 is an excellent GP lager yeast and IMO the closest strain you can find to what a northern German megabrewer like Beck's might use. It's the Carlsberg yeast and I don't think it gets nearly enough play.
From Wyeast's product description:
This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.
Origin:
Flocculation: Low
Attenuation: 73-77%
Temperature Range: 46-56F, 8-13C
Alcohol Tolerance: 9% ABV
Styles:
Classic American Pilsner
Dark American Lager
Dortmunder Export
Lite American Lager
Munich Helles
Premium American Lager
Standard American Lager
Thanks for that! I'm tossing around a CAP idea, and this yeast strain was totally off my radar. Thank you for bringing it to my attention (even though it's totally off topic as not a Beck's clone at all!).
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