I brewed my first actual lager yesterday. It is happily fermenting away in my basement right now. I found my basement temperature to be consistently around 55 F, so I've got the carboy sitting in a big plastic bowl of water with a wet t-shirt over it.
For anyone interested, the recipe is:
6 lbs Breiss Sorghum extract
1 lb D-90 Belgian Candi Syrup
4 oz Maltodextrin
1 oz Perle, 60 min
1 oz Hersbrucker, 15 min
And the W-34/70 lager yeast. I put the sorghum and candi syrup in at 30 minutes. It came out a nice, dark color. It looks and smells great.
Now all I need is patience...
For anyone interested, the recipe is:
6 lbs Breiss Sorghum extract
1 lb D-90 Belgian Candi Syrup
4 oz Maltodextrin
1 oz Perle, 60 min
1 oz Hersbrucker, 15 min
And the W-34/70 lager yeast. I put the sorghum and candi syrup in at 30 minutes. It came out a nice, dark color. It looks and smells great.
Now all I need is patience...