Beatty Brewer
Active Member
I just got my lagerator set up and I feel compelled to fill it. This is the recipe I want to brew, but I have a couple questions.
Classic American Pilsner 5 gal batch, 6.5 boil volume
7# six row pale
2# six row toasted 15 min. @ 300
2# flaked corn
1 oz 6% sterling 60 min
.5 oz 6% sterling 30 min
.5 oz 6% sterling dry hopped
safelager w 34/70 11.5g packet
I'm just guessing on the toasting time and temp, my target color for the beer is about 9 srm or about 6 color points per pound of toasted malt. If that sounds reasonable could I use the toasted malt today or must it be "rested" to avoid astringency and mellow out.
My other question is about the safelager w 34/70 since this will be the first time using it. What would be the best fermenting temp for a clean low ester flavor?
Any other feedback on the recipe would be greatly apreciated.
Classic American Pilsner 5 gal batch, 6.5 boil volume
7# six row pale
2# six row toasted 15 min. @ 300
2# flaked corn
1 oz 6% sterling 60 min
.5 oz 6% sterling 30 min
.5 oz 6% sterling dry hopped
safelager w 34/70 11.5g packet
I'm just guessing on the toasting time and temp, my target color for the beer is about 9 srm or about 6 color points per pound of toasted malt. If that sounds reasonable could I use the toasted malt today or must it be "rested" to avoid astringency and mellow out.
My other question is about the safelager w 34/70 since this will be the first time using it. What would be the best fermenting temp for a clean low ester flavor?
Any other feedback on the recipe would be greatly apreciated.