- Recipe Type
- Partial Mash
- Yeast
- Wyeast 2206 Bavarian Lager
- Yeast Starter
- 1 Liter+
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.066
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 38
- Color
- 6
- Primary Fermentation (# of Days & Temp)
- 12 days at 50
- Secondary Fermentation (# of Days & Temp)
- 12 days at 55
- Additional Fermentation
- Diacetyl rest at 60+ degrees
Steep (mash) in 1/2 gallon water at 155 for 20 minutes:
1 lb carapils malt
1 lb toasted 2 row (350 for 10 minutes)
4 oz German light crystal malt (20L)
Strain and sparge well with 170 degree water. Bring boil volume up to 2.5 gallon and bring to boil. Remove pot from heat and add:
6.6 lb Ireks German light malt extract
1.5 lb Extra light DME
1.5 oz Perle pellets (8.5% AA) (60 minutes)
2.0 oz. Mt Hood pellets (3.2% AA) 15 minutes
1 oz Mt hood (flame out)
1 tsp Irish Moss (15 mins)
Cool to fermentation temp and pitch large starter. Ferment at 50 for 12-14 days, then raise temp to 60-68 for the diacetyl rest. Then, rack to secondary. Slowly lower temperature 5 degrees per day to 35, and lager for 4 weeks.
1 lb carapils malt
1 lb toasted 2 row (350 for 10 minutes)
4 oz German light crystal malt (20L)
Strain and sparge well with 170 degree water. Bring boil volume up to 2.5 gallon and bring to boil. Remove pot from heat and add:
6.6 lb Ireks German light malt extract
1.5 lb Extra light DME
1.5 oz Perle pellets (8.5% AA) (60 minutes)
2.0 oz. Mt Hood pellets (3.2% AA) 15 minutes
1 oz Mt hood (flame out)
1 tsp Irish Moss (15 mins)
Cool to fermentation temp and pitch large starter. Ferment at 50 for 12-14 days, then raise temp to 60-68 for the diacetyl rest. Then, rack to secondary. Slowly lower temperature 5 degrees per day to 35, and lager for 4 weeks.