delboy
Well-Known Member
Hi
I found a recipe on another forum for a brooklyn lager clone, which i liked the look of, i've made a few adjustments to it so as to suit what ingredients i have. What do you think, am i even close?
I was wondering should i include a protein rest for 30 mins or am i good to go
with the single temp infusion.
Also i set up a one litre, 2 day starter culture on a magnetic stirring plate (first time using one of these) and it doesn't seem to be doing a whole lot ie no sign or smells of fermentation etc. Is this usual when continously stirring the starter ie are the yeast just multiplying and not fermenting or should i be seeing something?
How long should i give the starter to show activity once pitched before i start to panic (contingency is a safale us-05 dried yeast with femenation raised to 18C/64F for a more fruity golden ale).
Any input welcomed.
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Estimated OG: 1.053 SG
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain
5.00 lb Vienna Malt (3.5 SRM) Grain
1.00 lb Munich Malt Grain
0.25 lb Crystal Malt
1.00 oz Hallertauer Mittelfrueh [4.00%] (60 min) Hops 15.2 IBU
1.50 oz Hallertauer Mittelfrueh [4.00%] (20 min) Hops 13.8 IBU
1.00 oz Hallertauer Mittelfrueh [4.00%] (2 min) Hops 1.3 IBU
0.50 oz Cascade [5.50%] (Dry Hop 28 days) Hops -
1 Pkgs California Common Lager (White labs 810) Yeast-Lager
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.25 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 14.06 qt of water at 166.0 F 154.0 F 90 min
Ferment at 60 *F, D-rest, slowly lower the temp to 35, transfer to secondary with dry hops, lager 4-6 weeks, bottle or keg.
I found a recipe on another forum for a brooklyn lager clone, which i liked the look of, i've made a few adjustments to it so as to suit what ingredients i have. What do you think, am i even close?
I was wondering should i include a protein rest for 30 mins or am i good to go
with the single temp infusion.
Also i set up a one litre, 2 day starter culture on a magnetic stirring plate (first time using one of these) and it doesn't seem to be doing a whole lot ie no sign or smells of fermentation etc. Is this usual when continously stirring the starter ie are the yeast just multiplying and not fermenting or should i be seeing something?
How long should i give the starter to show activity once pitched before i start to panic (contingency is a safale us-05 dried yeast with femenation raised to 18C/64F for a more fruity golden ale).
Any input welcomed.
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Estimated OG: 1.053 SG
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain
5.00 lb Vienna Malt (3.5 SRM) Grain
1.00 lb Munich Malt Grain
0.25 lb Crystal Malt
1.00 oz Hallertauer Mittelfrueh [4.00%] (60 min) Hops 15.2 IBU
1.50 oz Hallertauer Mittelfrueh [4.00%] (20 min) Hops 13.8 IBU
1.00 oz Hallertauer Mittelfrueh [4.00%] (2 min) Hops 1.3 IBU
0.50 oz Cascade [5.50%] (Dry Hop 28 days) Hops -
1 Pkgs California Common Lager (White labs 810) Yeast-Lager
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.25 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 14.06 qt of water at 166.0 F 154.0 F 90 min
Ferment at 60 *F, D-rest, slowly lower the temp to 35, transfer to secondary with dry hops, lager 4-6 weeks, bottle or keg.