mindcrime
Well-Known Member
To this point, I've only done Ales.
I have a little 2 gallon fermenter I've been using for experiments.
I've recently aquired a wine fridge, that I use for... wine. However, It has a removeable shelf that leaves just enough space for my experimental fermenter! I can get it low enough for lager fermentation, and transfer to the bottom of my regular fridge for cold conditioning after bottling. I really dig the couple schwarzbiers I've had, and have been itching to try and make one.
My plan:
7 days primary in the low 50s, bring temp up to low 60s for 2 days for the rest. Back down as low as the wine fridge will go (mid 40s) for another week. Bottle, cold condition at around 38-40 for 3-4 weeks before drinking.
Recipie:
2 gallon batch
2.5 gallon boil
White Labs German Lager Yeast
2 lbs Munich LME
1 lb Pale LME
3 oz Crystal 40
1.5 oz Chocolate Malt
1.5 oz Carafa Special II
(grains steeped for 30 minutes at 155 pre boil)
.5 oz Hallertau @ 60
.5 oz Hallertau @ 20
.5 oz Golding @ 5 (yeah, not perfectly to style, but ive got a half an oz of these with nothing to do with em. Figured they would work pretty well.)
I thought Id drop this in here to see if anyone sees any glaring errors in either my process or recipie.
Anyone got any insights?
Thanks in advance!
I have a little 2 gallon fermenter I've been using for experiments.
I've recently aquired a wine fridge, that I use for... wine. However, It has a removeable shelf that leaves just enough space for my experimental fermenter! I can get it low enough for lager fermentation, and transfer to the bottom of my regular fridge for cold conditioning after bottling. I really dig the couple schwarzbiers I've had, and have been itching to try and make one.
My plan:
7 days primary in the low 50s, bring temp up to low 60s for 2 days for the rest. Back down as low as the wine fridge will go (mid 40s) for another week. Bottle, cold condition at around 38-40 for 3-4 weeks before drinking.
Recipie:
2 gallon batch
2.5 gallon boil
White Labs German Lager Yeast
2 lbs Munich LME
1 lb Pale LME
3 oz Crystal 40
1.5 oz Chocolate Malt
1.5 oz Carafa Special II
(grains steeped for 30 minutes at 155 pre boil)
.5 oz Hallertau @ 60
.5 oz Hallertau @ 20
.5 oz Golding @ 5 (yeah, not perfectly to style, but ive got a half an oz of these with nothing to do with em. Figured they would work pretty well.)
I thought Id drop this in here to see if anyone sees any glaring errors in either my process or recipie.
Anyone got any insights?
Thanks in advance!
