Well, my pantry in the basement is at a solid 49.8 degrees, day and night. It's time for my first lager! I don't have a fridge for it, but I have a 60 QT igloo cooler that I made a new foam top for. I think as the winter progresses I can use frozen water bottles in that cooler in my root cellar to lager it just above freezing. For the diacetyl rest, I can bring it upstairs into my laundry room.
Here's my recipe. Does anyone have any suggestions, or thoughts on this?
Thanks!
Maibock
Crush grains and steep in 1/2 gal water @ 170 F for 20 minutes.
1 lb. (.45kg) Carapils malt
1 lb. (.45kg) Toasted 2-row pale malt (350 F for 10 minutes)
4 oz. (113g) German light crystal malt (20 L)
Strain the water from the grains into your brewpot. Sparge with 1/2 gal water @ 170 F. Add water to bring volume to 1.5 gal and bring to boil. Remove pot from heat and add:
6.6 lb. (3kg) Ireks German light malt extract
1.5 lb. (.69kg) Extra Light DME
1.5 oz (43g) Perle hop pellets (8.5 AA)
Add water to bring volume to 2.5 gal and boil for 45 minutes and add:
2.0 oz (56g) Mt. Hood hop pellets (3.2 AA)
1.0 tsp. (5ml) Irish Moss
Boil for 15 minutes. Remove pot from heat and add:
1 oz (28 g) Mt. Hood pellets
Let steep for 10 minutes (aroma hops). Chill wort and pitch 1 liter of yeast starter:
Wyeast 2206 Bavarian Lager
Primary ferment @ 50 F for 12 days. Raise temp to 60 F for 2 days (Diacetyl Rest). Rack to secondary @ 55 F for 12 days. Slowly lower temp (5 degrees per day) to 35 F and "lager" for 4 weeks.
OG 1.066 FG 1.014 ABV 6.6% IBU 38 SRM 6 (deep golden)
I'll be making a starter right after Thanksgiving, and brewing after that.
Thanks,
Lorena
Here's my recipe. Does anyone have any suggestions, or thoughts on this?
Thanks!
Maibock
Crush grains and steep in 1/2 gal water @ 170 F for 20 minutes.
1 lb. (.45kg) Carapils malt
1 lb. (.45kg) Toasted 2-row pale malt (350 F for 10 minutes)
4 oz. (113g) German light crystal malt (20 L)
Strain the water from the grains into your brewpot. Sparge with 1/2 gal water @ 170 F. Add water to bring volume to 1.5 gal and bring to boil. Remove pot from heat and add:
6.6 lb. (3kg) Ireks German light malt extract
1.5 lb. (.69kg) Extra Light DME
1.5 oz (43g) Perle hop pellets (8.5 AA)
Add water to bring volume to 2.5 gal and boil for 45 minutes and add:
2.0 oz (56g) Mt. Hood hop pellets (3.2 AA)
1.0 tsp. (5ml) Irish Moss
Boil for 15 minutes. Remove pot from heat and add:
1 oz (28 g) Mt. Hood pellets
Let steep for 10 minutes (aroma hops). Chill wort and pitch 1 liter of yeast starter:
Wyeast 2206 Bavarian Lager
Primary ferment @ 50 F for 12 days. Raise temp to 60 F for 2 days (Diacetyl Rest). Rack to secondary @ 55 F for 12 days. Slowly lower temp (5 degrees per day) to 35 F and "lager" for 4 weeks.
OG 1.066 FG 1.014 ABV 6.6% IBU 38 SRM 6 (deep golden)
I'll be making a starter right after Thanksgiving, and brewing after that.
Thanks,
Lorena