- Joined
- Mar 12, 2007
- Messages
- 6,841
- Reaction score
- 857
- Recipe Type
- All Grain
- Yeast
- Wyeast 2308 Munich Lager
- Yeast Starter
- Slurry
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 75
- IBU
- 21
- Color
- 16
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- 54
- Tasting Notes
- Need an unbiased opinion on style match, but this is an excellent beer!
Munich / Tettnang SMaSH
11½ lb Light Munich / Weyermann
1oz American Tettnang / Alpha 4.2% - FWH
½ oz American Tettnang / Alpha 4.2% - 20 min
½ oz American Tettnang / Alpha 4.2% - 10 min
½ oz American Tettnang / Alpha 4.2% - 0 min
Slurry of Wyeast 2308 Munich Lager Second Generation
Roasted 1-1/2lbs of the Munich @ 350 degrees for 20 minutes.
Decoction mashout w/ 20 minute boil to darken wort.
Use enough grain to shoot for an OG of 1.056 depending on your efficiency.
Step mash:
20 min @ 104 dgrs (infusion)
30 min @ 140 dgrs (infusion)
60 min @ 154 dgrs (decoction)
15 min @ 168 dgrs (decoction)
Pitched at 58 degrees
Brought temperature down to 50 over next 24 hours
8 days in primary @ 50 degrees
2 day diacetyl rest at 65 degrees
54 day lager in secondary glass carboy
Temperature dropped from 50 to 38 degrees over first three days of lagering
Kegged and conditioned for 3 weeks before tapping.
Edit: Added second picture courtesy of 944play
11½ lb Light Munich / Weyermann
1oz American Tettnang / Alpha 4.2% - FWH
½ oz American Tettnang / Alpha 4.2% - 20 min
½ oz American Tettnang / Alpha 4.2% - 10 min
½ oz American Tettnang / Alpha 4.2% - 0 min
Slurry of Wyeast 2308 Munich Lager Second Generation
Roasted 1-1/2lbs of the Munich @ 350 degrees for 20 minutes.
Decoction mashout w/ 20 minute boil to darken wort.
Use enough grain to shoot for an OG of 1.056 depending on your efficiency.
Step mash:
20 min @ 104 dgrs (infusion)
30 min @ 140 dgrs (infusion)
60 min @ 154 dgrs (decoction)
15 min @ 168 dgrs (decoction)
Pitched at 58 degrees
Brought temperature down to 50 over next 24 hours
8 days in primary @ 50 degrees
2 day diacetyl rest at 65 degrees
54 day lager in secondary glass carboy
Temperature dropped from 50 to 38 degrees over first three days of lagering
Kegged and conditioned for 3 weeks before tapping.
Edit: Added second picture courtesy of 944play