I'm looking for suggestions for this recipe I came up with for my first lager-type homebrew. It's mostly an attempt to get rid of a small stash of Mr. Beer ingredients in a slightly more drinkable manner than typical. My previous brews have all been ales so I'm working from a blank for this recipe which I assume hope be vaguely Märzen-ish.
*19.4 oz can of Mr. Beer "Oktoberfest" extract
*19.4 oz can of Mr. Beer "High Country Canadian Draft" extract
*2.5 lbs of Munich LME from lhbs
*0.75 lbs Mr. Beer "Booster" (mostly dextrose)
*1 oz Hallertauer pellets @ 60 min
*1 oz Argentine Cascades (0.5 @ 30 min, 0.5 @ 0 min)
4.0 gallon batch, using Windsor yeast. I was thinking of doing a full 60 minute boil of the Munich LME and adding the two cans of Mr. Beer extract within the last 4 or 5 minutes, in order to avoid some of that "extract" flavor as well as maintain the pre-hopping in the canned extracts. Is my hopping schedule fine? Will Argentine Cascades as listed above be acceptable for this combination of ingredients or should I stick with the hallertauer? Is this too much hops or too little? I'm merely a couple of minutes away from my lhbs so I can easily pick up any other ingredients needed.
This will also be my first batch that I try to ferment inside a mini-fridge to maintain lager yeast temperatures (being in Texas isn't otherwise conducive to the style), so any suggestions are welcome. What should be an ideal primary fermentation temperature for this?
*19.4 oz can of Mr. Beer "Oktoberfest" extract
*19.4 oz can of Mr. Beer "High Country Canadian Draft" extract
*2.5 lbs of Munich LME from lhbs
*0.75 lbs Mr. Beer "Booster" (mostly dextrose)
*1 oz Hallertauer pellets @ 60 min
*1 oz Argentine Cascades (0.5 @ 30 min, 0.5 @ 0 min)
4.0 gallon batch, using Windsor yeast. I was thinking of doing a full 60 minute boil of the Munich LME and adding the two cans of Mr. Beer extract within the last 4 or 5 minutes, in order to avoid some of that "extract" flavor as well as maintain the pre-hopping in the canned extracts. Is my hopping schedule fine? Will Argentine Cascades as listed above be acceptable for this combination of ingredients or should I stick with the hallertauer? Is this too much hops or too little? I'm merely a couple of minutes away from my lhbs so I can easily pick up any other ingredients needed.
This will also be my first batch that I try to ferment inside a mini-fridge to maintain lager yeast temperatures (being in Texas isn't otherwise conducive to the style), so any suggestions are welcome. What should be an ideal primary fermentation temperature for this?