BierStreet
Active Member
- Recipe Type
- All Grain
- Yeast
- wyeast 2035
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.058
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 70
- IBU
- aprox 25
- Color
- 17 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @ 50 F
- Secondary Fermentation (# of Days & Temp)
- Lagered @ 45 F
- Tasting Notes
- very smooth, subtle sweetness
We did a Lager version of the Red Ale, same grain, same hops, different yeast different temps.
9.25 lbs Pilsner
2 lbs Munich
12 oz Crystal 120
8 oz CaraPils
8 oz Melanoidin
1-2 oz Roasted Barley
Mash was 80 min @ 154
1 oz Williamette 60 min
1 oz Williamette 10 min
1/2 oz Williamette 3 min
Pitched the yeast from a starter and put it in the fridge @ 50 F then Lagered in a serving keg for 2 months 40 F @ 5 psi. Tried it after a couple weeks in the keg and it had some diacetyl, so I let it sit at about 65 F for a week or so then back in the fridge for 6 weeks. It turned out to be really good, Didn't take long for friends to kill the keg haha.
Here it is on the left next to Leinenkugel's Red Vienna Lager, not the best pic but you get the idea
9.25 lbs Pilsner
2 lbs Munich
12 oz Crystal 120
8 oz CaraPils
8 oz Melanoidin
1-2 oz Roasted Barley
Mash was 80 min @ 154
1 oz Williamette 60 min
1 oz Williamette 10 min
1/2 oz Williamette 3 min
Pitched the yeast from a starter and put it in the fridge @ 50 F then Lagered in a serving keg for 2 months 40 F @ 5 psi. Tried it after a couple weeks in the keg and it had some diacetyl, so I let it sit at about 65 F for a week or so then back in the fridge for 6 weeks. It turned out to be really good, Didn't take long for friends to kill the keg haha.
Here it is on the left next to Leinenkugel's Red Vienna Lager, not the best pic but you get the idea