I have brewed the recipe below trying for a clean ale with lager like properties. The primary fermentation started slow then stayed high and steady for 8 days. I racked to secondary today after only getting a bubble every 60 seconds in my lock.
The yeast was chosen as lager yeast that ferments up to 65. I kept it at 58-60 for most of primary and will do same for secondary.
My goal is to do whatever I can to increase the clean lager like qualities for the remaining process. I kept 1.25 cup of the DME for priming.
Keep in mind, I plan on taking a 12 pack with me for thanksgiving (1 month from now), the rest can age longer.
I would like to know how long I should keep in secondary, in bottles and whether or not I should cold condition them after that. (Also - do I need to keep temp at 58-60 for priming?)
5.5 lbs Muntons DME - Extra Light (60 min)
1.0 lbs Belgium Aromatic Malt (30 min steep @ 155)
Tettnanger whole 4.5 a.a. 1 oz (60 min)
Saazer whole 3.2 a.a 1 oz (10 min)
Saazer whole 3.2 a.a ½ oz (6 min)
Sazzer whole 3.2 a.a 1/2 oz (flameout)
WLP810 San Francisco Lager yeast
1 tsp Irish Moss (15 minutes)
The yeast was chosen as lager yeast that ferments up to 65. I kept it at 58-60 for most of primary and will do same for secondary.
My goal is to do whatever I can to increase the clean lager like qualities for the remaining process. I kept 1.25 cup of the DME for priming.
Keep in mind, I plan on taking a 12 pack with me for thanksgiving (1 month from now), the rest can age longer.
I would like to know how long I should keep in secondary, in bottles and whether or not I should cold condition them after that. (Also - do I need to keep temp at 58-60 for priming?)
5.5 lbs Muntons DME - Extra Light (60 min)
1.0 lbs Belgium Aromatic Malt (30 min steep @ 155)
Tettnanger whole 4.5 a.a. 1 oz (60 min)
Saazer whole 3.2 a.a 1 oz (10 min)
Saazer whole 3.2 a.a ½ oz (6 min)
Sazzer whole 3.2 a.a 1/2 oz (flameout)
WLP810 San Francisco Lager yeast
1 tsp Irish Moss (15 minutes)