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Old 06-02-2009, 07:44 PM   #1
sailorb's Avatar
May 2009
Posts: 9

Recipe Type: All Grain   
Yeast: WLP 802 Budejovice   
Yeast Starter: 1 liter per 5 gal   
Batch Size (Gallons): 24   
Original Gravity: 1.061   
Final Gravity: 1.014   
IBU: 32   
Boiling Time (Minutes): 80   
Color: 5HCU   
Primary Fermentation (# of Days & Temp): 2-3weeks until 1.02SG   
Additional Fermentation: let come up to room temp between primary and secondary for Dyacital rest   
Secondary Fermentation (# of Days & Temp): 8 weeks   
Tasting Notes: This has been tasty all the way through   

Wlp 802 Budejovice lager yeast start a liter for every five gallons and this yeast seems to be kind of a slow starter so 3-4 days before and I made my starter wort to 1.065 Sg at 70F and it worked well on a stir plate at 3 days

Grain Bill
40lb 2row spring malt Czech or any other from that region
3 lb crystal 10l
3 lb Carapils

Very important you water must be extremely soft, I catch rainwater.
Single Infusion at 156 for 60 min mash at 160 then sparge at 167-8
until you get 1.062 SG you could go higher I know this yeast is fine to 1.07
if you wanted a bigger beer

10oz Saaz 3% ~ 60min
2oz Saaz 30 min
2oz Saaz 15 min
above are pellets
2oz saaz hop ball Dry hopped in secondary

boil for 80 min the first twenty are to get that protein off the top when it starts to foam just spoon off the nasty foam and stir the nice white foam back in. after 20 min of this start your hops and finish with some irish moss of course.

Cool to about 68F and pitch yeast still takes about 3 or more days for it to get started then drop to 50-52F after SG of 1.02 about 2-3 weeks do a rest at room temp about 70F for 24 hour then move to secondary and drop to at least 38 or 33 if you can do it for 2 months. You may reach 1.014 before that if you do then move to your cornys for Co2 but let it finish the 2 months for clarity or filter (iffin you caint wait.)

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