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Old 10-07-2009, 04:52 PM   #1
Oct 2009
Philadelphia area, PA
Posts: 176
Liked 1 Times on 1 Posts

Recipe Type: All Grain   
Yeast: White Labs German Lager   
Yeast Starter: 350 ml   
Batch Size (Gallons): 5.25   
Original Gravity: 1.054   
Final Gravity: 1.012   
IBU: 21 IBU   
Boiling Time (Minutes): 60   
Color: 14 SRM   
Primary Fermentation (# of Days & Temp): 7 @ 58F   
Additional Fermentation: 30 days lagering at 35F   
Secondary Fermentation (# of Days & Temp): 7 @ 58F   
Tasting Notes: After a month of lagering, the beer really started tasting good.   

Munich Malt, 3#
German Pilsner Malt, 3#
Vienna Malt, 2#
Torrified Wheat, 2#
Chocolate Malt, 4 ounces

Single stage mash at 150F for 1 hour.

Hallertauer pellet hops (4.5%) , 1.25 ounces for 1 hour boil

White Labs German Lager yeast, 1 vial brought up to about 350 ml of yeast cells for starter.

This is a pretty simple beer to brew, but I brew it several times a year because it's tasty. I allow fermentation to start at room temp and then put it into the fridge and gradually bring the temp down to 58 degrees and keep it there for the duration of the 1 week primary and 2 week secondary fermentations. Then I turn the fridge down to regular fridge temperature to lager for a month.

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