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Old 11-27-2010, 07:10 PM   #1

Recipe Type: All Grain   
Yeast: Bavarian Lager (#2206)   
Yeast Starter: 3000ml   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.020   
IBU: 25.4   
Boiling Time (Minutes): 60   
Color: 14.6   
Primary Fermentation (# of Days & Temp): 14 days @ 48F   
Secondary Fermentation (# of Days & Temp): 60 days @ 35F   
Tasting Notes: Fantastic!   

4 lbs Munich Malt (8.5 SRM) 39.51 %
4 lbs Vienna Malt (3.0 SRM) 39.51 %
1 lbs 12.0 oz Munich Malt, Dark (16.0 SRM) 17.28 %
4.0 oz Caramunich (47.0 SRM) 2.47 %
2.0 oz Carafa II, Dehusked (430.0 SRM) 1.23 %
0.25 oz Hallertau [4.30 %] (75 min) (FWH) 3.9 IBU
0.75 oz Spalt [5.60 %] (60 min) 16.9 IBU
1.00 oz Hallertau [4.30 %] (15 min) 4.6 IBU
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Old 02-09-2011, 02:48 PM   #2
Buck33
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Feb 2011
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Sounds good, 5 gal? What type of yeast technique? And did you boil for 75 mins? Thanks

 
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Old 11-03-2014, 09:32 PM   #3
MedBrewer
 
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I'm very interested in this recipe also,what yeast? What ferm temps?

 
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Old 11-04-2014, 12:41 AM   #4

Quote:
Originally Posted by MedBrewer View Post
I'm very interested in this recipe also,what yeast? What ferm temps?
Med, the info is posted above.
Bavarian Lager (#2206)
Primary Fermentation (# of Days & Temp): 14 days @ 48F
Secondary Fermentation (# of Days & Temp): 60 days @ 35F
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Old 11-04-2014, 06:43 PM   #5
MedBrewer
 
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would it be possible to ferment as an ale with ale yeast? And if so what would be a good yeast to use? Sadly I don't have lagering equipment

 
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Old 11-04-2014, 06:44 PM   #6
MedBrewer
 
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Wow sorry about the small font on that last post lol, don't know what happened there...

 
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Old 11-06-2014, 01:12 AM   #7

Can you put your carboy in a tub of water? You can then fill 2L bottles and freeze them and use to keep temps below 60F. Do you keg or bottle?
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Old 11-06-2014, 01:29 AM   #8
MedBrewer
 
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I brewed it up yesterday but just munich malt, carafa ii, san fransico lager yeast, and hallertau hops. Smelled amazing during the boil. I figured I could use the san Fran lager yeast since I'm fermenting at warmer temps (I'm from FL.) I keep the fermenter at around 72F. I know it won't be a real Munich Dunkel but I'm hoping for something in the ball park . Maybe I could cold crash it for a night before bottling? I usually carb with honey, any suggestions there for this one?
I bottle.

 
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Old 11-07-2014, 03:34 AM   #9

Get that temp down ASAP! Shoot for lower 60's...
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Old 01-16-2015, 12:10 AM   #10
Nephron
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Jan 2015
Cleveland, Ohio
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I'm a very new brewer (not much equipment, and still learning the terms and choices). Does primary and secondary fermentation require me to transfer material from one vessel to another, to add something (like more or different yeast) or is it just a time at which to change temperatures?
I have a basement storage room that's running at 46 degrees right now. When the outside temp rises from the current 10 deg F, the room temperature will rise some, but even in summer it won't go above 65. But I can't tightly control it (I like to think it's like a 19th century brewer's conditions). While it's still winter, would it be dumb to put the recipe together, and just ferment until the specific gravity stops changing?

 
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