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Old 01-08-2011, 08:43 PM   #1
d4rren
Recipes 
 
Feb 2010
Ohio
Posts: 27

Recipe Type: Partial Mash   
Yeast: Wyeast 2308   
Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.056   
Final Gravity: 1.014   
IBU: 22.9   
Boiling Time (Minutes): 60   
Color: 12.37   
Primary Fermentation (# of Days & Temp): One week 50°   
Additional Fermentation: Four weeks 40° lager   
Secondary Fermentation (# of Days & Temp): One week 56°   
Tasting Notes: Full bodied, malty falvor with a clean, dry lager finish   

Ingredients:
  • 1 lbs. German Light Munich
  • 1 lbs. German 2-row Pils
  • .5 lbs. Vienna Malt
  • .5 lbs. Cargill Munich
  • 3 lbs. Amber Liquid
  • 3 lbs. Pale Liquid
  • 1 oz. Hallertau (Pellets, 4.50 %AA) boiled 45 minutes.
  • 1 oz. Saaz (Pellets, 5.00 %AA) boiled 15 minutes.
  • Yeast: Wyeast 2308

-Steep the grains at 156° for 30 min. - sparge
-Add malt extract and bring to a boil
-Boil 60 minutes (mind hop schedule above)
-Cool to 70° and pitch yeast
-Keep at room temp until fermentation has begun, then lower to primary fermentation temp (50°)

If you are new to lagering: disregard the strong sulfur smell that may develop, it is perfectly normal.

Great beer to celebrate Oktoberfest with

 
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