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Old 03-07-2007, 03:17 AM   #1
Vermicous's Avatar
May 2006
Dover, NH
Posts: 554
Liked 3 Times on 3 Posts

Recipe Type: All Grain   
Yeast: White Labs German Lager   
Yeast Starter: yeast cake   
Batch Size (Gallons): 10   
Original Gravity: 1.061   
Final Gravity: 1.018   
IBU: 40   
Boiling Time (Minutes): 60   
Color: 18   
Primary Fermentation (# of Days & Temp): 2 weeks   
Secondary Fermentation (# of Days & Temp): 4 weeks   

This recipe is slightly under style guidelines for color and gravity and high for IBU's, but I was just throwing stuff together anyway and am happy that I even came close.

15 lbs. German pilsner 1.6 L 38 p/p/g
10 lbs. German Munich I 8 L 37 p/p/g
1 lbs. German Caramunich III 60 L 33 p/p/g

2 oz. Spalt 6.75% at 60 mins
2 oz. Spalt 6.75% at 30 mins
1 oz. Saaz 3.75% at 15 mins

2 tabs of whirlfloc at 15 mins

Mashed at 120 degrees for 15 mins.
Mashed at 150 degrees for 45 mins.
Sparged at 170 degrees.

Cooled to 60 degrees and pitched onto previous yeast cake.

Fermented at 50 degrees for 2 weeks.
Lagered at 35 degrees for 4 weeks.
I'm like a chocoholic, but for booze.

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Old 02-11-2009, 09:35 PM   #2
Dec 2008
At work, getting paid to surf homebrewtalk...
Posts: 313
Liked 32 Times on 27 Posts

how did this come out?
On Tap/Kegged:, "Springthyme" Saison (Saison du Buff clone), "The Sh*t that Killed Elvis" PB-Banana-Bacon Ale, "Flying Hop Monster" Imperial Black IPA, "Chubby Unicorn" Blueberry-Vanilla Witbier, "Captain Meowmers" Maris/Mosaic SMaSH, "Snozzberry" Gluten-free Raspberry Wit, "Batch 100" American Barleywine (1.100 OG, 100 IBU)

President and proud member of The Fairmont Homebrewers Club

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