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Old 06-25-2011, 06:26 PM   #1
jgerard
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Mar 2011
decatur, il
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So a few months ago I decided to order some all grain recipes and I built my own with brewmasters brew builder (which is awesome) and I sort of just chose one. the ingredients are as follows:

Weyermann pilsner 7.5 lbs
Organic munich 10. 1.25 lbs
Cara foam .5 lbs
hallertau pellets .5oz x3 @ 60 30 and 15
German lager yeast

I am very new to brewing but I think I know this isn't a weihenstephaner clone. Its a german lager? ?

Anyways, should I still do single infusion @ 153 for 60 and mash out @ 170?

What temperature should I try and ferment it at?

(Again I'm new, so no making fun of me)

 
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Old 06-25-2011, 08:57 PM   #2
bh10
 
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What beer from Weihenstaphan did you want? They do make more than one (actually 12 to be exact, 13 if you include what they did w/ Sam Adams).

But that looks like it could be their original lager. Personally on every lager I brew I do a decoction mash at least a double if not a triple.

 
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Old 06-25-2011, 10:46 PM   #3
thegerm
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Looks like it's a munich helles, maybe?

 
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Old 06-25-2011, 10:53 PM   #4
thegerm
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anyway, make a starter. probably 2 or 3L worth of starter(use mrmalty.com pitching rate calculator). once it's done in a couple of days, chill and decant the starter beer off the yeast. I would suggest a single infusion mash at 150 (153 is fine, too I'm sure) for 60m.

Chill to 44, pitch yeast, raise temperature 1 degree every 12 hours(plus or minus) until you reach 50. This is the narziss technique, which will reduce the necessity of diacetyl rest.

 
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Old 06-26-2011, 10:26 PM   #5
jgerard
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Mar 2011
decatur, il
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Well I can't fit the fermenter into the wine chiller that I had planned on using, and the fridge doesn't get any warmer than 40 degrees.

My plan:
Ferment at room temp for a week then stick in the fridge for 2 weeks. I read somewhere that some breweries do the same thing to move more beer through their fermenters.

Will this work? Or is there a better alternative?

 
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Old 06-26-2011, 10:36 PM   #6
thegerm
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Jan 2010
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Get a brew belt and a temp controller, stick it in your fridge and it'll warm only the fermentor to whatever you set it too. If you're fermenting at room temp you need to use a different yeast.

 
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Old 06-26-2011, 10:58 PM   #7
944play
 
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If it's Weihenstephaner Hefe Weissbier you're looking to clone, check out the Bee Cave Brewery Hefeweizen recipe thread.
http://www.homebrewtalk.com/f70/bee-...eweizen-35679/
The recipe you listed sounds like a super tasty lager, but maybe a bit heavy on the late hops for a Weihenstephaner Original clone.
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Old 06-27-2011, 12:37 AM   #8
jgerard
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Mar 2011
decatur, il
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Those temp controlers look nice! I can't afford one unfortunately being a college student and spending all extra money on ingredients.

You have me under the impression that its very important to keep the lager at the specified temp so I cleared my yuengling stash and homebrew outa my beer fridge and will be turning it on as warm as possible and turning it on/off whenever necessary >_< haha.

Hopefully it won't get too cold while I'm @ work. Guess I will find out....
Thanks for the recipe like!

 
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Old 06-27-2011, 04:09 AM   #9
tesilential
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Mar 2011
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Yes you need to keep your lager yeast under 55*f for at least one week. If at that point it is almost done fermenting you can pull it out to finish/diacetyl rest. You should lager it at 35* for a month though.

 
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Old 06-27-2011, 04:18 PM   #10
jgerard
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Mar 2011
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I won't be trying any more lagers after this one until I have the proper equipment... I can already tell this week is going to be frusterating.

I just hope to see some action soon because I'm not seeing any signs of fermentation yet!

 
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