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Old 01-19-2012, 07:06 PM   #1
Native302's Avatar
Feb 2011
Milton, Delaware
Posts: 671
Liked 8 Times on 8 Posts

Recipe Type: All Grain   
Yeast: WLP885 Zurich Lager   
Yeast Starter: Yes   
Batch Size (Gallons): 6   
Original Gravity: 1.090   
Final Gravity: 1.020   
IBU: 20.2   
Boiling Time (Minutes): 75   
Color: 20 SRM   
Primary Fermentation (# of Days & Temp): 14 @ 54F   
Secondary Fermentation (# of Days & Temp): 90 @ 34F   
Tasting Notes: Malty Goodness   

8lbs Pilsner
4lbs 2-row
2lbs Munich 10
1lb Caramunich
1lb Victory
8oz Crystal 120
2oz Special B
3/4lb Brown Sugar
2.25oz Hallertauer Mittelfrueh 3.20% added after hot break

Protein Rest - Add 33.00 qt at 129F for 122F 35 min
Saccharification - Decoct 14.5 qt of mash and boil add back for 154F 45 min
Mash Out - Not for me
Batch Sparge with 2 gallons of 175F water

Boil 75 min and add brown sugar with 30 min left of boil. Cool to 50F and pitch active yeast starter. The Zurich Lager is a beast of a yeast and chewed right through my starter in 36 hours. I had to add a blowoff tube 6 hours after pitching.

This may not seem like it would be malt forward but the decotion step really did wonders for this beer. I am now a beleiver and will be brewing this again and using this yeast for a lot more lagers.

Cheers, Enjoy!
Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

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