Recipe Type: All Grain
Yeast: WLP885 Zurich Lager
Yeast Starter: Yes
Batch Size (Gallons): 6
Original Gravity: 1.090
Final Gravity: 1.020
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
2lbs Munich 10
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.
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.