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Old 04-08-2012, 02:15 AM   #1
Oct 2010
Indianapolis, IN
Posts: 258
Liked 3 Times on 2 Posts

Recipe Type: All Grain   
Yeast: Wyeast 2112-California Lager   
Yeast Starter: Wyeast 2112-California Lager   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 6   
Original Gravity: 1.048   
Final Gravity: 1.011   
IBU: 19   
Boiling Time (Minutes): 90   
Color: 3.9 (SRM)   
Primary Fermentation (# of Days & Temp): See Notes   
Tasting Notes: Strong Pils flavor, very clean and clear   

10.5 lbs Pils
.38 lb Munich
.38 lb Vienna
.25 lb Melanoidin

1.15 oz Hallertauer Mittlefruh @ 60 mins

Single step infusion at 150 for 60 mins
Fly sparge to 9 gallons.
Boil vigorously for 90 minutes to 6.5 gallons. (expected to lose .5 gal to contraction and trub)
Chill to 70 then rack to carboy.
Set carboy in icebath and chill to 50.
Rack off break material into another fermenter.

Pitch yeast and allow temp to rise to 58.
Ferment at 58 for 2 weeks.
After 2 weeks raise temp by 2 degrees per day until you hit 65.
Sit at 65 for the rest of the 3rd week for diacetyl rest.
Crash to 34 and lager for 2 weeks.

Optional: Filter for extra clarity.

This has gotten fantastic reviews from friends and folks I know who brew commercially. Also got me a 35 at my first ever homebrew competition (also my first lager) which was the Indiana State Fair Brewer's Cup. Best part is it's a great summer lager that gets turned around in about 5 weeks.

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Old 06-01-2012, 04:30 PM   #2
Jul 2010
Posts: 1,120
Liked 20 Times on 17 Posts

Looks great, I don't have the ability to ferment at 50 or low, so this sounds good. I do have a slurry of 2112.
Fall Line Brewing Company

Keg 1 - German Pils
Keg 2 - Falconer's Flight IPA
Keg 3 - Chocolate Porter

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