2.5 pounds Sorghum @ flameout
1 pound 6 oz Brown Rice Syrup
1 pound Steel Cut Oats steeped before the boil
.25 oz cascade @ 60 min
.25 oz cascade @ 15 min
Whirlfloc @15 min
Fermented @ about 55* for 3 weeks
D rest for 2 days
Lager for 4 weeks @ 35*
I bottled this beer and was worried about enough viable yeast being around to bottle condition. Ended up not being an issue and even had trouble pouring some of the bottles when I took a couple of them on a trip.
Overall it turned out to be a good basic american lager. Very drinkable, and for my first Lager it really turned out pretty good.
No I pitched at lagering temps. I took out a shelf in my fridge and I basically turned the dial to as warm as it could go(low 50s) and pitched. I left it like that for a week or two, pulled out out for a short D rest then racked it to secondary. Turned the fridge down to as low as it could go(low 30s) and left it for about 4 weeks before bottling.