First of all, your recipe is amazing!
I was looking for a lager that could be dry-hopped, so I found your this recipe and did some modifications:
- Steeped the Crystal 40L
- I don't have the right equipement for decoction neither enough space in my mash tun to perform more than one rest, so, I split the mash in two (21% and 79%) and used different temperatures on each mash (160 F and 147 F, respectively) in order to create alcohol and body after the fermentation. Also, I could perform the dough in on the first mash before raising the temperature to 160 F.
- Put the lid on the kettle and waited to cool for 10 hours between the end of the boil and siphoning to the primary, so all the trub got compacted at the bottom of the kettle. I know it's dangerous but I'd like to take this risk to have the beer as clear as possible.
- I used two kegs without the lid and put it inside my kegerator for the primary fermentation. This batch was my first attempt at open fermentation.
After 15 days in the primary, I bottled 3 litres so the remaining beer fitted in only one keg to lager. My plan is to do the dry-hopping (1/2 oz Hallertauer Mittlefrüh) in the keg 7 days before switching to another keg to serve.
Now, having 15 days bottled, I can tell it's already fantastic. Malty, no fruity aroma neither ester taste. Finally I found a tasteful lager. Can't wait 45 days lagering
Thx for sharing.