All Grain Yeast:
WLP830 German Lager and WLP940 Mexican Lager Yeast Starter:
2L Additional Yeast or Yeast Starter:
Decant, add 2L fresh wort 2nd feeding, chill and decant Batch Size (Gallons):
10 Original Gravity:
1.046 Final Gravity:
1.008 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
14 days Secondary Fermentation (# of Days & Temp):
30 Days @ 34 degrees F Tasting Notes:
Clean, Malty, Crisp, minimal roast with subtle hop character
Thereís nothing like a dark lager to accompany the start of baseball season! Of course, I should have brewed this two months ago to have been ready for Opening Day but I had several high gravity ales in my ferm chamber and wasnít about to rush those bad boys
10 Gallon Batch (post-boil volume approximately 11 gallons)
8 lbs Munich Malt
8 lbs German Pale
1.5 lbs Midnight Wheat
Double Decoction mash schedule:
Protein Rest: 120⁰F (20 minutes)
Saccharification Rest: 148⁰F (45 minutes)
Mash Out: 158⁰F (15 minutes)
2 oz Perle FWH
2 oz Perle @ 30 minutes
Split batches of yeast both with 2L starter, decanted and re-fed to 2L fresh wort, then chilled and decanted before pitching:
WLP830 German Lager Yeast
WLP940 Mexican Lager Yeast
Chilled wort to 48⁰F before pitching, held at 48⁰F 24 hours, ramped up to 52⁰F and held for one week, ramped up to 62⁰F over the next week (about 2⁰ per day) and held at 62⁰ F two days before racking to secondary and cold crashing to 34⁰F. SG at transfer = 1.008
I am planning on lagering for at least one month just transferred this on Sunday 4/21.
I have been using midnight wheat in all kinds of different brews lately and I am very happy with the results Ė lots of color with mild roast flavor. If you donít want to use midnight wheat (or donít have access) try dehulled carafa of some kind in which case I would back it down to a pound (or less) for 10 gallons and probably add some caramunich or cara aroma to round out the malt flavor.
0.5 lb melanoidin malt would be a good addition for anyone not willing/able to decoction mash, in which case Iíd go with a single infusion mash at 148⁰F for 90 minutes.
In terms of the yeast selection, both the WLP830 and the WLP940 are clean and fairly fast for lager yeasts which is all I was looking for since I did not want to have to lager these for more than one month if possible. With the huge starters I pitched 2 weeks was plenty of time in the primary.
At transfer the WLP830 batch tasted clean and malty with a very slight roast flavor. The WLP940 batch was crisp and slightly more perceived bitterness than the WLP830, but very similar overall.
Iíll update the post once I transfer to kegs and carb.