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Old 07-11-2013, 02:55 PM   #1
Whippy
 
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Aug 2010
Irmo, South Carolina, USA
Posts: 602
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Hello,

I'd like to ask for suggestions, please, on my first lager. I had NO idea I would be lagering this year so all my ingredients have been purchased with the intention of making specific ale recipes.

Now that I have temp control, I am DYING to try a lager and have come up with the following for an American Amber:

8.5# 2-row
14oz box of minute rice
8oz c-120
4oz Briess roasted barley
1/2oz 12%AA Nugget for 40min
WLP840 (American Lager Yeast)

Mash at 150F

Ferment at 55F down to 50F for 14 days, 3 days at 62F, down to 34F slowly over the course of 7 days, then lager for 6 weeks.

Does anyone have any recipe or process suggestions? I REALLY need to do this without purchasing anything besides the yeast which I have not yet acquired.

I have plenty of 2-row and Maris Otter malt, Nugget, Bravo, EG, and Target hops, some C-80 and some Briess Special Roast...and about 3# of local honey...plus DME for my starter... that's what I have to brew with until later this year
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Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs

 
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Old 07-11-2013, 11:28 PM   #2
terrapinj
 
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Dec 2010
Santa Monica, CA
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since you have temp control I'd ferment at/near the lower limit of that strain ~50* then let it warm up for a d-rest when you are about 75% of the way down to your est FG - usually around 1.020ish - it could take 2 weeks to get there, it could take 3 days so keep an eye on your fermentation or airlock to see when it starts to slow down and then take a FG reading

 
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Old 07-12-2013, 01:51 AM   #3
Whippy
 
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Aug 2010
Irmo, South Carolina, USA
Posts: 602
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OK, thanks! I'll make note and keep this in mind!
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Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs

 
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