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Old 11-30-2007, 12:39 AM   #1
S0meB0dy
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Jul 2007
St. Louis, Missouri
Posts: 90
Liked 4 Times on 4 Posts


Recipe Type: All Grain   
Yeast: Saflager S-23   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5.25   
Original Gravity: 1.045   
Final Gravity: 1.010   
IBU: 44.5 IBU   
Boiling Time (Minutes): 90   
Color: 3.5 SRM   
Primary Fermentation (# of Days & Temp): 14 Days @ 50F   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): 28 Days @ 35F   

Grains:
9.00 lbs German Pils

Hops:
1.00 oz Hallertau [5.80%] @ 90 min
1.00 oz Hallertau [5.80%] @ 30 min
1.00 oz Hallertau [5.80%] @ 05 min

Extras:
1 Whirlfloc tablet @ 15 min

Directions:
Mash grains at 151F for 60 minutes. Fly or batch sparge depending on your setup and start 90 minute boil. Add 1 oz of Hallertau [5.80%] at 90, 30 and 5 minutes. Add one whirlfloc tablet with 15 minutes left in boil. Cool wort to 50F, aerate well and pitch Saflager S-23 yeast. Ferment for about 14 days at 50F. If necessary perform a diacetyl rest. Cool to 35F and lager for 28 days. Bottle or keg and enjoy.

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Old 04-18-2016, 04:28 PM   #2
DavidinTexas
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Feb 2012
Rockwall, TX
Posts: 44
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So - how did this turn out?

 
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