Originally Posted by jamesnsw
Thinking of brewing this. Any updates on your recipe?
My second batch was like the following. I had no melanoiden, vienna, crystal or Danish yeast:
15 lbs Pilsner (2 Row) Ger (1.0 SRM) 75.00 %
3 lbs Munich Malt (9.0 SRM) 15.00 %
2 lbs Carafoam (2.0 SRM) 10.00 %
2.50 oz Mt. Hood [4.60 %] (60 min) 23.2 IBU
0.50 oz Tettnanger [4.10 %] (15 min) 1.1 IBU
1.00 oz Tettnanger [4.10 %] (0 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.00 tsp Yeast Nutrient (Boil 15.0 min)
1 Pkgs SafLager Swiss Lager (#S-189)
1 Pkgs SafLager West European Lager (#S-23)
I liked the first one better. It was a tad maltier and a bit more aroma/flavor hops. The S-23 yeast was fruiter than the S-189. Would like to do this one using the Danish yeast.