brucepepper
Well-Known Member
I'm brewing my first lager tonight and I just want to run the recipe and techniques by the experts.
8lbs Pilsner
4lbs Munich
2lbs Vienna
12oz. Crystal 40
1.75oz Hallertau 60min.
Saflager w-34 70 (dry yeast)
I'm not sure about the mash temperature but I'm thinking I'll try 152F. I'll collect 6 gallons and do a 90 minute boil leaving me with approximately 4.5 gallons. Pitch the yeast at 70ish and put in my fridge that is set to 50-52F. Primary for 2 weeks and then secondary for 4-6 weeks gradually bringing it down to 40F.
Please let me know if there are any ways that I can improve this. Thanks in advance.
8lbs Pilsner
4lbs Munich
2lbs Vienna
12oz. Crystal 40
1.75oz Hallertau 60min.
Saflager w-34 70 (dry yeast)
I'm not sure about the mash temperature but I'm thinking I'll try 152F. I'll collect 6 gallons and do a 90 minute boil leaving me with approximately 4.5 gallons. Pitch the yeast at 70ish and put in my fridge that is set to 50-52F. Primary for 2 weeks and then secondary for 4-6 weeks gradually bringing it down to 40F.
Please let me know if there are any ways that I can improve this. Thanks in advance.