maltMonkey
Well-Known Member
Gearing up to brew my first (AG) lager this weekend....a Marzen. I wanted to make sure I have everything planned out correctly. Here's what I'm planning to do--I'd appreciate any feedback on my plan:
Prep
Last night I made a 1.5L starter and pitched my WLP820 (optimum ferment temps 52°-58°). Keeping starter at 54° until I pitch Saturday evening.
Brewday
Mashing @ 152°. After boil I will chill wort to as close to 32° as possible to maximize cold break, then turn burner back on and warm back up to about 60°. Whirlpool & rack to primary. Decant starter & pitch yeast. Immediately store primary at 54°.
Fermentation
Ferment for app. 3 weeks at 54°, or until gravity readings stop falling. Slowly lower temperature to 35° over 1 week span.
Lagering
Rack to secondary and lager for 6 months @ 35°.
Bottling
Bring secondary to room temp over 4 days. Boil 3/4 cups corn sugar. Rack beer to bottling bucket, add sugar & 1/4 packet rehydrated dry ale yeast. Bottle and store @ 70° for 2-3 weeks. Refrigerate bottles.
Prep
Last night I made a 1.5L starter and pitched my WLP820 (optimum ferment temps 52°-58°). Keeping starter at 54° until I pitch Saturday evening.
Brewday
Mashing @ 152°. After boil I will chill wort to as close to 32° as possible to maximize cold break, then turn burner back on and warm back up to about 60°. Whirlpool & rack to primary. Decant starter & pitch yeast. Immediately store primary at 54°.
Fermentation
Ferment for app. 3 weeks at 54°, or until gravity readings stop falling. Slowly lower temperature to 35° over 1 week span.
Lagering
Rack to secondary and lager for 6 months @ 35°.
Bottling
Bring secondary to room temp over 4 days. Boil 3/4 cups corn sugar. Rack beer to bottling bucket, add sugar & 1/4 packet rehydrated dry ale yeast. Bottle and store @ 70° for 2-3 weeks. Refrigerate bottles.