Hey everyone,
I'm planning to undertake my first lager this week and wanted to run the process and recipe by the experienced lager pros on the board. The wiki and other posts were extremely helpful. Hopefully I'm on the right track, but figured it's better to ask now than realize in 4 months that I messed something up!
I'm planning to essentially use Jamil's Bohemian Pilsner recipe, modified for my small batch, countertop setup. Any comments, critiques or suggestions would be MUCH appreciated!
Recipe
Batch Size - 2.75 Gal
Efficiency - 60%
Boil Time - 90 mins
6 lbs Pilsner
7 oz Cara-Pils
0.8 oz Saaz @ 60 mins
0.95 oz Saaz @ 30 mins
0.5 oz Saaz @ 10 mins
0.5 oz Saaz @ 0 mins
1 pkg Munich Lager Yeast (Wyeast 2308) with a 1L starter
- Should result in ~240B cells with 200B needed per BeerSmith
Est OG - 1.052
Est FG - 1.011
Bitterness - 38.4 IBUs
Est Color - 3.8 SRM
Mash Profile
60 minute mash @ 151* F
Fermentation
1) Chill starter & wort down to 50* F and pitch
2) Ferment at 52* F for roughly 10 - 14 days until gravity reaches ~ 1.020
3) Increase temperature up to 62* F for diacetyl rest for 5 days (until FG reached)
4) Rack to secondary for lagering
5) Decrease temps 3* F per day until at 40*F where it will lager for ~ 3 months
As I said, this is my first attempt at a lagger, so I'm open to any suggestions or tips if I've mixed anything up!
Thanks!
I'm planning to undertake my first lager this week and wanted to run the process and recipe by the experienced lager pros on the board. The wiki and other posts were extremely helpful. Hopefully I'm on the right track, but figured it's better to ask now than realize in 4 months that I messed something up!
I'm planning to essentially use Jamil's Bohemian Pilsner recipe, modified for my small batch, countertop setup. Any comments, critiques or suggestions would be MUCH appreciated!
Recipe
Batch Size - 2.75 Gal
Efficiency - 60%
Boil Time - 90 mins
6 lbs Pilsner
7 oz Cara-Pils
0.8 oz Saaz @ 60 mins
0.95 oz Saaz @ 30 mins
0.5 oz Saaz @ 10 mins
0.5 oz Saaz @ 0 mins
1 pkg Munich Lager Yeast (Wyeast 2308) with a 1L starter
- Should result in ~240B cells with 200B needed per BeerSmith
Est OG - 1.052
Est FG - 1.011
Bitterness - 38.4 IBUs
Est Color - 3.8 SRM
Mash Profile
60 minute mash @ 151* F
Fermentation
1) Chill starter & wort down to 50* F and pitch
2) Ferment at 52* F for roughly 10 - 14 days until gravity reaches ~ 1.020
3) Increase temperature up to 62* F for diacetyl rest for 5 days (until FG reached)
4) Rack to secondary for lagering
5) Decrease temps 3* F per day until at 40*F where it will lager for ~ 3 months
As I said, this is my first attempt at a lagger, so I'm open to any suggestions or tips if I've mixed anything up!
Thanks!