hexmonkey
Well-Known Member
Found this in a book, reproducing it here verbatim. I'm kinda curious what everyone thinks of the recipes, and the techniques this guy is suggesting:
This first one is a lager:
He says he was shooting for an amber lager and mentions something called Altenmunster.
This first one is a lager:
9.5 pounds 2-row pale ale malt (Maris Otter is fine)
1.5 pounds Crystal malt 60L
1.25 pounds Munich malt
White Labs WLP830 German lager yeast
1 ounce Nugget hops (boil 60 minutes)
0.75 ounce Crystal hops (boil 45 minutes)
1.5 teaspoons Irish moss
1.25 ounces Crystal hops (steep 10 minutes)
This is for 6 gallons. Mash at 130 for half an hour, with about 4.5 gallons of water. Then crank it to 150 and hold it for an hour. Mash out at 168. I don't remember where those first two steps came from. I think I stole them from another recipe.
You're going to boil it for a total of 60 minutes. Start with 1 ounce of Nugget hops. Half an hour later, add a half ounce of the Crystal hops. Ten minutes before the end of the boil, add 1 1/2 teaspoons of Irish moss. After the boil, steep 1.25 ounces of Crystal.
Ferment for one month at 50°F, and secondary for one week at 50°F. Now, that's if you want to be safe. In truth, this stuff may finish primary fermentation in a week.
You may want to do a diacetyl rest between the primary and secondary. That means you raise the temperature of the primary to 56°F for a day or two, so the yeast will eat whatever buttery-tasting diacetyl they've produced. But it's my understanding that the yeast I used isn't likely to produce a diacetyl flavor at 50°F. I had no problems with it. You may want to play it safe.
- I'm not familiar with lagers, but will this work?
- What might this wind up tasting like?
He says he was shooting for an amber lager and mentions something called Altenmunster.