Munich Helles Helles Fulla Bud Drinkers (BOS at local homebrew comp)

[TheMadKing]

Recipe Type

All Grain

Yeast

WY2308 Munich Lager

Yeast Starter

4L Stirplate starter

Batch Size (Gallons)

6.0

Original Gravity

1.044

Final Gravity

1.006

Boiling Time (Minutes)

60

IBU

18

Color

4

Primary Fermentation (# of Days & Temp)

14 days at 49F

Secondary Fermentation (# of Days & Temp)

Warmed 3 degrees per day to 68F

Additional Fermentation

Lagered at 34F for 4 weeks

Tasting Notes

Very clean and well balanced, scored a 45 average score

6lb Weyerman pils
2 lb Vienna
1 lb Munich
4 oz Melanoidin

Performed a full volume Hockhurz step mash with rests at the following temps:

105F for 10 min
144F for 20 min
158F for 30 min
168F for 5 min

0.4 oz Magnum at First Wort

Added 1L of Sauergut (biological acidification) at mash-in for a mash pH of 5.2
Added an additional 0.5L of Sauergut at flame out for a wort pH of 4.9

 

[ihavenonickname]

Sauergut? Interesting, what does it add beyond using lactic acid additions?

 

[TheMadKing]

Sauergut? Interesting, what does it add beyond using lactic acid additions?

It adds a faint grape-like flavor and some of that fresh wort character to the finished beer since your adding it in liter amounts vs mL amounts. It also helps reduce haze formation and helps proteins drop out more effectively

 

[Beer Viking]

Looks really good man! Do you have a picture of it in a glass?

 

[TheMadKing]

Looks really good man! Do you have a picture of it in a glass?

Nope I just looked back through all my photos and don't seem to have any - looked about like your avatar photo though

 

[Sammy86]

Huge fan of the first wort hopping but never did it for a lager, bery interesting! I actually use a very similar recipe only difference is I use carapils instead of meladonin.

No other hop additions is interesting as well, what was the IBU?