If I wasn't before, I am now a firm believer in warm fermented lagers. My most recent one is a German Pils with one packet of 34/70 fermented at 66F. The OG was 1.044, it was finished fermenting in a few days, and tastes great. It was helped by a 2 week cold crash, thanks to my work schedule it took a while to find time to keg it. I've heard that 34/70 can take a while to clear, but I guess the two weeks took care of that, I wasn't watching too closely. Here is my recipe.
German Pils
German Pils (5 D)
Type: All Grain
Batch Size: 5.25 gal
Boil Size: 5.97 gal
Boil Time: 60 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 05 Mar 2018
Brewer:
Asst Brewer:
Equipment: My Equipment - 8 gal pot
Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
4.00 ml Lactic Acid (Mash) Water Agent 1 - -
2.00 g Calcium Chloride (Mash) Water Agent 2 - -
2.00 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - -
2.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
8 lbs 8.0 oz Pilsner (2 Row) Ger (1.5 SRM) Grain 5 97.1 % 0.66 gal
4.0 oz Melanoiden Malt (20.0 SRM) Grain 6 2.9 % 0.02 gal
1.00 oz Tettnang [4.40 %] - First Wort 60.0 min Hop 7 19.4 IBUs -
1.00 oz Tettnang [4.40 %] - Boil 15.0 min Hop 8 8.8 IBUs -
1.00 oz Tettnang [4.40 %] - Boil 0.0 min Hop 9 0.0 IBUs -
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 10 - -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.043 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 28.2 IBUs
Est Color: 3.4 SRM
Measured Original Gravity: 1.044 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.5 %
Calories: 144.8 kcal/12oz