Advice on Dark German Style lager

[GonZolaB]

I am going to make a clone for "Noche Buena" which is a seasonal Mexican version of a Bock. Recipe is from Papazian's Complete Joy of Homebrewing.
I was hoping for any suggestions that might help me make it a good beer.
(late malt extract addition, steeping, pitching temp, secondary, etc.) This is my first Lager. The recipe is as follows : (5 Gallons)

Specialty steeping grains :
1 lb. light-colored crystal malt
1/4 lb. toasted malted barley

Fermentables :
6.6 lbs. (2 cans) Muntons Dark malt extract syrup (60 min.)
1 lb. rice extract powder (60 min.)

Hops :
1 1/4 oz. German Spalt Hops (Boiling - 60 min.)
1 oz. Czech Saaz hops (Boiling - 40 min.)
1 oz. Hersbrucker-Hallertauer hops for flavor-aroma (finishing -5 min.)

Yeast :
German type Lager Yeast (I got 2 packets of Saflager W34/70 Dry Yeast)


Please excuse my ignorance, any suggestions from a more experienced brewer
would be appreciated.

 

[timrox1212]

If I were brewing this I would first off use light extract not dark extract. I would maybe bump the barley to 1/2 lb to make up for the color. Then that 40min hop addition I would either skip it or move it to the 15-10 min area unless you want a really bitter beer with little aroma/flavor. But it's all just my opinion.


Sent from my iPhone

 

[timrox1212]

After typing it in on brewers friend you get an ibu of 38 and an abv of 5.35%. This is for how you wrote it.


Sent from my iPhone

 

[GonZolaB]

Thank you Timrox1212. Any suggestions on the yeast? Should I rehydrate, and if so, what temp do you recommend?


Sent from my iPhone using Home Brew

 

[timrox1212]

I've never used dry test before so I'm not sure. I would recommend making a yeast starter though. They are super easy to make and it really helps the yeast.


Sent from my iPhone

 

[GonZolaB]

Thanks, I appreciate the help


Sent from my iPhone using Home Brew

 

[GonZolaB]

Bump


Sent from my iPhone using Home Brew