bonecitybrewco
Well-Known Member
- Joined
- Apr 25, 2016
- Messages
- 345
- Reaction score
- 80
- Recipe Type
- All Grain
- Yeast
- Fermentis Saflager 34/70
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.048
- Final Gravity
- 1.012-1.014
- Boiling Time (Minutes)
- 60
- IBU
- 20-22
- Color
- 17
- Primary Fermentation (# of Days & Temp)
- 3 days @ 50
- Secondary Fermentation (# of Days & Temp)
- 4 days @ 68
- Additional Fermentation
- 3 week lager
- Tasting Notes
- Clean, crisp maltiness. Hints of coffee and cocoa on palette. Finishes clean and dry.
Based on 80% efficiency.
Target 4.7-5.25% ABV depending on attenuation and OG. FG usually between 1.008 and 1.013
Ingredients:
5.5 lbs Canadian Pale Ale malt
2 lbs Light Munich 10
1 lb Dark Munich 20
0.5 lb Carafoam
4 oz UK Roasted Barley
1 oz Hallertau Mittelfruh 60 mins
1 oz Hallertau Mittelfruh 15 mins
Mash at 154 for 60 mins
My fermentation schedule was 3 days @ 50 and then a 4 ish degree rise each day over the next 4 days and then 3 days at 68 to ensure complete attenuation and clean up. I then lagered for 3 or 4 weeks before closed transferring to a keg.
A very drinkable and well balanced dark lager. This is definitely not your full bodied Munich Dunkel by any stretch of the imagination. This was designed and is meant to be very sessionable beer. Clean and crisp with enough malt character to carry the beer. Low enough IBU's to balance the beer. The slightest bit of coffee and cocoa on the back end. Despite the higher mash temperature, this is a very crisp beer. Have not mashed it lower yet to see what difference it would make.
Target 4.7-5.25% ABV depending on attenuation and OG. FG usually between 1.008 and 1.013
Ingredients:
5.5 lbs Canadian Pale Ale malt
2 lbs Light Munich 10
1 lb Dark Munich 20
0.5 lb Carafoam
4 oz UK Roasted Barley
1 oz Hallertau Mittelfruh 60 mins
1 oz Hallertau Mittelfruh 15 mins
Mash at 154 for 60 mins
My fermentation schedule was 3 days @ 50 and then a 4 ish degree rise each day over the next 4 days and then 3 days at 68 to ensure complete attenuation and clean up. I then lagered for 3 or 4 weeks before closed transferring to a keg.
A very drinkable and well balanced dark lager. This is definitely not your full bodied Munich Dunkel by any stretch of the imagination. This was designed and is meant to be very sessionable beer. Clean and crisp with enough malt character to carry the beer. Low enough IBU's to balance the beer. The slightest bit of coffee and cocoa on the back end. Despite the higher mash temperature, this is a very crisp beer. Have not mashed it lower yet to see what difference it would make.
