blackwaterbrewer
Well-Known Member
here is a german-belgian lager i am working on. i want light mouthfeel with a medium body. subtle hop background, with focus on the barley and flavor from the lager yeast. i used as much belgian ingredients as i could. i would appreciate any advice.
9# Dingemans Pilsner malt
1# belgian aromatic
8oz marris otter
1# munich
1/2oz hallertauer (3.9aa)
3/4oz saaz (5.8)
white labs south German lager yeast
mash grains with 3.5 gallons at 128F for 20 min
decoct
-remove 1/3 of thick mash, add 1 qt water, bring to boil, add to mashtun
stabalize mash at 152F for 50 min.
collect wort.
1/2oz hallertauer for 60 min
1/2oz sazz 20 min
1/4oz sazz 5 min
pitch yeast at 65, lower to 55 after fermentation begins.
after 6 days, lower gradually to 40 for 7 days
move to keg , lager at 38 for 4 weeks
9# Dingemans Pilsner malt
1# belgian aromatic
8oz marris otter
1# munich
1/2oz hallertauer (3.9aa)
3/4oz saaz (5.8)
white labs south German lager yeast
mash grains with 3.5 gallons at 128F for 20 min
decoct
-remove 1/3 of thick mash, add 1 qt water, bring to boil, add to mashtun
stabalize mash at 152F for 50 min.
collect wort.
1/2oz hallertauer for 60 min
1/2oz sazz 20 min
1/4oz sazz 5 min
pitch yeast at 65, lower to 55 after fermentation begins.
after 6 days, lower gradually to 40 for 7 days
move to keg , lager at 38 for 4 weeks