RodeBrewingCo
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- Jan 31, 2015
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Dear All:
Need some advice, new to forum. First time making a lager.
I have brewed a couple IPA batches. One of those came out fantastic, west style IPA. One not so good (horrible). So I have some experience, but not a lot.
I am making a lager as I mentioned above. Here are the basics. Then I’ll explain what the actual question is.
Grains Used:
Bohemian Pilsner 5.64LB
Light Munich .84Lb
Breiss .5 Lb 2-row Carapils
I know these are strange grain amounts. I calculate water needed based on grains for mash and sparging. I did pre soak the grains in water also. About 1.5 gal. For the purpose of the questions I have I left out the details on this as my questions will relate to secondary and racking, etc.
Anyhow…..
Mashed at around 149 to 152. I mash on stove top, and batch sparge. Yield was about 5.5 Gal before boil. Boiled 1 Hr.
Hops Schedule: (this is from memory, it is close but maybe not exact)
Hallertau hops 1 oz. at boil
Saaz hop 0.5 oz. at 20 minutes
Saaz hop 0.5 oz. at 40 minutes
Saaz hop pellets 0.25 oz. at finish
Final wort yield was about 4.75 GAL.
OG was 1.043
Pitched yeast: WLP802
Fermenting at 45-50 degrees. It sits in a spot that stays fairly much in that temp range
Today (I tested and tasted the batch 01/31/15) its been about 4.5 weeks. The SG is about 1.005. The test taste is extremely good. It is somewhat dry, great body, absolutely no wierd flavors. I actually can’t believe how good it came out in such a short time, and that is what confuses me. I thought for a lager this has to go through multiple stages it has only been 4.5 weeks. Everything I have read says making lagers really tough, takes long time to ferment / age…..seams way to short in terms of time.
I now have it sitting at about 40-42 degrees.
What should I do?
Rack it? leave it for another 4 weeks?
Advice please…….
Need some advice, new to forum. First time making a lager.
I have brewed a couple IPA batches. One of those came out fantastic, west style IPA. One not so good (horrible). So I have some experience, but not a lot.
I am making a lager as I mentioned above. Here are the basics. Then I’ll explain what the actual question is.
Grains Used:
Bohemian Pilsner 5.64LB
Light Munich .84Lb
Breiss .5 Lb 2-row Carapils
I know these are strange grain amounts. I calculate water needed based on grains for mash and sparging. I did pre soak the grains in water also. About 1.5 gal. For the purpose of the questions I have I left out the details on this as my questions will relate to secondary and racking, etc.
Anyhow…..
Mashed at around 149 to 152. I mash on stove top, and batch sparge. Yield was about 5.5 Gal before boil. Boiled 1 Hr.
Hops Schedule: (this is from memory, it is close but maybe not exact)
Hallertau hops 1 oz. at boil
Saaz hop 0.5 oz. at 20 minutes
Saaz hop 0.5 oz. at 40 minutes
Saaz hop pellets 0.25 oz. at finish
Final wort yield was about 4.75 GAL.
OG was 1.043
Pitched yeast: WLP802
Fermenting at 45-50 degrees. It sits in a spot that stays fairly much in that temp range
Today (I tested and tasted the batch 01/31/15) its been about 4.5 weeks. The SG is about 1.005. The test taste is extremely good. It is somewhat dry, great body, absolutely no wierd flavors. I actually can’t believe how good it came out in such a short time, and that is what confuses me. I thought for a lager this has to go through multiple stages it has only been 4.5 weeks. Everything I have read says making lagers really tough, takes long time to ferment / age…..seams way to short in terms of time.
I now have it sitting at about 40-42 degrees.
What should I do?
Rack it? leave it for another 4 weeks?
Advice please…….