Last minute lager

[captianoats]

So I decided to brew my first lager Sunday. I went to a new LHBS to pick up grain for Revvys Vienna lager. Come to find out, they're out of Vienna. No problem, it's 80 degrees, sunny, and I'm brewing. This is what I came up with:

10 lbs pilsner
1 lb light Munich
8 oz dark Munich
8 oz caramel

1 1/2 oz hallertauer at 60 min
1/2 oz hallertauer at 30 min

Pitched two packs S23

I mashed in at 125 for 30 minutes, and 151 for 60 minutes. 90 minute boil. My OG hit 1.049. I'm fermenting at 56 degrees.

This is my first lager, and one of my first recipes from scratch. it's fermenting as we speak. Please let me know what you think, what I'm doing right and what I'm doing wrong. I'm here to learn.

 

[reinstone]

It looks good to me, I might ferment lower than 56 next time and pitch more yeast but you should be happy. I personally prefer saflager 34/70 as my dry lager yeast. Look into a diacetal rest, if you need one.....do it. Cheers