CanuckBrewing
Member
So i plan on brewing a lager in the near future. I have my recipe down, all the ingredients and everything are chosen, however im just worried about my process. I think it needs some tweaking so any helpful constructive criticism you can provide would be great.
For 10 lbs of pilsner malt, with a resulting 5 gallon batch of beer.
1) Crush malt and add to mash tun (cooler).
2) Add 3.5 gallons of water at 160F. The resulting temperature in the mash tun should reach 150F, stir well and let rest for 60 minutes.
3) Drain into boil kettle, recycling the first few quarts to improve clarity.
4) Heat 4 gallons of water to 170F. Add to mash tun, stir, let rest for 10 minutes.
5) Drain into boil kettle, recycling the first few quarts to improve clarity.
6) Discard the spent grain and take sample of wort for hydrometer reading
7) Bring kettle to rolling boil. Add 1 oz. bittering hops to pot at 60 minutes.
8) Add 1 oz. flavor hops with 15 minutes left in boil, add 1 whirlfloc tablet at this time
9) Add 1 oz. aroma hops with 1 minute left.
10) Place brewpot in ice bath. Stir wort to speed cooling. Continue cooling until brewpot beneath water is warm to touch, about 15-20 minutes.
11) Pour wort into fermenter and add enough water to bring level to 5 gallons (splashing is ok)
12) Pitch two packages of Wyeast Lager Activators into cold and well-aerated wort (48 to 58°F, 9 to 15°C) and stir with sanitized spoon
13) Secure sanitized lid to the ferment, and place sanitized airlock with sanitizing solution into the lid. Shake or rock sealed fermenter for 5 minutes.
14) Keep in primary fermenter @ 48-58F (9-15 celsius) until fermentation is complete (10-14 days)
15) Transfer to carboy and lager in fridge for 3 weeks @ 33-34 degrees F.
16) Clean and sanitize all bottles and lids
17) Boil 8 oz. of water and1/2 cup of corn sugar for 10 minutes, and stir until dissolved. Add to sanitized bottling bucket
18) Siphon beer from carboy to bottling bucket. Avoid excessive splashing during transfer and leave behind sediment. Stir sugar solution to mix it with beer
19) Fill bottles, cap them.
For 10 lbs of pilsner malt, with a resulting 5 gallon batch of beer.
1) Crush malt and add to mash tun (cooler).
2) Add 3.5 gallons of water at 160F. The resulting temperature in the mash tun should reach 150F, stir well and let rest for 60 minutes.
3) Drain into boil kettle, recycling the first few quarts to improve clarity.
4) Heat 4 gallons of water to 170F. Add to mash tun, stir, let rest for 10 minutes.
5) Drain into boil kettle, recycling the first few quarts to improve clarity.
6) Discard the spent grain and take sample of wort for hydrometer reading
7) Bring kettle to rolling boil. Add 1 oz. bittering hops to pot at 60 minutes.
8) Add 1 oz. flavor hops with 15 minutes left in boil, add 1 whirlfloc tablet at this time
9) Add 1 oz. aroma hops with 1 minute left.
10) Place brewpot in ice bath. Stir wort to speed cooling. Continue cooling until brewpot beneath water is warm to touch, about 15-20 minutes.
11) Pour wort into fermenter and add enough water to bring level to 5 gallons (splashing is ok)
12) Pitch two packages of Wyeast Lager Activators into cold and well-aerated wort (48 to 58°F, 9 to 15°C) and stir with sanitized spoon
13) Secure sanitized lid to the ferment, and place sanitized airlock with sanitizing solution into the lid. Shake or rock sealed fermenter for 5 minutes.
14) Keep in primary fermenter @ 48-58F (9-15 celsius) until fermentation is complete (10-14 days)
15) Transfer to carboy and lager in fridge for 3 weeks @ 33-34 degrees F.
16) Clean and sanitize all bottles and lids
17) Boil 8 oz. of water and1/2 cup of corn sugar for 10 minutes, and stir until dissolved. Add to sanitized bottling bucket
18) Siphon beer from carboy to bottling bucket. Avoid excessive splashing during transfer and leave behind sediment. Stir sugar solution to mix it with beer
19) Fill bottles, cap them.
