- Recipe Type
- All Grain
- Yeast
- WLP840 America Lager
- Yeast Starter
- 3L decanted
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.048
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 30.1
- Color
- 3.2 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @ 48F
- Secondary Fermentation (# of Days & Temp)
- 4 days @55F diacetyl rest
- Additional Fermentation
- 60 days @ 35F lager
This was my first American Lager and it turned out great. Very crisp with a nice sweet corn aroma and flavor. This beer also recently won Best of Show out of 650+ entries at the 2018 'War of the Worts' competition and was chosen to be brewed at Iron Hill brewery to be served on tap at their brewpub.
Recipe:
78% Pale Malt (6 Row) US
22% Flaked Corn
Cluster 60 min addition (27.4 IBUs)
Hallertauer Milltelfrueh 5 min addition (2.7 IBUs)
3L decanted starter of WLP840 America Lager
Double infusion, Light Body Batch Sparge:
30 min @ 145 degrees - Protein Rest
30 min @ 158 degrees - Saccharification
10 min @ 168 degrees - Mash Out
Chill to 48 degrees and oxygenate with pure 02 for 90 seconds @ 1L per min. Pitch decanted starter and hold the fermentation at 48-50 degrees for 2 weeks or until final gravity is reached. Slowly raise the temp to 55 degrees for 3-4 days for a diacetyl rest. Rack to a keg and lager for 60 days prior to serving.
Recipe:
78% Pale Malt (6 Row) US
22% Flaked Corn
Cluster 60 min addition (27.4 IBUs)
Hallertauer Milltelfrueh 5 min addition (2.7 IBUs)
3L decanted starter of WLP840 America Lager
Double infusion, Light Body Batch Sparge:
30 min @ 145 degrees - Protein Rest
30 min @ 158 degrees - Saccharification
10 min @ 168 degrees - Mash Out
Chill to 48 degrees and oxygenate with pure 02 for 90 seconds @ 1L per min. Pitch decanted starter and hold the fermentation at 48-50 degrees for 2 weeks or until final gravity is reached. Slowly raise the temp to 55 degrees for 3-4 days for a diacetyl rest. Rack to a keg and lager for 60 days prior to serving.
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