I've finally decided to make the plunge and start doing lagers with my newly acquired freezer and temp controller. I'm going for a European lager with a smooth, light malt flavor and a crisp finish. Something that can be drank all night and enjoyed by all. Here's what I have so far. Input and critique (on both recipe and planned fermentation) much appreciated!
5.5 gal batch, 85% efficiency-ish
20.7 IBU 3.3 SRM 4.7% ABV
7lb 1oz German Pils
1lb 12oz Vienna
0.5oz Sorachi Ace 60min
0.5oz Moteuka 5min
90 min mash at 146-148, 90 min boil
2 packs S-23 with standard lager fermentation, 2 weeks at 50, 24 hour d-rest then rack and lager for 6 weeks
The hops are just something I really liked from the Lemon Lime heffe recipe on here.
5.5 gal batch, 85% efficiency-ish
20.7 IBU 3.3 SRM 4.7% ABV
7lb 1oz German Pils
1lb 12oz Vienna
0.5oz Sorachi Ace 60min
0.5oz Moteuka 5min
90 min mash at 146-148, 90 min boil
2 packs S-23 with standard lager fermentation, 2 weeks at 50, 24 hour d-rest then rack and lager for 6 weeks
The hops are just something I really liked from the Lemon Lime heffe recipe on here.