ndoe22
Well-Known Member
I did me first lager 10 days ago. It fermented at 50 degrees. It was a 10 gallon batch and fermented 5 gallons using American Lager and 5 with German lager. Each was in a 2500ml starter with 02. The fermentation was active quickly. I have read that when doing a D-Rest it's the yeast eating all the DMS still in solution and that would cause the smell. Both carboys are at 62 and still no smell. Is this a bad thing or just over thinking? Here is the recipe
Brew Type: All Grain Date: 1/27/2010
Style: Standard American Lager Brewer: somenathan
Batch Size: 11.00 gal Assistant Brewer:
Boil Volume: 14.40 gal Boil Time: 90 min
Brewhouse Efficiency: 80.00 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Actual Efficiency: 80.66 %
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 %
3.00 lb Vienna Malt (3.5 SRM) Grain 16.67 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 11.11 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 5.56 %
2.00 oz Tettnang [3.90 %] (60 min) Hops 13.4 IBU
1.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Lager (Wyeast Labs #2035) [Starter 2500 ml] Yeast-Lager
1 Pkgs German Lager (White Labs #WLP830) [Starter 2500 ml] Yeast-Lager
Beer Profile Estimated Original Gravity: 1.048 SG (1.040-1.050 SG) Measured Original Gravity: 1.048 SG
Estimated Final Gravity: 1.011 SG (1.004-1.010 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 3.6 SRM (2.0-4.0 SRM) Color [Color]
Bitterness: 13.4 IBU (8.0-15.0 IBU) Alpha Acid Units: 7.8 AAU
Estimated Alcohol by Volume: 4.70 % (4.20-5.10 %) Actual Alcohol by Volume: 5.60 %
Actual Calories: 208 cal/pint
Mash Profile Name: Single Infusion, Light Body Mash Tun Weight: 9.00 lb
Mash Grain Weight: 18.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 8.14 gal Adjust Temp for Equipment: FALSE
Name Description Step Temp Step Time
Mash In Add 22.50 qt of water at 162.5 F 151.0 F 60 min
Mash Out Add 14.40 qt of water at 198.4 F 168.0 F 10 min
Mash Notes
Brew Type: All Grain Date: 1/27/2010
Style: Standard American Lager Brewer: somenathan
Batch Size: 11.00 gal Assistant Brewer:
Boil Volume: 14.40 gal Boil Time: 90 min
Brewhouse Efficiency: 80.00 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Actual Efficiency: 80.66 %
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 %
3.00 lb Vienna Malt (3.5 SRM) Grain 16.67 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 11.11 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 5.56 %
2.00 oz Tettnang [3.90 %] (60 min) Hops 13.4 IBU
1.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Lager (Wyeast Labs #2035) [Starter 2500 ml] Yeast-Lager
1 Pkgs German Lager (White Labs #WLP830) [Starter 2500 ml] Yeast-Lager
Beer Profile Estimated Original Gravity: 1.048 SG (1.040-1.050 SG) Measured Original Gravity: 1.048 SG
Estimated Final Gravity: 1.011 SG (1.004-1.010 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 3.6 SRM (2.0-4.0 SRM) Color [Color]
Bitterness: 13.4 IBU (8.0-15.0 IBU) Alpha Acid Units: 7.8 AAU
Estimated Alcohol by Volume: 4.70 % (4.20-5.10 %) Actual Alcohol by Volume: 5.60 %
Actual Calories: 208 cal/pint
Mash Profile Name: Single Infusion, Light Body Mash Tun Weight: 9.00 lb
Mash Grain Weight: 18.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 8.14 gal Adjust Temp for Equipment: FALSE
Name Description Step Temp Step Time
Mash In Add 22.50 qt of water at 162.5 F 151.0 F 60 min
Mash Out Add 14.40 qt of water at 198.4 F 168.0 F 10 min
Mash Notes
