- Recipe Type
- All Grain
- Yeast
- 2042 Danish Lager
- Yeast Starter
- 1 Liter
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.25 gal.
- Original Gravity
- 1.057
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90 min
- IBU
- 30
- Color
- 3.5 - 4
- Primary Fermentation (# of Days & Temp)
- ~ 7 days
- Secondary Fermentation (# of Days & Temp)
- ~ 21 days
- Additional Fermentation
- none
This was found on the net somewhere a long time ago, so credit to whomever. It brews up pretty good and is pretty close to the real thing. Quantities adjusted for 70% eff.
4 oz 10L crystal
2 oz German Munich
1/4 oz Hallertau Hersbrucker 3.1% AA Flavour 15min
1/2 oz Saaz 2.6% AA Flavour
1/2 oz Saaz 2.6% AA Aroma
Chill to 54f. transfer to 6.5 gal. carboy. Pitch starter. Ferment until sg = 1.017, then transfer to fresh 5gal secondary and gradually reduce temp to 42f (<5f drop/day) Ferment 3 weeks or untill the young beer is still. Transfer to lagering carboy and lager for 4 weeks at 36f, then crash the temp to 31f for 3 days. Transfer to serving keg and carbonate at 14lbs.
Malt Bill
10 lb German 2 row pils4 oz 10L crystal
2 oz German Munich
Hops
3/4 oz Northern Brewer 7.8% AA Bittering 60min1/4 oz Hallertau Hersbrucker 3.1% AA Flavour 15min
1/2 oz Saaz 2.6% AA Flavour
1/2 oz Saaz 2.6% AA Aroma
Yeast
2042 Danish Lager in a 1L starter at high krauesen.
Mash
(Single decoction optional)
May use MT or insulated MLT to reach rest temperatures. Mash in using 11 qts at 134f to rest at ~ 122f. After 5 min. pull the heaviest 40-45% of mash to the decoction vessel. Use a kitchen strainer and get only enough liquid to fill the spaces between the grains. Heat to 150f over about 10 min to 15min, then continue to heat slowly ( ~ 15 min ) on up to 167f, then kick it on up to boiling, and boil for 10min. for a total decoction time of ~ 35min. Return the decoction to the MT or MLT slowly and evenly and in a non-oxygenating fashion to achieve a rest temp of 150f. Maintain for 90min. Now add ~ 4 quarts boiling water to achieve 168f. Rest 10min. Sparge and lauter as usual. Collect 6.5 galBoil
Boil 90 min. Bittering hops in 30min. into boil. Irish moss ( 1 hydrated tsp) in at 60min. into boil. Flavour hops in at 75min into boil. Aroma hops in at flameout.( Collect 5.25 gal.)
Ferment
Chill to 54f. transfer to 6.5 gal. carboy. Pitch starter. Ferment until sg = 1.017, then transfer to fresh 5gal secondary and gradually reduce temp to 42f (<5f drop/day) Ferment 3 weeks or untill the young beer is still. Transfer to lagering carboy and lager for 4 weeks at 36f, then crash the temp to 31f for 3 days. Transfer to serving keg and carbonate at 14lbs.