Hegh
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 2035 American Lager
- Yeast Starter
- Yes (see below)
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.048
- Final Gravity
- 1.008-1.012
- Boiling Time (Minutes)
- 60
- IBU
- 12
- Color
- 14
- Primary Fermentation (# of Days & Temp)
- 2-3 weeks @ 40*-45*, 1 week @ 68*
- Secondary Fermentation (# of Days & Temp)
- Lager for 3-4 weeks @ 35*
- Tasting Notes
- After two days on CO2 @ 38*, tastes very light; not much flavor at the moment
Grains:
5 lbs 2-row
2 lbs Flaked corn
1 lb Munich
0.25 lbs Black Patent
Hops:
0.75 oz Hallertauer 4% AA @ 60 min
0.25 oz Hallertauer 4% AA @ 5 min
Other:
1 tsp Irish Moss (rehydrated in 1/2 cup water) @ 15 min
Wyeast 2035 American Lager
Mash:
12 qts @ 152* for 75 min
170* for 10 min
Yeast Starter:
Boil 3 cups water with 2/3 cup DME for 5 minutes, cool quickly, and add the yeast.
24 hours later, boil some more, cool, and add (to double the volume).
Start this at least three days before brewing, so the yeast have time to work their way through it. I recommend trying to keep it around 75* so they work quickly.
Photos:
Warsteiner Dunkel is on the left, this recipe is on the right:
5 lbs 2-row
2 lbs Flaked corn
1 lb Munich
0.25 lbs Black Patent
Hops:
0.75 oz Hallertauer 4% AA @ 60 min
0.25 oz Hallertauer 4% AA @ 5 min
Other:
1 tsp Irish Moss (rehydrated in 1/2 cup water) @ 15 min
Wyeast 2035 American Lager
Mash:
12 qts @ 152* for 75 min
170* for 10 min
Yeast Starter:
Boil 3 cups water with 2/3 cup DME for 5 minutes, cool quickly, and add the yeast.
24 hours later, boil some more, cool, and add (to double the volume).
Start this at least three days before brewing, so the yeast have time to work their way through it. I recommend trying to keep it around 75* so they work quickly.
Photos:
Warsteiner Dunkel is on the left, this recipe is on the right: