German Lager
German Lager
Recipe Type: All Grain
Yeast: Saflager s-23 or favourite neutral ale yeast
Batch Size (Gallons): 5.5g
Original Gravity: 1.047
Final Gravity: 1.008-1.012 (yeast dependent)
IBU: 26.1
Boiling Time (Minutes): 90
Color: 7.5 SRM
Primary Fermentation (# of Days & Temp): 20 @ 63F if using ale yeast, 20 @ 52F if lager yeast
Secondary Fermentation (# of Days & Temp): 30 @ 35F
Tasting Notes: This will impress your critical Bud drinking friends. It has a nice body not bitter the Munich comes through nicely and the hops are very subtle.
Grain
6 lbs Pilsner Malt (2.0 SRM)
3 lbs Munich Malt (10 SRM)
0.5 lbs Carastan Malt (35.0 SRM)
Hops
1.25 oz Hallertau or Mt Hood [4.80 %] (60 min) Hops 20.4 IBU
Whirflock Tab
0.5 oz Hallertau [4.80%] 15 mins 4.1 IBU
0.5 oz Hallertau [4.80%] 5 mins 1.6 IBU
Yeast
1 Pkgs Saflager S-23
(Or use your favourite neutral ale yeast)
(D-rest 72 hours before switching to secondary and lagering)
Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.50 lb
Mash @ 148.0 F/60 minutes
Sparge Water@ 170