Debs Lagsner

Brew #4
Brewed on 07/15/05

Brewer:	Gary Frankhouse		Email:	frankhouse@aol.com
Beer:	Debs Lagsner		Style:	American Pilsener
Type:	Partial mash		Size:	13 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	24 IBU
OG:	1.062		FG:	1.010
Alcohol:	6.7% v/v (5.3% w/w)
Water:	Just regular good old tap water. My water is not hard and taste's good.
Grain:	6 lb. 8 oz. American 2-row 2 lb. 0 oz. American 6-row 3 lb. 0 oz. German Pilsner 3 lb. 0 oz. German Munich 2 lb. 0 oz. Dextrine malt (Cara-Pils) 2 lb. 0 oz. Flaked corn 3 lb. 4 oz. Flaked rice
Mash:	77% efficiency
	Did a protein rest at 126°F for 30 mins then mashed at 146-148°F for 60 mins then 151°F for 30 mins. I had a hard time getting the temp up without direct heat.
Boil:	120 minutes	SG 1.062	13 gallons
	4 lb. 0 oz. Light dry malt extract
	2.5 tsp of Irish Moss rehydrated and added to the boil at 15 mins before the end along with wyeast and white labs yeast nutrient.
Hops:	1.75 oz. Cascade (6% AA, 60 min.) 1 oz. Saaz (3.75% AA, 20 min.) 1 oz. Saaz (3.75% AA, 15 min.) 2 oz. Saaz (3.75% AA, 7 min.) 1 oz. Kent Goldings (aroma)
Yeast:	Used Wyeast 2112 from another batch already started. Pulled about 2 or 3 ounces from the fermenter and made a starter out of it. Pitched at 7:30 pm and 12 hours later major fermentation.
Log:	Brewed on 07/15/05. My original recipe was going to be 11gals but I changed it to 13gals after I mashed so I added 4lbs of extra light DME to keep my OG up. 3 weeks prior to kegging I finned with gelatin and 2 weeks prior I used polyclar. I kegged on 09/09/05, the gravity was at 1.010. I pumped the beer through a 0 to 5 micron water filter.
Carbonation:	Conditioned with 11.5lbs of co2 @ 40°F for 14 days
Tasting:	Excellent beer. Beautiful clear and clean amber color. Good head, just the right combination af malt and hop flavor. This one was for my wife. She's bugging me to make another batch just like it. Just can't go back to those store brands.

Recipe posted 10/23/05.