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Lager #1
A good tasting true german pilsner without too much sulphur, a little bite from the saaz hopping, more maltiness from the decoction mashing, and easy to drink.
| Brewer: | Oberlin | Email: | - | |||||
| Beer: | Lager #1 | Style: | German Pilsener | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.050 | FG: | 1.010 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Water: | West Michigan water which is already soft but added 2 oz. gypsum anyway. | |||||||
| Grain: | 7 lb. 8 oz. German Pilsner 8 oz. Wheat malt 1 lb. German Munich 1 lb. Belgian CaraVienne |
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| Mash: | 67% efficiency | |||||||
| 3 step pilsner decoction mash | ||||||||
| Boil: | 60 minutes | SG 1.050 | 5 gallons | |||||
| Added a wort nutrient and irish moss at the end of the boil. | ||||||||
| Hops: | 1 oz. Saaz (5.8% AA, 60 min.) 1 oz. Hallertauer Hersbrucker (3.9% AA, 30 min.) 1 oz. Hallertauer Hersbrucker (aroma) |
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| Yeast: | 24hr. starter with white labs german pilsner 830. Would have preferred wyeast bohemian 2124 but didn't have it available. They are regarded as being the same strain so hopefully it wont matter. | |||||||
| Log: | done 3/1/09. Primary fermentation: warm pitch around 60 until fermenting begins then store at 48-52 for 3-4wks. Secondary fermentation: store at 30-40 a minimum 4wks. Place in keg and rack and 30-40 until ready to drink. | |||||||
| Carbonation: | CO2 | |||||||
Recipe posted 03/01/09.
