The two lagers I’ve made so far have been killer. Since it’s brewing season here in February, and since I have a yeast starter worked up, and maybe to celebrate the pre-eminent sporting event of the year, the superlative basin
Recipe Type: All Grain
Yeast: WLP840
Yeast Starter: Stepped up to 2L, chilled in 8.2021, stepped up with an additional 1L 1wk before brewday
Batch Size (Gallons): 5.5 (8 into kettle, boiled for 90 minutes)
Starting Gravity: 1.026
Original Gravity: 1.038
Final Gravity: 1.0
IBU: 11?
Boiling Time (Minutes): 60
Color: 2.6 SRM
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):
3.5# German Pilsner
3# flaked corn
2# flaked rice
1.5 tsp gypsum added to the mash
12 hefty scoops of rice hulls
1.0oz Hallertau Mittelfrüh (3.7% AA) – FWH
1.0oz Hallertau Mittelfrüh – 10 min
whirlfloc – 10 min
Mashed in at almost exactly 150°, for 90 minutes, lauter for the last 15.
Boiled for 60 minutes, still wasn’t high enough gravity and too much liquid (6.5 gal), so I boiled for another 30 minutes, took us to 1.038, 5.5 gallons but I was able to recover almost all of this. I drew too much wort into the 5 gallon carboy, and the starter wouldn’t fit, so I transferred all to a 6.5gal carboy and everything fit. And the setup just barely fit within the lagering tank. But it worked!!!! Horraaaaay Beer!