New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 4 - Dark Lager => Topic started by: Shawn on January 23, 2011, 12:11:24 PM
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5.5 gallons into fermenter, based on 75% efficiency.
2.32 kg Munich malt
1.82 kg German Pilsner malt
170 g Caramunich II
170 g Chocolate malt
99 g Carafa Special II
99 g Roasted Barley
Mash at 154 F for 60 minutes.
90 minute boil, 7.25 gallons pre-boil.
42 g Hallertau pellet hops (4.8% AA) (60 min)
14 g Hallertau (20 min)
1/2 tsp yeast nutrient (15 min)
1 tab Irish Moss (15 min)
14 g Hallertau (0 min)
Wyeast 2124 Bohemian Lager
Ferment at 50 F; raise temp to mid-60s at end of fermentation for 2-day diacetyl rest.
Lager at 32-34 F for at least one month before bottling.
OG 1.051, FG 1.014, IBU 30, SRM 29, ABV 4.8%
Carbonate to 2-2.5 vol CO2.
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lol @ snow-day.
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Hah... good catch. My brother was visiting and we had my wife (a schoolteacher) convinced that she'd be having a snow day and could help us brew. But, no snow day that day. Whooops!