Debs Summer Lager

Brew #3
Brewed on 06/17/05

Brewer:	Gary Frankhouse		Email:	frankhouse@aol.com
Beer:	Debs Summer Lager		Style:	American Premium Lager
Type:	Partial mash		Size:	9.5 gallons
Color:	7 HCU (~5 SRM)		Bitterness:	18 IBU
OG:	1.059		FG:	1.012
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Tap water
Grain:	5 lb. American 2-row 1 lb. American 6-row .5 lb. American crystal 20L 2 lb. Dextrine malt (Cara-Pils) 2 lb. Flaked corn 2.5 lb. Flaked rice
Mash:	70% efficiency
	Doughed-in at 127°F and rested at 122° for 30 minutes, raised temp to mash at 153°F for 60 minutes. Raised temp and mashed out at 165°. Sparged at 175°F.
Boil:	90 minutes	SG 1.053	10.58 gallons
	6 lb. Light malt extract
	Added Irish Moss and yeast nutrient at the last 15 mins.
Hops:	.25 oz. Northern Brewer (9.0% AA, 60 min.) 1 oz. Saaz (4.3% AA, 40 min.) 1 oz. Saaz (4.75% AA, 25 min.)
Yeast:	WYeast 2112. Made a starter 3 days earlier and added to it each day. It consisted of a 1/2 cup of DME in a pint of water boiled, cooled and oxygenated every day up to pitching.
Log:	I scorched the mash while increasing the temp from the protein rest to the mash but continued anyway. The beer fermented great but I sampled it at 4 weeks and it had a smokey flavor. Tasted like I poured a bottle of liquid smoke into it. Had to through it away. It hurt man, it hurt bad. But I learned from the experience. I will try this lager again. I will try infusion instead or direct heat or maybe a combination of both.
Tasting:	Smokey

Recipe posted 07/24/05.