 |
 |
 |
 |
 |
 |
 |
Summer Lager
This is currently lagering, but at transfer it was GREAT!
| Brewer: | Devon Williams | Email: | beerbellybrother@yahoo.com | |||||
| Beer: | Summer Lager | Style: | American Light Lager | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 36 IBU | |||||
| OG: | 1.049 | FG: | 1.010 | |||||
| Alcohol: | 5.1% v/v (4.0% w/w) | |||||||
| Water: | No special water treatment. | |||||||
| Grain: | 8 lb. German Pilsner | |||||||
| Mash: | 70% efficiency | |||||||
| Mashed in for protein rest at 122F - 30minutes. Sacchrification rest at 150F - 60 minutes Used batch sparge method to collect 7+ gallons for boil. |
||||||||
| Boil: | 60 minutes | SG 1.035 | 7 gallons | |||||
| 1 lb. Rice extract | ||||||||
| Dropped in whirlfloc tablet with 15 minutes left. | ||||||||
| Hops: | 1 oz. Perle (7% AA, 60 min.) .5 oz. Hallertauer (4% AA, 20 min.) .5 oz. Hallertauer (4% AA, 15 min.) .5 oz. Hallertauer (4% AA, 0 min.) .5 oz. Hallertauer (aroma) |
|||||||
| Yeast: | Wyeast (2247) European Lager yeast used. I planned to make a starter, however the yeast was older than I expected, so I rolled the dice and used it straight out of the smack-pack. It was slow to start, but once it did, it went great. | |||||||
| Log: | Fermented at 48F for eleven days. Transfered and added the dry-hop addition. Secondary for 7 days, then gradually drop temp (2 degrees/day) to 33F for lagering. Lager for at least three weeks. | |||||||
| Carbonation: | Force carb in keg. | |||||||
| Tasting: | Nice, light color and flavor. | |||||||
Recipe posted 05/13/06.
