 |
 |
 |
 |
 |
 |
 |
Hoppy Dark Lager
Not your ordinary lager
| Brewer: | EDB | Email: | - | |||||
| Beer: | Hoppy Dark Lager | Style: | Munich Dunkel | |||||
| Type: | Partial mash | Size: | 4.5 gallons | |||||
| Color: |
|
Bitterness: | 42 IBU | |||||
| OG: | 1.065 | FG: | 1.020 | |||||
| Alcohol: | 5.8% v/v (4.5% w/w) | |||||||
| Water: | tap | |||||||
| Grain: | 12 oz. British crystal 135-165L 1 lb. American crystal 40L |
|||||||
| Mash: | 75% efficiency | |||||||
| Used ground up grains. Tried to follow 30 min at 135 then 40 min at 155oF. Sparged with 2 quarts at ~167oF | ||||||||
| Boil: | 60 minutes | SG 1.097 | 3 gallons | |||||
| 3 lb. 5 oz. Amber malt extract 3 lb. 5 oz. Dark malt extract |
||||||||
| Hops: | 1 oz. Northern Brewer (8.9% AA, 60 min.) 0.75 oz. Northern Brewer (8.9% AA, 45 min.) 0.2 oz. Hallertauer (3.1% AA, 15 min.) 0.8 oz. Hallertauer (aroma) |
|||||||
| Yeast: | WYeast Munich, pitched at 65 oF into well-oxygenated wort. | |||||||
| Log: | Once fermentation activated at 65 oF (24 hrs), moved to fermentation at about 45oF for first ten days (steady bubbles for 7 days). Then into secondary at 45oF for 2 additional weeks. Bottled and stored bottles at 45-50 degrees. Prime to drink after 6 weeks in bottles. | |||||||
| Carbonation: | 3/4 cup (less 1 Tb) corn sugar | |||||||
| Tasting: | Came out great! Decent head. Boiling hops without a bag makes a huge difference. Maybe a bit too malty in some bottles, I would reduce mash slightly next time. | |||||||
Recipe posted 03/27/11.
