Classic style, the long lager.
Stats:
expt/ act
OG: 1.056 / 1.052 SRM - 15 /11
FG: 1.012 / 1.010 IBU - 25/?
Malz
3# Pils
1# Munich
6# vienna
1# caramunich
Hopfen
1.5oz Saaz
.5oz Tettanager
Hefe
re-cultured 250ml of the Wyeast 2203 Bavarian Lager from Maibock post 6 week lagering
- 2L starter 1/2 cup DME for 2 days
DOUBLE DECOCTION MASH - modified from Mosher/ braukaiser
1. Strike 4.62 gal to 112 - infuse ratio - 1.68qt/#
2. Mash in to 104
3. Acid rest 20 min
4. Take ~1/2 mash vol 12qt vol THICK - heat to 155
5. rest 148 5 min --> 155 10 min
6. boil 30 min (212)
7. add 5qt to main mash - hit 132
8. protein rest 10 min
9. re- heat decoction 1 to 210, add remaining 7 qt to main mash - hit 151
10. sacchrification rest 45 min
11. heat sparge water while resting 4 gal to 190 or so
12. mashout -hit only 155 +8qt boiling water. oddity. FORGOT TO PULL SECOND DECOCTION
13. mashout rest 10 min
14. manifold clogged bad- cut, re-mix, cut- re-mix mash
15. recic 2qt/ 2qt/1qt careful not to disturb bed
16 collect 1st runnings --> 6.5 gal. no sparge necessary.
17. pre boil OG: 1.034 @ 100F = 1.040 standardized
18. boil 60
@ 60 + 1oz saaz
@ 30 + .5 tettnager
@ 15 + .5oz saaz + 1tbsp irish moss
19. chill to 60F
20. OG post boil --> 1.052 (bit short of the mark, lack of sparge? old malt? no second decoct?
21. Primary chart
4/10/11 - day 1 @ 61
4/11/11 - move to 50
4/17/11 - report - some flux in temp from 45-60 over the week, craptacular
4/23/11 - move to 62/ RT for 2 days diacyl rest
4/25/11 - rack to secondary for lagering 40F- lighter than expected. dry/ nutty FG: 1.010
- begin lagering for 4 months then bottle for another month
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