Beernik
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 2042 - Danish Lager
- Additional Yeast or Yeast Starter
- Wyeast 2042 - Danish Lager at bottling
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.054
- Final Gravity
- 1.005
- Boiling Time (Minutes)
- 60
- IBU
- 37
- Color
- 5.4
- Primary Fermentation (# of Days & Temp)
- 21 days, 55F
- Secondary Fermentation (# of Days & Temp)
- 42 days, 31F - 36F
- Tasting Notes
- Clean flavor, subtile maltiness, the FWH may mellow the hoppiness too much
Grain Bill
Pilsen - 8.0lb
Munich - 2.0lb
Crystal 10L - 0.5lb
Hops
Hallertauer, 5.0% AA, 1.0 oz, First Wort Hop (alternately, change to a 20 minute addition)
Perle, 8.0% AA, 1.0 oz, 60 minutes
Saaz, 4.0% AA, 1.0 oz, 1 minute
Mash
1. Strike 3.9 gallons of water at 129F to dough in at 122F, 30 minutes
2. Decoct minimum of 6.0 quarts, target rest = 147F, 30 minutes
3. Decoct minimum 4.0 quarts, target rest = 158F, 30 minutes
4. Mashout 4.0 quarts, target = 170F
5. Decoction boil times = 30 minutes
6. Sparge with 4.3 gallons at 170F.
Carbonation
0.75 cups dextrose
Notes
Brewed: 04/03/2010
Racked for bulk lagering: 04/24/2010
Bottled with new yeast: 06/05/2010
Drinkable: 06/14/2010
Pilsen - 8.0lb
Munich - 2.0lb
Crystal 10L - 0.5lb
Hops
Hallertauer, 5.0% AA, 1.0 oz, First Wort Hop (alternately, change to a 20 minute addition)
Perle, 8.0% AA, 1.0 oz, 60 minutes
Saaz, 4.0% AA, 1.0 oz, 1 minute
Mash
1. Strike 3.9 gallons of water at 129F to dough in at 122F, 30 minutes
2. Decoct minimum of 6.0 quarts, target rest = 147F, 30 minutes
3. Decoct minimum 4.0 quarts, target rest = 158F, 30 minutes
4. Mashout 4.0 quarts, target = 170F
5. Decoction boil times = 30 minutes
6. Sparge with 4.3 gallons at 170F.
Carbonation
0.75 cups dextrose
Notes
Brewed: 04/03/2010
Racked for bulk lagering: 04/24/2010
Bottled with new yeast: 06/05/2010
Drinkable: 06/14/2010