- Recipe Type
- All Grain
- Yeast
- WY2308 Munich Lager
- Yeast Starter
- 4L Stirplate starter
- Batch Size (Gallons)
- 6.0
- Original Gravity
- 1.044
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 60
- IBU
- 18
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 14 days at 49F
- Secondary Fermentation (# of Days & Temp)
- Warmed 3 degrees per day to 68F
- Additional Fermentation
- Lagered at 34F for 4 weeks
- Tasting Notes
- Very clean and well balanced, scored a 45 average score
6lb Weyerman pils
2 lb Vienna
1 lb Munich
4 oz Melanoidin
Performed a full volume Hockhurz step mash with rests at the following temps:
105F for 10 min
144F for 20 min
158F for 30 min
168F for 5 min
0.4 oz Magnum at First Wort
Added 1L of Sauergut (biological acidification) at mash-in for a mash pH of 5.2
Added an additional 0.5L of Sauergut at flame out for a wort pH of 4.9
2 lb Vienna
1 lb Munich
4 oz Melanoidin
Performed a full volume Hockhurz step mash with rests at the following temps:
105F for 10 min
144F for 20 min
158F for 30 min
168F for 5 min
0.4 oz Magnum at First Wort
Added 1L of Sauergut (biological acidification) at mash-in for a mash pH of 5.2
Added an additional 0.5L of Sauergut at flame out for a wort pH of 4.9