- Recipe Type
- All Grain
- Yeast
- White Labs German Lager
- Yeast Starter
- yeast cake
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.061
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 40
- Color
- 18
- Primary Fermentation (# of Days & Temp)
- 2 weeks
- Secondary Fermentation (# of Days & Temp)
- 4 weeks
This recipe is slightly under style guidelines for color and gravity and high for IBU's, but I was just throwing stuff together anyway and am happy that I even came close.
15 lbs. German pilsner 1.6 L 38 p/p/g
10 lbs. German Munich I 8 L 37 p/p/g
1 lbs. German Caramunich III 60 L 33 p/p/g
2 oz. Spalt 6.75% at 60 mins
2 oz. Spalt 6.75% at 30 mins
1 oz. Saaz 3.75% at 15 mins
2 tabs of whirlfloc at 15 mins
Mashed at 120 degrees for 15 mins.
Mashed at 150 degrees for 45 mins.
Sparged at 170 degrees.
Cooled to 60 degrees and pitched onto previous yeast cake.
Fermented at 50 degrees for 2 weeks.
Lagered at 35 degrees for 4 weeks.
15 lbs. German pilsner 1.6 L 38 p/p/g
10 lbs. German Munich I 8 L 37 p/p/g
1 lbs. German Caramunich III 60 L 33 p/p/g
2 oz. Spalt 6.75% at 60 mins
2 oz. Spalt 6.75% at 30 mins
1 oz. Saaz 3.75% at 15 mins
2 tabs of whirlfloc at 15 mins
Mashed at 120 degrees for 15 mins.
Mashed at 150 degrees for 45 mins.
Sparged at 170 degrees.
Cooled to 60 degrees and pitched onto previous yeast cake.
Fermented at 50 degrees for 2 weeks.
Lagered at 35 degrees for 4 weeks.