This is my first ever true lager, made possible by the purchase of a 7 cubic foot chest freezer hooked up to a Johnson Controls temperature regulator. I will use this setup for both fermentation and lagering.
Due to worldwide hops shortage, I had to use Magnum and Tetnanger hops insead of Hallertauer as planned. Brew store only had half of German Pils needed, substitued some Belgian Pils for the other half.
Cooled wort to ~55Â°, racked to primary, and began fermentation (January 21, 2007). Fermentation temp was between 50 and 54Â° for 6 days. Began 2 day diacetyl rest at 60Â° (January 27, 2007). Transferred to glass carboy and began lagering at 34Â° (January 30, 2007). Transferred to a keg and continued lagering (February 18, 2007). Because I needed the space, I transferred the keg to the outside refrigerator to finish out conditioning (March 1, 2008).
Just received my certificates for a bronze from the NHC - just missed the second round, but at least I placed (3rd out of 11). Not bad (June 12, 2008).
|1.50 pounds||German Pilsen Malt (2-Row)||14.8%|
|4.00 pounds||German Vienna Malt||39.5%|
|3.00 pounds||German Light Munich Malt||29.6%|
|0.13 pounds||German Carafa II||1.2%|
|1.50 pounds||Belgian Plisen Malt||14.8%|
|10.13 pounds||Total Grain Weight||100%|
|1/4 tsp.||Irish Moss||20 minutes|
|0.50 ounces||Magnum||60 min||14.0%|
|1.00 ounces||Tettnanger||10 min||2.5%|
|1.50 ounces||Total Hop Weight|
|Strike Water Amount:||3.4|
|Strike Water Temperature:|
|Sparge Water Amount:||4.5|
|Sparge Water Temperature:|
|OG:||1.050 / 12.4° P|
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