Even with cool water I could only chill the wort down to 68°F - next time, need to pre-chill the Therminator and pre-chill the cooling water through a copper coil submerged in ice water.
Chilled the wort the remaining 20 degrees in the fermentation freezer. Took four hours (June 7, 2010).
After a three day diacetyl rest, racked to kegs and began lagering process. Had a sample when I took the FG reading. Sweetness from the maize with a distinct hop character. No diacetyl, slight DMS - which is somewhat expected from the pils malt and/or the maize (June 28, 2010).
After a week and a half of lagering, a distinct sweetness is abound in this one - the corn lends an evident flavor. Otherwise, the beer is clean with the expected nose and flavors of pils malt, slight sulfur, and sweet-corn. Easy drinking. Some hop bitterness and carbonation bite to balance the sweeter profile (July 9, 2010).
|16.50 pounds||American Pilsen Malt||82.5%|
|2.00 pounds||Flaked Maize||10%|
|1.00 pounds||American Dextrin (Cara-Pils) Malt||5%|
|0.50 pounds||German Acidulated (Sauer) Malt||2.5%|
|20.00 pounds||Total Grain Weight||100%|
|1.25 ounces||Saaz||90 min||5.1%|
|0.50 ounces||Magnum||60 min||12.5%|
|1.75 ounces||Saaz||15 min||5.1%|
|1.75 ounces||Saaz||0 min||5.1%|
|5.25 ounces||Total Hop Weight|
|American Lager||Wyeast||2035||3000 ml|
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Draw some of the mash, rest, and boil. Add back to main mash.
|1||Protein Rest||35 min.||122°F||
Add water at 126° F / 52° C
Decoct 30% of mash, rest for at least 10 minutes, and boil
Decoct 15% of mash, rest for at least 10 minutes, and boil
|4||Mash Out||10 min.||168°F||
Heat to 168° F / 75° C for at least 10 minutes
|Str Water Amt:||6.7|
|Str Water Temp:|
|Sp Water Amt:||11|
|Sp Water Temp:|