The cold is coming, and my cold room is not lowing toward lager fermentation temps! 52°F this morning. So I'm gonna brew my first lager soon. I'm totally new, so I will accept any advice, tip, suggestion, comments on my recipe and my fermentation process.
I'm looking for a kind of Vienna Lager, really malty, bu not too sweet. I want it fairly dry, really clean. A well present aromatic hop, but not overtaking the malt, and not too much bitterness.
6 Gallons
3.3lbs Munich Malt
3.3lbs Vienna Malt
3.3lbs Pilsen Malt
1.1lbs Carapils
1/2oz Horizon FWH + 60 minutes
1/2oz Hallertauer Hers. 20 minutes
1/2oz Tettnang 10 minutes
1/2oz Hallertauer Hers. 7.5 minutes
1/2oz Tettnang 5 minutes
Munich Lager Yeast
Dough in at 122, then rise to the next step.
60 minutes mash at 151°F, then mash out.
Fermentation...
1-2 weeks primary at 50-55°F
1-2 weeks secondary at 50-55°F
1 month lagering at 40-42°F
Few questions...
The starter, what temp?
Refermentation in the bottle, what temp?
I'm looking for a kind of Vienna Lager, really malty, bu not too sweet. I want it fairly dry, really clean. A well present aromatic hop, but not overtaking the malt, and not too much bitterness.
6 Gallons
3.3lbs Munich Malt
3.3lbs Vienna Malt
3.3lbs Pilsen Malt
1.1lbs Carapils
1/2oz Horizon FWH + 60 minutes
1/2oz Hallertauer Hers. 20 minutes
1/2oz Tettnang 10 minutes
1/2oz Hallertauer Hers. 7.5 minutes
1/2oz Tettnang 5 minutes
Munich Lager Yeast
Dough in at 122, then rise to the next step.
60 minutes mash at 151°F, then mash out.
Fermentation...
1-2 weeks primary at 50-55°F
1-2 weeks secondary at 50-55°F
1 month lagering at 40-42°F
Few questions...
The starter, what temp?
Refermentation in the bottle, what temp?