ImpendingDisaster
Active Member
Howdy,
I know I should have started my lager for Oktoberfest in March to be traditional, but life, general confusion, and forgetting everything I bought and hid in the fridge, intervened, and now I'm stuck with my W.Y. 2206 expiring soon, so I have to use it up. I'd be grateful for any advice or critique on the recipe, mash & ferment temps, etc.
I BIAB and keg.
This is a "Buy Nothing Brew" I'm using up all of my Vienna and Pilsner malt.
2 kg Vienna, 41.2%
.85 kg Pilsner 17.5 %
1.75 kg Munich I, 36.1% (I have another Kg or so to spare)
.25 kg Aromatic 5.2%
I also have lots of 2 row, some Crystal 30 & 80
30 gr. Hallertauer Tradition (7%) 60 minutes.
Brew Smith gives me 1.053 SG (est. 5.5% ABV), 24.9 IBU, and 8.1 SRM.
My Wyeast 2206 will expire in a few weeks. I've got a starter going this morning, a 100 gr of DME in 1 litre of water with some yeast nutrient. I'm thinking of mashing for 1 hr at ca. 65*C (150*F)
I have a freezer turned into a fermenting chamber. Wyeast give a temp. range of 46-58° F (8-14° C). Should I try for the middle of the range?
Thanks
I know I should have started my lager for Oktoberfest in March to be traditional, but life, general confusion, and forgetting everything I bought and hid in the fridge, intervened, and now I'm stuck with my W.Y. 2206 expiring soon, so I have to use it up. I'd be grateful for any advice or critique on the recipe, mash & ferment temps, etc.
I BIAB and keg.
This is a "Buy Nothing Brew" I'm using up all of my Vienna and Pilsner malt.
2 kg Vienna, 41.2%
.85 kg Pilsner 17.5 %
1.75 kg Munich I, 36.1% (I have another Kg or so to spare)
.25 kg Aromatic 5.2%
I also have lots of 2 row, some Crystal 30 & 80
30 gr. Hallertauer Tradition (7%) 60 minutes.
Brew Smith gives me 1.053 SG (est. 5.5% ABV), 24.9 IBU, and 8.1 SRM.
My Wyeast 2206 will expire in a few weeks. I've got a starter going this morning, a 100 gr of DME in 1 litre of water with some yeast nutrient. I'm thinking of mashing for 1 hr at ca. 65*C (150*F)
I have a freezer turned into a fermenting chamber. Wyeast give a temp. range of 46-58° F (8-14° C). Should I try for the middle of the range?
Thanks
