I want to do a 10 gallon batch of a big lager (Dopplebock OG = 1.090). MrMatly says I'll need a 8L starter for this. I figure if I'm going to use two gallons and the timeframe to start that, I might as well create a smaller 5 gallon (Light American Premium = 1.052 OG) lager and use that yeast.
If that's a possible solution, what do you guys think of these two recipes, and the process. I brew with a 20 gallon E-BIAB setup.
Small Lager (5 gallon):
8lb US 2row
1lb Munich
1lb Vienna
Mash at 152* for 90 Minutes
Boil 90 Minutes
1 oz Tettnang @ 90 Min
0.5oz Tettnang @ 30 Min
0.5oz Tettnang @ 15 Min
OG = 1.052
IBU = 23
Pitch with 2 vials of WLP830, Ferment at 50-55*. Once the gravity hits ~1.022, i'll raise the temp to 63-65* and do my diacetyl rest for 48 hours. I will then rack to a secondary, and lager at 35* for however long I can wait. At the end of the diacetyl rest, I will brew the Large Lager, and (after cooling) pour directly onto the yeast left behind from the primary.
Large Lager (10 Gallon):
17lb Munich
17lb Vienna
1lb Debittered Black (for Color)
Mash @ 152 for 90 Minutes
Boil for 90 Minutes
3oz Tettnang @ 90 Min
1 oz Hallertau @ 15 Min
1 oz Hallertau @ 0 Min
OG = 1.088
IBU = 18
What says you? Will this work like creating a large starter? How do the recipes look?
Thanks in adavnce!
If that's a possible solution, what do you guys think of these two recipes, and the process. I brew with a 20 gallon E-BIAB setup.
Small Lager (5 gallon):
8lb US 2row
1lb Munich
1lb Vienna
Mash at 152* for 90 Minutes
Boil 90 Minutes
1 oz Tettnang @ 90 Min
0.5oz Tettnang @ 30 Min
0.5oz Tettnang @ 15 Min
OG = 1.052
IBU = 23
Pitch with 2 vials of WLP830, Ferment at 50-55*. Once the gravity hits ~1.022, i'll raise the temp to 63-65* and do my diacetyl rest for 48 hours. I will then rack to a secondary, and lager at 35* for however long I can wait. At the end of the diacetyl rest, I will brew the Large Lager, and (after cooling) pour directly onto the yeast left behind from the primary.
Large Lager (10 Gallon):
17lb Munich
17lb Vienna
1lb Debittered Black (for Color)
Mash @ 152 for 90 Minutes
Boil for 90 Minutes
3oz Tettnang @ 90 Min
1 oz Hallertau @ 15 Min
1 oz Hallertau @ 0 Min
OG = 1.088
IBU = 18
What says you? Will this work like creating a large starter? How do the recipes look?
Thanks in adavnce!