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Kiss My Heiny

Kiss My Heiny

International Pale Lager • All Grain • 6.50 gal

SuperEd247

TO PROVE THAT I CAN MAKE A GREAT EUROPEAN LAGER

April 28, 2016  12:39am

0.0/5.0 0 ratings

Ingredients (All Grain6.50 gal)

  • 10.00 lbs German 2-row Pils

    German 2-row Pils

  • .25 lbs Carahell® (Organic);Weyermann®

    Carahell® (Organic);Weyermann®

    Carahell® is produced from malted German two-row barley from certified organic barley. Weyermann CARAHELL® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.

  • 2.0 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • .5 oz Northern Brewer -9.6 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1.0 oz Hallertauer Tradition -3.8 AA% pellets; boiled 15 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • .5 oz Hallertauer Tradition -3.8 AA% pellets; boiled 10 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • .5 oz Hallertauer Tradition -3.8 AA% pellets; boiled 5 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • Wyeast2308Munich Lager™

    Wyeast2308Munich Lager™

    A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.

Notes

Brewed on March 19, 2016 Mashed @ 150°F for 1 hour. Spent 5 weeks in primary. The Munich Lager yeast needs a long ass diacetyl rest so this is the fermentation temp schedule I used. I pitched at 55°F and and cooled to 48°F. I waited for airlock activity about 24hrs after pitching. After that, I counted 4 full days and on March 25, I raised the temp to 54°F. I then counted 5 more days then raise the temp to 58°F. Exactly 2 weeks after I brewed, on April 2, I raised the temp to 64°F and left it to finish up. Man!!! There was airlock activity for 2 more weeks until it slowly stoped around the 16th. On Apr 19, one month after brewing I began to lower the temp 5°F every day until it got down to 35°F. Finally on April 27, I transfered to secondary for largering for 6-7 weeks. Until June 1st 2016 at least... Longer if I have the willpower to wait. OG: 1.058 FG: 1.009. ABV 6.43% Tastes Around 30 IBUs (tasted when transferring from primary to secondary)

Style (BJCP)

Category: 2 -International Lager

Subcategory: A -International Pale Lager

Range for this Style
Original Gravity: 1.058 1.042 -1.050
Terminal Gravity: 1.009 1.008 -1.012
Color: 2.8 SRM 2 -6
Alcohol: 6.4% ABV 4.5% -6%
Bitterness: 25.9 IBU 18 -25

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