Try this one out....
***BUDVAR CLONE***
OG: 1.052
FG: 1.012-1.013
SRM: 4
IBU: 25
ABV: 5.0%
5 gallons
Mash 9.33 lbs German 2 Row
6oz German 2.5deg L Light Crystal Malt
2 oz German Munich Malt
1oz Belgian Aromatic Malt
@ 122 degF for 25 minutes and at 150 degF for 90 mins or until conversion is completed per iodine test.
Add 3.8 HBU Czech Saaz @4%AA Bittering Hops for 60 mins of boil then
add 1/2 oz Czech Saaz and 1 tsb Irish Moss and boil for 5 mins then
add 1 oz Czech Saaz and boil for 5 mins then
add 1/2 oz Czch Saaz and boil for 4 mins then
add 1 oz Czech Saaz and boil for 1 min.
Cool as fast as possible and whirlpool for 45 mins, then gently transfer wort to primary
fermenter. Cool to 62 deg F and pitch your yeast (Wyeast 2124 Bohemian Lager).
When fermentation gets under way, cool primary to 47-52 deg F and ferment for no longer than 7 days. Then rack into secondary and hold for a min of 5 weeks or until cleared, then prime and bottle or keg.
**this is the "short" version of this recipe, as I probably would lager the beer for around 10 to 12 weeks @ 33-40 deg F then slowly raise the temp back to 52-55 degF then prime and bottle or keg, then let it carbonate for 5 weeks then store at 40-50 degF**
I would also consider adding 1/4 to 1/2 lb of flaked rice to the mash to lighten it up a bit!
Let me know if you try this recipe out and how it comes out and if you have the time stop by my blog at:
http://wottashomebrewblog.blogspot.com/
(shameless plug!!)
