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Kiss My Heiny
International Pale Lager • All Grain • 6.50 gal
TO PROVE THAT I CAN MAKE A GREAT EUROPEAN LAGER
April 28, 2016 am 12:39am
0.0/5.0 0 ratings
Ingredients (All Grain, 6.50 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'.
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich 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 | |
Discussion
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