These actually turned out quite well. They start out crisp and dry, but fade to a very malty finish. Very quaffable and very smooth. The drinkability is strong with this one.
5.51% ABV How is this calculated?
0.5 cups light DME (yeast starter)
2.5 lbs light DME
4 lbs light LME
0.5 lbs Crystal Malt (60°)
2 oz Tettnanger hop pellets (4.7%)
1 oz Hallertau hop pellets (5.0%)
1 pouch Wyeast 2124 Bohemian Lager yeast
1 tsp irish moss
1.25 cups light DME (priming)
Make a yeast starter with 4 cups water and 1/2 cup DME. Allow to proof for 24 hours.
Heat 3 gallons of water to 150°. Steep Crystal malt for 20 minutes.
Bring water to a boil, then remove from heat. Dissolve LME and DME, add 1.5oz Tettnanger hops, and return to a boil.
Boil for 45 minutes, then add 0.5oz Hallertau hops and Irish Moss
Boil for 15 minutes more. In the last 2 minutes, add remaining 0.5oz Tettnanger hops
Cool to at least 80°. Pitch entire contents of yeast starter and allow fermentation to begin at room temperature (about 5 hours)
Ferment at 47° for 7 days, then perform a diacetyl rest at 65° for 48 hours.
Transfer to secondary and dry hop using remaining 0.5oz Hallertau hops.
Lager, starting at 47°, reducing the temperature by 2° per day for 7 days until you reach 33°. Lager at 33° for at least 2 more weeks.
Dissolve priming DME in 1.5 cups boiling water. Bottle and store at 55° for 4 weeks before enjoying.
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