The aroma is rich and malty, as is the initial taste. However, there is a very noticable sour end note which I must attribute to the 2-week room temperature rest. It's still quite drinkable, and being on tap has a tendancy to mellow out some of the sharper flavors.
Initial 1.062 3/25/12
Transfer 1.011 4/7/12
Final 1.011 6/4/12
6.69% ABV How is this calculated?
8.00 lb 2-row Pilsner Malt
2.00 lb Munich Malt I
1.00 lb Midnight Wheat
0.25 lb Aromatic Malt
0.25 lb Crystal 20L
2 oz Hallertauer hop pellets (4.3%)
1 packet SafLager S-23 dry yeast
Mash grains at 150ºF for 60 min. Sparge to collect 5 gallons.
Bring to a boil and add 1.25 oz hop pellets.
Boil for 30 minutes and add .50 oz hops
Boil 25 minutes more, then add the remaining .25 oz of hops.
Continue boil for 5 additional minutes.
Cool, pitch yeast, and ferment at 50ºF for 7 days.
Diacetyl rest at 70ºF for 2 days
Rack to secondary and drop temp 5ºF per day til beer is at 35ºF
Lager at 35ºF for 5-6 weeks.
(The following steps are not recommended)
Remove from fridge.
Transport 12 miles in a Jeep that needs new shocks.
Let sit at 75ºF for 2 weeks before kegging.
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