Recipe Type: All Grain
Yeast: SafLager 2-23
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.013
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 14 @ 50F
Additional Fermentation: lager 4 weeks @ 32
Secondary Fermentation (# of Days & Temp): 7 @ 62F
-11lbs german 2-row pilsner
-12 ounces cara-pils
-4.41 gal 148F for 60 minutes
-30 minutes left, pull decoction 1, heat decoction 1 to 158F, let it rest for 10 minutes, then heat to a boil for remaining 15 minutes of Mash rest.
-return slowly to main mash, until you get to 158F in main mash. Cool any remaining to 158 then add in.
-Immediately pull decoction 2 and bring it to boil during this 30 minute 158F mash rest.
return decoction 2. You want 168F or higher.
I am going to batch sparged.
90 minute boil,
.75 saaz 5.8% @ 60min
1.0 saaz 5.8% @ 30min
1.0 saaz 5.8% @ 10min
Siphon to carboy and aerate. Pitch dry yeast directly into fermenter once temp reaches 68F. Lager at 50F. for 2 weeks. Then drop temp to around 32. After 2 weeks begin raising the temperature 1 degree every 12 hours until you reach 62 and leave at temp for a week. Then bottle condition for at least 3 weeks. Longer is always better. I am going to hold off opening one until a nice warm day when I'm mowing the yard. :)
Hope someone else tries this recipe and gives me some feedback CHEERS!!!