Premium American Lager brewed 12-30-2006
I’ve been meaning to post more of my recipies from time to time. Here’s the basics for a Premium American Lager I brewed on 12-30-2006. It was a 6 gallon batch. That’s also not a pic of my beer. I haven’t gotten that organized yet!
- 100% German Pilsner mashed at 152F for 60 minutes (1.25q per lb.) to reach 1.056 OG
- 20 IBUs Hallertauer Mittelfruh at 60 minutes
- 4 IBUs Hallertauer Mittelfruh at 15 minutes
- 1 teaspoon Irish Moss at 15 minutes
- 1/2 teaspoon Wyeast nutrient at 15 minutes
- Primary fermentation with 600 billion cells Saflager 34/70 at 53 degrees
- Diacetyl rest at room temperature for 1 day
- Lager 4 weeks at 40F
- 2.5 volumes CO2
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