Winter is almost here. What does that mean?!? Lager!
Sometime this week or next I will be starting my first lager and second home brewed beer. It is going to be a relatively high gravity (Shooting for an OG of 1.060-1.065) Doppelbock. Its going to sit in my garage at about 50 degrees for the duration of the primary fermentation and then in a refrigerator at damn near 32 degrees for the remaining 4-7 weeks.
The recipe is as follows: 2.66lb of 10L Munich, .45lb Chocolate malt, 3lb light DME, 7lb wheat LME, 1.5oz hallertau hops, and Wyeast 2124 Bohemian lager yeast.
Thats it. Plain and simple*!
Mash: Mashing will take place at 155 degrees for 30-45 min in roughly 2-3 gal of water.
(I failed to mention the amount of water last time and for that I apologize)
Boil: After removing the grain take the pot off the heat and add in both the DME and LME. Stir to dissolve. Once all the malt has been dissolved into the wort reintroduce the pot to the heat and bring to a boil. Once boil has been reached add all 1.5oz of Hallertau and boil for 60min.
Cooling: Cool mash to around 65-70 degrees
Aerate the wort: Once you have added your now cooled wort to your clean and SANITIZED carboy you will want to either oxygenate it with 100% O2 or simply install a sanitized stopper and vigorously shake the whole thing for 1min.
Time to pitch the yeast: At this point its time to pitch your yeast starter and toss in your airlock… You are using a yeast starter for this right? If so you get a gold star for the day and if not read the special notes at the end to see the how and why.
Primary fermentation: Primary fermentation is to take place between 45 and 55 degrees for around 4 weeks or until bubbling in the airlock slows significantly. Abetter option is once you see the slowing in the airlock take a specific gravity reading and then wait a day or two. Take another reading and see if the reading match. Or are very close. If so your ready for secondary! If not let it go another week and check again.
Secondary fermentation: This being a lager its secondary fermentation stage should be done as close to 32 degrees as possible! This is why my secondary fermentation will be done in a refrigerator. Let this continue for 4-7 weeks… Or longer! In fact go as long as you can stand. A longer lagering stage will result in a superior brew.
Bottling and conditioning: When bottling a lager that has been sitting at such low temps for so long it may be advantageous to rehydrate a quarter to a half packet of dry ale or lager yeast (doesnt matter which and it wont affect the flavor at all) and add it with your priming sugar to the bottling bucket.
Once your lager is bottled let it condition at room temperature for 7 to 10 days before refrigerating and enjoying!
**A note about priming sugar** You may not need a full 2/3 cup depending on the temperature the beer was fermented at. A beer that was fermented colder (Like this one) Will have more residual CO2 in concentration then a beer fermented at a higher temperature. Use this calculator to determine the amount of priming sugar needed. http://kotmf.com/tools/prime.php
**A yeasty note** For this beer I HIGHLY recommend the use of a yeast starter. I say this due to the temperature of fermentation as well as the fact that it will be a high alcohol brew. Both of these things affect the yeast and make them less “potent” and there fore you need more of them to get the job done.
For my yeast starter im using 1/2qt water, 1/2cup DME, and Wyeast 2124 yeast.
In a pot bring water to a boil, add DME, and allow to boil for 5-10 min.
Cool your pseudo “wort” the same way you would any other. Once it gets down to between 70 and 80 degrees add it to a sanitized 1gal carboy or growler, pitch your yeast, add a stopper and airlock, and give it 1-2 days to eat up all that yummy sugar and reproduce like crazy!
Hope I didnt leave anything out. Ill update with any alterations or anything I find interesting during the brewing process.
Mr.B
*Most simple things… Arnt
