Sazz "Old Home Week" Pils
Posted: Wed Jun 06, 2012 7:36 pm
Made this up today.
Summer Pilsner[/b]
Original Gravity (OG): 1.044
Colour (SRM): 3.2
Bitterness (IBU): 20.8
90% Pilsner
10% Flaked Corn
2.2 g/l Saaz (2.2% Alpha) @ 60 Minutes (Boil)
1.3 g/l Saaz (2.2% Alpha) @ 20 Minutes (Boil)
0.9 g/l Saaz (2.2% Alpha) @ 5 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
My effic. was only at 65% due to lost trub, first time using irish moss, prob should have waited a little longer to settle. I am using Swiss dry lager yeast s-189. Since my keggerator is not up and running I am going to use the temp controler set to 12 deg. I am leaving it to start overnight at room temp then into the fridge for 2 weeks then down to 4-5 deg for 4-6 weeks. Look ok? Little concerned that 11g dry yeast may not do the trick but here we go.
The Old Home Week handle has to do with the fact I will not be able to drink till mid August as I nat carbonate. I'm thinkin life may be to short for Lagers. lol
Summer Pilsner[/b]
Original Gravity (OG): 1.044
Colour (SRM): 3.2
Bitterness (IBU): 20.8
90% Pilsner
10% Flaked Corn
2.2 g/l Saaz (2.2% Alpha) @ 60 Minutes (Boil)
1.3 g/l Saaz (2.2% Alpha) @ 20 Minutes (Boil)
0.9 g/l Saaz (2.2% Alpha) @ 5 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
My effic. was only at 65% due to lost trub, first time using irish moss, prob should have waited a little longer to settle. I am using Swiss dry lager yeast s-189. Since my keggerator is not up and running I am going to use the temp controler set to 12 deg. I am leaving it to start overnight at room temp then into the fridge for 2 weeks then down to 4-5 deg for 4-6 weeks. Look ok? Little concerned that 11g dry yeast may not do the trick but here we go.
The Old Home Week handle has to do with the fact I will not be able to drink till mid August as I nat carbonate. I'm thinkin life may be to short for Lagers. lol