Before Zee Germans Get Here Lager

“Hurry up, Tommy, before zee Germans get here.”

Grain Bill / Fermentables

  • 6 lb 2-Row
  • 3 lb Flaked Maize (an old bag of it at this point…)

Hops

  • 0.5 oz Galena (14.5  AAU)
  • 0.5 oz GR Hallertau (3.8 AAU)

Yeast

Water

Other

  • Whirlfloc Tablet
  • 2.8 g Citric Acid
  • 4 Gallons Distilled Water

Target Stats

  • 5.5 Gallons
  • OG 1.050
  • FG 1.012
  • ABV 4.9%
  • IBU 29.08
  • SRM 2.59

Final Stats

  • 5 Gallons
  • OG 1.060 (1.045 Tilt)
  • FG 1.011 Tilt (Did not get a final hydrometer reading. :/)
  • ABV 4.46%
  • 83% Efficiency

Brew Day

Heat 7 gallons of water to 155°.  (3 gallons unfiltered Dover City water with chlorine removed, 4 gallons distilled water and citric acid.)

Gently dough in grains until all grain is covered by water.

Mash grains at 150° for 1 hour.

Remove “grain bag“, rinse, squeeze and allow grains to drain.

Bring wort to a boil.

Once wort is boiling, add 0.5 oz Galena hops and continue for 55 minutes.

Add whirlfloc, yeast nutrient, 0.5 oz Hallertau hops and continue boil for 5 minutes.

Reduce wort temperature to 68° and take OG reading.

Sufficiently aerate, transfer to primary fermenter onto yeast cake.

Allow beer 1~2 weeks in the primary at 50° to adequately ferment and cleanup any diacetyl produced during fermentation.

Bottle and wait another 2 weeks or keg and carb.

Enjoy!

Notes:

  • April 18, 2020
  • Tilt Readings:
    • 2020-04-18 1.045 @ 65°
    • 2020-04-19 1.045 @ 50°
    • 2020-04-20 1.044 @ 52° (Raised temp to 53°).
    • 2020-04-21 1.038 @ 53°
    • 2020-04-22 1.025 @ 53°
    • 2020-04-23 1.014 @ 53° (Moved indoor to raise temp.)
    • 2020-04-24 1.011 @ 63°
    • 2020-05-09 Kegged and primed with 5 oz of corn sugar to  carbonate.