BeerSmith™ Recipe Cloud

Notes

Allow to ferment for 2-3 weeks - then bring up to room temperature for 1-2 days for the Diacetyl rest After Diacetyl rest, Rack to secondary fermenters and Lager at 35-45 degree temperatures for 4-12 weeks (best to lower the temperature a couple degrees each until target) - fridge was probably in the high 30's - kept in fridge for 8 weeks at ~34 degrees Bottling Day – Prepare priming sugar – use calculator but should be ~7.85oz of corn sugar for 10gals of Maibock at 69 degrees.   When cooled then Add hydrated slurry of 1 packet of dry yeast (1/2 packet for 5 gallons –to try stay close to the original yeast us Saflager S-23 dry yeast or use yeast slurry from the primary) to the Bottling bucket with the priming sugar – this is mainly important if the beer had a long cool lager period of almost 2 months or more - I ended up bottling 5 gallons with the appropiate amount of priming sugra (used northern brewer calculator) and 1/2 pack of dry ale yeast, and then kegged the other 5 gallons Store for at least 4 weeks in a cool (60-65 degree) dark place