BeerSmith™ Recipe Cloud

Taste Notes

Recipe Type: All Grain Yeast: White Labs 838 Yeast Starter: Yes-2 liter Original Gravity: 1.051 Final Gravity: 1.012 IBU: 16 Boiling Time (Minutes): 90 Color: 3.9 Primary Fermentation: 7 Days @ 51* F Additional Fermentation: 14 Days @ 65* F Secondary Fermentation: 30 Days @ 39* F Aged: Kegged, chilled, and Carb'd for one week = 7 days @ 39* Now this is a little different: Primary Fermentation (# of Days & Temp): 7 days at 51 degrees Additional Fermentation: Diacetal rest after one week up to 65 degrees for 14 days Secondary Fermentation (# of Days & Temp): 30 days at 39 degrees Yes, you are in a giant beer tent in Munich!!!!

Notes

2011 1st Place HBT- Light lager- Augustiner Lagerbier Hell - Voted the best Helles on HBT. http://www.homebrewtalk.com/f57/2011-1st-place-hbt-light-lager-augustiner-lagerbier-hell-238906/ Proper yeast pitchig rates are critical for kicking off a 50* F fermentation. Be sure to use a starter with plenty of yeast, twice as much as normal. Best practice is to pitch at or just below the desired fermentation temperature. Per Brad Smith's Podcast: The diacytl rest in stage 2 is used at the higher temperature on the same yeast cake (do not rack it) to allow the yeast to burn up all the extra sugars in the beer. This is used to eliminate any off flavors in the beer. Per BREW magazine: If you're brewing all-grain, you definitely want to to adjust the mash temperature to match the desired body of your beer. Mashing at a higher temperature like 156*F will result in a more malty beer and an increase in body and final gravity. Mashing at a low temperature, 148*F, results in a cleaner, drier finish to the beer with a lower final gravity. When brewing all grain recipes a lower mash temperature produces wort that ferments into a thinner bodied higher alcohol beer and a higher temperature mash produces wort that ferments into fuller bodied sweeter tasting beer. In my fourth year of home brewing I dove into brewing water properties and discovered how they influence the fermentation characteristics of wort. I also learned how brewing water properties can easily be adjusted to significantly improve the flavor, taste, color and quality of all my beers. Who knew? 11/18/2016 notes: I let it get to 51* before pitching the yeast in the fermentor... Pitched the yeast on 11/19/2016 at 7:00pm. 1/13/2017: Just kegged. Not sure why the gravity is 1.018, but it tasted delicious!