BeerSmith™ Recipes and Web Editor

Notes

For 2019 version did a triple decoction lager mash, and switched to Wyeast 2633 - Octoberfest Lager Blend Mashed, brewed and put into 50F chest freezer on 4/12/19 Fermentation schedule: 4/12/19 - pitched yeast into ~60F wort, start primary fermentation Ferment for 25 days at 50F, then begin raising temperature 3 degrees per day for a diacetyl rest at 65F OG was 1.055, FG on 5/7/19 (before rest) was 1.013. ABV ~5.51%. Will take another reading when transferring to keg Start raising temp for diacetyl rest 5/7/19 - raise temp to 53F 5/8/19 - raise temp to 56F 5/9/19 - raise temp to 59F 5/10/19 - raise temp to 62F 5/11/19 - raise temp to 65F Diacetyl rest at 65F 5/12/19 to 5/22/19 hold temperature at 65F Start dropping termerature 3 degrees per day until close to freezing. 5/22/19 - drop temp to 62F 5/23/19 - drop temp to 59F 5/24/19 - drop temp to 54F (not at home on 5/25) 5/26/19 - drop temp to 50F 5/27/19 - drop temp to 47F 5/28/19 - drop temp to 44F 5/29/19 - drop temp to 41F 5/30/19 - drop temp to 38F 5/31/19 - drop temp to 35F 6/1/19 - transferred to keg Hold and lager at 35F for at least three months, ready to drink no sooner than the end of July, ideally wait until Oktoberfest to drink it