BeerSmith™ Recipe Cloud

Notes

Dough-in: 1.5 qts to 1 lb grain Temp 151 for 1 hour Raise temp to 168 Sparge with 170 water to collect around 6.5 gallons @ 1.042 90 min boil Chill wort to 44F Pitch rate 380B cells Let the beer slowly warm over the first 36 hours to 50F and then hold this temp for the remainder of fermentation, until the yeast drops clear. With healthy yeast, fermentation should be complete in two weeks or less, but do not rush it.Cold-fermented lagers take longer to ferment than ales. If desired, perform a diacetyl rest during the last few days of active fermentation. A month or more of cold conditioning at near-freezing temperatures will improve the beer.