BeerSmith™ Recipe Cloud

Notes

Start fermantation at 66 deg F but as fermantation begins to slow raise them one deg F per day to 70 deg F. When finished cold crash and lager three to four weeks. Then cellar for at least three months. Optional yeast: WLP011 European Ale 5/14/2011: smacked the two Wyeast 1338 packs 5/15/2011: made the 3L starter and got the stir plate going 5/17/2011: cold crashed starter 5/21/2011: took starter out of fridge and poured off spent wort. Brought to room temperature, placed back on stir plate and added pint of new wort. By the afternoon the starter was in high kruessen. 5/21/2011: had a little trouble getting to the correct mash temp (analog thermometer much quicker and more reliable) but finally got it to settle down to 149 deg F for 75 minutes. Checked for full conversion and then began to run off to kettle. Since it was a little high and I wanted a very fermentable wort, I skipped the mash out step. 5/21/2011: Only got wort down to 70 deg F but oxygenated for 90 sec and pitched yeast starter. Active fermentation within 12 hours. A little concerned that it started too hot but still within range for yeast. 5/22/2011: Fermenter trying to keep the beer cool but has risen to 74 deg F under active fermentation. 6/4/2011: beer has finished fermenting but still not as attenuated as I would like. Racked to bright tanks and put in cooler to drop clear.