Lager!

Brewed a lager! Wasn’t really much to it, actually. 10.5 lbs of pilsner malt plus this hops schedule:

  • 1 oz cascade at 60
  • 1 oz willamette at 10
  • 1 oz cascade at 5
  • 2 oz willamette 1 oz cascade at flameout

Other than that, just some yeast nutrient and whirlflock, and German lager yeast.  The plan is to ferment at 52F for six weeks, then transfer to a carboy and lager for at least six, but up to ten weeks at 33F.

This beer has its own special fermentation freezer and controller setup.

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