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.
Beer and Stuff 