I will keg it after fermentation and leave it lagering until May, in a big fridge i have(0º-05ºC)!!
Its my third lager attempt, this time using pale malt instead of pils, but i wanna finnish a old bag of it, give me your opinions and thoughts about the recipe!!
here's a recipe:
just a lager
Recipe Specs
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Batch Size (L): 17.0
Total Grain (kg): 4.000
Total Hops (g): 40.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 5.37 %
Colour (SRM): 7.5 (EBC): 14.7
Bitterness (IBU): 27.3 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 60
Grain Bill
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3.500 kg Pale Ale Malt (87.5%)
0.300 kg Wheat Malt (7.5%)
0.200 kg Melanoidin (5%)
Hop Bill
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20.0 g Northern Brewer Pellet (6.9% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
20.0 g Styrian Golding Pellet (3.4% Alpha) @ 15 Minutes (Boil) (1.2 g/L)
Misc Bill
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3.0 g Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes.
Fermented at 20°C with Saflager S-23
cheers