Beer recipe instructions

Brewing Processes
1

Hi new here and new to home brewing I’ve done 2 batches so far one all grain and one extract both turned out well. I’d like to try a recipe I found on here but Im little confused on the directions would appreciate some clarification on the step by step process thanks! Viking gold is the beer.

  • 18.0 lb (8.16 kg) German Pilsner malt

  • 2.0 lb (0.9 kg) dextrin malt

  • 2.0 oz (56 g) Hallertau Hersbrucker pellet hops, 4.6% a.a. (60 min)

  • 1.0 oz (28 g) Hallertau Hersbrucker pellet hops, 4.6% a.a. (1 min)

  • 1.5 oz (42 g) Hallertau Hersbrucker pellet hops, 4.6% a.a. (0 min)

  • 2 tsp. Irish moss (15 min)

  • Wyeast No. 2206 Bavarian Lager yeast (3500 mL starter)

Specifications:

Yield: 11 Gallons (41.64 L)

Original Gravity: 1.048

Final Gravity: 1.012

ABV: 4.73%

Directions:

  1. Mash in at 142° F (61° C) and hold for 30 minutes. Raise to 152° F (67° C) and hold for 30 minutes. Mash out at 165° F (64° C) for 15 minutes.

  2. Primary fermentation for 18 days at 50° F (10° C)

  3. Secondary fermentation transfer to keg and slowly drop temperature to 35° F (2° C)

  4. Forced CO2 to carbonate

2

Also would be making half a batch thanks.

3

To make a half batch, just divide all the weights and volumes by 2. Keep the times the same.

Can you be more specific about which parts of the recipe need clarification?

Also, step-by-step instructions for conducting a multi-temperature mash will vary based on your equipment set up. So we’d need to know that.

3 Likes
4

That recipe is unfortunately suspect. 2 lb. of dextrin malt seems like way too much.

2 Likes
5

It might be better to stay with ale for a while. Brewing lagers adds to the challenge. You would get into diacetyl rest among other fermentation issues.

And the “secondary” doesn’t look like an actual secondary fermentation. But no problem - just semantics.

JMO

6

I agree, and apparently this recipe won gold in NHC back in 2011 (link here). I wonder if it’s a case of “things were different back then.”

1 Like
7

Thanks I was a bit confused on the step temperature mash which I got clarification on now. I have a 9 Gallon DigiBoil Electric Kettle w/ digital controller have a FermZilla All Rounder Fermenter and a couple plastic fermenters. Have 5 five gallon kegs and a few 2.5 gallon. 3 keg kegarator and have a chest freezer id like to add ink bird to for cooler fermentation. I currently have two ales fermenting right now was looking for the next one to get started. Im looking forward to this new hobby thanks guys!