First Lager

[pete_baker (pete b)]

The final recipe was this:
100% Pilsner Malt (local) Infusion mash 151f
1.055 OG
Spalt/hallertau 38 ibus
WY2124 fermented at 48f currently in d-rest at 63f, plan on lagering a few weeks.

I don’t know my lagers, so just curious, what would you call this.

Thanks Jon. So far so good. The only bump in the road is that I missed the memo about when to start the d-rest. Its at 63 for past two days but its at 1.011. Does that matter? FWIW there seems to be a lot of yeast in suspension still.

It’d pass for German Pils. Or Dortmunder Lager. Either way sounds good, Pete.