Bavarian Lager (Partial Mash) 10 us gallons

Bavarian Lager
(Partial Mash) 10 us gallons

[ Back to the Main Recipe Page ] [ Back to the Lagers recipe Page ]

This Homebrew Recipe was added by B Smith on January 29, 1998 at 13:18:41:
(Please contact them if you have questions about the Recipe)

Brewing Method: Partial Mash
Yeast: Wyeast 2206
Yeast Starter: 1 1/2 quart
Batch Size: 10 us gallons
Original Gravity: 1.062
Final Gravity: 1.014
Alcohol Content: 7-8% %
Total Grains: 9 pounds
Color: 20L
Extract Efficiency: %
Hop IBU's: 13.6
Boiling Time: 1 hour
Primary Fermentation: 1 week 60 degrees
Secondary Fermentation: 3 weeks 60 degrees
Additional Fermentation:

Grain Bill:

8 pounds British pale 2 row
1 pound crystal 20L
12 pounds extra light DME Muntons

Hop Bill:

7.4 Northern Brewers (Boil)
3.1 Saaz (Finish)
3.1 Saaz (Aroma)

Mash Schedule:

One step mash at 154 degrees for 1.5 hours
Sparg at 180 degrees with 5 gallons water also 180 degrees

Brewers Notes:

Boil for 1 hour
finishing hops boil for 15 min
aroma hops steap for five min
1 gm Irish moss last 15 min of boil
Yeast nutriant last 15 min of boil

This is a very light tasting lager with one heck of a kick.
Frinds say it is very close to real German beer, and we ought to know because we all spent time over there drinking the stuff.