BrewBlog: May the Schwarz-bier With You
Specifics
General Information
Method: All Grain

When primary fermentation is nearly complete, let temp rise to mid 60s for diacetyl rest. Keep it there for at least 24 hours after primary fermentation is done. Chill 3F/day until reaching 32F for lagering.

Pitch a huge starter of WLP830. I used 2 vials in 2.5L starter on a stir plate. Was aiming for ~500 billion cells per Mr. Malty.

Day 9 1.020 on mexican lager yeast.
Day 9 1.023 on augustiner lager yeast

Day 15 - End of diacetyl rest
1.015 on Mexican lager yeast
1.014 on Augustiner

Comments

Half fermenting with White Labs mexican lager yeast from Edge Brewing, half with Augustiner lager yeast from Sockeye. Bumped up the late hops a bit because of comments on the judging sheets the first time I brewed this.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
8.31 pounds 49.4% of grist
6.65 pounds 39.6% of grist
0.82 pounds 4.9% of grist
0.41 pounds 2.4% of grist
0.41 pounds 2.4% of grist
0.21 pounds 1.2% of grist
16.81 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Mexican Lager
Manufacturer: White Labs
Product ID: WLP940
Type: Lager
Flocculation: Medium
Attenuation: 74%
Temperature Range: 50–55°F
Amount: 6000 ml
Fermentation
Primary: 10 days @ 50° F
Secondary: 0 days @ ° F
Tertiary: 0 days @ ° F
Lager: 25 days @ 32° F
Age: 0 days @ ° F
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