Dark Bready Lager

4-A Dark American Lager

Author: Kevin Kozlen

Size: 10.24 gal

Efficiency: 88.72%

Attenuation: 75.0%

Calories: 187.13 kcal per 12.0 fl oz

Original Gravity: 1.056 (1.044 – 1.056)

|========================#=======|

Terminal Gravity: 1.014 (1.008 – 1.012)

|================================|

Color: 11.94 (14.0 – 22.0)

|===#============================|

Alcohol: 5.53% (4.2% – 6.0%)

|===================#============|

Bitterness: 40.6 (8.0 – 20.0)

|================================|

Ingredients:

2.0 lb (12.9%) Canadian 2-Row Malt – added during mash

4.0 lb (25.8%) Victory® Malt – added during mash

1 lb (6.5%) White Wheat – added during mash

7.5 lb (48.4%) Pilsner DME – added during boil

1.0 lb (6.5%) Corn Sugar – added during mash

3 oz (42.9%) Saaz (5.0%) – added during boil, boiled 60 m

1 oz (14.3%) Saaz (5.0%) – added during boil, boiled 30.0 m

2.0 tsp Irish Moss – added during boil, boiled 15 m

1.5 oz (21.4%) Saaz (5.0%) – added during boil, boiled 15 m

1.5 oz (21.4%) Saaz (5.0%) – added during boil

2.0 ea WYeast 2124 Bohemian Lager™

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

Notes

11.5 gallons to start (9 gallons distilled water, 3 gallons Bloomington water) – Used Brew in a Bag method (lost about .5 gallons to grain)
Preboil gravity = 11.8 Bris or 1.047
Finished boil and ended with about 9.5 gallons in fermenters
Starting gravity = 13 Brix or 1.052
Started fermentation at about 65F, dropped gradually to about 51F over a 2 week period, sat at 51F for 1 more week.
After 3 weeks of fermentation, moved over to secondary. Measured gravity at 1.015 on hydrometer
Let rest at approximately 75 degrees (diacytle rest) for 1 week before kegging.

I’m not sure if the yeast was bad from the batch before (as I pitched on top of a yeast cake from a lager, or if it had something to do with my rest, but this seemed to come out very fruity (instead of bready or toasty).  I’m going to throw some dry hops in it in an attempt to make it a bit tastier.