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Recipe on Brewfather: https://share.brewfather.app/bupv2yzfneW7U0
Recipe for 5 gallons (19 L) , your efficiency may vary:
“Dr Strangebrew, or How I Learned to Stop Worrying and Love the Warm-Fermented Lager”
6.0% ABV 21 IBU
6 lb Weyermann Floor-Malted Bohemian Pilsner Malt (45.3%)
5 lb BestMalz BEST Munich Malt (37.7%)
2 lb Weyermann Dark Munich (15.1%)
0.25 lb Weyermann Melanoidin Malt (1.9%)
Mash: Hochkurz step mash with protein rest
-131 F (55 C) for 10 min
-146 F (63 C) for 30 min
-158 F (70 C) for 30 min
Water (ppm): Ca 35, Mg 3, Na 0, Cl 48, SO4 31, HCO3 0
Add to 7.5 gal (28 L) RO water: 3g CaCl2, 1g Epsom (MgSO4), 1g Gypsum (CaSO4)
60 min boil:
First Wort Hops: 1 oz (28g) Tettnang (4.8% AA) (18 IBU)
30 min: 0.25 oz (7g) Tettnang (4.8% AA) (3 IBU)
OG: 1.056
Yeast: White Labs WLP860 Munich Lager (Dry)
Ferment at 65 F (18 C) for 7-10 days, package, add optional finings, carbonate and lager for 2+ weeks.
FG: 1.011
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0:00 Intro and welcome
0:23 Beer description and approach
1:29 Water – Walkthrough on brewday
2:43 Equipment – Walkthrough on brewday
3:43 Malts and Mash – Walkthrough on brewday
10:07 Hops and Boil – Walkthrough on brewday
13:51 Yeast, Knockout and Transfer – Walkthrough on brewday
16:05 Wrap-up and yeast pitch – Walkthrough on brewday
18:00 Fermentation guidance
19:54 Tips for success
23:00 Alternative yeast options
24:33 Fermentation follow-up
25:11 Pour and tasting notes
31:07 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp
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