I am listening to the Results of the GABF live on the Brewing Network and brewing a Fest Beer. I got into lagers last spring and have fallen in love. I wasn't always a huge fan of them but when I started making them I realized the subtle complexity of these styles and have been brewing lagers and ales at about a 1-for-1 since. I wanted to brew this style for a long time, and I want to build up a yeast cake for a Bock beer later this fall. I will be adding two types of oak to the bock, more on this later. As I was mashing the Munich malt aroma was insanely good and rich. I also used a hop bag for this batch something I haven't done in the past, well see how my hop extraction turns out.
Here is the recipe:
|German Pilsner Malt||5.00 lb||47.6 %||1.2||In Mash/Steeped|
|US Munich 20L Malt||4.00 lb||38.1 %||15.1||In Mash/Steeped|
|German Dark Munich Malt||1.50 lb||14.3 %||2.6||In Mash/Steeped|
|German Hallertauer Hersbrucker||3.5 %||1.50 oz||19.4||Loose Pellet Hops||60 Min From End|
|German Hallertauer Hersbrucker||3.5 %||0.50 oz||3.9||Loose Pellet Hops||20 Min From End|
I mashed in at 151F. I also made a 1.5 liter starter.