"dicko Made Me Do It" Mo Lager

[mje1980]

O.K, as i said before, i will be doing a 100% Maris otter lager. I will be dumping this on a danish pils yeast cake. Recipe will be as follows.

4.5kg MO

40g Northern brewer FWH ( calc'd as a 20 min addition )

Wyeast 2042 danish pils.

Mash at 68c for 1 hour.

1.048
1.012
13.17 srm
25.7 IBU
4.7% alc.

Will more than likely be keg hopped with more northern brewer, or maybe even spalt.

 

[Pumpy]

Cant get much simpler than that .

Pumpy

 

[Mr Bond]

Wyeast 2042 danish pils.

Mash at 68c for 1 hour.

[post="125775"][/post]​

Sounds good,but why not mash @64/65c instead to thin it out a little and give it a more lagerlike body/mouthfeel.
Mashing that high will give it a more ale like body.
Mash low and let the yeast really attenuate the wort in lager fashion.

Dry hop with tettnanger,............. MMMMMM.......

just my 2c worth

 

[mje1980]

Sounds good brauluver, im so used to brewin ales!!!. Don't have tett's, will use the spalt, i've had em for a while

 

[Mr Bond]

Ive been planning to do a nice malty lager(sam adams type) this winter.

Still chewing it over,but was gonna use JW light munich as the base with some caramunich 1 and a smidge of choc to darken it(deep amber),Hallertau organic to bitter and a big smackerall of tettnanger @ f/out.

After this and Dicko's thread I may just use MO instead or a 50/50 of MO and Munich.
ferment with 34/70 and CC through winter,with the plan to age for drinkin on christmas day.