Einmaischen: 62 °C
1st Rast: 59 °C für 20 min
Decoction: 1 liter für 15 min. @ 66°C & 10 min @ 100°C.
2nd Rast: 63 °C für 40 min
1 liter Decoction 10 min.
3rd Rast: 72 °C für 20min
4th Rast: 76 °C für 10 min
Abmaischen: 75 °C
A lager fermentation consists of these 3 phases:
primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.
maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.
cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day. Lager for 6 weeks
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Last Updated: 2024-10-01 14:36 UTC
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NEW Water Requirements:
Müncher Helles ala Spaten v2
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Water Requirements:
Müncher Helles ala Spaten v2
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