Brewed 3/28/24. Easy Maerzen/Ofest. Showcasing Honey Malt. Step infusion mash. 145/153/157F for 25 min each. 12 gal distilled water + 6 gal filtered tap. 1 Tbsp CaCl + 15 ml Lactic Acid. Pressure ferment the half with Bavarian yeast in 5 gal Cornie keg with spunding valve after 2 days at 52F in plastic fermenter. Ferment Munich half in plastic primary and secondary fermenters not under pressure.
5/19/24- The Munich yeast version was much better than the Bavarian. Much clearer and better malty flavor.
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Last Updated: 2024-05-19 13:33 UTC
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NEW Water Requirements:
Honey Lager 24
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Water Requirements:
Honey Lager 24
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