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The Old Man American Lager

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Batch Size (gallons)6
Recipe typeAll Grain
Style1B. Standard American Lager
Original Gravity1.055
Final Gravity1.004
ABV6.69% (basic)   /   6.68% (advanced)       [what's this?]
Color3.3 SRM
Boil Time60 min

YeastWyeast 2035 (American Lager)

Pale Malt (2 Row) US8 lbs78%2
Corn, Flaked2 lbs 4 oz22%1.3

Hallertauer Hersbrucker (Boil).55 oz604%0
Hallertauer Hersbrucker (Boil)1 oz104%0

DirectionsTemp mash, 1 step, light body

Mash in at 148F
Batch sparge at 168F

This is going to sound pretty messed up and situational, but I fortunately got lucky with both batches where I was able to make them both during the same time of year and experience the same weather.

First year I made it, I didn't realize my freezer would only accommodate 1 fermenter, so I had a double brew day and ended up with two beers that needed lagering and only enough space for one. I prioritized the Munich because it was for my wife, and so this one went into my garage, which fluctuated, but never went higher than 50F.
Making it again this year, weather is the same, so in the order of keeping the recipe as close to the original as I can I followed the same method I did the first year. This recipe will likely only improve with actual temperature control. I also believe the length of time in the primary is too long, and probably should have moved to diacytel rest by day 5.

16 days in primary at ~ 50F
6-7 days in primary at 55F for diacytel rest
Start lagering process, dropped temp 5F each day until I reached 35F. From first day dropping the temp, to keg, was 18 days. 

Recipe Awards
Award Winning Recipe! 2014 Brewfest at Joint Base Lewis McChord in WA state. Total of ~200 entries into the competition. 3rd Place - Can't remember scores precisely, but they were in the 32-35 range.

This all grain Standard American Lager homebrew recipe was submitted by zgreenside.