First Lager

[morticaixavier]

For a 6.5 gallon batch I brewed this recipe:
5 lbs 2-row
5 lbs Vienna
1 lb Flaked Corn
1oz Hallertau 60 min
1oz Hallertau 0 min
WLP940....fermenting away!
OG was 1.040

it might be worth your time to do the diastatic power math and make sure your 2 row has enough oomph to convert the corn. the vienna can just about take care of itself but the corn needs enzymes from elsewhere. I'm not saying the 2 row won't be enough just saying it might be worth taking the 5 minutes to do the math. it'd be a bummer to have underconverted wort.

[Ozwald]

For a 6.5 gallon batch I brewed this recipe:
5 lbs 2-row
5 lbs Vienna
1 lb Flaked Corn
1oz Hallertau 60 min
1oz Hallertau 0 min
WLP940....fermenting away!
OG was 1.040

it might be worth your time to do the diastatic power math and make sure your 2 row has enough oomph to convert the corn. the vienna can just about take care of itself but the corn needs enzymes from elsewhere. I'm not saying the 2 row won't be enough just saying it might be worth taking the 5 minutes to do the math. it'd be a bummer to have underconverted wort.

Looks like there's way more than enough DP in that grain bill to convert the corn. Don't even have to do the math.

[Afterlab]

If you're brewing more than one beer try Ska Brewing's Mexican Logger recipe from CYBI. I brewed 5 gallons of it about a year ago and the keg lasted all of 2 hours at a party. Simple recipe yet very flavorful beer.

[BDawg]

For a 6.5 gallon batch I brewed this recipe:
5 lbs 2-row
5 lbs Vienna
1 lb Flaked Corn
1oz Hallertau 60 min
1oz Hallertau 0 min
WLP940....fermenting away!
OG was 1.040

it might be worth your time to do the diastatic power math and make sure your 2 row has enough oomph to convert the corn. the vienna can just about take care of itself but the corn needs enzymes from elsewhere. I'm not saying the 2 row won't be enough just saying it might be worth taking the 5 minutes to do the math. it'd be a bummer to have underconverted wort.

Looks like there's way more than enough DP in that grain bill to convert the corn. Don't even have to do the math.

While I agree with Oz that there's pleny of Diastatic Power here in this grain bill, I think Morticia alluded to the same without spilling the beans.

I think Morticia made a very good point that folks (especially those new to recipe formulation) will benefit from doing the math on the Diastatic Power of the grain bill. However that's the whole point!

It IS important to remember to check DP whenever you are adding 0 DP starchy fermentables in with large amounts of low DP malts (such as munich, vienna, amber, etc).

[Kbar]

Need to be 35 Lintner or better for this recipe. You have (5*140 + 5*25+ 0*1)/11 = 75L. Much greater than 35L. With only 1 pound of corn, no need to add any more grains or adjuncts to help convert.

you could have gone up to 13 pounds of corn before needing more DP help. Check my math.


◾American 2 Row Pale Malt: 140 °L
◾American 6 Row Pale Malt: 160 °L
◾British Pale Malts: 40-70 °L
◾Maris Otter Pale Malt: 120 °L
◾Belgian Pale Malt (2 row): 60 °L
◾German Pilsner Malt: 110 °L
◾Munich Malt (10 SRM): 70 °L
◾Munich Malt (20 SRM): 25 °L
◾Vienna Malt: 50 °L
◾Wheat Malt, German: 60-90 °L
◾Wheat, Unmalted (flaked, Torrified): 0 °L
◾Crystal Malt (all): 0 °L
◾Chocolate Malt: 0°L
◾Black Patent Malts: 0 °L

[morticaixavier]

looks right.

[ScottyB-Brewing]

I want some habañero chicken fajitas please sir

[gwk453]

I just made a pilsner on 2/10 & filtered it on 2/28 using Tasty's technique. It taste fantastic!
Used a two step starter first a 1500 ml & then a 2500 ml. which did give me a kick ass fermentation.