Yep, I decided to try a lager on for size. I don't have a refrigeration system large enough for temperature control, so instead I'm just using the fall weather and my garage for fermentation purposes. I'll probably leave the bottles to clear for at least a month once the weather turns cold enough. It's an exciting change from all these ales...
Anyway, here's my recipe.
2 lbs Breiss Munich Malt
1 lb Breiss Vienna Malt
6 lbs Breiss Pilsen Dry Malt Extract
.5 oz Tradition (60 min)
.5 oz Tettnang (60 min)
.5 oz Tradition (30 min)
.5 oz Tettnang (30 min)
1 oz Strisselspalt (15 min)
1 vial White Labs San Fransisco Lager Yeast (WLP810) in yeast starter made three days ago
I'm going to keep an eye on this one and probably let it stay in the primary for about two weeks, then move to a secondary for two weeks, then a month or two in bottles for conditioning. I'll post with more details as they come.