This recipe was my first kit batch. Referring back to the article, Bismarck Munich Helles, I remember liking that batch very much. However, I can see where I've learned a lot since then. First, I should point out that I had a typo in the ingredients; I had 5 oz. of light DME listed. I most likely used 5 lbs. And, since I didn't know much about yeast, or the difference between lagers and ales, I didn't list the yeast that was included with the kit, and I must have fermented it as an ale. It seemed to have come out ok, because I remember liking it. But it could also be that I was so impressed that I made it, that I liked it even though it wasn't as it should be. I've learned a little, so I think this batch will be more true to the style.

As usual, I'm tweaking the recipe a little. In fact, since I didn't list what type of yeast I used, I may be changing it a lot from what the kit supplied. The only ingredient changes besides the yeast are the substitution of liquid malt extract instead of dried malt extract, and the amount of Irish Moss. The original article said that I used 1 oz. of Irish Moss, I thought that was too much, so I used 1 tbsp. I'm not sure if that was a typo as well, but I usually use a 1/2 tsp, so I decided to use 1 tbsp. I guess I'll find out when it's ready.

8 oz.	Crystal 10 Malt (grain)
6 lbs.	Light LME
3 oz.	Tettnanger Hops
1 tbsp.	Irish Moss
1 packet	Saflager s-23 Yeast

Once again, I don't vary my technique very much, so I'll be brief here. I steeped the grains at 154ºF for 30 minutes and removed. I then added the LME and brought to a boil. Once boiling, I added 1 oz. of Tettnanger and set the timer for 35 minutes. I then added the Irish Moss, and set the timer for 17 minutes. I then added another ounce of Tettnanger, and set the timer for 8 minutes. For the final hop addition, I added the last ounce of Tettnanger and set the timer for 2 minutes. I cooled the wort as usual, poured into the carboy, and brought it down to the basement. I pitched the yeast after taking a gravity reading, which came in at 1.054.

The only technique I'm changing for this batch is the location of the carboy during fermentation. I usually do ales, and one room in the basement stays at a fairly constant 68-70ºF. I usually ferment in that room, but this being a lager, it needs a cooler temperature. The temperature in the other room right now is about 50ºF, so I think that is more in the range for a lager. I started the fermentation in the warmer room, and then moved it to the cooler room about four days later. It seems to like it because it's still steadily bubbling away almost a week after I pitched the yeast. (I brewed on the date above, but writing this on the following Sunday.)

I'll update when I rack to the secondary, most likely next week.

Update - 4.7.09: I checked the gravity today, and plan on racking to the secondary on Thursday. The gravity stands at 1.012. I don't think it'll ferment much more, so I'm going to say that the ABV = 5.54%. If there are any changes when I keg in a few weeks, I'll post the new numbers.