I'm brewing my first lager on Sunday, and I am determined to get it right. As many of you have noticed I've been asking questions about this brew for some time... I'm assuming the brewing process is the same as with an ale. It is the recipe out of Zymurgy an issue or so ago. The only thing I've changed is subsituting most of the Saaz hops with Millenium. I'll post a scanned page in a moment that will explain why. Anyway, here are the specific plans for the fermentation process. How does it look?
*A Baltic Porter, OG 1.089, 5.25 gallon batch
*Wyeast 2124 Bohemian Lager, with two 1.5 liter starters from two smack packs, decanted.
*proper amount of yeast nutrient blend and a full minute of pure O2
*Pitch at 45*, ferment at 48*
*I'll wait till the day after I brew it to pitch so I can rack to another carboy leaving the trub behind.