Last week I brewed a Polotmavý Ležák (Czech amber lager). Let it cool overnight, and racked and pitch yeast this morning.
OG 1.048, 10 gallons.
18 lbs. Gallatin valley pilsner malt
1 lb. Weyermann melanoidin malt
1 lb. Dingemann caravienne
Mashed in at 145° for 30 min, added boiling to raise the mash temp to 156 for another 1.5 hours (unexpected client call).
4 oz. Saaz FWH
2 oz. Clusters boil
2 oz. Saaz 15 min
2 oz. Saaz knockout
Stupid Northern Brewer was supposed to ship me 3 packets of Diamond lager yeast, they only sent 1. Fortunately, I had a packet of 34/70. Split each fermenter half and half with each. Fermenting nicely at 48°F.