This is a variation of my Home Run Red Lager but with some adjustments for what I had on hand. I made this beer on Saturday 12/14 and it's been in the fridge bubbling away. I went down there to take a hit off the airlock just now and I wanted to drink the beer right then and there. This is the last run of some 2124 I had up & running...
Home Run Red Lager variation
6 lbs Rahr Pale Ale Malt
3 lbs Best Malz Vienna
7 ounces Thomas Fawcett & Sons Dark Crysal #1 (80-93L)
7 ounces Belgian Special B
1 oz Hallertau pellets @ 4.3% for 60
1 oz Hallertau Mittelfruh pellets @ 4.5% for 15
Abount .7 oz HM 4.5% plus about .3 oz Perle pellets 7.8% for 2 minutes
Wyeast 2124 Bohemian Lager Yeast
OG: 1.055, FG: 1.014, IBU: 29, SRM: 15, ABV: 5.3%
I used 25% distilled water, added back some CaCl and gypsum and got my mash pH right at 5.2 with a preboil wort pH of 5.5. I did a 60-minute single infusion mash at 151°. I have mentioned before that this Thomas Fawcett crystal has quite a bit of red in it and I have always wanted to make this recipe with 2124 and this crystal because I envisioned it coming out so nicely. I might ordinarily make this lager version with 830 and I happen to have THAT up & running right now too... in my Bordertown Dark Lager so maybe another batch of this Red Lager is in order with a different yeast. Cheers Brothers.
