what yeast

[jimmyz]

Below is a recipe I just threw together. Thinking about using fermentis saflager 34/70 and trying to ferment on the warm
side.
Thoughts?


Fermentables
Amount Fermentable PPG °L Bill %
3 lb American - Pale 2-Row 37 1.8 27.3%
2 lb American - Pilsner 37 1.8 18.2%
3 lb American - Munich - Light 10L 33 10 27.3%
3 lb American - Vienna 35 4 27.3%
11 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Hallertau Mittelfruh pellet Boil 60 min 7.64
1 oz Hallertau Hersbrucker pellet 4 Boil 0 min

 

[J A]

It'll work just fine. I use S-23 a lot and that will tolerate surprisingly warm temps.
Your 2-row and Pilsner malts are redundant here. Unless you're just using up the tail end of a bag, I'd just use one or the other, preferably the Pilsner, depending on what it is.
Seems like your IBUs are pretty low, too. Most German style lagers are going to want over 10 at least and even a light American beer should have at least 8. You have basically a Marzen style malt bill so I'd push closer to 20. Since you're not posting the batch size, I have to assume that it's a 5-gallon or so based on the malt bill.

 

[jimmyz]

It'll work just fine. I use S-23 a lot and that will tolerate surprisingly warm temps.
Your 2-row and Pilsner malts are redundant here. Unless you're just using up the tail end of a bag, I'd just use one or the other, preferably the Pilsner, depending on what it is.
Seems like your IBUs are pretty low, too. Most German style lagers are going to want over 10 at least and even a light American beer should have at least 8. You have basically a Marzen style malt bill so I'd push closer to 20. Since you're not posting the batch size, I have to assume that it's a 5-gallon or so based on the malt bill.

Correct 5 gal batch. I will up the 2nd hop addition to two ozs. I also have some uk golden promiise around 40oz left- or is that just getting the water muddy?

 

[J A]

Your flameout addition won't add any IBUs to speak of unless you no-chill. However you do it, get to over 10 IBUs at least or you'll have a balance that's just too malty and sweet.
Malt won't matter a lot if you're just using up leftovers of 2-row and pale malts. I wouldn't go out of my way to add anything other than Pilsner, Vienna and Munich, but if you have it to throw in, it's not going to ruin anything.