I saw this recipe in BYO.com and since I had never tried a lager, I decided this was a good place to start. This is my version of the recipe The Schizlitz from BYO:
90 min at 150F (65C)
4.0 lbs (1,800g) 2 row pale malt
2lbs 10oz (1,200 g) 6 row pale malt
2lbs (907g) flaked maze
.55oz (15g) Czech Saaz 3.8% alpha (60min)
1.1oz (31g) Fuggles (60min)
Wyeast 2035 (American Lager)
I used about 7 gallons of water, 2 gallons for the wart and another 5 for the sparge. After the boil down, I had the right amount. This was my first time using a starter and I think it helped out, though I am not sure about the smell I am getting from the fermenter. There is a sulfur smell coming out that I get a little bit of, so if there is anyone out there that know anything about that, please feel free to add some input. I am a little afraid that I may have my first infected batch (knock on wood), but I am going to wait and see if it’s not something with the lager yeast that I may not know about.
Otherwise the whole process went well.