oswiu
Well-Known Member
It's finally got cold enough to make my first lager down here in NZ, and I'm planning on having a brew day tomorrow.
How does this recipe look?
I guess the Munich might be a little out of place, but the ADM pils malt I'll be using has a reputation for being a bit on the "bland" side, and I thought the Munich might give it a little more malt character.
I also have some Melanoiden that I could use in a smaller quantity for the same purpose.
Would it make a big improvement to swap the 30min NZ Hallertau for more Saaz? I have 50g more, but was thinking of holding on to them for a second batch of this.
Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 24.96 L
Estimated OG: 1.046 SG
Estimated Color: 5.6 EBC
Estimated IBU: 41.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsner (2 Row) NZ ADM (2.0 EBC) Grain 87.91 %
0.30 kg Munich I (Weyermann) (14.0 EBC) Grain 6.59 %
0.25 kg Carapils (3.9 EBC) Grain 5.50 %
25.00 gm Hallertauer, New Zealand [6.60 %] (60 minHops 18.7 IBU
25.00 gm Hallertauer, New Zealand [6.60 %] (30 minHops 14.4 IBU
25.00 gm Saaz [4.00 %] (15 min) Hops 5.6 IBU
25.00 gm Saaz [4.00 %] (5 min) Hops 2.3 IBU
2 Pkgs SafLager W34/70
Mash Schedule: Temperature Mash, 1 Step, Medium Body
----------------------------
Step Time Name Description Step Temp
60 min Saccharification Add 20 L of water at 74.4 C 67.8 C
10 min "Dunk" sparge my grain bag into 6L of water at 78C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C
I don't really have a reliable second heat source, so can't do a decoction, though I could do some kind of step mash, increasing temps by about 1C per minute between rests instead of this.
I'm planning to get the wort as cool as I can (which will probably be 12-13C), aerate by shaking, then pitch the 2x 11.5g packets of dry yeast.
It'll be fermenting out in my back shed. The temperature there cycles between 7-9C overnight up to 13C on a warm day. I'll be putting my fermenter in a 60L plastic tub full of water to act as a temperature buffer, trying to keep the ferment temp as constant as possible. As fermentation slows (any way of judging this without having to take daily hydro samples?) I'll bring the fermenter inside (about 15C) for a day or two as a diacetyl rest.
I'll be lagering in my kitchen fridge at 5-6C.
If anyone has any suggestions, either in terms of recipe or process I'd be pleased to hear them.
Thanks!
How does this recipe look?
I guess the Munich might be a little out of place, but the ADM pils malt I'll be using has a reputation for being a bit on the "bland" side, and I thought the Munich might give it a little more malt character.
I also have some Melanoiden that I could use in a smaller quantity for the same purpose.
Would it make a big improvement to swap the 30min NZ Hallertau for more Saaz? I have 50g more, but was thinking of holding on to them for a second batch of this.
Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 24.96 L
Estimated OG: 1.046 SG
Estimated Color: 5.6 EBC
Estimated IBU: 41.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsner (2 Row) NZ ADM (2.0 EBC) Grain 87.91 %
0.30 kg Munich I (Weyermann) (14.0 EBC) Grain 6.59 %
0.25 kg Carapils (3.9 EBC) Grain 5.50 %
25.00 gm Hallertauer, New Zealand [6.60 %] (60 minHops 18.7 IBU
25.00 gm Hallertauer, New Zealand [6.60 %] (30 minHops 14.4 IBU
25.00 gm Saaz [4.00 %] (15 min) Hops 5.6 IBU
25.00 gm Saaz [4.00 %] (5 min) Hops 2.3 IBU
2 Pkgs SafLager W34/70
Mash Schedule: Temperature Mash, 1 Step, Medium Body
----------------------------
Step Time Name Description Step Temp
60 min Saccharification Add 20 L of water at 74.4 C 67.8 C
10 min "Dunk" sparge my grain bag into 6L of water at 78C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C
I don't really have a reliable second heat source, so can't do a decoction, though I could do some kind of step mash, increasing temps by about 1C per minute between rests instead of this.
I'm planning to get the wort as cool as I can (which will probably be 12-13C), aerate by shaking, then pitch the 2x 11.5g packets of dry yeast.
It'll be fermenting out in my back shed. The temperature there cycles between 7-9C overnight up to 13C on a warm day. I'll be putting my fermenter in a 60L plastic tub full of water to act as a temperature buffer, trying to keep the ferment temp as constant as possible. As fermentation slows (any way of judging this without having to take daily hydro samples?) I'll bring the fermenter inside (about 15C) for a day or two as a diacetyl rest.
I'll be lagering in my kitchen fridge at 5-6C.
If anyone has any suggestions, either in terms of recipe or process I'd be pleased to hear them.
Thanks!