i just racked this yesterday and found it to be quite delicious, so i thought i would share. FYI what i was going for here was a very light, macro-style lager, something the GF ladies in my life requested. my wife always enjoyed Old Style, so this also gave me a chance to try to 'Kraeusening' for the first time.
3.5 gallon batch
2.00 lb Sorghum Liquid Extract 39.7 %
0.85 lb Brown Rice Syrup 16.9 %
1.00 lb Corn, Flaked 19.9 %
14.0 oz Rice, Minute Rice 17.4 %
5.00 oz Malted and kilned Buckwheat 6.2 %
0.45 oz Santiam [6.00%] (60 min) Hops 15.9 IBU
0.25 oz Santiam [6.00%] (10 min) Hops 3.2 IBU
0.25 oz Santiam [6.00%] (0 min) Hops -
5.00 oz Malto-Dextrine (Boil 5.0 min) Misc
i mashed the buckwheat, flaked corn, and minute rice with amylase and about 1/3lb of rice hulls in a steeping bag for a few hours at 155. once conversion was completed, i removed the bag and put it in a second pot with 175 degree water and left it there for about 15 mins. i squeezed the bag and combined both pots, and set off to boil. added extract and hops.
cooled to mid-50s and pitched a 85% packet of SAFLAGER S-23 (dry). reserved ~.5gal of wort in a separate sanitized container and refrigerated.
OG: 1.046
kept at about 53deg for 17 days until i did a D-rest (1.020) for 3 days at 68deg. at the start of the D-rest, i added the rest of the yeast (slurry this time) to the reserved vessel, let fermentation build up for 3 days, then added this to the original wort and stored at about 50.
i just racked this after a week and i plan on holding this around 45-50 this for another month at least. so far, so good. i look forward to another sample soon.
3.5 gallon batch
2.00 lb Sorghum Liquid Extract 39.7 %
0.85 lb Brown Rice Syrup 16.9 %
1.00 lb Corn, Flaked 19.9 %
14.0 oz Rice, Minute Rice 17.4 %
5.00 oz Malted and kilned Buckwheat 6.2 %
0.45 oz Santiam [6.00%] (60 min) Hops 15.9 IBU
0.25 oz Santiam [6.00%] (10 min) Hops 3.2 IBU
0.25 oz Santiam [6.00%] (0 min) Hops -
5.00 oz Malto-Dextrine (Boil 5.0 min) Misc
i mashed the buckwheat, flaked corn, and minute rice with amylase and about 1/3lb of rice hulls in a steeping bag for a few hours at 155. once conversion was completed, i removed the bag and put it in a second pot with 175 degree water and left it there for about 15 mins. i squeezed the bag and combined both pots, and set off to boil. added extract and hops.
cooled to mid-50s and pitched a 85% packet of SAFLAGER S-23 (dry). reserved ~.5gal of wort in a separate sanitized container and refrigerated.
OG: 1.046
kept at about 53deg for 17 days until i did a D-rest (1.020) for 3 days at 68deg. at the start of the D-rest, i added the rest of the yeast (slurry this time) to the reserved vessel, let fermentation build up for 3 days, then added this to the original wort and stored at about 50.
i just racked this after a week and i plan on holding this around 45-50 this for another month at least. so far, so good. i look forward to another sample soon.
