Typical swedish beer

Recipe Type: All Grain
Yeast: Wyeast Labs #2042, Danish Lager
Yeast Starter: Yes, stir plate 24h
Batch Size (Litre): 14
Original Gravity: ?
Final Gravity: ?
IBU: ?
Boiling Time (Minutes): 60


2,68 kg Pilsner 3,9 EBC
0,67 kg Munich I (Weyermann) 14,0 EBC
0,04 kg Cara-Pils/Dextrine 3,9 EBC

16,50 gm Northern Brewer [10,50 %] (60 min)
10,50 gm Hallertauer Hersbrucker [3,00 %] (20 min)
7,00 gm Saaz [3,30 %] (5 min)
5,00 gm Hallertauer Hersbrucker [3,00 %] (5 min)

0,30 tsp Irish Moss (Boil 20,0 min)
0,47 tsp Yeast Nutrient (Boil 20,0 min)

60min mash at 67*C
Ferment at 7-9*C for at least 4-6weeks before checking with the hydrometer.
Let it be 1 week after the fermentation end,
then raise the temperature to 15-16*c for 24-48h (Diacetyl rest).
After all this just rack it and carbonate as usual.





US Measurements
5.9 pounds Pilsner 3,9 EBC
1.48 pounds Munich I (Weyermann) 14,0 EBC
0.09 pounds Cara-Pils/Dextrine 3,9 EBC

0.58oz Northern Brewer [10,50 %] (60 min)
0.37oz gm Hallertauer Hersbrucker [3,00 %] (20 min)
0.25oz Saaz [3,30 %] (5 min)
0.17oz Hallertauer Hersbrucker [3,00 %] (5 min)

0.30 tsp Irish Moss (Boil 20,0 min)
0.46 tsp Yeast Nutrient (Boil 20,0 min)

60min mash at 153*F
Ferment at 44.5-48.2*F for at least 4-6weeks before checking with the hydrometer.
Let it be 1 week after the fermentation end,
then raise the temperature to 59-62*F for 24-48h (Diacetyl rest).
After all this just rack it and carbonate as usual.

Taste: A typical swedish meal lager. Did brew this one year ago, no notes to be seen though.


Any input or personal opinion much appreciated.

Cheers or as we say in Sweden, Skål!

Hej, Tarnas! My wife's heritage is Swedish and I spent a wonderful two months there in 2010.

Your recipe looks fine. I don't know that there is really a typical Swedish lager, distinct from light lagers that dominate the world beer market. Carlsberg, Spendrups, and Falcon are all very similar to Budweiser, Stella, Okocim, Signha, Miller, et. al. Is that your sense or am I missing something?

I noted a vibrant craft beer culture in Denmark, even spent a day helping at a small nanobrewery in Ribe, Denmark, that only sold beer in the village. During my time in Sweden, I didn't visit any breweries but did spend some time in pubs, usually with no craft offerings.

I've brewed one beer that is Scandinavian-inspired, a pale ale with a juniper berries http://www.singingboysbrewing.com/Wunjo.html

Skål!

Hej, Pappers_! Really nice to see some swedish in this forum, even if it is just two words.

I wrote typical swedish because this is recipe is actually taken from a swedish brewery (can't tell you which one, then I might have to kill you).

As I know it the light lagers of Scandinavia are more like a german pilsner except lighter (sigh). While as budweiser are even lighter than that, drank a bud last year. Still not convinced that it even contained alcohol or were anything else 'cept flavored water.

Will probably try making this one again but splitting the pilsner into (60% pilsner 40% vienna) or just some bohemian pilsner malt instead of regular german pilsner malt. Should lend it more flavor but still maintain the drinkability.

Tarnas

Hej Tarnas! Jag gillar Wien i ditt recept. Skål!