Hey all,
As a birthday gift for my dad, I'm trying to put together a clone of his favorite lager that was discontinued a number of years ago. Sleeman's Silver Creek Lager was the first beer I tried that didn't make me gag (all those years ago), but ironically is something I'll avoid now that I've had much, much better lagers all over the world.
I'd love some critiques on this recipe as well as my proposed method. It'll be my first attempt at all-grain. My last partial mash was bizarre; I ended up at 1.099 when I was shooting for 1.075. Lost my notes in a flood, but c'est la vie. Hope this one goes better.
Type: All grain
Size: 12 liters
Bitterness: 17 IBU
OG: 1.054
FG: 1.016
Alcohol: 4.9% v/v (3.8% w/w)
Grain:
2kg 500g American 2-row
250g Belgian biscuit
500g American Vienna
Mash: 65% efficiency
Mash all grains in 8L of water for 60 minutes between 66°C (150°F) and 67°C (154°F).
Strike temperature should be 73°C (163°F). Squeeze all liquid from grains.
Remove grain bag from pot and soak in separate pot of 5L of water
at same temperature as mash for 10 minutes. Squeeze all liquid from
grains.
Pour this into the brew pot and bring to boil.
Boil: 60 minutes
Add 1/2 TSP Irish Moss (re-hydrated for 24 hours) to boil 10 minutes
from end of boil.
At end of boil, add water to total 12L and chill with IC.
Rack into primary through grain bag to strain cold break/moss/hop
material.
Hops:
14g Willamette (5% AA, 60 min.)
3g Willamette (5% AA, 30 min.)
3g Willamette (5% AA, 15 min.)
Yeast:
Wyeast 2007. Make 2L starter 2 weeks ahead of time; ferment at 10°C.
Schedule:
Ferment for 2-3 weeks at 9-13°C. Rack into secondary after 3
consistent SG readings.
Lager for an additional 6 weeks in secondary at 4-5°C.
Bottle condition 2-4 weeks.
Thoughts appreciated!
- Budista
As a birthday gift for my dad, I'm trying to put together a clone of his favorite lager that was discontinued a number of years ago. Sleeman's Silver Creek Lager was the first beer I tried that didn't make me gag (all those years ago), but ironically is something I'll avoid now that I've had much, much better lagers all over the world.
I'd love some critiques on this recipe as well as my proposed method. It'll be my first attempt at all-grain. My last partial mash was bizarre; I ended up at 1.099 when I was shooting for 1.075. Lost my notes in a flood, but c'est la vie. Hope this one goes better.
Type: All grain
Size: 12 liters
Bitterness: 17 IBU
OG: 1.054
FG: 1.016
Alcohol: 4.9% v/v (3.8% w/w)
Grain:
2kg 500g American 2-row
250g Belgian biscuit
500g American Vienna
Mash: 65% efficiency
Mash all grains in 8L of water for 60 minutes between 66°C (150°F) and 67°C (154°F).
Strike temperature should be 73°C (163°F). Squeeze all liquid from grains.
Remove grain bag from pot and soak in separate pot of 5L of water
at same temperature as mash for 10 minutes. Squeeze all liquid from
grains.
Pour this into the brew pot and bring to boil.
Boil: 60 minutes
Add 1/2 TSP Irish Moss (re-hydrated for 24 hours) to boil 10 minutes
from end of boil.
At end of boil, add water to total 12L and chill with IC.
Rack into primary through grain bag to strain cold break/moss/hop
material.
Hops:
14g Willamette (5% AA, 60 min.)
3g Willamette (5% AA, 30 min.)
3g Willamette (5% AA, 15 min.)
Yeast:
Wyeast 2007. Make 2L starter 2 weeks ahead of time; ferment at 10°C.
Schedule:
Ferment for 2-3 weeks at 9-13°C. Rack into secondary after 3
consistent SG readings.
Lager for an additional 6 weeks in secondary at 4-5°C.
Bottle condition 2-4 weeks.
Thoughts appreciated!
- Budista
