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Old 05-11-2011, 01:19 AM   #1
Jan 2010
Perth, AU
Posts: 39
Liked 1 Times on 1 Posts

Hi, brewing a Brooklyn lager style beer (not going for an exact clone, and relying a little on my inventory). Comments welcomed

Australian ale malt 90%
Weyermann melanoidin 4.5%
Weyermann caramunich III 4%
Bairds chocolate malt 1.5%
Hallertauer mittelfruh 60min 28IBU
Hallertauer mittelfruh 30g 10min 4IBU
Hallertauer mittelfruh 10g whirlpool addition
Centennial 20g whirlpool addition
Using US05 with the plan to use a lager yeast next time around.
Total 30 IBU, 13 SRM

28g = 1 oz for those not using grams

Cheers !

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Old 05-12-2011, 02:26 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

It seems like that will be darker/sweeter than Brooklyn Lager, but it should still be a good beer. US-05 can be very attenuative, so I'd mash a couple degrees warmer than you might otherwise.

I just did a amber-hoppy session lager last weekend from the second runnings of a barleywine. I was originally going to use American hops, but ended up using Hallertau Tradition to 40 IBUs, including an ounce at the end of the boil.

Good luck, let me know how it turns out.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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