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Old 09-07-2007, 06:55 PM   #1
sudbuster
This ain't my first rodeo....
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Jul 2007
Western Arkansas
Posts: 4,022
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Recipe Type: All Grain   
Yeast: 2042 Danish Lager   
Yeast Starter: 1 Liter   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5.25 gal.   
Original Gravity: 1.057   
Final Gravity: 1.012   
IBU: 30   
Boiling Time (Minutes): 90 min   
Color: 3.5 - 4   
Primary Fermentation (# of Days & Temp): ~ 7 days   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): ~ 21 days   

This was found on the net somewhere a long time ago, so credit to whomever. It brews up pretty good and is pretty close to the real thing. Quantities adjusted for 70% eff.
Malt Bill
10 lb German 2 row pils
4 oz 10L crystal
2 oz German Munich
Hops
3/4 oz Northern Brewer 7.8% AA Bittering 60min
1/4 oz Hallertau Hersbrucker 3.1% AA Flavour 15min
1/2 oz Saaz 2.6% AA Flavour
1/2 oz Saaz 2.6% AA Aroma
Yeast
2042 Danish Lager in a 1L starter at high krauesen.
Mash
(Single decoction optional)
May use MT or insulated MLT to reach rest temperatures. Mash in using 11 qts at 134f to rest at ~ 122f. After 5 min. pull the heaviest 40-45% of mash to the decoction vessel. Use a kitchen strainer and get only enough liquid to fill the spaces between the grains. Heat to 150f over about 10 min to 15min, then continue to heat slowly ( ~ 15 min ) on up to 167f, then kick it on up to boiling, and boil for 10min. for a total decoction time of ~ 35min. Return the decoction to the MT or MLT slowly and evenly and in a non-oxygenating fashion to achieve a rest temp of 150f. Maintain for 90min. Now add ~ 4 quarts boiling water to achieve 168f. Rest 10min. Sparge and lauter as usual. Collect 6.5 gal
Boil
Boil 90 min. Bittering hops in 30min. into boil. Irish moss ( 1 hydrated tsp) in at 60min. into boil. Flavour hops in at 75min into boil. Aroma hops in at flameout.( Collect 5.25 gal.)
Ferment

Chill to 54f. transfer to 6.5 gal. carboy. Pitch starter. Ferment until sg = 1.017, then transfer to fresh 5gal secondary and gradually reduce temp to 42f (<5f drop/day) Ferment 3 weeks or untill the young beer is still. Transfer to lagering carboy and lager for 4 weeks at 36f, then crash the temp to 31f for 3 days. Transfer to serving keg and carbonate at 14lbs.




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Old 09-12-2009, 04:40 PM   #2
Sum1Stu
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Apr 2009
Toronto
Posts: 173

This sounds like a great recipe!! I might do this for my first grain expierience.

Questions are:

Hallertau Hersbrucker what if i cant get these hops ? any substitute ?

The yeast ? Any alternatives ?

what how is it supposto ferment at 54-42f ? ? This is not possible without a fridge dedicated is this ? ? I know lagers are supposto be fermented cooler, but is this even attemptable with say room temps around 69-74 ? ?



 
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Old 02-03-2010, 04:15 AM   #3
Finnagann
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Jan 2010
Saskatoon, Canada
Posts: 76

I think it depends on the yeast. You cannot do it properly w/o these temps but you can try to do something similar with Nottingham at 14 or 15 C, or better yet with saflager
s-189. I'm just trying my first "faux" lager, with the latter yeast, as we speak... so I'm just talkin theory

 
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Old 05-09-2010, 01:28 PM   #4
gicts
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Oct 2007
Kentucky
Posts: 318
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I made a 10 gallon batch last night. I'll let you know how it turns out!

 
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Old 11-30-2010, 10:26 PM   #5
Hannable1975
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Aug 2010
Central NC
Posts: 593
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Quote:
Originally Posted by gicts View Post
I made a 10 gallon batch last night. I'll let you know how it turns out!
Bump = Well, how is it?

 
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Old 12-01-2010, 02:51 AM   #6
gicts
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Oct 2007
Kentucky
Posts: 318
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Quote:
Originally Posted by Hannable1975 View Post
Bump = Well, how is it?
Empty! Haha it was fantastic and nearly identical, if not better than Grolsch i like to think there was a touch more body I did have a little trouble getting the yeast to drop from the second keg, but that was my haste. I'll be brewing it again!

 
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Old 10-21-2013, 01:06 PM   #7
shaigl
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Oct 2013
Posts: 10


thanks for the recipe!!

has anyone ever tried using saflager on this one?
unfortunatly i only have s23 and w34/70 in my country (lager-wise), any recommandations?

im really into trying this one next week!

 
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Old 10-28-2013, 04:34 PM   #8
shaigl
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Oct 2013
Posts: 10


browed it today, my first lager ladies and gentelman
made it with a regular mashing and batch sparging method, seems great!
over shot the the OG a bit so i had to add around 4 liters of fresh water to the boil to get around 1.060
colour is beautiful, aroma is great!, we'll see how it will ferment and ill post on.

(btw, using different yeasts - s34/70)
30-35 liters batch

 
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Old 11-21-2013, 12:54 PM   #9
shaigl
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Oct 2013
Posts: 10


21 days in and FG is 1.011
bottled today and it looks and tastes awesome!!
(gonna lager in bottle) ill upload a photo in a month or so

 
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Old 11-21-2013, 06:55 PM   #10
MollyHatchet
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Nov 2007
Harrisburg Pa
Posts: 282
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Quote:
Originally Posted by shaigl
21 days in and FG is 1.011 bottled today and it looks and tastes awesome!! (gonna lager in bottle) ill upload a photo in a month or so

Great! Hope it turns out as good as you hope. I am looking to do this one also, I always loved the flavor profile of this style. I'll be standing by to see the picture and your comments on the flavor.



 
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