bonecitybrewco
Well-Known Member
- Joined
- Apr 25, 2016
- Messages
- 345
- Reaction score
- 80
- Recipe Type
- All Grain
- Yeast
- Wyeast 2105 Rocky Mountain Lager
- Yeast Starter
- Yes, 1.75 L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.040
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 75
- IBU
- 10.1
- Color
- 3.1
- Primary Fermentation (# of Days & Temp)
- 3 days @ 52F
- Secondary Fermentation (# of Days & Temp)
- 7 day slow rise from 52-58F
- Additional Fermentation
- 4 days @ 68F, crash to 32 and lager for as long as needed
- Tasting Notes
- Malt forward with a crisp, dry finish. Sessionable light lager.
This is a malt forward light lager that is crisp with a quick, dry finish. Approx 120-130 calories per 12 oz serving depending on your OG/FG. 4.0-4.3% ABV summer session lager.
4 lbs Pale Ale Malt
2 lbs Flaked Rice
1 lb Flaked Corn
8 oz Carafoam
5 oz Acid Malt (Water dependent)
0.33 oz Cluster @ First Wort
Wyeast 2105 Rocky Moutain Lager
0.5 tsp Amylase Enzyme added to Yeast Starter
I pitch a 1.5 L vitality starter @ 68F, reserving the remaining 250ml for rebuilding later.
Ferment for 3 days @ 52F, slowly rising to 58F over the next 7 days. Warm to 68F and hold for 4 days. Crash and lager as long as necessary to clear. I have brewed this grain to glass in 2 weeks, however, the finished beer still had chill haze and some slight diacetyl, however, with more time at 68F this cleared up. Depends on your time frame I guess. The colour in the pic below is darker than true because of the time of day and is from the batch I rushed, so still has some chill haze present.
TL;DR:
A very sessionable summer light lager with more flavour than your average BMC beers. A great base on which to build out from.
4 lbs Pale Ale Malt
2 lbs Flaked Rice
1 lb Flaked Corn
8 oz Carafoam
5 oz Acid Malt (Water dependent)
0.33 oz Cluster @ First Wort
Wyeast 2105 Rocky Moutain Lager
0.5 tsp Amylase Enzyme added to Yeast Starter
I pitch a 1.5 L vitality starter @ 68F, reserving the remaining 250ml for rebuilding later.
Ferment for 3 days @ 52F, slowly rising to 58F over the next 7 days. Warm to 68F and hold for 4 days. Crash and lager as long as necessary to clear. I have brewed this grain to glass in 2 weeks, however, the finished beer still had chill haze and some slight diacetyl, however, with more time at 68F this cleared up. Depends on your time frame I guess. The colour in the pic below is darker than true because of the time of day and is from the batch I rushed, so still has some chill haze present.
TL;DR:
A very sessionable summer light lager with more flavour than your average BMC beers. A great base on which to build out from.
