TandemTails
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- SafLager West European Lager (S-23)
- Yeast Starter
- No
- Batch Size (Gallons)
- 3.5
- Original Gravity
- 1.041
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 90
- IBU
- 30
- Color
- 2.7 SRM
- Primary Fermentation (# of Days & Temp)
- 7 days @ 53'F
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 67'F
- Additional Fermentation
- 14 days @ 33'F
- Tasting Notes
- Lots of fruit on the nose thanks to the Mosaic which turns into a classic lager flavor that lingers after you take a sip.
I had a bunch of Mosaic pellets in the freezer and I was really enjoying the Maibock that I had on tap. I still had a packet of S-23 in the fridge that had expired 2 years prior to brewing and thought what better way to use that yeast than to make a Mosaic Pilsner SMaSH!
Lager purists might want to skip this paragraph. No, I did not make a starter. Yes, the yeast was 2 years expired. Yes, I just directly pitched one packet directly into the wort when it reached 53'F. No, i did not aerate with O2. Yes, fermentation was just fine and I hit an FG of 1.006.
I went with a smaller batch on this brew because, thanks to all the lockdowns, my wife and I were drinking a hell of a lot of beer since we weren't having our normal parties where we'd readily kick kegs. Smaller batches make it easier to keep my brewing going without feeling like I'm forcing myself to drink.
The beer itself is amazing. I'm definitely going to brew similar beers again and experiment with different single hops or maybe use a NEIPA style hopping profile. I wasn't going for IPL kick-you-in-the-teeth amounts of hop character and think I found a nice balance. You can definitely tell it's a lager with the characteristic lager yeast phenolics but the mosaic really hits you when you put the glass to your nose.
Recipe Specifications
--------------------------
Boil Size: 5.90 gal
Post Boil Volume: 3.65 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.50 gal
Estimated OG: 1.046 SG
Estimated Color: 2.7 SRM
Estimated IBU: 30.0 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 79.3 %
Boil Time: 90 Minutes
Fermentation schedule based off the Brulosophy lager method: Lager Method
FERMENTATION SCHEDULE:
— Leave at 53’F until fermentation is 50% (1.025) complete… 4-7 days?
— Take probe off carboy and leave wrapped in towel in chamber. Bump up chamber temp 5’F every 12 hours until it gets to 65-68’F
— Leave at this temp until fermentation is finished (4-10 more days)
— Start ramping chamber temp down 5-8’F every 12 hours until chamber is 30-32’F
— When beer is ~50’F, add gelatin (The Gelatin Effect | exBEERiment Results!)
— 1/2 tsp Knox Unflavored Gelatin with 1/4 cup cool water then microwaving it in short (7 second) bursts until it reached 145-150°F
— Leave at this temp for 3-5 days to clear.
— xfer to keg! can start drinking as soon as 3 days after kegging
The beer is crystal clear, even though it's a little hard to tell in the photo below. The glass got a little foggy due to condensation.
Lager purists might want to skip this paragraph. No, I did not make a starter. Yes, the yeast was 2 years expired. Yes, I just directly pitched one packet directly into the wort when it reached 53'F. No, i did not aerate with O2. Yes, fermentation was just fine and I hit an FG of 1.006.
I went with a smaller batch on this brew because, thanks to all the lockdowns, my wife and I were drinking a hell of a lot of beer since we weren't having our normal parties where we'd readily kick kegs. Smaller batches make it easier to keep my brewing going without feeling like I'm forcing myself to drink.
The beer itself is amazing. I'm definitely going to brew similar beers again and experiment with different single hops or maybe use a NEIPA style hopping profile. I wasn't going for IPL kick-you-in-the-teeth amounts of hop character and think I found a nice balance. You can definitely tell it's a lager with the characteristic lager yeast phenolics but the mosaic really hits you when you put the glass to your nose.
Recipe Specifications
--------------------------
Boil Size: 5.90 gal
Post Boil Volume: 3.65 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.50 gal
Estimated OG: 1.046 SG
Estimated Color: 2.7 SRM
Estimated IBU: 30.0 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 79.3 %
Boil Time: 90 Minutes
Code:
Ingredients:
------------
Amt Name Type # %/IBU Volume
3.50 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - -
1.00 tsp Phosphoric Acid 10% (Mash) Water Agent 2 - -
5 lbs 8.0 oz CHÂTEAU PILSEN 2RS (1.5 SRM) Grain 3 100.0 % 0.43 gal
0.35 oz Mosaic (HBC 369) [11.60 %] - Boil 60.0 min Hop 4 26.9 IBUs -
3.50 g Gypsum (Calcium Sulfate) (Boil) Water Agent 5 - -
0.25 tsp Irish Moss (Boil 15.0 mins) Fining 6 - -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 7 - -
1.00 oz Mosaic (HBC 369) [11.60 %] - Steep/Whirlpool 10 Hop 8 3.1 IBUs -
1.0 pkg SafLager West European Lager (DCL/Fermentis #S-2 Yeast 9 - -
0.25 tsp Gelatin (Secondary 7.0 days) Fining 10 - -
2.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs -
Code:
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 8.88 qt of water at 158.1 F 149.0 F 60 min
Sparge: Batch sparge with 2 steps (1.64gal, 3.20gal) of 168.0 F waterFermentation schedule based off the Brulosophy lager method: Lager Method
FERMENTATION SCHEDULE:
— Leave at 53’F until fermentation is 50% (1.025) complete… 4-7 days?
— Take probe off carboy and leave wrapped in towel in chamber. Bump up chamber temp 5’F every 12 hours until it gets to 65-68’F
— Leave at this temp until fermentation is finished (4-10 more days)
— Start ramping chamber temp down 5-8’F every 12 hours until chamber is 30-32’F
— When beer is ~50’F, add gelatin (The Gelatin Effect | exBEERiment Results!)
— 1/2 tsp Knox Unflavored Gelatin with 1/4 cup cool water then microwaving it in short (7 second) bursts until it reached 145-150°F
— Leave at this temp for 3-5 days to clear.
— xfer to keg! can start drinking as soon as 3 days after kegging
The beer is crystal clear, even though it's a little hard to tell in the photo below. The glass got a little foggy due to condensation.
