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I've been making beer all the beer I drink for over a year now, and now I'm on this forum, I'd be interested in some opinions of what style I've been brewing lately, as I have been brewing to my taste in beer, not a beer type or recipe. My experience in the flavor style department is limited.
There are not a lot of lager choices in Beer Smith style descriptions, and most of my brews do not match the parameters of any of them. I was thinking maybe a Bock, or Czech Export or premium, but not sure. lately have been adding a 5-7% corn to some batches, & pretty sure that would disqualify for most European styles.
Typical batch, approx 10 gallon:
10# pilsner, 6-10# 2 row pale or brewer's malt, (depending on desired ABV), 1# wheat, 1#Munich, (aromatic) and sometimes 1# flaked corn.
IBUs are usually in the mid 30s, with around 70% in first wort, 20% 30 min boil, 10% steep whirlpool.
Safelager W34/70 yeast. Fermentation temp 54-60(now cellar is warming up.) 2 weeks in fermentor with 2 or 3 trub dumps, diacityl rest, rack to kegs and crash at 34*F, force carbinate to 2.6-2.8 vols, lager at least 30 days.
ABVs running around 5.6-7.4, Staring gravity 1.054-1.063, Finish gravity around 1.008-1.010.
Anyway, I like the stuff, and am not particularly hung up on naming them, in fact I just number the batches and date. I brew on average every other week, and am usually making adjustments and trying different hops and grains.
Just wondering what you experts think these lagers would be called, will be switching to ale yeast for the summer, and ales seem easier for me to catagorize.
There are not a lot of lager choices in Beer Smith style descriptions, and most of my brews do not match the parameters of any of them. I was thinking maybe a Bock, or Czech Export or premium, but not sure. lately have been adding a 5-7% corn to some batches, & pretty sure that would disqualify for most European styles.
Typical batch, approx 10 gallon:
10# pilsner, 6-10# 2 row pale or brewer's malt, (depending on desired ABV), 1# wheat, 1#Munich, (aromatic) and sometimes 1# flaked corn.
IBUs are usually in the mid 30s, with around 70% in first wort, 20% 30 min boil, 10% steep whirlpool.
Safelager W34/70 yeast. Fermentation temp 54-60(now cellar is warming up.) 2 weeks in fermentor with 2 or 3 trub dumps, diacityl rest, rack to kegs and crash at 34*F, force carbinate to 2.6-2.8 vols, lager at least 30 days.
ABVs running around 5.6-7.4, Staring gravity 1.054-1.063, Finish gravity around 1.008-1.010.
Anyway, I like the stuff, and am not particularly hung up on naming them, in fact I just number the batches and date. I brew on average every other week, and am usually making adjustments and trying different hops and grains.
Just wondering what you experts think these lagers would be called, will be switching to ale yeast for the summer, and ales seem easier for me to catagorize.