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American Lager Show Notes

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Line 25: Line 25:
 
* 24:00 - Standard American Lager Recipe
 
* 24:00 - Standard American Lager Recipe
 
<pre>
 
<pre>
−
Standard American Lager: 6 gallon, 70% efficiency
+
Jamil Zainasheff's Standard American Lager, All Grain, 6.00 gal
−
OG: 1.046
+
−
FG: 1.008
+
−
Bitterness: 12 IBU
+
−
Color: 3 SRM
+
  
−
Grain Bill
+
Estimated OG: 1.046 SG
−
8.3 lbs American 2row or American 6row
+
Estimated FG: 1.010 SG
−
2 lbs Flaked Rice
+
Estimated %ABV: 4.66 %
 +
Estimated Color: 3.2 SRM
 +
Estimated IBU: 11.9 IBU
 +
Efficiency: 75.00 %
 +
Boil Time: 60 Minutes
  
−
Hop Schedule
+
Ingredients:
−
Hallertauer, 4%AA, 20g, at 60 minutes
+
Amount        Item                                      Type        % or IBU     
 +
8.30 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        80.58 %     
 +
2.00 lb      Rice, Flaked (1.0 SRM)                    Grain        19.42 %     
 +
0.71 oz      Hallertauer [4.50 %]  (60 min)            Hops        11.9 IBU     
 +
1 Pkgs        American Lager (White Labs #WLP840)      Yeast-Lager               
  
−
Mash Schedule
 
−
Single Infusion Mash at 149F
 
  
−
Fermenation
+
Mash Schedule:
−
3.5 vials Wyeast2007 Pilsen Lager or WLP840 American Lager. Ferment at 50F
+
Single Infusion, Light Body, Batch Sparge
 +
Step Time    Name              Description                        Step Temp   
 +
75 min        Mash In            Add 12.88 qt of water at 161.4 F    150.0 F     
  
−
Lager for four weeks.
+
 
 +
Fermentation:
 +
Primary fermentation (28 days at 50.0 F)
 +
 
 +
 
 +
Notes:
 +
Lager for four weeks.  Make an appriately sized starter.
 
</pre>
 
</pre>
 
* 26:00 - Talks about the purpose of rice in the beer.  It still makes maltose as a fermentable, but does not add flavor.
 
* 26:00 - Talks about the purpose of rice in the beer.  It still makes maltose as a fermentable, but does not add flavor.
Line 56: Line 66:
 
OG: 1.053
 
OG: 1.053
 
Bitterness: 20 IBU
 
Bitterness: 20 IBU
 +
</pre>
 +
 +
Scaled up in beersmith:
 +
 +
<pre>
 +
Jamil Zainasheff's Premium American Lager, All Grain, 6.00 gal
 +
 +
Estimated OG: 1.053 SG
 +
Estimated FG: 1.011 SG
 +
Estimated %ABV: 5.42 %
 +
Estimated Color: 3.6 SRM
 +
Estimated IBU: 20.0 IBU
 +
Efficiency: 75.00 %
 +
Boil Time: 60 Minutes
 +
 +
Ingredients:
 +
Amount        Item                                      Type        % or IBU     
 +
9.61 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        80.58 %     
 +
2.32 lb      Rice, Flaked (1.0 SRM)                    Grain        19.42 %     
 +
1.19 oz      Hallertauer [4.50 %]  (60 min)            Hops        20.0 IBU     
 +
1 Pkgs        American Lager (White Labs #WLP840)      Yeast-Lager               
 +
 +
 +
Mash Schedule:
 +
Single Infusion, Light Body, Batch Sparge
 +
Step Time    Name              Description                        Step Temp   
 +
75 min        Mash In            Add 14.91 qt of water at 161.4 F    150.0 F     
 +
 +
 +
Fermentation:
 +
Primary fermentation (28 days at 50.0 F)
 +
 +
 +
Notes:
 +
Lager for four weeks.  Make an appriately sized starter.
 
</pre>
 
</pre>
 
* 31:00 - How to dial the recipe down to the Lite American Lager
 
* 31:00 - How to dial the recipe down to the Lite American Lager
Line 62: Line 107:
 
OG: 1.038
 
OG: 1.038
 
Bitterness: 10 IBU
 
Bitterness: 10 IBU
 +
</pre>
 +
 +
Scaled down in beersmith:
 +
 +
<pre>
 +
Jamil Zainasheff's Lite American Lager, All Grain, 6.00 gal
 +
 +
Estimated OG: 1.038 SG
 +
Estimated FG: 1.008 SG
 +
Estimated %ABV: 3.86 %
 +
Estimated Color: 2.9 SRM
 +
Estimated IBU: 10.0 IBU
 +
Efficiency: 75.00 %
 +
Boil Time: 60 Minutes
 +
 +
Ingredients:
 +
Amount        Item                                      Type        % or IBU     
 +
6.89 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        80.58 %     
 +
1.66 lb      Rice, Flaked (1.0 SRM)                    Grain        19.42 %     
 +
0.60 oz      Hallertauer [4.50 %]  (60 min)            Hops        10.0 IBU     
 +
1 Pkgs        American Lager (White Labs #WLP840)      Yeast-Lager               
 +
 +
 +
Mash Schedule:
 +
Single Infusion, Light Body, Batch Sparge
 +
Step Time    Name              Description                        Step Temp   
 +
75 min        Mash In            Add 10.69 qt of water at 161.4 F    150.0 F     
 +
 +
 +
Fermentation:
 +
Primary fermentation (28 days at 50.0 F)
 +
 +
 +
Notes:
 +
Lager for four weeks.  Make an appriately sized starter.
 
</pre>
 
</pre>
 
* 32:00 - More talk about the Budwiser's consistency across the world.  He talks about how Heinz ketchup is different across the US and world.  But Bud can make the same beer around the world.  How Bud has an experimental brewer that brews batches to see how the new crop of ingredients is going to change the recipe to maintain the same beer.  Jamil says this is how to determine things affect you beer.  You change one thing at a time and observe the results.
 
* 32:00 - More talk about the Budwiser's consistency across the world.  He talks about how Heinz ketchup is different across the US and world.  But Bud can make the same beer around the world.  How Bud has an experimental brewer that brews batches to see how the new crop of ingredients is going to change the recipe to maintain the same beer.  Jamil says this is how to determine things affect you beer.  You change one thing at a time and observe the results.

Revision as of 09:58, 12 November 2010

This is a summary of an episode of The Jamil Show.

Contents

Brewers

Notes

Segment 1

  • 02:00 - Jamil is going to cut out the locker room talk due to complaints of the Christian Blog site
  • 03:35 - Jamil talks about meeting three guys from Denmark and a guy from the Czech Republic at GABF
  • 07:00 - Jamil discusses peoples reaction to his talk at GABF for his secrets of brewing. He talked about consistency.
  • 11:00 - Jamil gives Justin a hard time for wanting to do a show at the GABF
  • 13:00 - [The Brewing Network Store] Promotion
  • 14:00 - [Brewing Classic Styles] Book promotion
  • 15:00 - Break

Segment 2

  • 16:00 - Jamil talks about running into Terry Foster at GABF. Terry Foster is a little miffed that Jamil didn't recognize him. Terry Foster writes for [Brew Your Own] and also wrote the [Pale Ale] book. Jamil goes on to say about how the Pale Ale book had improved his brewing.
  • 19:00 - Description of the American Lager
  • 21:00 - They are ultra clean, light malt, no hops. Masterfully done.
  • 22:00 - Jamil says its not his favorite. He goes on about how he likes beers with flavor. He compares his love of cheese to his love of beers. He likes the stinky ones.
  • 24:00 - Standard American Lager Recipe 
Jamil Zainasheff's Standard American Lager, All Grain, 6.00 gal

Estimated OG: 1.046 SG
Estimated FG: 1.010 SG
Estimated %ABV: 4.66 %
Estimated Color: 3.2 SRM
Estimated IBU: 11.9 IBU
Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
Amount        Item                                      Type         % or IBU      
8.30 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        80.58 %       
2.00 lb       Rice, Flaked (1.0 SRM)                    Grain        19.42 %       
0.71 oz       Hallertauer [4.50 %]  (60 min)            Hops         11.9 IBU      
1 Pkgs        American Lager (White Labs #WLP840)       Yeast-Lager                


Mash Schedule:
Single Infusion, Light Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
75 min        Mash In            Add 12.88 qt of water at 161.4 F    150.0 F       


Fermentation:
Primary fermentation (28 days at 50.0 F)


Notes:
Lager for four weeks.  Make an appriately sized starter.
  • 26:00 - Talks about the purpose of rice in the beer. It still makes maltose as a fermentable, but does not add flavor.
  • 26:00 - Talks about the use of Hallertauer as the bittering hop.
  • 28:00 - Talks about yeast selection. Avoid dry yeast.
  • 29:30 - Mike says these beer styles are a waste of time for him. He's never made one.
  • 30:00 - Jamil defends the breweries and talks about their efficiencies and consistency.
  • 31:00 - How to dial the recipe up to the premium version 
Premium American Lager
OG: 1.053
Bitterness: 20 IBU

Scaled up in beersmith: 

Jamil Zainasheff's Premium American Lager, All Grain, 6.00 gal

Estimated OG: 1.053 SG
Estimated FG: 1.011 SG
Estimated %ABV: 5.42 %
Estimated Color: 3.6 SRM
Estimated IBU: 20.0 IBU
Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
Amount        Item                                      Type         % or IBU      
9.61 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        80.58 %       
2.32 lb       Rice, Flaked (1.0 SRM)                    Grain        19.42 %       
1.19 oz       Hallertauer [4.50 %]  (60 min)            Hops         20.0 IBU      
1 Pkgs        American Lager (White Labs #WLP840)       Yeast-Lager                


Mash Schedule:
Single Infusion, Light Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
75 min        Mash In            Add 14.91 qt of water at 161.4 F    150.0 F       


Fermentation:
Primary fermentation (28 days at 50.0 F)


Notes:
Lager for four weeks.  Make an appriately sized starter.
  • 31:00 - How to dial the recipe down to the Lite American Lager 
Lite American Lager
OG: 1.038
Bitterness: 10 IBU

Scaled down in beersmith: 

Jamil Zainasheff's Lite American Lager, All Grain, 6.00 gal

Estimated OG: 1.038 SG
Estimated FG: 1.008 SG
Estimated %ABV: 3.86 %
Estimated Color: 2.9 SRM
Estimated IBU: 10.0 IBU
Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
Amount        Item                                      Type         % or IBU      
6.89 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        80.58 %       
1.66 lb       Rice, Flaked (1.0 SRM)                    Grain        19.42 %       
0.60 oz       Hallertauer [4.50 %]  (60 min)            Hops         10.0 IBU      
1 Pkgs        American Lager (White Labs #WLP840)       Yeast-Lager                


Mash Schedule:
Single Infusion, Light Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
75 min        Mash In            Add 10.69 qt of water at 161.4 F    150.0 F       


Fermentation:
Primary fermentation (28 days at 50.0 F)


Notes:
Lager for four weeks.  Make an appriately sized starter.
  • 32:00 - More talk about the Budwiser's consistency across the world. He talks about how Heinz ketchup is different across the US and world. But Bud can make the same beer around the world. How Bud has an experimental brewer that brews batches to see how the new crop of ingredients is going to change the recipe to maintain the same beer. Jamil says this is how to determine things affect you beer. You change one thing at a time and observe the results.
  • 36:00 Jamil says he has eight fermenters so he can test differences in recipes. This is why he doesn't use conicals. He can't afford eight of them.
  • 38:33 Break

Segment 3

  • 42:30 Questions from the Chat
  • 43:00 Should I brew a high gravity beer and then dilute it?
    • Tasty talks about how he makes a high gravity bohemian pilsner and then waters it down for the situation it will be drank in.
      • The water added is boiled to de-aerate.
      • Once chilled, the water is carbonated.
  • 46:00 Jamil talks about beechwood aging and how the yeast collect on the surface area of the chips. This gives the yeast more surface area to touch the beer to clean up at the end of fermentation.
  • 48:00 How will the water profile affect the beer?
  • 49:00 Recipe recap
  • 51:00 [The Brewing Network Store] Promotion

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