Mauribrew Lager

[yeastforbrains]

Hello brewers
Anyone any experience with mauribrew lager yeast?
It is done boiling and I plan to let it sit and cool overnight and pitch tomorrow evening.
The temp out in the brew shed is 11°C
Cheers!

Basement Beer



Recipe specifics:



Style: Blond Lager

Batch size: 6.1 gal

Boil volume: 7.7 gal

OG: 1.047

FG: 1.012

Bitterness (IBU): 24.2

Color (SRM): 5.5

ABV: 4.6%



Grain/Sugars:



9.70 lb Maris Otter Malt, 89.8%

1.10 lb CaraPils, 10.2%



Hops:



1.06 oz Cascade (AA 6.6%, Pellet) 60 min, 22.3 IBU

0.53 oz Hersbrucker (AA 3.4%, Whole) 10 min, 1.9 IBU

0.53 oz Hersbrucker (AA 3.4%, Whole) 0 min, 0.0 IBU

0.35 oz Columbus (AA 15.4%, Pellet) dry hop



Yeast/Misc:



Chiller & Irish Moss, 1.0 unit(s), Other , boil 15 min

Mauribrew Lager, 2.0 unit(s), Yeast 2 packs (25 grams total)



Recipe Notes:



Ferment at 10°C for 1 week. Then 13°C for a week, drop to 2 °C and lager for 1-2 months. Dry hop for 5 days and bottle.



Batch Notes:



Brewday sun mar 15, 2015
Half campden tablet in all brewing water. 100% Dammartin tap water.
15 liter strike @ 78°C
Mash in cooler 40 mins @ 68°C, acidulated to 5.2 pH using regular lemon juice (about 20 ml)
Circulated 2;liters and ran off to boiler
Added 19 liters @ 83°C, which brought the mash up to 76°C, waited 15 minsnd ran off to boiler


-----

 

[yeastforbrains]

Nobody?
Tonight I transferred the wort to fermenter. I rehydrated my 25g mauribrew lager yeast in 25cl boiled water (chilled to 30°C)
Then further chilled to pitch temp over 30 mins.
Pitched into well aerated wort (30 mins on aquarium pump with a 2 micron stone), and aerated a further 30 mins post pitch.
Now in my fridge at 9°C

 

[yeastforbrains]

I read over the yeast instructions again that same evening and increased the controller to 12°C as per the manufacturer's recommendations.
Unfortunately the ambient temp where the fridge sits made fermentation occasionally drop 2° lower.
Also noticed the yeast had a best before date of march 2015 (although very recently purchased online).
Fermentation started with no problem and seemed fine initially
On March 28 no more airlock activity and SG was 1.020
I set thermostat to 2°C for lagering.
Does SG normally move during the lagering period?
Could I expect a normal pilsner SG after a few months?
Cheers
Yfb

 

[yeastforbrains]

After lagering for over a month at 2°C, this was dry hopped and bottled, still at 1.020. The result is not very good, due to the yeast profile. It's really not the clean lager I hoped for. Fermenting with a good, neutral ale yeast would have given better result. I will not be using this yeast again.

 

[douglasbarbin]

I have used it before without issue. Maybe you had old yeast. 1.047 to 1.020 is pretty bad.