TasunkaWitko
Well-Known Member
In all likelihood, the next beer that I brew will be a pre-packaged, 1-gallon mix from Hop Hero that is a clone of Moosehead Lager (don't judge me!):
https://hophero.com/recipe-kits/moose-head-clone.html
Here is the label that I came up with for this beer:
This will be my first lager, and I will be using the recommended S23 yeast from Fermentis:
https://fermentis.com/wp-content/uploads/2018/03/SafLager-S-23.pdf
The Beautiful Mrs. Tas ordered this for me because she knows that my dad and I like to drink Moosehead while we're playing cards on the weekends, and I think it's going to be pretty good. Reading the description of the recipe and the yeast, this matches what I remember of Moosehead's clean, crisp and slightly-fruity taste, so I am looking forward to trying it.
The pre-packaged mix includes the grain bill and lists the stats (at 68% efficiency):
OG - 1.045
FG - 1.009
ABV - 5%
IBUs - 6
But, when I plug in the same grain bill into my Brewers Friend app (also at 68% efficiency), I get this:
OG - 1.058
FG - 1.012
ABV - 6.06%
IBUs - 18.43
The difference could be connected to the method/system of brewing. the method by which the mix is brewed (according to the instructions), compared to the usual method that I use; for instance, the instructions have the mash in a bucket and using something like 2.5 gallons of water for both mash and sparge. It seems to be a sort of hybrid BIAB. The method I use is on the stovetop and uses a total of about 1.75 gallons (give or take a little) for both the mash and sparge:
http://vimeo.com/video/11354805
Different methods, different results, I am assuming; or, perhaps, maybe there is a printing error on the grain bill...when I reduced the amount of base malt a bit, the numbers got a lot closer to what it looked like they "should" be. Either way, I've got what I got, so I'll be brewing it and seeing what I end up with.
I have absolutely no reliable temperature control, and I am guessing that this is going to be my biggest issue when brewing this lager. I do have a spare mini-refrigerator with adjustable control (a dial from 1 to 10), and I will devote some time to seeing which settings come closest to the fermentation and lagering temperatures that are recommended in the instructions, which say to ferment for 2 weeks at 55 to 57 degrees, then lager for 2 weeks in the low 40s. My question is, if I am going to err, should it be on the warmer side, or the cooler side? My instincts say to err on the cool side; but this is my first lager, so guidance would be appreciated.
More as it happens, etc. &c....
Ron
https://hophero.com/recipe-kits/moose-head-clone.html
Here is the label that I came up with for this beer:
This will be my first lager, and I will be using the recommended S23 yeast from Fermentis:
https://fermentis.com/wp-content/uploads/2018/03/SafLager-S-23.pdf
The Beautiful Mrs. Tas ordered this for me because she knows that my dad and I like to drink Moosehead while we're playing cards on the weekends, and I think it's going to be pretty good. Reading the description of the recipe and the yeast, this matches what I remember of Moosehead's clean, crisp and slightly-fruity taste, so I am looking forward to trying it.
The pre-packaged mix includes the grain bill and lists the stats (at 68% efficiency):
OG - 1.045
FG - 1.009
ABV - 5%
IBUs - 6
But, when I plug in the same grain bill into my Brewers Friend app (also at 68% efficiency), I get this:
OG - 1.058
FG - 1.012
ABV - 6.06%
IBUs - 18.43
The difference could be connected to the method/system of brewing. the method by which the mix is brewed (according to the instructions), compared to the usual method that I use; for instance, the instructions have the mash in a bucket and using something like 2.5 gallons of water for both mash and sparge. It seems to be a sort of hybrid BIAB. The method I use is on the stovetop and uses a total of about 1.75 gallons (give or take a little) for both the mash and sparge:
http://vimeo.com/video/11354805
Different methods, different results, I am assuming; or, perhaps, maybe there is a printing error on the grain bill...when I reduced the amount of base malt a bit, the numbers got a lot closer to what it looked like they "should" be. Either way, I've got what I got, so I'll be brewing it and seeing what I end up with.
I have absolutely no reliable temperature control, and I am guessing that this is going to be my biggest issue when brewing this lager. I do have a spare mini-refrigerator with adjustable control (a dial from 1 to 10), and I will devote some time to seeing which settings come closest to the fermentation and lagering temperatures that are recommended in the instructions, which say to ferment for 2 weeks at 55 to 57 degrees, then lager for 2 weeks in the low 40s. My question is, if I am going to err, should it be on the warmer side, or the cooler side? My instincts say to err on the cool side; but this is my first lager, so guidance would be appreciated.
More as it happens, etc. &c....
Ron
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