A very malty and refreshing German lager. Crisp and with a little malt sweetness. This recipe worked well. The White Labs WLP838 Southern German Lager Yeast gave the beer a really authentic flavour and let the malt shine through. I’ll definitely be brewing this again!
Pre-Boil Gravity: 1.052 SG
Original Gravity: 1.056 SG
Final Gravity: 1.015 SG
ABV: 5.5 %
IBU: 22 IBU
Colour: 19 EBC
BU:GU Ratio: 0.4
Mash water: 20L
Sparge water: 13L
2.5 kg (37%) Pilsner Malt
2 kg (29%) Munich Malt
1.5 kg (22%) Vienna Malt
500g (8%) CaraMunich II
250g (4%) Aurora Malt
30g Spalt (21 IBU) @ 60mins
Mash in at 60°C and rest for 20 mins
Raise temperature to 70°C and rest for 40 mins
Raise to 75°C, hold for 10 mins and mash out.
Sparge and boil for 90 mins – the longer boil is required to stop DMS in the beer (mmmm cooked corn…)
Ferment at 9°C with Fermentis S-23 or W-34/70. I used WLP838 (Southern German Lager Yeast)
Use Marshall Schott’s Quick Lager schedule on your upgraded STC-1000, or give it a week and a half (or until a gravity measurement shows that you’re halfway to your final gravity). Slowly raise the temperature over 5 days until you hit 18°C to fix any diacetyl and to finish nice and dry. Leave it for 3 days at 18°C then slowly bring the beer back to 0–1°C and hold for 3 days. This should drop the beer clear and yield a crisp, dry lager with a strong malty flavour.
The lagering process comes from the rather excellent Brulosophy blog. I know it’s not a traditional lagering technique, but it works superbly. I add 1 tsp of gelatine when the beer hits 10°C on it’s way down. This helps to clear to near commercial levels. Carb to 2.5 volumes and enjoy!