This beer was developed and brewed with my good mate Andrew. It was good enough to take third place in the Manuka Smoked Malt Showcase! And then it took 1st place in the MarchFest brewzone competition. 1100 litres of it was brewed and sold at MarchFest 2016! Wicked! You can see its ratings here
It was brewed using the Gladfield manuka smoked malt. The beer was a lovely malty German lager, but I was initially a bit disappointed with the subtleness of the smoke flavour. Also, I thought some of the real “manuka-ness” wasn’t there. I felt the beer ended up just generically slightly smokey. So I primed with some sugar that I cold-smoked with manuka chips. This gave the beer back some of the missing manuka character. I’m actually happy with the balance of this beer, and I’ll be brewing it again for sure.
Pre-Boil Gravity: 1.053 SG
Original Gravity: 1.055 SG
Final Gravity: 1.012 SG
IBU: 28 IBU
Colour: 25 EBC
BU:GU Ratio: 0.5
Mash water: 22L
Sparge water: 11L
Gladfield Pilsner Malt 2.700 kg (39.1%)
Gladfield Manuka Smoked Malt 2.500 kg (36.2%)
German Munich Malt 1.000 kg (14.5%)
German CaraMunich II 285g (4.1%)
Gladfield Aurora Malt 200g (2.9%)
Gladfield Gladiator Malt 125g (1.8%)
German Carafa Special II 100g (1.4%)
24g Kohatu 8.5% (25 IBU) @ 60min
10g Kohatu @ 10min
Mash in at 40°C and rest for for 20 mins
Raise temperature to 60°C and rest for 20 mins
Raise temperature to 70°C and rest for 40mins
Raise to 75°C, hold for 10 mins and mash out.
Sparge and boil for 60 mins
Ferment at 9°C with Saflager W-34/70. 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 and a hint of smoke. The lagering process comes from the rather excellent Brulosophy blog. I know it’s not a traditional lagering technique, but it works superbly. I added 1 tsp of gelatine when the beer hit 10°C on it’s way down. This also helped to clear to near commercial levels!
This recipe was based on the one from Jamil Zainasheff’s excellent book Brewing Classic Styles.