1Mainebrew
Well-Known Member
- Joined
- Jun 18, 2010
- Messages
- 934
- Reaction score
- 39
- Recipe Type
- All Grain
- Yeast
- S-23
- Yeast Starter
- Nope
- Batch Size (Gallons)
- 4.5
- Original Gravity
- 1.051
- Final Gravity
- 1.007
- Boiling Time (Minutes)
- 60
- IBU
- 15.66
- Color
- 3.9
- Primary Fermentation (# of Days & Temp)
- 10 days at 51F
- Secondary Fermentation (# of Days & Temp)
- 39 days at 39-42F
- Additional Fermentation
- 5 day D-rest at room temp
- Tasting Notes
- Crisp, clean, sweet, and uber drinkable
MALTS
4 lb 2-row
4 lb 6-row
1 lb flaked corn/maize
1 lb flaked rice
HOPS
1 oz Hallertauer Mittlefrueh
YEAST
S-23
MASH
10 mins at 130 with 12.5 quarts
60 mins at 149 (add boiling water and stir like crazy until you reach 149-it helps to have two people for this mash)
Sparge
FERMENTATION
10 days at 51
5 day D-rest at room temp in primary
Rack to secondary and lager for 4+ weeks
Keg
This beer was brewed for my in-laws in expectation for the long, hot days of chopping corn that are coming later this year. It will be great to fill a couple of growlers and bring it to them for that time of year. This beer embodies everything that I would find refreshing after a hard day of work on the farm and that I know they will enjoy.
I got crazy attenuation with this beer too, it was 86+% attenuation.
When I chilled this beer with the wort chiller, I whirlpooled in the opposite direction and aerated this sucker as much as I could during whirlpool and then again with shaking the snot out of the carboy. I got the beer into the carboy then into the FC. I waited to pitch until the next day so that the wort would be nice and cool. There was not even a hint of diacetyl but I always do a D-rest with my lagers, half out of habit, half out of fear since it has never hurt my lagers. Fear not...no fruitiness with the S-23. Super clean. Its not as soft and supple as the other lager strain I've used (Munich Lager), but excellent for this application.
I hope this works for you too...
4 lb 2-row
4 lb 6-row
1 lb flaked corn/maize
1 lb flaked rice
HOPS
1 oz Hallertauer Mittlefrueh
YEAST
S-23
MASH
10 mins at 130 with 12.5 quarts
60 mins at 149 (add boiling water and stir like crazy until you reach 149-it helps to have two people for this mash)
Sparge
FERMENTATION
10 days at 51
5 day D-rest at room temp in primary
Rack to secondary and lager for 4+ weeks
Keg
This beer was brewed for my in-laws in expectation for the long, hot days of chopping corn that are coming later this year. It will be great to fill a couple of growlers and bring it to them for that time of year. This beer embodies everything that I would find refreshing after a hard day of work on the farm and that I know they will enjoy.
I got crazy attenuation with this beer too, it was 86+% attenuation.
When I chilled this beer with the wort chiller, I whirlpooled in the opposite direction and aerated this sucker as much as I could during whirlpool and then again with shaking the snot out of the carboy. I got the beer into the carboy then into the FC. I waited to pitch until the next day so that the wort would be nice and cool. There was not even a hint of diacetyl but I always do a D-rest with my lagers, half out of habit, half out of fear since it has never hurt my lagers. Fear not...no fruitiness with the S-23. Super clean. Its not as soft and supple as the other lager strain I've used (Munich Lager), but excellent for this application.
I hope this works for you too...