Hey guys/gals,
Trying my hand at my first lager since temps are dropping low and my ferm chamber doesn't have a way to heat (yet).
Please let me know your thoughts on the below recipe. I'm aiming for a nice piney aroma and resiny mouthfeel. Hoping it'll finish dry and the crispness of the yeast and carbonation will make it a good winter lager (despite no spices in the beer). I know this yeast is said to finish very crisp, but the times I've had Czechvar I thought it had a very slight spicy yeast character when compared to Pilsner Urquell.
Constructive criticism welcomed.
From Beersmith:
piney the lager
All Grain
India Pale Lager
Batch Size: 2.75 gal
Bitterness: 37.4 IBUs
ABV: 5.0%
Color: 4.1 SRM
OG: 1.046
FG: 1.008
Mash Profile: Single Infusion, 152F, batch sparge
Ferment--
55F for 5 days
rise to 67 over 7 days
chill to 32 for gelatin
keg and lager for 2 weeks
3.5lb Pilsner (2 Row) Ger (2.0 SRM)
0.25lb Vienna Malt (3.5 SRM)
0.25lb Munich Malt (9.0 SRM)
0.125lb Melanoiden Malt (20.0 SRM)
0.3 oz Magnum [14.0%] - First Wort Hop
0.25lb Sugar, Table (Sucrose) (1.0 SRM)
0.5 oz Simcoe [13.0%] - Steep 0 min
1 pkgs Czech Budejovice Lager (White Labs #WLP802)---in 1L starter
0.5 oz Simcoe [13.0%] - Dry Hop 10 days
carb in keg to 2.6 volumes
Trying my hand at my first lager since temps are dropping low and my ferm chamber doesn't have a way to heat (yet).
Please let me know your thoughts on the below recipe. I'm aiming for a nice piney aroma and resiny mouthfeel. Hoping it'll finish dry and the crispness of the yeast and carbonation will make it a good winter lager (despite no spices in the beer). I know this yeast is said to finish very crisp, but the times I've had Czechvar I thought it had a very slight spicy yeast character when compared to Pilsner Urquell.
Constructive criticism welcomed.
From Beersmith:
piney the lager
All Grain
India Pale Lager
Batch Size: 2.75 gal
Bitterness: 37.4 IBUs
ABV: 5.0%
Color: 4.1 SRM
OG: 1.046
FG: 1.008
Mash Profile: Single Infusion, 152F, batch sparge
Ferment--
55F for 5 days
rise to 67 over 7 days
chill to 32 for gelatin
keg and lager for 2 weeks
3.5lb Pilsner (2 Row) Ger (2.0 SRM)
0.25lb Vienna Malt (3.5 SRM)
0.25lb Munich Malt (9.0 SRM)
0.125lb Melanoiden Malt (20.0 SRM)
0.3 oz Magnum [14.0%] - First Wort Hop
0.25lb Sugar, Table (Sucrose) (1.0 SRM)
0.5 oz Simcoe [13.0%] - Steep 0 min
1 pkgs Czech Budejovice Lager (White Labs #WLP802)---in 1L starter
0.5 oz Simcoe [13.0%] - Dry Hop 10 days
carb in keg to 2.6 volumes