European lager review

This is review 2 of 3 of the beers that I brewed for my friends’ wedding. This beer is a refinement of the lager I had blogged earlier about here. This beer saw pretty well all the adjustments mentioned in that post, then I went ahead and brewed 100L of it!

I think this beer turned out quite well – the brews went as intended, and the beer turned out without any major flaws. I switched the finishing hops in this recipe from Hallertau Hersbrucker to Saaz, which I think was the right decision. The beer now has a pleasant spiciness to it, without the subtle citrusyness that I detected in the earlier version.

This beer was the first that I bothered to build my water for, and to be perfectly honest, I didn’t detect a HUGE difference in beer quality. For the added cost of buying RO water by the jug (about 20 gallons/batch for me), I will likely be selective to which brews I go through the trouble for in the future. For the others, I will return to carbon filtering city water and adjusting for pH as needed. Eventually I may buy a RO unit for brewing and drinking water, but not while my brewery is located in an unheated garage.

This was also the first time I used BioFine Clear. I wanted to make sure these wedding beers were vegan friendly, and I also was drawn by the convenience of it. I don’t think I had the technique down quite right because the beer didn’t achieve the level of clarity I had expected. In all of my other uses of BioFine since, I’ve had very clear beer. I think here I just didn’t agitate it enough when I added it to the fermentor. The beer still tastes great – and I am pleased I still have some on tap. This recipe is suitably dialled in for my tastes, though I may try using some different yeasts in the future. Recipe and picture below!

 

Recipe Details

Batch SizeBoil TimeIBUSRMEst. OGEst. FGABV
53 L60 min25.3 IBUs4.4 SRM1.0501.0105.2 %

Fermentables

NameAmount%
Pilsner (2 Row) Ger10.433 kg85.19
Munich I (Weyermann)1.361 kg11.11
Carafoam (Weyermann)453.6 g3.7

Hops

NameAmountTimeUseFormAlpha %
Magnum28.3 g60 minFirst WortPellet11.5
Saaz113.4 g20 minBoilPellet2.2

Miscs

NameAmountTimeUseType
Lactic Acid10.70 ml60 minMashWater Agent
Gypsum (Calcium Sulfate)7.96 g60 minMashWater Agent
Epsom Salt (MgSO4)7.41 g60 minMashWater Agent
Calcium Chloride4.63 g60 minMashWater Agent
Fermcap-S2.80 ml60 minBoilWater Agent

Yeast

NameLabAttenuationTemperature
Saflager Lager (W-34/70)DCL/Fermentis75%8.89°C - 15°C

Mash

StepTemperatureTime
Mash Step65.56°C60 min

Fermentation

StepTimeTemperature
Primary10 days10°C
Secondary10 days18.33°C
Aging10 days0°C

Notes

“Yellow Bitter” water profile

Ferment at 55F

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