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Lazy Day Lager
Premium American Lager • All Grain • 5.25 gal
Brewed Sat, 03/18.
March 25, 2011 pm 01:37pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.25 gal)
- 9 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.5 oz
Mt. Hood - 5.0 AA% pellets; boiled 20 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.5 oz
Mt. Hood - 5.0 AA% pellets; boiled 2 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
- 1 tbsp
5.2 pH Stabilizer - (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
-
Wyeast 2035 American Lager™
Wyeast 2035 American Lager™
Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers.
Notes
Simple recipe, heat 3.5 gal water to 170, pour in grains and 5.2 Ph stabilizer for a mash temp of ~155. Hold for 60 minutes, vourlauf, then sparge with 4.5 gals of 170 deg water for a volume of ~6.5 gal of wort. Boil 60 min, adding first addition of hops @ 45 minutes, second addition @ 20 and whirlfloc, final addition @ 2 minutes. Cool to pitching temp, ~ 60 deg if possible, then cool to ~ 50 for at least 2 weeks. Not sure about a diacetyl rest, my plan is to raise the temp for a day or 2 to ~ 65 deg. Transfer to secondary and slowly cool til reaching mid 30's, hold for 4-6 weeks, bottle or keg when ready. Condition for 4-5 days @ ~65, so the yeast can work on the sugar to carbonate for bottling, then cool back to mid 30's for 4-6 weeks or until you can't wait any longer!
Style (BJCP)
Category: 1 - Light Lager
Subcategory: C - Premium American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 3.3 SRM | 2 - 6 | |
| Alcohol: | 5.5% ABV | 4.6% - 6% | |
| Bitterness: | 22.6 IBU | 15 - 25 | |
Discussion
High OG/Efficiency
2011-03-25 1:45pm
Brewed with grains from a new supplier, followed all the steps I lined out in my comments section, but when I poured the grains into the hot water, I had dough balls for the first time (not little clumps, BALLS!). Had to stir and break up all of the dough to avoid any cold spots so as not to lose efficiency. Completed mash and boiled (pre-boil gravity was 1.046). Cooled wort and my OG was 1.070, well above the 1.052 I was shooting for. My crush was too fine for what I am used to, and also used my new March pump, which I have been told since will improve my efficiency as well. Called the HBS to discuss their grain mill, and was told that the gap was set to .035, and had recently been adjusted to .040 (after my order). All in all though, looks like its going to turn out quite nicely, with a little extra kick, hehehe...:-)
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