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Spotted Tongue 2024 International Pale Lager
International Pale Lager • All Grain • 5.5 gal
Trying to use ingredients from around the world.
January 5, 2024 pm 10:45pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 3 lbs
Pale Ale Malt; Dingemans
Pale Ale Malt; Dingemans
Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.
- 3 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 3 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 3 lbs
White Wheat; Rahr
White Wheat; Rahr
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 lbs
Rye Malt; Briess
Rye Malt; Briess
Deep red color with a distinctive earthy flavor. Characteristics & Applications: • Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. • Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Over 20% a slow lautering time may be experience. Add rice hulls when using more than 20%.
- .75 oz
Nelson Sauvin™ - 14.0 AA% pellets; boiled 30 min
Nelson Sauvin™
Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.
- .75 oz
Mosaic® - 12.5 AA% pellets; boiled 15 min
Mosaic®
Mosaic™ (HBC 369) is an aroma hop variety developed by Hop Breeding Company, LLC that was released in 2012. It offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that translate very favorably into several styles of beer. Mosaic™ is the daughter of Simcoe® (YCR 14) and a Nugget derived male.—usahops.org
- 1 oz
Galaxy™ - 13.5 AA% pellets; boiled 1 min
Galaxy™
Galaxy™ has rapidly become the most internationally recognised Australian flavour hop. This late maturing seedless cultivar is one of the most striking developed by HPA. Her reputation comes from the distinctly identifiable characters she brings to beer, which can range from passionfruit and peach to clean citrus aromas which are more intense the later the addition. Highly versatile, Galaxy™ can be used in almost all varieties of beer. Her true potential has just started to be tapped with the release of a number of craft beers which hero her distinctive flavour. A protagonist in her own right, Galaxy™ is not to be mistaken for Citra.—Hop Products Australia (hops.com.au)
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Trying to use ingredients from around the world in a hoppy pale lager.
Style (BJCP)
Category: 2 - International Lager
Subcategory: A - International Pale Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.042 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.012 | |
| Color: | 6.7 SRM | 2 - 6 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 38.6 IBU | 18 - 25 | |
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