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Josh's Boags Draught
Premium American Lager • All Grain • 23 L
Trying to recreate the finest standard draught beer I drank in Tasmania.
May 4, 2005 pm 08:13pm
3.0/5.0 1 rating
Ingredients (All Grain, 23 L)
- 5 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .15 kg
American Caramel 30°L
American Caramel 30°L
Provides color, body, and contributes to foam retention and beer stability.
- 17 g
Pride of Ringwood - 10.0 AA% whole; boiled 60 min
Pride of Ringwood
Moderate.
- 18 g
Pride of Ringwood - 10.0 AA% whole; boiled 0 min
Pride of Ringwood
Moderate.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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 recreate the grainy hoppy lager that is Boags Draught
Style (BJCP)
Category: 1 - Light Lager
Subcategory: C - Premium American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 4.6 SRM | 2 - 6 | |
| Alcohol: | 5.0% ABV | 4.6% - 6% | |
| Bitterness: | 22.5 IBU | 15 - 25 | |
Discussion
it's ok
2007-05-04 7:39pm
Not that bad, but not that great either. I think it had more to do with my brewing technique than the actual recipe. Might have to revisit it at a later stage.
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