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light wheat lager
Standard American Lager • All Grain • 20 L
Light session beer. Wheat keeps the colour light without using crap adjunct, like corn and rice, while adding a flavour aspect that other light lagers are missing.
November 28, 2006 am 07:29am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 2.5 kg
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 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 14 g
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 14 g
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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
=> Mash low, around 145F => Boil for 120 min, add 1st hops after 60 min. => Ferment at 45F until dry, lager at near-freezing for at least 2 weeks.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: B - Standard American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.004 - 1.010 | |
| Color: | 3.4 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.2% - 5.3% | |
| Bitterness: | 14.3 IBU | 8 - 15 | |
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