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Golden
Premium American Lager • All Grain • 100 L
A refreshing lager for the south american summer!
December 4, 2007 am 08:30am
0.0/5.0 0 ratings
Ingredients (All Grain, 100 L)
- 17.5 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 2.4 kg
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- 1.1 kg
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 kg
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.
- 0.113 kg
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 113 g
Tettnanger - 4.5 AA% pellets; boiled 65 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 58 g
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 5 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
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.
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: | 8.5 SRM | 2 - 6 | |
| Alcohol: | 5.0% ABV | 4.6% - 6% | |
| Bitterness: | 18.8 IBU | 15 - 25 | |
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