Brew date: Dec. 20, 2017
Appearance: Pours a nice cappuccino-tan head. Color is very deep brown, almost cola-colored, with a red hue at the edges in the light. Difficult to really tell how clear the beer is, but who really cares with a beer this dark.
Aroma: First whiff is distinctly a malty-chocolate mash up. Going in for a second or third smell, I detect some earthy, herbal hop character. Very clean overall.
Taste: Sweet malt hits you right away, followed quickly by a distinctly herbal, earthy flavor. Repeat tastings give way to a clean, roastiness. A moderate bitter backbone definitely makes its presence known and as I continue quaffing that roast really starts to shine through. Nice thick creamy head and good body.
Final Thoughts: I really like this style, and think I pulled it off pretty well, but I'm a little disappointed in how the yeast accentuated the hop character. I don't think I care for the herbal-earthy quality -- not that it's in-your-face or anything, just that it's not my
cup of tea pint of beer, even if it just stands out initially.
Next Time: Use a different lager strain -- something that finishes a little maltier would be fine. Definitely consider using a large yeast cake again -- I don't think I experienced any off effects of maintaining the yeast in the carboy.
RECIPE TARGET
BATCH SIZE |
TIME |
OG |
FG |
ABV |
IBU |
EFFICIENCY |
SRM |
6.5 gal |
60 min |
1.074 |
1.017 |
7.5% |
38.7 |
78% |
27.6 |
ACTUAL
BATCH SIZE |
1ST RUN |
PRE-BOIL |
OG |
FG |
EFFICIENCY |
NOTES |
6.5 gal |
3.5 gal @ 1.080 |
7.5 gal @ 1.060 |
1.072 |
|
78% |
|
FERMENTABLES
NAME |
AMOUNT |
% |
BRAND |
Munich (light) |
10 lbs |
55% |
Avangard |
Pale ale |
6.25 lbs |
34.4% |
Briess |
Cara 45 |
8 oz |
2.7% |
Dingemans |
Chocolate malt |
8 oz |
2.7% |
Briess |
Black malt |
7 oz |
2.4% |
Briess |
Roasted wheat |
5 oz |
1.7% |
Thomas Fawcett |
Acidulated |
3 oz |
1% |
Best Malz |
HOPS
NAME |
AMOUNT |
TIME |
USE |
FORM |
ALPHA % |
OTHER |
Sterling |
2 oz |
50 min |
Boil |
Pellet |
7.4% |
YCH Hops |
OTHER ADDITIONS
NAME |
AMOUNT |
TIME |
USE |
FORM |
OTHER |
Irish moss |
1.5 t |
15 min |
Boil |
|
|
Yeast nutrient |
0.5 t |
10 min |
Boil |
|
|
YEAST
NAME |
LAB |
AMOUNT |
ATTENUATION |
TEMPERATURE |
OTHER |
2124 Bohemian Lager |
Wyeast |
Slurry |
73-77% |
48 F |
|
WATER
Profile link:
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6D9SDB4
NAME |
AMOUNT |
TIMING |
OTHER |
RO Water |
7.5 gal |
75-25 Mash/Sparge |
|
Filtered Water |
2.5 gal |
25-75 Mash/Sparge |
|
Gypsum |
2 g |
Mash |
|
Calcium Chloride |
3 g |
Mash |
|
Epsom Salt |
1 g |
Mash |
|
SCHEDULE
STEP |
TEMPERATURE |
TIME |
NOTES |
Mash in |
164 F |
10 min |
6 gal |
Saccrification rest |
152 F |
60 min |
|
Batch sparge |
168 F |
10 min |
4 gal |
Boil |
212 F |
60 min |
|
Chill |
58 F |
|
|
Fermentation |
48 F |
10 days |
|
Fermentation |
60 F |
4 days |
12/28/17 - Allow to free rise |
Chill |
40 F |
1 day |
1/1/18 - Chill to clarify |
Keg |
40 F |
|
1/2/18 |
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