Monday, November 13, 2017

#65 Winter Skal Clone - Amber Lager

Brew day: Nov. 13, 2017

Appearance: Sunburst orange with a very slight haze. Frothy thick white head.

Aroma: Spicy, sweet aroma strikes you right away. Some citrus character too upon repeat smelling.

Taste: Sweet malt gives way quickly to spicy hops. The liberty hops really shines through.

Final Thoughts: This beer has definitely gotten better as it's lagered -- with time bringing the malt and hop character into balance. Initially, I detected a lot of the honey biscuit malt. But this has faded slightly and now really helps to round out the flavor. Overall, really nice! A great effort to create something in the same vein as Capitol Brewery's Winter Skal -- one of my all-time favorites at this time of the year.

Next Time: Just give it more time.

RECIPE TARGET

BATCH SIZE TIME OG FG ABV IBU EFFICIENCY SRM
6.5 gal 60 min 1.061 1.015 6.08% 27 78% 13

ACTUAL

BATCH SIZE TIME OG FG ABV IBU EFFICIENCY SRM
6.5 gal 60 min 1.061
% 27 78% 13


FERMENTABLES

NAME AMOUNT % BRAND
2-row 8.25 lbs 56.9% Briess
Pilsner 1.5 lbs 10.3% Avangard
Dark Munich 4 lbs 27.6% Avangard
Caramel 60L 6 oz 2.6% Briess
Honey Biscuit 3 oz 1.3% Swaen
Acidulated 3 oz 1.3% Best Malz

HOPS

NAME AMOUNT TIME USE FORM ALPHA % OTHER
Liberty 1.6 oz 60 min Boil Pellet 4.8% YCH
Liberty 0.75 oz 10 min Boil Pellet 4.8% YCH
Liberty 0.15 oz 10 min Whirlpool Pellet 4.8% YCH

OTHER ADDITIONS

NAME AMOUNT TIME USE FORM OTHER
Irish moss 2 t 15 min Boil
Yeast nutrient 0.5 t 10 min Boil

YEAST

NAME LAB AMOUNT ATTENUATION TEMPERATURE OTHER
2124 Bohemian Lager Wyeast 2 L starter 73-77% 45-55 F
2124 Bohemian Lager Wyeast 32 oz slurry 73-77% 45-55 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9YX6VMW

NAME AMOUNT TIMING OTHER
RO Water 7 gal 80-20 Mash/Sparge
Filtered Water 2.25 gal 20-80 Mash/Sparge
Gypsum 2 g Mash
Calcium Chloride 3 g Mash
Filtered Water 0.5 gal Boil Added near end of boil, reduce OG to 1.063

SCHEDULE

STEP TEMPERATURE TIME NOTES
Mash in 163 F 5 min 5.25 gal
Saccrification rest 152 F 35 min Let fall to ~150 F
Batch sparge 160 F 10 min 4 gal
Boil 212 F 60 min
Whirlpool 170-160 F 10 min
Chill 60 F 20 min
Ferment 48 F 7 days
Warm 60 F 3 days 9/25/17 - Free rise
Warm  64 F 2 days 9/28/17 - warm
Chill 40 F 30 days 9/30/17
Keg 40 F 12/4/17

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