#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