#165AUGUST 2014
THIS.IS.LAGER. Download BeerXML
THIS BEER IS
Brewed with 100% malt, ten times the hops of most industrial lagers and cold-conditioned for five weeks, this spicy, robust Pilsner is lager reborn.
Expect a robust, full-bodied malt character on the front of the tongue, spicy citrus notes as it goes back through the palate and an assertive bitter finish with a lemon and pepper character to round things off.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 4.7% | |
| Target FG | 1007.0 | |
| Target OG | 1043.0 | |
| EBC | 12.0 | |
| SRM | 6.0 | |
| PH | 4.2 | |
| ATTENUATION LEVEL | 83.72% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 12°C | 54°F |
INGREDIENTS
MALT
| Pilsner | 3.81kg | 8.4lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Columbus | 5.0g | Start | Bitter |
| Hersbrucker | 12.5g | Start | Bitter |
| Saaz | 12.5g | End | Flavour |
YEAST
- Wyeast 2007 - Pilsen Lager
FOOD Pairing
- Mexican ceviche
- Blue cheese crumbled over wedges
- Gooey lemon bar
BREWER'S TIP
The most important thing about making a lager? Fermentation temperature! Do everything you can to control the ambient temperature to 9 - 12°C. In the old days, they used to brew lager over winter, so the colder temperature gave a much preferable fermentation profile. Ferment too hot and you beer will taste like yeasty bread.