American Style Lager Beer 20L

Description

RECIPE FOR 20L

Description Bitterness 20 IBU A beer with a blond and golden color and beautiful off-white foam. On the palate, it reveals flavors of malt, flowers, herbs and hops. It is a light and refreshing beer. Leaves a dry finish.

Service: Glass: Pilsner Glass Temperature: 2-4°C

BREWER`S TIPS Before cool down to 8°C and stop fermentation, make sure diacetyl and acetaldehyde have been reduced to avoid off-flavors and a long maturation period.

Options

1. Original complete (using Castle malting and original pack of dry yeast)
2. Repacked complete (using AUS malts and repacked dry yeast)
3. Malts, hops and spices  (using Castle malting, hops and spices)

 

MALT

Château Pilsen 2RS 75% / 2.66 kg

Maize Flakes 20% / 0.7 kg

Château Cara Clair® 5% / 0.18 kg

HOPS

Perle (8.0% aa) 17 IBU / 16 g

Saaz (3.5% aa) 3 IBU / 28 g

YEAST

SafLager W-34/70 10 g

REPACKED COMPLETE

MALT

AUS Pilsen 2RS 75% / 2.66 kg

Maize Flakes 20% / 0.7 kg

Château Cara Clair® 5% / 0.18 kg

HOPS

Perle (8.0% aa) 17 IBU / 16 g

Saaz (3.5% aa) 3 IBU / 28 g

YEAST

Repacked SafLager W-34/70 10 g

ABV 5% Color 7 EBC

 

Step 1:

Mashing Mash-in and follow the profile below: pH 5.3 Mix Ratio 3.0 L/kg

Mash-in at 52°C. Rest for 5min at 52°C Rise to 63°C at 1°C/min.

Rest for 40min at 63°C Rise to 72°C at 1°C/min.

Rest for 15min at 72°C and do the Iodine Test Rise to 78°C at 1°C/min

Rest for 2min at 78°C to mash out Once the mash is done, filter and sparge with water at 78°C

Step 2:

Boiling Boil for 60min. Hop addition 1: After 10min add Perle. Hop Addition 2: After 50min add Saaz. Whirlpool to remove the trub 6.0% Total evap 100L Batch size OG 11.5oP Efficiency 85%

Step 3:

Fermentation and Maturation Cooldown the wort to 10°C and pitch the yeast. Ferment at 10°C for 2 days then rise to 14°C. Once the fermentation is done (FG reached and off-flavors removed– about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days. Attenuation 81% FG

Step 4:

Cold Aging and Packaging 2.20oP Cold age the beer at-1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.

Download Castle_Malting_Recipe_245 american lager