Probably Due To Network Congestion

AG#18 – Builders Lager

Posted on: January 10, 2010

Builders Lager – a lager based on HH’s Lager recipe, but 1000g of Munich and replacing the Saaz with Perle & Hersbrucker hops and no sugar. I’m trying to stick with something simple! 😉

Lager Malt 3000g
Munich Malt 1000g
Caramalt 400g
Flaked Maize 400g

Perle Whole @ 60 mins 20g (FWH)
Hallertauer Hersbrucker @ 15 mins 20g
Hallertauer Hersbrucker @ 0 mins 20g (20-30-ish minute steep)

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.6% ABV
Total Liquor: 33.1 Litres
Mash Liquor: 12 Litres
Mash Efficiency: 75 %
Bitterness: 20 EBU
Colour: 12 EBC

Mash will be at least 90mins at 65c.
Diamond Lager Yeast to be well over pitched as its out of date.

The Grain bill, Lager malt, Caramalt, Crushed flaked Maize and 1 tsp Gypsum (Photo missing the Munich Malt):
The Munich malt:
Strike heat:
Mash Temp, I was aiming for 65c:
The hops, Perle and hersbrucker:
I through half the bittering hops in as FWH and half when the boil started:
Just coming to a good boil:
the 15minute addition:
The Hydro reading, 1046 ish:
A full pudding basin full of rehydrated Diamond lager yeast:
Running off into FV:

Went pretty good, mash stuck a little, hit my predicted OG, day took longer to finish up as we had to go and meet with our electrician and plumber in the middle of it all, so the final soak hops got a very long soak!

**Racked to Cornie + 5 Large Swingtop bottles 31st Jan ’10

4 Responses to "AG#18 – Builders Lager"

Are you going to do some proper lagering & ferment at a very low temperature for this one?

yeah, its sat on the cellar floor at 12C and fermenting well, I’ll take a Hydro reading this weekend and see where its got to, if its doing OK I’ll give is a few days of warm for the Diactyl rest (whatever that is!) I think it lets the yeast clean up any of its own bi-products.

Sounds grand! I’ve always wondered what a craft brewed lager would taste like. I’ve got an in built prejudice against lagers after drinking too many bad pub pints in my youth. Once I’ve got all of this ale experimentation out my system I’ll have to try brewing one.

Well this is an experiment…
Just a little update, I took a Hydro sample, its about 1012/14 now so I’ve put it in the conditioning cupboard at 20C to let the yeast finish off and clean up, there is still a sweetness to it and I can taste the Flaked Maize (maybe that is the sweetness?) the Hersbrucker Hops are going their intended job with good flavour 🙂

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