Description
This is a Community Recipe created by west-street-brewing-company
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Ingredients Included
Weyermann® Premiere Pilsner Malt (5000 grams)
Crisp Vienna Malt (200 grams)
Saaz Pellets (200 grams)
Mangrove Jacks Californian Lager M54 Yeast (2 packs)
Method
Beer Style (main): Hybrid/Mixed
Beer Style (sub): California Common Beer
Batch Size: 23
Original Gravity: 1.052
Final Gravity: 1.008
ABV %: 6
IBU: 36
THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
80g of Saaz hops at 60 mins
60g of Saaz hops at 10 mins
1 protofloc or Irish Moss at 10 mins
2.5g of yeast nutrient at 10 mins
60g of Saaz hops to hopstand at 90c for 10 mins
Secondary additions and timing:
N/A
Yeast: Mangrove Jack California Common x 2
Fermentation temperature/steps: 19c for 21 days
Comments:
A Czech style premium Pilsner with a Steam beer twist. A great beer for people that want a Lager style but ferment at ale temperatures.
Saaz hops provide a mellow bitterness and classic style taste. There is also a slight biscuit sweetness coming from the small Vienna malt addition. This beer clocks in at 6% ABV but you’d never know it, dangerous!
Brew is tested on the Grainfather with a brew house efficiency of 75%. Mash with 18.5 litres of water and sparge with 15 litres to get a pre boil volume of 29 litres.
Beer will take a little longer to clear than standard ale so bottle conditioning for four weeks minimum if using bottles and chill for at least a week before serving.
James Carey (verified owner) –
Fantastic! A nice malty crisp lager style beer. Considering the 200 grams of saaz it isn’t over powering at all? Currently have another one in the fermenter now. I fined with gelatin in the keg, and left for 4 weeks in my kegerator, turned out crystal clear. I recommend 150 grams of oat husks, as i got mine crushed and its a little fine for the Grainfather, first time round a got a stuck sparge this time with the oat husks solved that ; )
Paul Harling (verified owner) –
My first attempt at a lager (pseudo or otherwise). Sampled a very small amount every week or two.
At 7 weeks from yeast pitch it became very drinkable, but still not quite ready, imho.
But … at 8 weeks from yeast pitch … it all just came together. Now, tasted like a really good lager to me. I drunk a proper glass full and then went straight back for another. one. As did the wife. It was now that good 🙂 The ‘missing ingredient’ had simply been [my] patience.
This beer needs a little time to reach its best. 8 weeks in total, I suggest.
e.g. perhaps 2 weeks in fermenter, 2 weeks primed/conditioning (at room temp) … then 4 weeks further conditioning (lagering?) in a cool place.
Best served cool 🙂 🙂