Here's the recipe - I'll stick the pics up later.
Loki's Lager
Grain:
4.75Kg Lager Malt
0.250Kg Belgian Aromatic Malt
0.150Kg Wheat Malt
Hops:
NZ Green Bullet 13.6% AA
25g First Wort, 5g 10 mins, 5g 1 min, 5g 0 min
I've no idea what there hops are like, but the Craftbrewer blurb says they've been used to brew award winning lagers, so that's good enough for me. I've mainly used them for bitterness, but added some to the late additions to get some of their taste and aroma as well. "It's unique raisiny character and slight floral note, has been likened
to Styrian style flavour. It's aroma has produced award winning lagers." Who knows....
Hallertau Mittelfruh 3.9% AA
30g 10 mins, 30g 1 min, 30g 0 min
Yeast: US-05
90 min mash at 66.6C down to 64.C
90 min boil
Water treatment Camden tablet and CRS down to 20ml/l CaCo3 plus a teaspoon of gypsum in the mash and the boil.
This was planned to yield 23L at 1049 - ended up with 24L at 1049, so it's all good - 88% mash efficiency - this is a good sack of malt! Should be around 40 IBU. Ticks all the boxes in Beer Alchemy for a German Pilsner in terms of Colour, OG, IBU etc... - apart from not being one....
The only weird thing is that I rehydrated the pack of yeast in 100ml of boiled, cooled water and when I went to pitch it, I really didn't like the smell at all - so I haven't pitched it yet. I've got another pack out of the freezer and will probably just sprinkle it on the top as I can't be bothered with rehydrating now as it's getting late. The first one really smelled rank for some reason....
