AG#18 - Builders Lager

[WishboneBrewery]

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! (Recipe edited from what I posted on Saturday, I can't do it, I have to try and make something I'd drink!)

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

Hops:
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, probably go for 2 hours 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Diamond Lager Yeast to be well over pitched as its out of date.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!

[bosium]

Maize and sugar? Won't that make it really thin and dry?
I'd *definitely* chuck in the munich, will only improve it imho

[floydmeddler]

Chuck in the Munich. Even with Munich, it's still going to be pretty light and unobtrusive. At least introduce them to a snippet of what a decent bodied beer is. Otherwise they'll never see past 'the crap in the can'.

[WishboneBrewery]

maybe...
will decide in the morning

[WishboneBrewery]

recipe edited

Any tips on fermentation would be appreciated, should I pitch yeast at 12C or give it a head start at 20-30C and let it cool to 10 or 12C ??

Does it need to have a Diactyl rest?? (is this warming it up for a day or two after primary fermentation???)
Cheers

[coatesg]

I'd pitch cold at 10-12C and let it sit there for the ferment. When you get into the last third to quarter of the ferment (by points dropped - so probably 1018-22 on your figures) raise the temp to about 16C for the diacetyl rest and let it sit there for a few days for it to mop up the diacetyl and finish off.

Oh - make sure your yeast is the same temperature as the wort you're pitching into too so you don't shock it. You need to pitch a lot too - even more given your yeast age - no idea on exact figures though...

Hope it goes well!

[WishboneBrewery]

Thanks
MrMalty says I should Pitch 42g, with 47% viability on my out of date yeast... I'll probably at least double this to 100g or something.
Current Tap water temp should bring the wort down to pitching temp in no time, its blooming freezing!

[WishboneBrewery]

all pics done Left the FV on the cellar floor, pitched cold at 12-14C...

[WishboneBrewery]

a very minimal head has formed at 12C...
wonder how long it will take?

[GARYSMIFF]

Think its best that you cover it up and forget you have it for a good few weeks.

[WishboneBrewery]

Forget I have what?

[OldSpeckledBadger]

Forget I have what?

Amnesia?

[WishboneBrewery]

Its that Rice pudding?

Devon knows how they make it so creamy

[GARYSMIFF]

when you open a bottle, it will not go "Tussssss" Like a normal beer when its opened, will it go "Swooooh"

[WishboneBrewery]

That'd be annoying!! Though i do need to get the conditioning right, hope the lager yeast leaves enough viable cells for a thorough carbonation in bottle.