Its been ages since I've posted a brew-day and the last month or so i've had a push to fill up my kegs and bottles. AG #75 was a Patersbier and then re-used the yeast in #77 which was based on a Orval clone recipe but without the brett. #76 was from the Craft Brews book and was Sunset ale, really liked the look of the recipe so made 50L and finally on to this one which is using up leftover hops from #76.
I had recently tried Camden Town India Hells Lager and thought as i've only ever done 1 lager before it was time to do another and why not do a hoppy one. Its not a attempt at a clone of IHL, just a recipe thrown together really. I was also curious about how it would turn out with just Vienna as the base malt.
Target Gravity: 1.043
Batch size: 30L
Bitterness:36.6 IBU
Grains
5.25 kg Vienna Malt 92.5 %
0.27 kg Caravienne Malt 4.8 %
0.15 kg Acid Malt 2.6 %
Water Additions
15ml CRS
Camden tablet
7.5g Gypsum
Mash Schedule
Mash in 41L @ 38C
Step 1: 40 mins @63C
Step 2: 25 mins @73C
Mash Out: 10 mins @78C
Hop Schedule
90 Min
8.00 g Magnum [10.00 %] 8.3 IBUs
15 Min
10.00 g Centennial [10.30 %] 5.0 IBUs
10.00 g Citra [13.80 %] 6.7 IBUs
10.00 g Equinox (HBC 366) [15.00 %] 7.2 IBUs
Steep @ 80C
10.00 g Centennial [10.30 %] 8 5.0 IBUs
10.00 g Citra [13.80 %] 6.7 IBUs
10.00 g Equinox (HBC 366) [15.00 %] 7.2 IBUs
Yeast
2 x Bohemian Lager (Mangrove Jack's #M84)
Ferment @ 12C
AG #78 Hoppy Lager
AG #78 Hoppy Lager
- Attachments
Re: AG #78 Hoppy Lager
I plan to ferment at 12C, ramp up to about 18C as it gets close to finishing and then put the dry hops in. After 3 days or so cold crash and keg.