Need help decoding this recipe.

[delta9]

Hi peeps, can someone please help me and simplify this recipe...

Castle Lager

South African Breweries Ltd., Johannesburg, South Africa

This pale yellow, light-bodied lager has a frothy white head and is finely carbonated. It makes a lively entrance with bright hop aroma. The initial flavor is slightly sweet followed by a slightly bitter hop prickle on the tongue before finishing with a hop aftertaste. This beer has been brewed since 1895 and is one of the best known beers in South Africa.

Yield: 5 gallons (18.9 L)


Final gravity: 1.010-1.011


SRM 3

Original gravity: 1.050-1.051


IBU 20


5% alcohol by volume


Crush and steep in ½ gallon (1.9 L) 150°F (65.5°C) water for 20 minutes:

4 oz. (113 g) 2.5°L German light crystal malt
4 oz. (113 g) German Vienna malt

Alternate Methods

Mini-mash Method: Mash 2.5 lb. (1.1 kg) German 2-row Pilsner malt with the specialty grains at 150°F (65.5°C) for 30 minutes and 150°F (65.5°C) for 60 minutes. Then follow the extract recipe omitting 2 lb. (.9 kg) DME at the beginning of the boil.

All-grain Method: Mash 7.5 lb. (3.4 kg) German 2-row Pilsner malt, 1.5 lb. (.68 kg) flaked maize, and 1 lb. (.45 kg) rice hulls with the specialty grains at 122°F (50°C) for 30 minutes and 150°F (65.5°C) for 60 minutes. Add 4 HBU (20% less than the extract recipe) of bittering hop for 90 minutes of the last 15 minutes of the boil and the aroma hops for the last 2 minutes.


Strain the grain water into your brew pot. Sparge the grains with ½ gallon (1.9 L) water at 150°F (65.5°C). Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove, and add:

5 lb. (2.3 kg) M&F extra-light DME
1 lb. (454 g) corn sugar
1 oz. (28 g) Spalt @ 5% AA (5 HBU) (bittering hop)

Add water until total volume in brew pot is 2.5 gallons (9 L). Boil for 45 minutes then add:

¼ oz. (7 g) Tettnanger (flavor hop)
¼ oz. (7 g) German Hallertau Hersbrucker (flavor hop)
1 tsp. (5 ml) Irish moss

Boil for 13 minutes then add:

¼ oz. (7 g) Tettnanger (aroma hop)

Boil for 2 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons (18.9 L). When the wort temperature is under 80°F (26.6°C), pitch your yeast.

1st choice: Wyeast's 2007 Pilsen lager yeast
(Ferment at 42-52°F [6-11°C])

2nd choice: Wyeast's 2278 Czech Pilsner lager yeast
(Ferment at 42-52°F [6-11°C])

Ferment in the primary fermenter 5-7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with:

¾ cup (180 ml) corn sugar

Serve at 45°F (7°C) in a Pilsner glass.

I fancy doing a lager from south africa, does the below 'translation' (of beer language) sound alrite? Quite difficult to understand for me

3.4kg - Pilsner Malt
680g - Flaked Maze

28g Spalt 90 mins

7g Tettnanger 15 mins
7g Hallertau Hersbrucker 15 mins
1 TSP Irish Moss 15 mins

7g Tettnanger 2 mins

Cheers

[mysterio]

Yeah that's correct. Remember to use a lager yeast.

[delta9]

Wow, that was fast

Cheers man! Will post back the results, hopefully a brewday diary

[mysterio]

Actually it looks like the Spalt is a 60 minute boil, not that it will make a huge difference.

[delta9]

Excellent stuff, thanks again

Any lagering tips? Cheers

[mysterio]

Get a 2 - 3 packs of Saflager W 34/70 from Barley Bottom, rehydrate it, ferment at around 12 C if possible, raising the temperature towards the end to ensure complete fermentation. Once it tastes good, go ahead and drop the temperature to around 0C if you have the facility. If not, just let it mature for a few weeks, use some finings, then drink it.

[delta9]

thanks again for the tips mysterio, will get this brew on shorty.

so I ferment for 10 days at 12c, bottle it then condition at 0c for a few weeks?

or should I bottle it, let sit at room temp for a week or two, and then condition further at 0c ??
cheers

I've made a brewsheet, thought I may as well post it here

[aus069]

This recipe is from a particular clone book that a friend of mine has got . If you are going to do a full mash use all of the grains that it says to use for all grain and then use the specialty malts that they suggest for steeping and then the hop schedule as per the recipe .


Cheers
aus069

P.S. I am probably too late for the reply

[coatesg]

I fancy doing a lager from south africa, does the below 'translation' (of beer language) sound alrite? Quite difficult to understand for me

3.4kg - Pilsner Malt
680g - Flaked Maze

<snip>

You forgot the other grains too - 113g of each light crystal 2.5L (use carapils) and 113g Vienna. You have to mash those in as well as the stuff from the all grain section. (Looks like a "Clone Brews" recipe? The main section in the recipes has to be added to the stuff listed in the all0grain option section).

[delta9]

Thanks both for posting, got me confused now, lol. I haven't got round to doing this brew either yet

Is the "specialty malts" light crystal malt + Vienna malt ??
So bung them in as well yeh?

Cheers

[coatesg]

Is the "specialty malts" light crystal malt + Vienna malt ??
So bung them in as well yeh?

Yup

[aus069]

So this is the recipe ;


3.4 kg Pilsner Malt
680 gm Flaked Maize
450 gm Rice Hulls ( these are not necessary it just helps with your sparging so the mash won't get stuck )
113 gm Light Crystal 2.5°L
113 gm Vienna Malt

28 gm Spalt boil for 90 min Bittering
7 gm Tettnanger for15 min
7 gm Hallertauer for15 min
7 gm Tettnanger for 3 min Aroma


Yeast
Wyeast 2007 or Wyeast 2278

I would still increase the last 3 additions to probably 10 gms each just to get more flavour and aroma.


Cheers
aus069

[delta9]

Excellent Stuff, cheers again both for the help

Just about to get my tc-10 wired with fridge, so I can temps down while fermenting and lagering.

Any tips from the lager brewers?
Cheers

[aus069]

Yeah mash at lower temps I did a 90 min mash with a protein rest @ 50* C and then a sacc rest @ 70* C and then mashed out @ 77*C . Chill to around the 10*- 12* C mark and pitch yeast keep temp around the 10-12* C when finished chill around the 5* C or lower for a few weeks this the lagering side of it then keg or bottle condition for a few more weeks and enjoy . I am no expert in this if anyone has more experience than me please advise on the correct advice .


aus069

[pokerswazi]

I've never seen anyone want to make castle lager, interesting. where did the recipe come from? I'd love to find one for SAB's castle milk stout.