I wanted to make a "lager" style beer but wanted to avoid the whole cold fermenting experience until i'm a bit more experienced. Anyway i like those nice ale'y yeast flavors!
After a bit of searching on the internet i found a Schiehallion clone recipe, if you haven't tried it, buy a bottle tomorrow! Its great, fresh and herby, my review of it is here http://thebeerbunker.blogspot.com/2010/ ... stoun.html
Das Hop 20littres
Target OG 1.052
Lager Malt 4300g
Wheat 200g
Hops
Challenger 21g (90min)
Magnum 13g (90min)
Hallertauer 33g (15mins)
Hallertauer 25g (flame out for 20mins)
Challenger 6g (flame out for 20mins)
Nottingham Yeast
Boiler and mash tun, in their new home in the garage (the wife was very pleased to see me out of the kitchen!)
Filling the mash tun at 72c
Sparging, so much easier than the hand jugging of water from a stock pot to the mash tun!
Sweet wort coming out
Hops at the ready, the magnum smell amazing, and the hallertauer is almost minty
Hops going in
Immersion Chiller at the ready, a fine performance on its debut! Only half submerged and cooled it in 20mins.
I actually finished with 20litres, and pretty much bang on target gravity!
Great yeast head after 14hours
My advice to anyone using a stock pot considering a move to a bigger boiler? Go for it! combined with the immersion chiller i reckon i have halved my brewday length, not stood around watching water boil anymore...
Feedback greatly welcome!
Tasting notes and label to follow.....i'm off to find a picture of a Submarine to attack in photoshop!
