sleepless lager
brewed: 13/12/15
pitched: 13/12/15
bottled/kegged: 28/12/15
subsequent batch info: this batch is a test batch to see how a specific lager fermentation schedule works. if it's successful, i'll be using it for the milestone.
ingredients:
100% joe white export pilsner
22.4 ibu wakatu - 60 mins
1.5 ibu wakatu - 5 mins
0.25 teaspoon yeast nutrient - 15 mins
0.5 tablet whirlfloc - 15 mins
11.5gm pack - saflager w34/70 german lager yeast
process:
batch size: 11L
steps: 2
mash: 65C for 80 mins, 75 for 10 mins, 3L batch sparge
boil: 60 mins
chill method: plate chilled
ferment temp: 10.5C for 4-5 days (or until 50% attenuation is reached - about 1.020)
d-rest: 18-19C for 7 - 10 days (when gravity is reached)
chilled: 1C for 3 days.
estimated OG: 1.045
actual OG: 1.040 (too much volume at end of boil)
estimated FG: 1.008
actual FG: 1.005
estimated %abv: 4.6
actual %abv: 5.1% bottled
ibu: 23.9
brewing notes:
14/12/15 - i decided to brew up a small batch of lager to test out the quick lager method i've been reading about (http://brulosophy.com/methods/lager-method/). if it's successful i'll be using it on my first 'proper' lager, and beer in celebration of my son, the milestone. i decided to call it 'sleepless' as since he's been born, we've hardly had any sleep! cute little guy..he's a lot of work, but so worth it. this batch will probably be bottled, a i don't want to really waste keg space on such a small batch which potentially may need to sit and lager and condition a bit longer.
28/12/15 - bottled this one tonight. should look to open it in about 4ish weeks as i normally do for ales, and take notes on its taste, then hopefully leave it longer to lager and cold condition.
22/03/2016 - after tasting the milestone lager which is much cleaner, i will make sure i ferment this yeast at LOW temperatures and even have low temperature diacetyl rests from now on.
tasting notes:
31/01/16 - have sampled about 3 of these beers over the past few weeks and it's having a few issues. my main concern was my diacetyl rest temperatures. there is a sharp fruitiness which i have smelt before when using this yeast (pear), and i can only assume it is from the yeast getting up to high temperatures. i'll keep my diacetyl rests for this yeast lower from now on (around 15-16C at highest). the beer is otherwise very balanced, and ever so hallertau-ey and citrusy. not really my ideal hop at this early tasting stage but we'll see how it gets over the next few weeks.
31/03/2016 - after a few months lagering in the fridge at low temperatures, she's come good! tasting crisp and clean and the pear esters are fading nicely. it's allowed the malt complexities and unique hop character to really shine through. while wakatu isn't necessarily my favourite hop, it's provided an interesting and unique hop presence to this lager which isn't so common. i think in more months this beer will be a ripper...if it lasts that long!
10/04/2016 - this beer has now started to really come into its own. the sharp, strong, yeast-derived pear-y off-flavourshave subsided and it's now very clean and easy-drinking. the lower end-gravity means it's a very drinkable sessionable lager, even though this hop isn't really a favourite of mine. i think my tastes don't dig hallertau sadly. i won't re-brew this specific beer again, but will brew similar simple lager beers and this time adjust the diacetyl rests to a much lower temperature to prevent that off flavour from ruining it.
brew day / beer pictures:
pitched: 13/12/15
bottled/kegged: 28/12/15
subsequent batch info: this batch is a test batch to see how a specific lager fermentation schedule works. if it's successful, i'll be using it for the milestone.
ingredients:
100% joe white export pilsner
22.4 ibu wakatu - 60 mins
1.5 ibu wakatu - 5 mins
0.25 teaspoon yeast nutrient - 15 mins
0.5 tablet whirlfloc - 15 mins
11.5gm pack - saflager w34/70 german lager yeast
process:
batch size: 11L
steps: 2
mash: 65C for 80 mins, 75 for 10 mins, 3L batch sparge
boil: 60 mins
chill method: plate chilled
ferment temp: 10.5C for 4-5 days (or until 50% attenuation is reached - about 1.020)
d-rest: 18-19C for 7 - 10 days (when gravity is reached)
chilled: 1C for 3 days.
estimated OG: 1.045
actual OG: 1.040 (too much volume at end of boil)
estimated FG: 1.008
actual FG: 1.005
estimated %abv: 4.6
actual %abv: 5.1% bottled
ibu: 23.9
brewing notes:
14/12/15 - i decided to brew up a small batch of lager to test out the quick lager method i've been reading about (http://brulosophy.com/methods/lager-method/). if it's successful i'll be using it on my first 'proper' lager, and beer in celebration of my son, the milestone. i decided to call it 'sleepless' as since he's been born, we've hardly had any sleep! cute little guy..he's a lot of work, but so worth it. this batch will probably be bottled, a i don't want to really waste keg space on such a small batch which potentially may need to sit and lager and condition a bit longer.
28/12/15 - bottled this one tonight. should look to open it in about 4ish weeks as i normally do for ales, and take notes on its taste, then hopefully leave it longer to lager and cold condition.
22/03/2016 - after tasting the milestone lager which is much cleaner, i will make sure i ferment this yeast at LOW temperatures and even have low temperature diacetyl rests from now on.
tasting notes:
31/01/16 - have sampled about 3 of these beers over the past few weeks and it's having a few issues. my main concern was my diacetyl rest temperatures. there is a sharp fruitiness which i have smelt before when using this yeast (pear), and i can only assume it is from the yeast getting up to high temperatures. i'll keep my diacetyl rests for this yeast lower from now on (around 15-16C at highest). the beer is otherwise very balanced, and ever so hallertau-ey and citrusy. not really my ideal hop at this early tasting stage but we'll see how it gets over the next few weeks.
31/03/2016 - after a few months lagering in the fridge at low temperatures, she's come good! tasting crisp and clean and the pear esters are fading nicely. it's allowed the malt complexities and unique hop character to really shine through. while wakatu isn't necessarily my favourite hop, it's provided an interesting and unique hop presence to this lager which isn't so common. i think in more months this beer will be a ripper...if it lasts that long!
10/04/2016 - this beer has now started to really come into its own. the sharp, strong, yeast-derived pear-y off-flavourshave subsided and it's now very clean and easy-drinking. the lower end-gravity means it's a very drinkable sessionable lager, even though this hop isn't really a favourite of mine. i think my tastes don't dig hallertau sadly. i won't re-brew this specific beer again, but will brew similar simple lager beers and this time adjust the diacetyl rests to a much lower temperature to prevent that off flavour from ruining it.
brew day / beer pictures: