Ruh roh. As if I didn't have enough things to work on in my brewing skill set, I decided I needed to tackle lager brewing. I recently gave up on hoppy beers (spoiler alert, that beer is drinkable but mediocre at best) and have enough sour beer in the house to kill someone, so I didn't know what to brew for a summer drinker. I had a bit of a falling out with my kolsch last time I brewed it, so I didnt want to do that. I nixed a wheat, thought about a blonde/golden but then started reading about quick lagers (Tasty McDole first brought this to my attention on the Brewing Network) and thought, why not?
So I'm leaving ales behind for a batch and jumping into lagers. I think this comes from the desire to have a super crushable beer for the summer. Oh and it doesn't hurt that I had Firestone Walker Pivo Pils for the first time and fell in love. Now I'm off to create something in a similar vein.
I want this beer to be crisp, lower ABV, and slightly hoppy. Something you could put away a few of. I'll be following the following quick lager profile:
-Pitch massive starter into 50F wort.
-Bump the temperature up 5F every 12 hours once 50% attenuation is hit until you reach ~68F.
-Cold crash, gelatin fine, bottle.
I'm expecting this to take a few weeks. I'm not in a rush so I have no problem with this taking longer, but I would like to see how fast I can turn around a decent beer for future reference.
90 minute boil
4.5 lb Best Malz Pilsner
0.25 lb Carapils
0.5 oz Tettnang (60 min)
0.5 oz Spalter Select (15 min)
1 oz Tettnang (Flameout)
0.5 oz Spalter Select (Flameout)
Wyeast 2124 Bohemian Lager @50F. Mashed at 148F.
OG 1.050 | FG 1.010 | ABV 5.2% | IBU 29
Ca 70 | Mg 2 | Na 0 | Cl 90 | SO4 26 | HCO3 38
5/17/15: Brewday. Pitched 2L starter next morning after cold crash. OG 1.049. Mash pH 5.35.
5/21/15: Gravity down to 1.024. Bumped ambient up to 58F.
5/22/15: Bumped ambient to 68F.
5/26/15: Gravity down to 1.007. Began ramp down to <50F to gelatin fine/lager.
6/1/15: Gravity down to 1.004. Lagering at 40F.