Tag Archives: lager

Red Rye Lager 1.1

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Back in late 2017, I came up with one of my best from-scratch recipes: Red Rye Lager. It’s been over two years since that batch, so I decided to give it another go. This fills a nice niche of a malty, moderate body, good-for-winter lager. It’s basically the same recipe, just with some modifications for malt brands and hop types. Following my 2020 goal of trying more American hop varieties, I went with Mt. Hood for the hops instead of Hallertauer and Magnum. Also, I used crystal 120 instead of The end result is pretty nice, as before!

Red Rye Lager 1.1

  • 6.75 lb. Superior Pilsen Malt (Great Western Malting)
  • 3 lb. BEST Munich malt (BESTMALZ)
  • 1 lb. Viking rye malt
  • 0.5 lb. Carared malt (Weyermann)
  • 6 oz. Caramel 120°L malt (Briess)
  • 2 oz. Carafa Special III malt (Weyermann)
  • 2 oz. rice hulls
  • 1 oz. Mt. Hood hop pellets (4.6% alpha), 60 minute boil
  • 1 tsp. Fermax yeast nutrient, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 2 oz. Mt. Hood hop pellets (4.6% alpha), 5 minute boil
  • 1 pkg. Cablecar yeast (Imperial yeast #L05)

Target Parameters

  • Infusion mash to hit target of 154°, 60 minutes, batch sparge
  • 1.053 o.g., 1.015 f.g., 5.0% abv, 21 IBU, 14 SRM
  • Water adjusted to hit target of 52 Ca, 10 Mg, 11 Na, 43 SO4, 53 Cl, 109 HCO3, RA 46 ppm.

Procedure

  • I mashed in with 4.5 gallons of RO water, with 2 g epsom salt and 3 g CaCl added and 5 mL of 88% lactic acid, in order to hit a 152° mash temperature for 60 minutes.
  • I used tap water for the sparge, starting with 1 gallon at 185°. I let it sit for 10 minutes, vorlaufed, and collected the first runnings. Then I added 3.75 gallons at 185°, let sit for 10 minutes, vorlaufed, and collected the second runnings.
  • In total, I collected 7.5 gallons of runnings with a gravity of 1.042, for 73% mash efficiency.
  • I brought the runnings to a boil, adding hops and other items per the recipe. After 60 minutes, I chilled to 75°, whirlpooled, and let the wort sit for around 40 minutes.
  • I transferred to the fermenter, added the yeast directly from the package, and let the beer ferment at ambient (56°).
  • I brewed the beer on 29 December 2019. Starting gravity was 1.055.
  • I kegged the beer on 31 January 2020. Final gravity was 1.010, for 5.9% abv.

Tasting

  • Appearance
    • Reddish amber and clear, with a creamy, persistent ivory head. It’s a beautiful beer!
  • Aroma
    • Caramel and rye spice aroma; very clean yeast profile. Not much for hop aroma.
  • Flavor
    • Malt-forward, with a nice (but not overwhelming) rye character and a caramel note with that. The bitterness comes through on the back end; it’s firm, not over the top, and keeps the malt from being too cloying. It’s maybe a touch sweeter than I might like, but that’s only a very minor degree.
  • Body
    • Medium body, not as light as I would expect for the lowish finishing gravity. That said, the body is perfect for this beer. Moderate carbonation, with an off-dry finish.
  • Would I brew this again?
    • Yep! This is a winner of a recipe, even in the second iteration. It’s definitely among my favorite beers. Both this and the past iteration (version 1.0) are quite solid. I might ditch the crystal 120 to dial back the sweetness slightly, but that’s a fairly minor tweak.
  • Overall
    • 9.5/10

Crystal Pils

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One of my current brewing goals is to try out American noble-type hops, to see how they stack up against German varieties. I theoretically should be able to get American varieties that are fresher and slightly cheaper than their German counterparts, although freshness is my main concern in the quantities I use.

For this batch, I’m making a German-style pils, with American malt and American hops. Crystal is my focus for this batch–it is often described as a substitute for Hallertauer Mittlefrueh, which made this American variety a logical choice.

Otherwise, the batch is a pretty straightforward pilsner. I upped the effort a bit with a double decoction, to improve mash efficiency as well as flavor. I also experimented with boiling the water prior to brewing to precipitate out carbonates. Finally, I made an additional water treatment of gypsum and calcium chloride. Our tap water here is a bit low in sulfate, and I also thought a bit more calcium and chloride wouldn’t hurt. I have had perpetual issues with minor haze, so it seemed worth a try. Similarly, I think that decoction may be helpful. This is all bad experimental science of course, because I’m changing way too many variable at once, but in any case I was feeling adventurous.

Crystal Pils

  • 9.5 lb. Superior Pilsen Malt (Great Western Malting)
  • 1 oz. Crystal hop pellets (3.0% alpha), 60 minute boil
  • 1 oz. Crystal hop pellets (4.5% alpha), 60 minute boil
  • 1 tsp. Fermax yeast nutrient, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 2 oz. Crystal hop pellets (4.5% alpha), 5 minute boil
  • 1 pkg. German lager yeast (WLP830), prepared in starter

Target Parameters

  • Double decoction, with 60 minute rest at 145°, 20 minute rest at 158°
  • 1.048 o.g., 1.006 f.g., 5.5% abv, 32 IBU, 3 SRM
  • Claremont tap water, boiled and cooled prior to brewing, with 2 g gypsum and 3 g CaCl added.

Procedure

  • Two days prior to brewing, I brought the tap water to a rolling boil and let it cool, in an attempt to precipitate out carbonate. I carefully decanted the water prior to brewing. I added 2 g of gypsum and 3 g of CaCl to increase the overall calcium and sulfate levels.
  • Also two days in advance, I made a 1.75L starter, let it run, and cold crashed for 12 hours prior to pitching.
  • I mashed in with 4 gallons of water at 156°, to hit 145°. I added 6.25 mL of 88% lactic acid to the mash, to adjust mash pH. Because I didn’t know the exact chemistry of my water, I did a few test scenarios and found that this amount would keep me in the acceptable pH range for most possible water chemistries.
  • After 30 minutes of mash rest, I decocted 6 quarts of thick mash, raised the temperature to 160°, and let it sit for 10 minutes. I boiled for 15 minutes, and added it back to the main mash, to hit 152°. This was a bit below my intended target of 158°, so for next time I’ll want to decoct a larger volume–perhaps twice what I needed?
  • After 20 minutes, I decocted two gallons of thick mash, boiled for 10 minutes, and added it back to the main mash. This hit a temperature of 166°, so I stirred and added 1 gallon of water at 160°. This brought the mash down to 162°.
  • I let the mash sit for 10 minutes, vorlaufed, and collecte the first runnings. I added the remaining 3.6 gallons of water, and collected second runnings.
  • In total, I collected 7.1 gallons of water with a gravity of 1.040, for 81% mash efficiency.
  • I brought the kettle to a boil, boiling for 60 minutes and adding hops, nutrients, and finings per the schedule.
  • I chilled down to 85° and let the kettle sit for 4 hours. Trub settled out nicely–a long rest might be a good procedure for future beers where I care about clarity.
  • I transferred to the fermenter, chilled to 48°, oxygenated, pitched the yeast, and let the fermenter free rise to 52°.
  • I brewed the beer on 26 December 2019, and fermented at 52° for the first 11 days. The yeast threw off a ton of sulfur in the first few days of fermentation.
  • On January 6 (11 days post-brew), ambient temperature in my garage was 58°, so I moved the fermenter out of the fermentation chamber. Temperatures in the garage were between 55° and 62° for the next three weeks.
  • After 20 days at ambient, I kegged the beer on 26 January 2020. I transferred the beer semi-closed transfer into a CO2-purged keg. I conditioned at 33° for awhile, before moving it on-tap.
  • Final gravity was 1.010, down from 1.045, for 4.6% abv.

Tasting

  • Appearance
    • Light yellow, clear (but not quite brilliant), with persistent, fine white head. Gorgeous! It’s a shame it’s not brilliant, but that would probably just take a bit more time and patience.
  • Aroma
    • Slightly spicy hop aroma, with a lightly sweet malt note. Very nicely balanced between the two.
  • Flavor
    • Slightly sweet, grainy malt character. Firm but not overpowering bitterness.
  • Mouthfeel
    • Moderately dry, smooth finish with a residual bitterness that pleasantly lingers. Moderate carbonation; a bit reduced because I have to do an extended pour thanks to the massive head!
  • Would I brew this again?
    • Yes! This is a delightful beer, which is a darned good approximation of the German pils style using American ingredients. I would be a bit happier if it was brilliant rather than just “vey clear,” but that’s about the only ding on this otherwise great brew. It seems that a decoction didn’t make much difference for clarity here. Even so, the thing I love about pilsners is that they are simplicity in recipe with maximum enjoyability in flavor!
  • Overall
    • 9.5/10

Holiday Festbier

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I have always stereotyped lagers–especially those that are lighter in color–as beers best suited for warm weather. Lawnmower beer. That kind of thing. As my palate has expanded, though, I’ve decided that lighter lagers aren’t just for the summer. A festbier–with its slightly more complex flavor profile–seems like a good option for cooler months. And who says it’s just for Oktoberfest?

My recipe was inspired by a festbier recipe I saw on Brulosophy, with pilsner and Vienna malts carrying the bulk of the grist alongside a splash of Munich malt. In the end, it worked out pretty well!

Holiday Festbier

  • 6 lb. Vienna malt (Weyermann)
  • 5.5 lb. Superior pilsen malt (Great Western)
  • 0.75 lb. Munich Malt (Best; 7.6 SRM)
  • 0.35 oz. Magnum hops (13.2% alpha), 60 minute boil
  • 2 oz. Saaz whole hops (3.0% alpha), 10 minute boil
  • 1 Whirlfloc tablet, 10 minute boil
  • 1 tsp. Fermax yeast nutrient, 10 minute boil
  • 2 pkg. Saflager lager yeast (W34/70)

Target Parameters

  • 60 minute infusion mash, 149°, batch sparge.
  • 1.056 o.g., 1.011 f.g., 5.9% abv, 21 IBU, 5 SRM
  • Water built from RO, for target of 35 Ca, 3 Mg, 29 Na, 41 SO4, 40 Cl, 77 HCO3, 37 RA

Procedure

  • I built up 4.25 gallons of mash water by adding 1.7 g baking soda, 1.3 g CaCl, 0.8 g gypsum, and 0.5 g epsom salts. I aimed for a mash-in temperature of 160.5°, to hit 149.1° for the mash. Immediately after mashing in the grains, I added 9.5 mL of 88% lactic acid, to adjust the pH appropriately.
  • I built up the sparge water with 4.6 gallons of RO water supplemented with 1.9 g baking soda, 1.5 g CaCl, 0.9 g gypsum, and 0.6 g epsom salts.
  • I started the batch sparge with 1 gallon of water at 180°, let it sit for 10 minutes, vorlaufed, and collected first runnings. I then added the remainder of the sparge water, vorlaufed, and collected the rest of the runnings.
  • In total, I collected 7 gallons of runnings with a gravity of 1.045, for 70% efficiency.
  • I brought the kettle to a boil, adding hops and finings per the recipe. After 60 minutes, I turned off the flame and chilled down to 75° or so. After transferring to the fermenter, I chilled down to 50° in the fermentation chamber before oxygenating the wort and pitching the yeast.
  • I brewed this beer on 7 December 2019. Starting gravity was 1.053, a touch below my target (1.056), but not too awfully low.
  • I started fermentation at 52°, and raised it to 56° after two weeks (21 December 2019). I raised the beer to 60° on 23 December 2019, before crashing to 33° on 26 December 2019.
  • I kegged the beer on 28 December 2019, by semi-closed transfer into a CO2 purged keg. Final gravity was 1.009, which works out to 5.9% abv.
  • After kegging, I lagered the beer at 33°. From the start, flavor was really nice. When I sampled the beer on 12 January 2020, after two weeks of lagering, flavor was still amazing, but the beer was still fairly hazy. By February 6, the beer had only a slight haze, and could be rated as relatively clear (but not yet bright). I expect it should be up to snuff within a week or two.

Tasting

  • Appearance
    • Gold, nearly clear (only a slight haze at the time of this tasting), with a nice and persistent white head.
  • Aroma
    • Malt, malt, malt. Aroma is a slightly sweet malty quality, and I don’t pick up much for hops.
  • Flavor
    • Smooth maltiness, with the malt character being a combination of pure maltiness and a bit of breadiness. (I’m using various forms of “malt” in my descriptions, but that’s really the best descriptor for this beer!) Hop level is moderate and has a beautiful smoothness, with the balance of the beer definitely tilted towards malt.
  • Mouthfeel
    • This beer is sooooo drinkable! Medium body, moderate carbonation, just a pure thing of beauty.
  • Would I brew this again?
    • Absolutely! This is a wonderful recipe. My only mild knock-down is for the slight haze in the beer, but if I were to lager this for months as a proper festbier I think it would be fine. The malt character and hopping level are perfect. On top of all of this, it really nails the high drinkability that a good festbier should have.
  • Overall
    • 9/10

Bierstadt Pils Clone 1.1

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I brewed this recipe nearly a year ago, and found the result to be super enjoyable. Why not give it another try? I made a few modifications for hopping rate, and ditched the whirlpool hops, which were apparently a mistake in the originally published recipe (now corrected at the link).

Bierstadt Pils Clone 1.1

  • 9.75 lbs. Barke Pilsner malt (Weyermann)
  • 0.5 lb. Acidulated malt (Bestmalz)
  • 1.25 oz. Hallertauer Mittelfrueh hop pellets (3.0% alpha), first wort hopping, 90 minute boil
  • 1.5 oz. Hallertauer Mittelfrueh hop pellets (3.0% alpha), 70 minute boil
  • 1.25 oz. Hallertauer Mittelfrueh hop pellets (3.0% alpha), 5 minute boil
  • 1 Whirlfloc tablet, 10 minute boil
  • 1 tsp. Fermax yeast nutrient, 10 minute boil
  • 2 pkg. Saflager lager yeast (W34/70)

Target Parameters

  • 1.048 s.g, 1.007 f.g., 5.4% abv, 34 IBU, 3.4 SRM
  • Infusion step mash with decoction
  • Water built from 8.75 gallons of RO water, with 4.3 g CaCl, 3.4 g gypsum, 2.7 g epsom salts, to achieve -47 RA, 59 ppm Ca, 8 ppm Mg, 89 ppm SO4, 63 ppm Cl

Procedure

  • I mashed in with 12 quarts of water at 140°, to hit 132°. After 10 minutes, I added 3.5 quarts of water just below boiling, to hit 145°. I let it rest here for 30 minutes. Finally, I added 5.5 quarts just below boiling, to hit 158°. After 40 minutes, I pulled 1.66 gallons of thin decoction and boiled it for 10 minutes. I added it back to the mash, which raised the temperature to 164°.
  • Next, I let the mash sit for 10 minutes, vorlaufed, and collected the first runnings. I added the first hop charge to the kettle at this time.
  • Next, I added the remaining sparge water (3.5 gallons) at ~170°, to hit a 164° mash temperature. I let it sit for 10 minutes, vorlaufed, and collected the second runnings.
  • In total, I collected 7 gallons at a gravity of 1.041, for 77% mash efficiency. I added 0.25 gallons of RO water to raise the volume to 7.25 gallons.
  • I brought everything to a boil, adding hops and other ingredients per the schedule.
  • After a 90 minute boil, I chilled and transferred. Gravity at this point was 1.052, a bit above my target. So, I added 7 cups of water heated to near boiling to top up and hit a gravity of 1.049.
  • I chilled in the fermenter down to 48°, before oxygenating and pitching the yeast.
  • I brewed this beer on 14 September 2019, fermenting at 50°.
  • I raised the beer to 60° on 30 September 2019. I cooled down to 50° on 4 October 2019, and down to 35° on 5 October 2019.
  • I kegged the beer on 11 October 2019, with a partially closed transfer. Gravity at this point was 1.010, for 5.2% abv.

Tasting

  • The Basics
    • 1.049 o.g., 1.010 f.g., 5.2% abv
  • Appearance
    • Clear, nearly brilliantly so, light yellow beer, with a fine, white, and persistent head.
  • Aroma
    • Clean, lightly malty aroma, with slight floral hop presence.
  • Flavor
    • Light, slightly sweet, and grainy malt character, with a crisp bitterness against that. The balance tilts slightly towards bitter, but not overly so.
  • Mouthfeel
    • Crisp and light-bodied, with moderate carbonation and a smooth finish.
  • Would I brew this again?
    • This is a great recipe. It’s a really smooth and drinkable beer, and was worth repeating from last time. I enjoy the grainy malt character, and the pleasant German hops alongside that. The head isn’t quite as firm and frothy as I might like (that honor belongs to the last German pils I did), but I’m not sure if that is a recipe flaw or something else. I think it will be worth playing with malts some more to see what happens when I switch those up. This recipe lacks some of what makes my other recent pils great, but in all it’s pretty decent.
  • Overall
    • 8/10

Schell’s Pils Clone

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It’s always lager season, and especially so during the warm opening days of fall here in SoCal. I’m continuing to explore the morphospace of pilsners, with my latest foray following a recipe in Craft Beer for the Homebrewer: Recipes from America’s Top Brewmasters. I was particularly interested by a clone recipe for a pilsner from Schell’s Brewing, based out of Minnesota. One notable thing about the provided recipe is that it used American 2-row instead of European pilsner malt. They’re not too far off each other in terms of color, so I thought it would be a neat test of malt character.

The recipe itself closely matches that in the book; my main adjustment was to modify the hop schedule slightly for amounts and time to account for the hops I had on hand.

Close-up of pilsner beer foam in conical glass

Schell’s Pils Clone

  • 10.5 lb. 2-row pale malt (Rahr)
  • 0.25 lb. Carapils malt (Briess)
  • 1.9 oz. Mt. Hood hop pellets (4.6% alpha), 60 minute boil
  • 1 Whirlfloc tablet, 10 minute boil
  • 1 tsp. Fermax yeast nutrient, 10 minute boil
  • 1.1 oz. Mt. Hood hop pellets (4.6% alpha), 5 minute boil
  • 1 oz. Sterling hop pellets (7.9% alpha), 5 minute boil
  • 1 pkg. Harvest liquid yeast (Imperial Yeast #L17), prepared in 1.5L starter
  • 1 oz. Sterling hop pellets (7.4% alpha), 7 day dry hop

Target Parameters

  • 1.050 o.g., 1.013 f.g., 4.8% abv, 38 IBU, 3 SRM
  • 60 minute infusion mash, 152°, batch sparge
  • Water built up from RO, to hit target water profile of 59 ppm Ca, 8 ppm Mg, 89 ppm SO4, 63 ppm Cl; RA=-47ppm

Procedure

  • I made a 1.5L starter a few days in advance, let it run for 48 hours, and then cold crashed it (and decanted the spent wort).
  • To create my brewing water, I added 3.3 g gypsum, 2.7 g epsom salt, and 4.2 g calcium chloride to 8.5 gallons of RO water.
  • I mashed in with 3.5 gallons of water at 162°, to hit a mash temperature of 152.2°. I added 7.5 mL of 88% lactic acid to the mash, to help hit a target pH of ~5.3.
  • After 50 minutes, I added 1.25 gallons of water at 185°, in order to raise the mash temperature o 156°. I let the mash sit for 10 more minutes, vorlaufed, and collected first runnings. Then, I added 3.75 gallons of water at 185°, let sit for 10 minutes, vorlaufed, and collected second runnings.
  • In total, I collected 6.9 gallons of wort with a gravity of 1.042, for 74% efficiency.
  • I brought the runnings to a boil, adding hops and other kettle additions per the schedule. After 60 minutes, I turned off the flame and chilled down as far as I could (~80°) before transferring.
  • I chilled the wort down to 57°, before pitching the yeast and continuing to chill down to 52°. I completed the fermentation at 52°.
  • A good krausen was built within 24 hours.
  • I brewed the beer on 11 August 2019.
  • On 18 August 2019, I raised the temperature of the beer to 56°.
  • On 21 August 2019, I raised the temperature of the beer to 66°.
  • I added the dry hops on 24 August 2019.
  • I cold crashed the beer to 33° on 29 August 2019.
  • I kegged the beer on 1 September 2019. Final gravity was 1.008 (via refractometer), for 5.5% abv.

IMG_20191009_171317

Tasting

  • Appearance
    • Pours with a thick, fine, frothy head, that is quite persistent. The beer itself is light yellow and fairly clear (but just a touch away from brilliant clarity).
  • Aroma
    • Light grainy aroma, with a nice spicy hop note alongside it. Very clean!
  • Flavor
    • Grainy and ever-so-slightly sweet malt profile, with a firm, clean, and slightly spicy bitterness. Balance is tilted modestly in the hoppy direction.
  • Mouthfeel
    • Crisp, with a slightly dry finish. Moderately high carbonation.
  • Would I brew this again?
    • YES! This is a really nice German-American pilsner, all the more interesting because I got such a nice malt flavor profile using American 2-row rather than European pilsner malt. The Rahr 2-row is pretty light (1.8 SRM), not too far from typical pilsner malt (Weyermann Barke pilsner is actually 1.9 SRM), so I guess it shouldn’t be too surprising, at least on the basis of color. I’m particularly pleased with the head retention on this beer; it pours with a beautiful foam that sticks around for quite awhile. If I had a little more patience, I would let it condition a bit longer to clarify to brilliant, but that’s pretty much the only (minor) flaw in this beer.
  • Overall
    • 9.5/10