Tag Archives: Mow the Damn Lawn

Mow the Damn Lawn, Farke

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I brewed this American lager recipe last summer, and thought I’d give it another go to close out the warm months here. The 2021 version is nearly identical, just with a small hop swap as well as water built (mostly) from scratch.

Mow the Damn Lawn, Farke

  • 8.5 lb. 2-row malt (Great Western, California Select)
  • 2 lb. flaked rice
  • 4 oz. rice hulls
  • 0.6 oz. Vanguard hop pellets (6.5% alpha), 60 minute boil
  • 1 tsp. BruTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 1 tsp. yeast nutrient (WLN1000), 5 minute boil
  • 2 pkg. Saflager Lager Yeast (W34/70)

Target Parameters

  • 1.046 s.g., 1.008 f.g., 5.0% abv, 14 IBU, 4 SRM
  • 148° full volume infusion mash, 75 minutes, with 10 minute mash-out at 168°
  • Water built from 6 gallons RO and 1.5 gallons Claremont tap water, to produce a water of 7 ppm Ca, 2 ppm Mg, 19 ppm Na, 10 ppm sulfate, 21 ppm Cl, 31 ppm bicarbonate, 26 ppm alkalinity; 19 ppm RA

Procedure

hand holding willi becher glass of yellow beer with white head
  • The night before brewing, I set in the water by mixing 1.5 gallon of tap water with 6 gallons of RO water and a quarter of a Campden tablet, to that it would all be ready to go in the morning.
  • I heated the strike water to 153°, and hit a mash temperature of 148°. I recirculated at this temperature for 75 minutes, noting that the top of the mash read at 147.5°; I was pretty happy with this.
  • After the mash, I heated to 168° for 10 minutes, and then pulled out the grain basket.
  • In total, I had 6.75 gallons of runnings with a gravity of 1.038, for 68% mash efficiency.
  • I brought the kettle to a boil, boiling for 30 minutes before adding the hops, in order to bring the gravity up a bit. Then, I boiled for another 60 minutes while adding hops and finings per the recipe.
  • After the full 90 minute boil, I chilled the wort to 75°, and transferred to the fermenter for the final chill to 48° in the fermentation chamber. Finally, I pitched the yeast directly and let it free rise to 52°.
  • I brewed the beer on 19 June 2021, fermenting at 52°. Starting gravity was 1.044.
  • I cold crashed the beer on 10 July 2021, and kegged it on 14 August 2021.
  • Final gravity was 1.009, which works out to 4.6% abv.
  • The beer was surprisingly hazy at the time of kegging, especially after over a month of lagering.
  • I tasted the beer on 17 August 2021, and it was an acetaldehyde bomb. Ugh. This was a surprise to me, because it had plenty of time to clean up (two months since brewing). I’m not sure why this was; maybe it hadn’t actually cleaned up because I skipped a diacetyl rest? I’ve gotten away without it before, though, and as mentioned it sat on the yeast for plenty of time. My other thought is that maybe if the airlock dried out a bit, this introduced some oxygen and created more acetaldehyde. In any case, I pulled the beer out to room temperature (~75°), and let it sit there for a few days, with occasional keg purges to outgas any unpleasantness, before re-chilling. It still had a decent bit of green apple when I tasted a week later, but it was much improved. After two more weeks, any acetaldehyde had faded to virtually nothing. In any case, a slight green apple quality is acceptable in the American lager style, so let’s just pretend that I meant to do this.

Tasting

  • Appearance
    • Very clear, nearly brilliantly so, with a light yellow color. It pours with a creamy and tall white head that subsides to a modestly persistent thin rim.
  • Aroma
    • Light malty sweetness with a very very slight green apple character (virtually imperceptible), and a crisp, faint hop spice note
  • Flavor
    • Low level of maltiness and light sweetness, and a moderately low and clean bitterness. As with the aroma, there is a very faint green apple character, which has faded considerably since the early days on tap. It is a very drinkable beer.
  • Mouthfeel
    • Light body, moderate carbonation, and slightly dry finish.
  • Would I brew this again?
    • This is a pretty good beer, which is fun as an experiment to see if I can pull off a light, high-adjunct beer. It’s certainly quite drinkable in decent quantity during a hot day, so I’ve hit that goal quite well. It’s not the most exciting beer ever, but then again that’s not what I was aiming for. I’m a bit disappointed by the heavy acetaldehyde in initial servings, and I don’t quite know what led to that. I suspect it was a combination of things, and will likely do a higher temperature fermentation rest on future batches.
  • Overall
    • 6.5/10

Mow the Damn Lawn, Farke

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golden beer with frothy white head in clear glass, held by hand

This is probably one of the most memorable homebrew recipe names out there, at least for me. “Mow the Damn Lawn,” by Annie Johnson, took the gold medal at the 2013 National Homebrew Competition, and helped propel Johnson to 2013 Homebrewer of the Year. It’s intended to be a flavorful but highly drinkable “lawnmower beer,” and I’ve wanted to brew it for some time now! And what better time to do so than a SoCal summer?

The original recipe is posted at the Homebrewers Association website, and I made a few minor modifications for ingredients on-hand. I left the basic malt bill unchanged, with ~80% 2-row and ~20% flaked rice. I subbed in Mt. Hood as an American version of Hallertauer, and used a re-pitch of Que Bueno Imperial Yeast L09 instead of an American lager yeast (WLP840). So, it’s not exactly the same beer, but I think it’s certainly close to the spirit of the recipe. I’ve thus augmented the recipe name slightly, to emphasize that any flaws are mine and not the original recipe designer’s.

Mow The Damn Lawn, Farke

  • 8.5 lb. 2-row premium malt (Great Western)
  • 2 lb. flaked rice
  • 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
  • 1 repitch of Que Bueno yeast (Imperial Yeast #L09)

Target Parameters

  • 1.046 o.g., 1.008 f.g., 15 IBU, 3 SRM, 5.0% abv
  • 148° infusion mash, 60 minutes, batch sparge
  • Claremont tap water, alkalinity neutralized by 88% lactic acid, with CaCl added to the boil, to produce final profile of 54 Ca, 17 Mg, 7 Na, 50 SO4, 118 Cl, 25 HCO3, 49 hardness, -49 RA

Procedure

  • To 9 gallons of local tap water, I added 8 mL of 88% lactic acid and 1/2 Campden tablet. This knocked total alkalinity down to 25 ppm, based upon a quick water test.
  • I heated 3.75 gallons of water to 157°, and mashed into hit a target temperature of 149°. I added 2.5 mL of 88% lactic acid, to adjust pH.
  • After 60 minutes, I added 1.4 gallons of water at 185°, let it sit for 10 minutes, vorlaufed, and collected the first runnings.
  • Next, I added 3.75 gallons of water at ~185°, let sit for 10 minutes, vorlaufed, and collected the rest of the runnings.
  • In total, I collected 7.65 gallons of runnings with a gravity of 1.039, for 79% efficiency.
  • I brought the runnings to a boil, adding hops and finings per the schedule.
  • After 60 minutes, I turned off the heat, chilled, transferred to the fermenter, and chilled the rest of the way, down to ~48°.
  • Once the beer was chilled, I oxygenated with pure O2 for 30 seconds and pitched the yeast.
  • I brewed this beer on 20 June 2020, and fermented at 49° for the first 5 days. There was fermentation activity visible within 12 hours, and really vigorous activity during the first few days.
  • I notched the fermentation chamber up to 50° on 25 June 2020, and let it free rise to 54° on July 1. I let it rise to 58° on July 3, and then 60° on July 4. Over several days, I dropped to 55° (July 5), 50° (July 6), 45° and then 40° (July 7), 35° (July 8), and 33° on July 9.
  • I kegged the beer on 17 July 2020; it was still pretty hazy at this point. Final gravity was 1.010, for 4.7% abv. I conditioned at 33° for a few weeks, before putting the beer on tap.

Tasting

  • Appearance
    • Nearly brilliantly clear, medium yellow in color, with a tall, creamy, and persistent white head. The head on this is seriously amazing–almost too amazing, because it takes a bit to pour a full glass of this stuff.
  • Aroma
    • Fresh, grainy aroma, with just a little bit of spicy hop note behind that. Very clean yeast character.
  • Flavor
    • Malty sweet flavor at the forefront, with a wonderfully rounded malt profile. The hop level is fairly even against the malt, and the hop level is just bitter enough to keep the beer from being overly sweet. The finish has a subtle bitterness to it, without being too much.
  • Mouthfeel
    • Medium-light body, moderate carbonation. Crisp finish without being too dry. Carbonation could be a bit higher for the style, but it does lose a little bit when poured .
  • Would I brew this again?
    • Yes! This is a very flavorful light lager, that is incredibly easy to drink. This accolades for this recipe are indeed deserved. The only thing I might change, and this is a bit of a personal preference, would be to dial back the 2-row to both lighten the flavor a touch more and also reduce the alcohol level. I really would like this as a sub-4.5% beer. It would be interesting to try this with W34/70 or the American lager yeast in the original recipe, which I suspect would dial back the malt character a touch versus the Mexican lager yeast that I used here.
  • Overall
    • 9/10