American Lager 3V 2

Another beer for the 2nd half of the Southeastern Homebrewers Association Brewer of the Year competition and another NHC beer I’m trying to improve.  The last version of this beer did well in competition but the complaints were pretty consistent.  really nice clean beer but getting a fair amount of corn that could be DMS and it doesn’t finish quite dry enough.  I’m not a big fan of corn so I decided to go more the direction of Annie Johnson’s NHC winning recipe “Mow the Damn Lawn” and use rice instead of corn and 2 row instead of pilsner malt to try and get it as neutral as possible.  I also decided to give dry yeast a shot but for NHC I’ll probably use German Lager so I can use a nice big repitch.  To dry it out I moved to a 90 minute rest 148F lowered the gravity just a hair and shook the fermenter when the beer was on its way up for a D-rest.

Recipe: american lager 3v 2
Style: American Lager 1B BJCP 2015
Date: 09-02-2017

Recipe

Guideline Min

Guideline Max

OG

1.048

1.040

1.050

FG

1.011

1.004

1.010

Color

3.1

2.0

4.0

ABV

4.9

4.3

5.3

IBU

13.0

8.0

18.0

Brewery Info

Efficiency: 72 %
Attenuation: 78 %

Mash Info

Weight: 13.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.06 G
Volume: 7.1 G
Temp: 122.0 F

Boil Info

Kettle Gravity: 1.040
Predicted Mash Run-off: 4.89 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

9.500 Lb

73.0 %

Brewers Malt 2-Row (Briess)

80.5

1.8

3.500 Lb

27.0 %

Rice, Flaked (Briess)

70.0

1.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.85 Oz

Mt. Hood

5.0

60 mins

Boil

13.0

Yeast

Amount

Name

2.000 units

Saflager Lager DCL/Fermentis W-34/70

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.50

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

53

3

21

94

49

30

Sparge

63

3

21

106

53

30

Final

90

5

33

156

80

47

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Mash Water Adjustments

Gypsum: 1.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments

Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

148 90 mins
169 10 mins

Pitch at 48f
48 hrs to 50f
Hold to 2 weeks
Raise over 48hrs to 60
Hold through 3 weeks
Lager for 1 month

Carb to 2.6 vol

Notes:
9-12-17 First time using 34/70 dry yeast.  rehydrated using the Palmer “How To Brew” method but water was 85F rather than the 100F he recommends.  1 cup boiled filtered water, sprinkled on top but not mixed in for 10 mins and then mixed in and let it sit for another 10 or so and then pitched.  Was 47F going into the fermenter but was 52F at time of pitching.  moved it down to 50F over 24 hrs using BrewPi.  otherwise a normal 3V brewday.  wort tasted excellent.  basically flavorless 🙂

9-13-17 slow steady bubbling @ 9pm
9-14-17 1/2″ kreusen and slow steady bubbling
9 – 15-17 ”
9-16-17 breaker in the room with that fridge tripped so no cooling for a day.  only got up to 53F thankfully.  brought it back down to 50F over 24 hours. 🙁
9-17-17 1/2″ kreusen and steady bubbling.  a little sulfur smell.
9-19-17 1/4″ kreusen and slow steady bubbling
9-22-17 no kreusen, no bubbling
9-27-17 stirred up yeast while being raised for diacetyl rest
9-28-17 no bubbling
10-3-17 racked to keg FG 1.009 . nice, clean and boring.  a little green but be good after lagering.  no noticeable off flavors.

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