Hey everyone... say whaaattt?? Has this ever been done before ??? Well it has now.
I wanted to make a simple beer double malt double hopp lager, that's it and so thats what I did.
In the past I have had greater success with cold ferment beers than warmer ferment beers. Currently in the frigid middle of winter a nice 13 degree ferment lager is just perfect.
Above my home made wort cooler circulating cold water through copper pipes which I put in the wort, below the hydrometer measuring original gravity a healthy bold 1060... yum.
The recipe as follows:
Crisp extra pale malt 4.0 kgs
Rolled flakes 200 grams
At boil all 20 grams perle
45 grams check saaz
280 grams grated butternut add at boil
Last 15 minutes 3 table spoons dextrose 1 table spoon carregean.
Premium lager series yeast
OG 1059
PH 5.7
The ferment will be 2 weeks and conditioning another 2 weeks. Cold crash then atleast another two. The longer the lager sits the better it tastes in my opinion.
Here we have the delicious malty brew during the boil it always looks like a Guinness draught whilst on the boil.
I added 1 at boil hopp edition saaz and perle. This time around I am after a Grolsche type bitter beer, so added no late edition hopps I want to steer clear of the fruity craft style beer for this one, hopefully I have achieved that.
Grated butternut and hopps added for an hour at the beginning of the boil.
The original gravity of this beer is 1060 odd which should give me a solid 7% ABV beer or more depending on how well it attenuated during fermentation.
Below a dark lager I brewed 6 months back.. yum.
Let the yeast do its work.
Nature the incredible.
Love, light and blessings.
Cheer$;)