India Pale Lager

Josh Jayne and I developed a recipe for an India Pale Lager sometime in late summer 2015.  We were finally able to brew this on New Year’s Day 2016.  The idea was to make a very hop-forward beer with the clean lines you find in a lager.  To do so, we debated what the grain bill would look like first.  Personally, I use German Pilsner malt in most of my lagers.  However, that would add too much of a grain element in a beer that we wanted to focus on hops.  The end result was to use basic American 2-Row malt as our base.  We added 12% Munich to add a small amount of character and 4% Crystal 40 for some color.

As for hopping, we ended up using some traditional American C-hops in the boil.  It was bittered with Columbus using a First Wort Hop addition.  Centennial, Chinook and Columbus went into the flavor additions at 15, 10 and 5.  We then used those same hops in a 20 minute whirlpool addition.

Josh and I did an 11 gallon batch and split the proceeds.  We each used different yeast strains and dry hopping varieties and strategies.

I went with Wyeast American Lager yeast, and Josh went with the Bohemian Lager strain.

For dry hopping, I used 1.5 oz each of Chinook and Columbus (ran out of Centennial).  My method for dry hopping this lager was to complete the initial fermentation and perform a diacetyl rest.  After three days at 60-63 degrees, I added my dry hops and kept at that temp for 3 days.  After that point, I began the process of lowering the temperature by 4-5 degrees every two days until I reached my lagering temp.  At that time, I then transferred the beer to my keg, pressurized and let lager for 4+ weeks.

Josh went a different route for dry hopping.  He used ~3oz of Horizon hops.  His method was to dry hop into the already cold, lagering beer.  Rather than the traditional 3-5 day dry hop you would do in your ale fermentation-temp beer, Josh lagered for a longer period as it was lagering.

For you folks who have tried these beers, it would be great to get a discussion on what you perceived.

 

Type: All Grain
Batch Size: 11.00 gal
Boil Size: 12.65 gal
Boil Time: 60 min
End of Boil Vol: 11.65 gal
Final Bottling Vol: 10.50 gal
Fermentation: Lager, Two Stages
Date: 23 Mar 2016
Brewer: Johnny O
Asst Brewer:
Equipment: My Herms Rig
Efficiency: 87.00 %
Est Mash Efficiency: 88.6 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
22 lbs 4.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.0 %
3 lbs 3.0 oz Munich Malt – 10L (10.0 SRM) Grain 2 12.0 %
1 lbs 1.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 4.0 %
2.00 oz Columbus (Tomahawk) [14.00 %] – First Wort 60.0 min Hop 4 44.7 IBUs
1.00 oz Centennial [10.00 %] – Boil 15.0 min Hop 5 7.2 IBUs
1.00 oz Chinook [13.00 %] – Boil 10.0 min Hop 6 6.8 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] – Boil 5.0 min Hop 7 4.0 IBUs
1.0 pkg Bohemian Lager (Wyeast Labs #2124) [124.21 ml] Yeast 8
3.00 oz Chinook [13.00 %] – Dry Hop 0.0 Days Hop 9 0.0 IBUs
3.00 oz Columbus (Tomahawk) [14.00 %] – Dry Hop 0.0 Days Hop 10 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.076 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.6 %
Bitterness: 62.7 IBUs
Est Color: 7.5 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 7.55 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.65
Measured Mash PH: 5.20
Total Grain Weight: 26 lbs 8.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 11.28 gal of water at 161.3 F 150.0 F 75 min

Sparge: Fly sparge with 7.55 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Lager, Two Stages
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 38.0 F

Notes

 

Created with BeerSmith

 

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