Tuesday, January 12, 2010

Session 1 Lager

Using Chicago's frigid Winters as a perfect ambiance for brewing lagers, I look forward to the season to get in several batches. Looking back to last years small beers, I thought I'd try making a small lager. A session lager that's low in alcohol, light in color, but very flavorful and crisp.

I was thinking about hopping with only one bittering addition, but since I'm going for more of a pils taste than helles, a bright finishing hop might be a nice refreshing nuance.

93% of the grist is made up of Franco-Belges Pilsen malt. Its a new malt for me, so I'm hoping it'll provide the right flavor for this light lager. One pound of Belgian Cara 8L was add for a tiny kiss of sweetness.

Simple really. Light and refreshing. Perfect for Spring. A good first beer of the year. It will leave a nice yeast cake for my 4th annual Copper Lager.

Session 1 Lager

13.5 lbs. Franco-Belges Pilsen Malt 1.8L
1.00 lbs. Belgian Cara 8L

2.25 oz. Czech Saaz, 3.5%, pellet, 60min
1.30 oz. Czech Saaz, 3.5%, pellet, 5min

Wyeast 2007: Pilsen Lager

Brew Day Stats

Brewed: 1/12/10
Racked: 1/31/10

Water Adjustment:
2 Parts Distilled/RO to 1 Part Filtered Chicago
Strike: 1.06g, 3.38g Epsom, 1.25 tsp Acid Blend
2nd Sparge: 1.06g/heaped .25 tsp CaCl, 3.38g Epsom, Acid Blend->pH=5
Boil: .25 tsp Kosher Salt

H2O/Grain Ratio: 1.5 qt/lb
Mash Ph: 5.1
Sacch. Rest Temp/Time: 151°F/60min
Mash Out Temp/Time: 168°F/vorlauf
1st Batch Vol/SG: 6.75gal/1.060 (worried me a bit)

2nd Batch Sparge H2OTemp/MashTemp: 180°F/171°F
2nd Batch Vol/SG: 6gal/1.022

Pre-Boil Vol: 12.75
Pre-Boil SG: 1.038 (where OG should be)
Boil Time: 75min
Post-Boil Vol: approx. 10 gallons
Mash Efficiency: 89%

OG: 1.045 (darn...7 points high)
IBU: approx. 19
Color/SRM: Straw-Yellow/3
Ferment Temp: 45°F

FG: 1.014
ABW: 3.26%
ABV: 4%

Cost: $25.4, .24¢/12oz., $1.44/6-pack!...so nice and cheap!


Kevin LaVoy said...

I like how you used the distilled water to try to help replicate the Pilsen water. I think that I'm going to get a water test done, and that ph will be my big brew project of the year.

In other news, that recipe looks great. We're going in opposite directions. I'm brewing big malty German beers with decoction step mashes, so it will be fun to trade.

Ted Danyluk said...

I got some bigger malty lagers coming up soon too. I'd love to swap. I hope to do another Munich Dunkel, a home smoked Bock, and my annual Copper Lager. Buying a bunch of bulk grain for the club tomorrow, it sure beats the price of our LHBS or online orders. With bulk hops too, its what's taking the cost per bottle down to only .24 cents/bottle!

I keg mostly, but hope to bottle portions of my lagers this year. Lets swap, or invite each other over in the Spring!

We've got a super RO-inline water filter, that strips everything from the city water. Some of it is distilled and some inline-RO. With more magnesium, sodium and sulfates, it's not really a mimic of Pilsen water. Anyways, I hope it turns out good and attenuated enough for my taste.

Dan said...

Sounds good! How do you maintain the 45F?


Jake said...

Good to hear some other homebrewers are making session lagers. I am a big fan of them. I am curious to see how it turns out.

travis said...

Lager season is the best! I like that you used the Czech Saaz for your hops, they complement a light lager well.

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