Tuesday, February 9, 2010

Copper Lager 4

It's time for yet another favorite of mine, an annual tradition of sorts. The Copper Lager is a beer that originated by using up all old ingredients from earlier in the year. In its 4th incarnation, the recipe has changed, but critical elements remain...color, IBU's, ABV, and yeast choice.

This time, I'm using grains from bulk ordered sacks of grain. So since there's plenty of Pils malt available, I decided to use it as the malt bill base. In years past, American pale ale malt was used, and I really like the solid malt flavor it gives the beer. Munich, and Crystal 20L will lend some sweetness and foundational orange hues. Wheat has always been in the recipe because it really adds the the tight foam head, and here its up a few percentage points. Special B is added for a shade of color.

Hopping is kept pretty much the same. In the first recipe, 4 different hops were used (UK & German). Here I stuck with another bulk purchase, Hallertau T-90. Hop bitterness being moderate to balance the richer malt notes with two flavor additions, the overall hop character is balanced.

As an experiment, this batch has been split over 2 yeast strains. Traditionally, Wyeast Bohemian Lager is used, and always makes a great beer. Being a little under pitched, I hope it comes out clean enough. The other half is fermenting on yeast cake of Wyeast Pilsen Lager. Having more than enough yeast, this half fermented in only a week, with pleasant and clean airlock blurps.

Copper Lager #4

Grains
15. lbs. Franco-Belges Pils
2.0 lbs. Ger. Munich
1.25 lbs. UK Crystal 25L
1.5 lbs. Belgian Wheat
.25 lbs. Special B


Hops
3.4 oz. Hallertau, 3%, pellet, 60min
1.0 oz. Hallertau, 3%, pellet, 30min
1.5 oz. Hallertau, 3%, pellet, 15min


Yeast
Wyeast 2208: Bavarian Lager 22oz starter
Wyeast 2007: Pilsen Lager yeast cake


Brew Day Stats

Brewed: 1/31/10
Racked:
Bottled:

Water Adjustment
Nearly 1:1 ratio RO & Distilled to Chicago
Strike: .75 tsp Gypsum, .75 tsp CaCl, 1 tsp Acid Blend
2nd Sparge: .75 tsp Gypsum, .75 tsp CaCl, .25 Epsom

H2O/Grain Ratio: 1.1 qt/lb
Mash Ph: 5
Sacch. Rest Temp/Time: 151°F/75min

Boil Time: 70min
Post-Boil Vol: 10.25 gallons

OG: 1.056
IBU: 29
Color/SRM: Orange-Copper/8
Ferment Temp: 50°F

FG:
ABW:
ABV:

2 comments:

Mike said...

Wow man that is pretty intense. Being new on the homebrew scene it is an inspiration to see someone as efficient and knowledgeable as you are. I like your style for keeping your journal. I may adopt a couple of things from this to keep my journal a little more clear.

I have one question for you though. How do you keep your fermentation temp constant. I am assuming you have a fridge or something, but if you don't I'd be curious your technique for keeping a constant temp for your yeasties.

Great blog dude.

Mike

Mikes Brew Review

Apex Brew Wares said...

I like this recipe!