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Clibit

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Reply with quote  #1 
From BYO, a lager made with US pale malt ((UK lager malt would be a reasonable sub) and German Saphir hops, with IPA bitterness levels.

https://byo.com/recipe/smuttynose-brewing-company-frankenlager-clone/

Smuttynose Brewing Company: Frankenlager clone

(5 gallons/19 L, all-grain)
OG = 1.060   FG = 1.015
IBU = 61 SRM = 4 ABV = 6.1%

Frankenlager is Smuttynose’s interpretation of an IPA decoction-mashed and fermented like the classic lagers of Europe. It’s crisp and refined, but certainly not meek or mild.

Ingredients
12.5 lbs. (5.7 kg) US 2-row pale malt
50 AAU German Magnum pellet hops (60 min.) (1 oz./28 g at 14% alpha acids)
1.8 AAU Saphir pellet hops (20 min.) (0.5 oz./14 g at 3.5% alpha acids)
3.4 AAU Saphir pellet hops (10 min.) (0.75 oz./21 g at 3.5% alpha acids)
3.5 AAU Saphir pellet hops (0 min.) (1 oz./28 g at 3.5% alpha acids)
5 oz. (140 g) Saphir pellet hops (dry hop)

1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 Whirfloc® tablet (15 min.)
White Labs WLP920 (Old Bavarian Lager) or White Labs WLP833 (German Bock Lager) yeast
Or MJ Bavarian lager yeast

Step by Step
This is either single or double decoction mash, so build in some extra time in your brew day to account for the added steps. Mill the grains and mix with 4.7 gallons (17.8 L) of 158 °F (70 °C) strike water to reach a mash temperature of 147 °F (64 °C). Hold at this temperature for 40 minutes. Remove one gallon (3.8 L) of the grist and bring it to a boil (decoction) then add it back to the mash tun. This should step the mash up to 162 °F (72 °C) where you hold again for 20 minutes. Direct fire (or double decoct) up to 170 °F (77 °C) and hold for 10 minutes if you wish to perform a mash out. Vorlauf until your runnings are clear. Sparge the grains with approximately 3.5 gallons (13.25 L) of 170 °F (77 °C) water until 6.5 gallons (24.6 L) of 1.046 SG wort is collected in your boil kettle. Boil for 60 minutes adding hops, yeast nutrient, and kettle finings according to the ingredients list. After the boil, create a whirlpool by gently stirring with a mash paddle for 2 minutes and then let rest for an additional 13 minutes. Chill the wort to 50 °F (10 °C), aerate, and pitch yeast. It is recommended that you pitch 424 billion yeast cells, which can be obtained by using either 1 fresh vial after making a 2.3 L stir plate starter, 2 fresh vials after making a 4.35 L non-stir plate starter or 5 fresh vials without a starter.

Ferment at 50 °F (10 °C) until you reach terminal gravity. Add dry hops and dry hop at 50 °F (10 °C) for a week. Crash cool for two days and then package. Carbonate to between 2.4 and 2.5 volumes of CO2.

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Robbie

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Reply with quote  #2 
always wanted to try a double or triple decoction. 61 IBU's man! [eek]
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Beer is an expression of the human spirit. . . we use technical sciences as a tool to create it but its essence is and always will be a form of art - Handbook of brewing, chapter 2, page 55
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HisDudeness

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Reply with quote  #3 
I have used Saphir hops in a clone recipe for Firestone Walkers Pivo Pils and they are really nice adding a bit more oomph to the usual noble hop profile, not sure I'd fancy a 140g dry hop in a lager though!
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Clibit

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Reply with quote  #4 
Quote:
Originally Posted by HisDudeness
I have used Saphir hops in a clone recipe for Firestone Walkers Pivo Pils and they are really nice adding a bit more oomph to the usual noble hop profile, not sure I'd fancy a 140g dry hop in a lager though!


Why ever not?!  [rofl]
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Pesho77

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Reply with quote  #5 
I did a pilsner this summer, for my tastes it was way too bitter, not undrinkable but very bitter.

Svette Pivos Czech Lager

4 Kg Czech pilsner malt (100%)

90 Min boil

63 g Saaz first wort hopped to 30IBU

28 g Saaz 15 mins 10 IBU

Ferment @ 9c with Wyeast 2001 / WLP800 Lager for 4 week

O.G.1.048 / T.G.1.010 / 5.0% / 35 – 40 IBU

 

Decoction mashing

Use 2 quar5ts of water per Lb of malt, mash in at 50c and hold for 10 mins, pull a thick decoction of about 1/3 of the mash, heat 1c/min to 69c, hold for 10 mins, then heat to a boil. Return the decoction to the main mash to raise the temp to 62c – 65c (the lower the better). After this decoction complete the main starch conversion, then pull a second thick decoction slowly bring to a boil (as the sacc rest is complete this isn’t required) then return to the main mash to bring the temp to 72c hold for 15 mins.

 

Svette Pivos Czech Lager

4 Kg Czech pilsner malt (100%)

90 Min boil

63 g Saaz first wort hopped to 30IBU

28 g Saaz 15 mins 10 IBU

Ferment @ 9c with Wyeast 2001 / WLP800 Lager for 4 week

O.G.1.048 / T.G.1.010 / 5.0% / 35 – 40 IBU

 

Decoction mashing

Use 2 quar5ts of water per Lb of malt, mash in at 50c and hold for 10 mins, pull a thick decoction of about 1/3 of the mash, heat 1c/min to 69c, hold for 10 mins, then heat to a boil. Return the decoction to the main mash to raise the temp to 62c – 65c (the lower the better). After this decoction complete the main starch conversion, then pull a second thick decoction slowly bring to a boil (as the sacc rest is complete this isn’t required) then return to the main mash to bring the temp to 72c hold for 15 mins.

 



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