Mayfair Court Chicago Lager...
#1
Posted 16 September 2011 - 10:53 AM
Chicago Lager
4.50 lbs Best Malz Pilsner Malt
4.00 lbs Weyermann Munich 10°L
1.00 lb Crystal 20°L
4 ounces Belgian Aromatic
1.5 oz Tettnanger pellets 4.8% FWH (7.2 AAU)
.5 oz Hallertau Mittelfruh 4.3% FWH (2.2 AAU)
Wyeast 2308 Munich Lager yeast
OG: 1.050, FG: 1.013, IBU: 25, SRM: 9, ABV: 4.8%
Mash temp will be 150-151° for 75 minutes and I will continue using all RO water (or maybe 75% in this batch) along with small additions of CaCl2 and possibly gypsum in the mash. All of the hops will be FWH so there would be no bitter edge to the hops at all. I'm envisioning a malty beer just slightly accented with Noble hops and paired with the profile of the Munich Lager yeast. It's not necessarily fit to any style so the name is appropriately vague. Thoughts?
#2
Posted 16 September 2011 - 03:07 PM
#3
Posted 16 September 2011 - 03:32 PM
Yeah, I was actually thinking about that and you know what? I'll have a ½ oz of Tettnanger sitting around doing nothing anyway! Cheers.Sounds pretty tasty. By doing all FWH you don't get any aroma, maybe add 0.5oz Tettnang at flameout.
#4
Posted 08 January 2012 - 10:08 AM
#5
Posted 08 January 2012 - 05:13 PM
#6
Posted 08 January 2012 - 06:57 PM
Is the recipe so secret and exclusive that you can't post it? Okay, email sent.ken - make my oktoberfest with the 2308. you'll like it - PM me your e-mail and I'll send you the recipe.
#7
Posted 08 January 2012 - 06:58 PM
Is the recipe so secret and exclusive that you can't post it? Okay, PM sent.
#8
Posted 09 January 2012 - 03:49 AM
no - haha - just easier to send a spreadsheet than to type it all outIs the recipe so secret and exclusive that you can't post it? Okay, email sent.
#9
Posted 09 January 2012 - 07:12 AM
#10
Posted 09 January 2012 - 08:06 AM
#11
Posted 09 January 2012 - 09:43 AM
Send drez77 recipe!the recipe is pretty basic. it started as a recipe that mtnbrewer gave me that was someone elses. I adjusted the hops and added some aromatic and that's how we got to where it is today.
#12
Posted 09 January 2012 - 10:06 AM
I'll try to remember when I get home...Send drez77 recipe!
#13
Posted 15 April 2012 - 07:10 PM
#14
Posted 22 April 2012 - 03:41 PM
Edited by KenLenard, 22 April 2012 - 03:42 PM.
#15
Posted 24 April 2012 - 05:26 PM
#16
Posted 25 April 2012 - 06:50 AM
It might just be the light but mine is a little lighter than the real SABL. The beer came out really nicely and I will make more of it soon. The 2308 gives the beer a German character that is tough to beat and hard to find in other strains. Cheers.That beer looks like it is supposed to be in that glass eh?
#17
Posted 30 April 2012 - 07:29 PM
#18 *_Guest_BigBossMan_*
Posted 30 April 2012 - 10:01 PM
that is beautiful Ken
It does bring a tear to the eye.
#19
Posted 01 May 2012 - 06:28 AM
#20
Posted 22 June 2012 - 07:06 AM
Updated Chicago Lager (a Munich Lager kind-of-thing)
5.00 lbs Weyermann Bohemian Pilsner Malt
4.50 lbs Weyermann "Dark" Munich 10°L
4 ounces Carafoam
4 ounces Acid Malt
1 oz Spalt pellets @ 4% FWH
1.5 oz Tettnanger pellets @ 3.1% FWH
1 oz Hallertau Mittelfruh pellets 3.1% for 1 minute
Wyeast 2308 Munich Lager yeast
OG: 1.052, FG: 1.012, IBU: 25, SRM: 6, ABV: 5.0%
I used 100% filtered tap water with some calcium chloride. The mash pH was right on because of the CaCl and the acid malt... no adjustment needed. The yeast was in a starter on the stirplate for 3 days and eventually ramped up to the point that it was at high krauesen when I pitched it. It's bubbling away at 47° and smells awesome. Cheers Beerheads.
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