Brewed 4 Feb 2019 | Kegged not yet | Yield prob. 22L / x.x% (11.3°P → x.x°P)
It’s fifteen degrees down in the cellar, which means it’s time to try my hand at a lager. Just trying to replicate Feldschlossli would be pointless and boring, though, so let’s make things a bit more interesting.
This is an attempt at a four-grain American light lager: malted barley, wheat, and dinkel, together with crushed boiled rice.
- 3400g Pilsner malt (7 EBC)
- 495g Light Wheat malt (4 EBC)
- 440g white rice (ground to 1⁄3 grain size, boiled 30min, mixed with 1⁄2 volume rice husks)
- 385g Dinkel malt (xx EBC)
- 50g Acid malt (5 EBC)
The mash program came from splitting the difference between a step infusion mash in the SiOS Braufibel and the second edition of Parpazian’s second book, with the amylase rest lengthened out to help convert the rice.
- Mash in 23L @ 50°C
- 30 min @ 50°C
- 65 min @ 65°C
- 15 min @ 72°C
- 5 min @ 75°C
- 5 min @ 78°C
Sparging was fast - 6L at 78°C took 8 minutes. Next time, fewer rice husks.
I boiled the wort for five minutes before adding the first hops. Hopping as follows:
- Bittering: 60 min 28g 6.7% Cascade
- Flavor: 30 min 10g 13.2% Citra
- Aroma: 3 min 5g 13.2% Citra
Pitching and Fermentation
Cooling to 18.5°C with an immersion cooler took 36 minutes. Initial gravity was 11.3°P. Pitched 11.5g of Saflager W-34⁄70 (noting too late that this might be underpitching) to 22.5L of wort. It’s in the cellar at 15°C now.