Lager or Not, here I come.....

I've always wanted to try my hand at Lagering, but was unwilling to spend the big bucks and purchase a lagering fridge/freezer.  That and living in IOWA, the temperature swings can be pretty drastic day to day not ideal for maintaining a constant temperature.  Having moved up to the Arctic north (Minnesota) I thought I would try my hand at some garage floor lagering, well to be more specific, 4-seasons floor lagering.  We have a 4 seasons porch which we decided not to heat this winter but I noticed that despite no heat, it hovers around 40 degrees pretty consistently.

Besides always wanting to lager, I've always wanted to try brewing a Light Lager (Pilsner, Classic American?), so I figured now's my chance.  Below is the recipe I used, pretty basic for a Light Lager.  I wanted a light beer like the common American commercials (Miller, Coors, Bud), but with the malty hoppy tastes of a German style Pilsner.   I didn't have much in terms of Noble hops so I couldn't make a true German Pilsner so I decided to use ingredients common to both a Pilsner and an American Classic Lager. Next, I  spiced it up a little bit with the hop additions.  I used Citra hops for bittering these hops are supposed to be very citrusy and Saaz for the late addition.  Saaz has a very distinctive flavor. When used in beer, the resultant aroma is very mild, earthy, herbal and spicy.  

Brady's Lager or Leave it

Classic American Pilsner

 

Type: All Grain	Date: 1/9/2011
Batch Size: 10.00 gal	Brewer: Brady Brew
Boil Size: 12.00 gal	Asst Brewer:
Boil Time: 60 min	Equipment: 16 Gallon modified Commmercial Keg
Taste Rating(out of 50):	Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 4.75 lb Pilsner Liquid Extract (3.5 SRM) Extract 28.79 % 2.00 lb Rice Extract Syrup (7.0 SRM) Extract 12.12 % 7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 42.42 % 1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.06 % 1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.06 % 0.50 lb Vienna Malt (3.5 SRM) Grain 3.03 % 0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.52 % 1.00 oz Citra [12.30 %] (60 min) Hops 22.9 IBU 1.00 oz Saaz [4.00 %] (10 min) Hops 2.0 IBU 1 Pkgs American Lager (Wyeast Labs #2035) [Starter 125 ml] Yeast-Lager
Beer Profile
Est Original Gravity: 1.050 SG	Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.90 %	Actual Alcohol by Vol: 4.82 %
Bitterness: 25.6 IBU	Calories: 217 cal/pint
Est Color: 5.0 SRM	Color: Color
Mash Profile
Mash Name: Double Infusion, Full Body	Total Grain Weight: 9.75 lb
Sparge Water: 7.56 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Double Infusion, Full Body Step Time Name Description Step Temp 30 min Protein Rest Add 8.78 qt of water at 132.1 F 122.0 F 30 min Saccrification Add 7.80 qt of water at 206.7 F 158.0 F 10 min Mash Out Add 5.85 qt of water at 199.4 F 168.0 F
10min           Batch Sparge        Add 26.0 qt of water at 190.0 F       175.0 F
Mash Notes: A full bodied mash profile for beers requiring a protein rest. Used for beer with large portions of unmodified adjuncts such as unmalted wheat.
Carbonation and Storage
Carbonation Type: Forced	Volumes of CO2: 2.4
	Carbonation Used: -
Kegging Temperature: 45.0 F	Age for: 28.0 days
Storage Temperature: 40.0 F
Notes
I fermented initially at 55 degrees F for 6 days then moved to 68 degrees F for 36 hours (diacetyl rest).  Transferred to Secondary and lagered at 40 degrees for 4 weeks.  Depending on the flavor of this I may dry hop half of this batch.
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