2042 Light Lager

Australia & New Zealand Homebrewing Forum

Help Support Australia & New Zealand Homebrewing Forum:

QldKev

Brew Dude
Joined
21/6/05
Messages
7,471
Reaction score
1,031
Location
Bundy
I've got yeast cakes of 2042 currently fermenting a Grolsch and an Aussie Gold at the moment, tomorrow I'm about to brew and I'm trying to think of a new recipe for a mid strength brew. I have most grains and hops on hand. Anyone got a good recipe for a mid strength beer (say 3.5% to 4%) that can be dropped onto the 2042. I'm just trying not to pull out one of my old recipes and want try something new.

QldKev
 

yum beer

Not in the house, you've got a shed..
Joined
12/3/11
Messages
2,239
Reaction score
422
Ive bottled this last weekend, tasted very good out of the fermenter, bit of bitter and some character.

May need to bump up quanitites for kegging.



40 Lite Summer Lager (Australian Light Lager)

Original Gravity (OG): 1.029 (P): 7.3
Final Gravity (FG): 1.006 (P): 1.5
Alcohol (ABV): 2.96 %
Colour (SRM): 4.9 (EBC): 9.6
Bitterness (IBU): 14.4 (Average - No Chill Adjusted)

45.41% Vienna
27.03% Munich I
16.22% Wheat Malt
11.35% Carahell

0.3 g/L Northern Brewer (8.1% Alpha) @ 40 Minutes (Boil)
0.4 g/L Hallertau Mittlefrueh (4% Alpha) @ 10 Minutes (Boil)
0.4 g/L Hallertau Mittlefrueh (4% Alpha) @ 5 Minutes (Boil)
0.4 g/L Hallertau Mittlefrueh (4% Alpha) @ 1 Minutes (Boil)


Single step Infusion at 68C for 60 Minutes. Boil for 75 Minutes

Fermented at 9C with WLP940 - Mexican Lager
 

QldKev

Brew Dude
Joined
21/6/05
Messages
7,471
Reaction score
1,031
Location
Bundy
Thanks for the recipe idea.

I ended up starting a Munich Helles today, just a single batch on my "little bro" system. I may give the Lite Summer Ale a go tomorrow.

QldKev
 

Rod

Well-Known Member
Joined
12/5/03
Messages
708
Reaction score
41
I've got yeast cakes of 2042 currently fermenting a Grolsch and an Aussie Gold at the moment, tomorrow I'm about to brew and I'm trying to think of a new recipe for a mid strength brew. I have most grains and hops on hand. Anyone got a good recipe for a mid strength beer (say 3.5% to 4%) that can be dropped onto the 2042. I'm just trying not to pull out one of my old recipes and want try something new.

QldKev
what are 2042 yeast cakes , sediment/yeast from a previous batch

interested in your Grolsch recipe if it can be converted to an extract version
 

QldKev

Brew Dude
Joined
21/6/05
Messages
7,471
Reaction score
1,031
Location
Bundy
Yep just re-using old yeast from a prior ferment. Basically you can wash it etc, but I prefer to make life easy where possible. If the prior batch is roughly the same style or a bit lighter of a beer you can just keep some of the left over yeast cake and throw the next batch onto it.

The main grain is Weyerman Pilsner, not sure of there is a extract version of if? and IMHO a substitution would just not be the same.
The recipie is here

QldKev
 

Rod

Well-Known Member
Joined
12/5/03
Messages
708
Reaction score
41
recipe is here QldKev
At the moment only into extracts with some stove top

here is the plan

Rod's Grolsch

Recipe Specs

Batch Size (L): 25

Total Grain (kg): 3.520

Total Hops (g): 63

original Gravity (OG): 1048

Final Gravity (FG): 1012

Alcohol by volume (ABV): 4.72

colour (SRM): 10.2

Bitterness (IBU): 28.3

Boil Time (Minutes): 60 mins

Grain bill
2.800 kg Dry Malt Extract - Amber (79.55%)
0.540 kg crystal 10 (15.34%)
0.180 kg Caramunich I (5.11%)

Hop Bill
25.0 g Northern Brewer Pellet (8.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
15.0 g Saaz Pellet (4% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
8.0 g Hallertau Tradition Pellet (4% Alpha) @ 13 Minutes (Boil) (0.3 g/L)
15.0 g Saaz Pellet (4% Alpha) @ 0 Minutes (Boil) (0.6 g/L)

single step Infusion at 66c for 60 Minutes.
Fermented at 16c with wyeast 2042 - Danish Lager

Notes

Bring 1 litre of water to 70c
add 180 g crystal

add 54 g caramunich
steep for 1 hour (if goes below 65c warm by adding more boiling water from jug )
squeeze grain bag and remove

add 11 litres hot water

add 1400 9 light dry malt extract
bring to boil

add 25 g Northern brewer
add 15 g Saaz after 45 minutes
add 8 g Hallertau after 47 minutes
add 15 g Saaz at flame out

add 1400 g light dry malt to pasteurize

Cool

add to fermenter and fill to 25 litres

ferment at 16.C Recipe Generated with BrewMate

the colour is darker , and will have a different flavour , but I only have light dry malt extract ( part way through a 20kg bag ) could go and buy some
pilsener malt extract after trying this one


A previous try had more Hallertau as it was use to bitter as well as flavour

I now know (think) using something like Northern to bitter is the way to go - cheaper

interested in your comments

Rod
 

QldKev

Brew Dude
Joined
21/6/05
Messages
7,471
Reaction score
1,031
Location
Bundy
Firstly I'll say I've never brewed an extract beer. I'm happy for extract brewers to jump on in.

My father-in-law is Dutch and a Grolsch drinker, he thought the recipe was an excellent beer.

I'm thinking maybe Briess Pilsen Light could be a better choice for the extract. You have a bag of the Amber but I think it will overtake the beer.
I would also consider sneaking some Melanoidin on in, just say to 2%, max 3%. This may help make up the Wey Pils malt profile.

Your recipe has
0.540 kg crystal 10 (15.34%)
0.180 kg Caramunich I (5.11%)
It seems they didn't get scaled for the 25L

I scaled it in Beersmith and get. (based on my current recipe and 85% eff)
0.22 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 9 4.9 %
0.07 kg Caramunich I (Weyermann) (100.5 EBC) Grain 10 1.5 %

I mash it at 65c, you have 66c

Ferment range for the yeast is 8-13C, I use 12c. You have 16c
edit: I actually use 11c for 24hours, then 12c for 4 days, then ramp it to 18c over a few days, then chill it back to 4c for a week.

Hope this helps

QldKev
 

Rod

Well-Known Member
Joined
12/5/03
Messages
708
Reaction score
41
At the moment only into extracts with some stove top

here is the plan

Rod's Grolsch

Recipe Specs

Batch Size (L): 25

Total Grain (kg): 3.520

Total Hops (g): 63

original Gravity (OG): 1048

Final Gravity (FG): 1012

Alcohol by volume (ABV): 4.72

colour (SRM): 10.2

Bitterness (IBU): 28.3

Boil Time (Minutes): 60 mins

Grain bill
2.800 kg Dry Malt Extract - Amber (79.55%)
0.180 kg crystal 10 (15.34%)
0.054 kg Caramunich I (5.11%)


Hop Bill
25.0 g Northern Brewer Pellet (8.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
15.0 g Saaz Pellet (4% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
8.0 g Hallertau Tradition Pellet (4% Alpha) @ 13 Minutes (Boil) (0.3 g/L)
15.0 g Saaz Pellet (4% Alpha) @ 0 Minutes (Boil) (0.6 g/L)

single step Infusion at 66c for 60 Minutes.
Fermented at 16c with wyeast 2042 - Danish Lager

Notes

Bring 1 litre of water to 70c
add 180 g crystal

add 54 g caramunich
steep for 1 hour (if goes below 65c warm by adding more boiling water from jug )
squeeze grain bag and remove

add 11 litres hot water

add 1400 9 light dry malt extract
bring to boil

add 25 g Northern brewer
add 15 g Saaz after 45 minutes
add 8 g Hallertau after 47 minutes
add 15 g Saaz at flame out

add 1400 g light dry malt to pasteurize

Cool

add to fermenter and fill to 25 litres

ferment at 16.C Recipe Generated with BrewMate

the colour is darker , and will have a different flavour , but I only have light dry malt extract ( part way through a 20kg bag ) could go and buy some
pilsener malt extract after trying this one


A previous try had more Hallertau as it was use to bitter as well as flavour

I now know (think) using something like Northern to bitter is the way to go - cheaper

interested in your comments

Rod
I have a typo in the grain bill

should be 180g crystal

and 54g Caramunich

as shown in my notes

must have transposed them and an error on the Caramunich in the recipe spec

when I copied it from the brewmate it went funny and I thought I corrected :rolleyes:

how ever will take your suggestions and change

I will try to get the pil light dry malt , my LHBS does not carry much in the way of extracts

fermentation temps , easy to change

thanks

Rod
 

Nick JD

Blah Blah Blah
Joined
4/11/08
Messages
7,322
Reaction score
455
This one is really delicious and would work well with 2042. The high alpha NZ Hallertau is an awesome hop in lagers.

Stonelager (German Pilsner (Pils))

Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 37.3 (Average)

97.22% Pilsner
2.78% Melanoidin

1.2 g/L Hallertau Aroma (7.6% Alpha) @ 60 Minutes (Boil)
1.5 g/L Hallertau Aroma (7.6% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 64C for 60 Minutes. Boil for 60 Minutes

Fermented at 12C with Saflager S-189


Recipe Generated with BrewMate
 

QldKev

Brew Dude
Joined
21/6/05
Messages
7,471
Reaction score
1,031
Location
Bundy
This one is really delicious and would work well with 2042. The high alpha NZ Hallertau is an awesome hop in lagers.

Stonelager (German Pilsner (Pils))

Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 37.3 (Average)

97.22% Pilsner
2.78% Melanoidin

1.2 g/L Hallertau Aroma (7.6% Alpha) @ 60 Minutes (Boil)
1.5 g/L Hallertau Aroma (7.6% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 64C for 60 Minutes. Boil for 60 Minutes

Fermented at 12C with Saflager S-189


Recipe Generated with BrewMate
If I was looking at making a low alcohol version of this do you think the following tweaks would suffice?

OG 1.040
3.5% Melanoidin
Reduce the 60min addition to achieve 32 IBU


I do like the look of the original recipe, a nice clean beer which I will try a full strength brew later. But I'm currently after filling a few kegs with mid strength.

QldKev
 

_HOME_BREW_WALLACE_

Professional Drunken Yahoo!
Joined
30/6/09
Messages
1,365
Reaction score
68
If I was looking at making a low alcohol version of this do you think the following tweaks would suffice?

OG 1.040
3.5% Melanoidin
Reduce the 60min addition to achieve 32 IBU


I do like the look of the original recipe, a nice clean beer which I will try a full strength brew later. But I'm currently after filling a few kegs with mid strength.

QldKev
Personally speaking (as a hallertau lover) leave the amount the same and change the boil time to suit the desired IBU :icon_cheers:
 

Nick JD

Blah Blah Blah
Joined
4/11/08
Messages
7,322
Reaction score
455
If I was looking at making a low alcohol version of this do you think the following tweaks would suffice?

OG 1.040
3.5% Melanoidin
Reduce the 60min addition to achieve 32 IBU


I do like the look of the original recipe, a nice clean beer which I will try a full strength brew later. But I'm currently after filling a few kegs with mid strength.

QldKev
That'd work for sure. I just realised CB are out of NZ Hallertau (7.6% stuff)! :( It's the star of the beer.
 

QldKev

Brew Dude
Joined
21/6/05
Messages
7,471
Reaction score
1,031
Location
Bundy
I've just cracked my first "40 Lite Summer Lager (Australian Light Lager)", ended up fermenting it on Swiss Lager, and subs Hallertau Mittlefrueh for Hallertau Hersbrucker (my favorite Hallertau, and also the only one I had on hand), pretty nice drop. The spicey tobacco type character is coming through nice without being overpowering. It is probably on the upper limit for me, but will probably drop as it ages (only kegged yesterday). It reminds me of what Hahn Premium (not the light) used to be quite a few years back.

Next to brew Nick's "Stonelager (German Pilsner (Pils))", which since I've changed to Swiss Lager now matches the recipe better.

QldKev
 

Latest posts

Top