Mega swill critique

[Linford]

About a dozen AG brews in. Made this for a grand final mega swill brew for the uninitiaited. Starts balanced but finishes sweet. Mashed at 63-65. OG = 1048, FG = 1008. Needs more bittering, could just be my newly developed palate for higher IBU's and hop character. Any other obvious flaws in the recipe?


Charlemont Draught
Premium American Lager
All Grain (21.00 l) ABV: 5.82 %
OG: 1.053 SG FG: 1.009 SG
IBUs: 19.7 IBUs Color: 7.2 EBC
By:
Ingredients

5.00 g - Calcium Chloride

Mash 90 min



5.00 kg - Pale Malt (2 Row) US

Mash addition (90.9%) - 3.9 EBC



0.30 kg - Carafoam

Mash addition (5.5%) - 3.9 EBC



0.20 kg - Sugar, Table (Sucrose)

Mash addition (3.6%) - 2.0 EBC



20.0 g - Pride of Ringwood

Boil 60 min (19.7 IBUs)



1.00 Items - Whirlfloc Tablet

Boil 15 min



1 pkg - SafLager West European Lager

DCL/Fermentis #S-23


Profiles for Recipe

Electric Urn (10 Gal/40 L) - BIAB

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BIAB, Light Body

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Lager, Two Stage

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My Carbonation Profile

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[indica86]

Why only 1 packet of lager yeast?

 

[Linford]

Should I have used more even for a 21 ltr batch?

 

[manticle]

Always about 2x the amount you'd use for ale of the same gravity.
Real critique will come from your mates anyway.

 

[Bribie G]

Stronger than the average mega, I'd cut the malt back to 4.5 kg and up the sugar appropriately so that it's not too "chewy" and finishes a bit dryer for the Carlton fans.

Also Aussie beers are characterised by sulphates, I'd swap the Calcium Chloride for some Calcium Sulphate and Magnesium Sulphate.