Thanks for posting that technobabble, I've just bought a bag of PoR and keen to see how it stands on its own late. What water profile are you aiming for with those salt additions? Are you starting from RO water?technobabble66 said:After popular demand: :lol:
(from post 303 of the 2016WAYB thread)
If you are referring to the "Premium" lager, it's Summer hops as the late addition.Coodgee said:What is that lovely floral aroma in cascade lager? Is that por as a late addition?
Thanks mate i really enjoy one of those beers on occasion. Don't have a recipe do you?Bribie G said:If you are referring to the "Premium" lager, it's Summer hops as the late addition.
They used to use Hersbrucker.
Sorry I missed your post.Coodgee said:Thanks mate i really enjoy one of those beers on occasion. Don't have a recipe do you?
Hi Bribie,Bribie G said:Sorry I missed your post.The recipe I usually use (got to second place in the Pale Lagers in the Nats a few years ago) is based on something that an unfortunate lass at Cascade's PR inadvertently leaked in an Email to someone on the forum. I can't find the post again for the life of me, but it went something like this: Dear **Of course being home brewers, the methods we use at Cascade with malted barley and hops would be beyond your capabilities and methods, and you would be better advised to use one of our excellent Cascade Kits, but for your information, the we use the following ingredients and methods in our .... :lol: :lol: :lol: :lol: Bingo. One of my variants (combined with info I've had in the past from a CUB brewer) is: Cascade PremiumAustralian Premium LagerRecipe Specs----------------Batch Size (L): 23.0Total Grain (kg): 4.800Total Hops (g): 40.00Original Gravity (OG): 1.048 (°P): 11.9Final Gravity (FG): 1.011 (°P): 2.8Alcohol by Volume (ABV): 4.88 %Colour (SRM): 3.4 (EBC): 6.7Bitterness (IBU): 20.8 (Average)Brewhouse Efficiency (%): 70Boil Time (Minutes): 60Grain Bill----------------4.500 kg Pale Malt Barrett Burston (93.75%)0.300 kg Cane Sugar (6.25%)Hop Bill----------------20.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.9 g/L)20.0 g Hersbrucker Pellet (2.8% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)Misc Bill----------------Single step Infusion at 63°C for 120 Minutes.Fermented at 13°C with Wyeast 2042 - Danish Lager Quite simple but it's all in the scheduling:Mash: 63 degrees for 2 hours then ramp up gradually to a 20 min mashout Ferment at 13 degrees for a few days then gradually raise to 19 degrees - 10 days in allLager at 3 degrees for 10 days.