Recipe check German Lager

[scooterism]

Hi, just after a recipe check please;




Lager II

German Pilsner (Pils) (2 A)



Type: All Grain
Batch Size: 23.00 l
Boil Size: 27.80 l
Boil Time: 90 min
End of Boil Vol: 24.96 l
Final Bottling Vol: 22.00 l
Fermentation: Lager, Single Stage
Date: 30 Jul 2016
Brewer:
Asst Brewer:
Equipment: My equipement.
Efficiency: 72.00 %
Est Mash Efficiency: 75.1 %
Taste Rating: 30.0
Taste Notes:


Ingredients

Amt

Name

Type

#

%/IBU

23.02 l

Gold Coast Water

Water

1

-

4.50 kg

Pilsner (2 Row) Ger (3.9 EBC)

Grain

2

86.9 %

0.50 kg

Wheat Malt, Ger (3.9 EBC)

Grain

3

9.7 %

0.13 kg

Acid Malt (5.9 EBC)

Grain

4

2.4 %

0.05 kg

Melanoiden Malt (39.4 EBC)

Grain

5

1.0 %

30.00 g

Northern Brewer [8.50 %] - Boil 60.0 min

Hop

6

28.5 IBUs

18.48 g

Hallertauer Mittelfrueh [4.00 %] - Boil 20.0 min

Hop

7

5.0 IBUs

0.30 tsp

Irish Moss (Boil 10.0 mins)

Fining

8

-

18.48 g

Hallertauer Mittelfrueh [4.00 %] - Boil 10.0 min

Hop

9

3.0 IBUs



Gravity, Alcohol Content and Color
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 36.5 IBUs
Est Color: 7.6 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l



Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 19.48 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 5.18 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20

Mash Steps

Name

Description

Step Temperature

Step Time

Mash In

Add 13.56 l of water at 70.6 C

64.4 C

75 min

Sparge: Batch sparge with 2 steps (5.55l, 13.92l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).


Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Lager, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 15.6 C



Notes

Created with BeerSmith​

 

[scooterism]

:unsure:

 

[Lethaldog]

Looks good mate, I'm not a fan of acidulated malt but that's just me, apart from that looks like a tasty lager!

 

[scooterism]

Cheers mate,

The acidulated malt (which I learnt about in a previous thread) is added to alter the mash ph, which is good as my water supply is a little hard.

No sure how it impacts flavour tho'

 

[TheWiggman]

Did you put that acidulated malt in there based on water results? Or is this off a previous recipe? 130g is on the high side for a 22l batch but not outrageous.
Wheat malt strikes me as out of place, I would go all pils + the melanoidin. The 2 late hop additions seem a little odd too, I'd move it to a single addition at say 10 mins or later.
To hit your FG you'll need to mash lower than 64°C, go 63 or even 62. Plus a big healthy yeast pitch (which I can't see in the recipe).
Ed: wrote that before you replied.

 

[scooterism]

I'm open to suggestions, that's why I posted here first.

I've never used the acid malt, so I'm quite virginal.

I chose the wheat for it's head retention qualities.

I'll consider one late hop addition and the lower mash temp.

I haven't put too much thought into yest at the mo' but I'm leaning to a liquid lager type.

 

[Rocker1986]

I'd probably swap the acid malt and melanoidin amounts around the other way. I have brewed lagers with and without acid malt; it doesn't really seem to affect the flavour at all, the only difference I noticed was a minor increase in efficiency. I agree with using one late hop addition.

I recently brewed a German style lager using 2001 Urquell yeast to ferment it. Turned out really well.

 

[TheWiggman]

Depends how anal we're being I suppose but in my mind I was thinking classic pilsner. However a German lager could be a variety of different beers with different ingredients (think Dortmunder, Oktoberfest, dunkel etc.) so who's to say what can and can't go in? If you are going for a pilsner though - which I'm brewing soon because I love a good pilsner - I would keep it clean and focus on the yeast and ferment.
If going liquid (guess who also ordered 2001?) use fresh yeast and use a minimum 2.5l with a stir plate if you can. Avoid stepping unless culturing up. Allow it to drop out chill to pitching temp.
Pitch at around 11°C and oxygenate WELL. If you don't have an O2 kit give it a solid whisking prior to pitching. Hold at 11-12°C until at least 50% through the ferment and allow to rise up to 16°C for a diacetyl rest if desired.
Chill and rack off after hitting FG and keep at lagering temp (<4°C, lower's better) for at least 2 weeks. 3-4 is better, longer is beneficial. If you're bottling that's another story and I can't offer great advice there that's simple and will give good results.
Stick at it, get the basics right, and really focus on yeast health and a well aerated wort for the best chance at success.

 

[scooterism]

Ok, we'll lean toward a pilsner, just to make things clearer.

When talking about aeration, Palmer warns about too much, but how much is too much?

If I were to swap the Melanoidin and add that amount, won't my beer turn out red?

 

[manticle]

How are you aerating? Without pure oxygen you won't overdo it.

In terms of 'ease of use' to produce a good, clean lager, wy 2042 danish is great. The munich lager is also great but needs closer attention to minimise vdk (or reduce later).

 

[scooterism]

With the late hop addition, are we happy with 15g at 10min?

 

[scooterism]

How are you aerating? Without pure oxygen you won't overdo it.

In terms of 'ease of use' to produce a good, clean lager, wy 2042 danish is great. The munich lager is great but needs closer attention to minimise vdk (or reduce later).

I made and use this, stick in the battery drill and whip.

 

[Rocker1986]

Melanoidin malt doesn't turn beer red. I use about 160g of it in my Bo pils recipe (24/25L) and it comes out a lovely pale gold colour.

 

[manticle]

You won't over aerate.

 

[Black n Tan]

I would not take the advice to swap the amount of melanoiden and acidulated malt. A dry pilsner will always benefit from having the mash pH close to 5.2 because (1)the lower mash pH will give a more attenuative wort, (2) lager yeast drop pH less during fermentation than ale yeast and (3) a lower pH will provide a brighter flavour profile. With low RA Melbourne water I use 3-4% acidulated malt, so 2.4% doesn't seem at all over the tops but it depends on the RA of your water. A german pils should showcase the grainy pils malt, less so melanoiden, so personally I would drop it but at 1% it is not a big deal. For hops I like to split my hops in thirds and use 2g/L Hallertau Mitt @FWH, @15' and @0', and add some magnum @FWH to target overall bitterness of about 40IBU for your gravity.

EDFIT: typo

 

[manticle]

Love it when wort is attentive to my every whim.