Reward For Building My Bar. Recipe Help

[Jazzafish]

Well my father in law has recently retired and taken up woodwork. He offered to build me a bar if I supplied the materials... After a storm a few fences and a pergola came down in the area. So I went into scavenger mode and picked up some discarded fence pailngs, frames and bearers from freinds in the area.

Here is the result:


Hard to believe it was a fence and pergola at one stage!

Now I want to make him a beer for his efforts, and he only drinks Hahn Light. Basically full strength beers are too strong for him, and he likes it.

So please, no "thats a crap beer" replies as I'm trying to do a favour. Also I plan on using real hops for the brew, as I believe it is all extract in the Hahn Premium Light. It will also allow me to build up a slurry for nother beer for me

This is what I have planned:
Hahn Light Idea

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 3.00
Anticipated OG: 1.032 Plato: 7.93
Anticipated EBC: 6.7
Anticipated IBU: 11.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
90.0 2.70 kg. JWM Export Pilsner Australia 1.037 3
5.0 0.15 kg. JWM Caramalt Australia 1.036 56
5.0 0.15 kg. Weyermann Carapils (Carafoam) Germany 1.037 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Hallertau Pellet 5.20 9.8 First WH
14.00 g. Hallertau Pellet 5.20 1.8 5 min.


Yeast
-----

White Labs WLP838 Southern German Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 3.00
Water Qts: 9.51 - Before Additional Infusions
Water L: 9.00 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Saccharification Rest Temp : 70 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 60


Total Mash Volume L: 11.00 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

What do you think?

Cheers,
Jarrad

 

[Ducatiboy stu]

That shopuld be Ok, but I would bump up the IBU's to about 18, and mashing it at the higher end of the temp range, say 68-69*c would give it a bit of body.

 

[Gerard_M]

Interesting post. Great looking bar. I was thinking about a light beer that I had brewed in the past earlier this arvo. I find that the WLP029 works a treat @ 16degrees C. Saves a bit of time & ends up very clean & lagerish.
Cheers
Gerard

 

[eric8]

Jarrad,
great looking bar, when are you having a bbq? I hope he likes the beer you brew.
eric

 

[Cortez The Killer]

The bar is pretty impressive considering where bits and pieces came from

Cheers

 

[Jazzafish]

Thanks for the replys guys, and also the compliments which I will pass on.

I may just stay with that recipe mashed on the higher side of the spectrum, in the recipe I had a Saccharification Rest Temp of 70*C but may drop it to 69*C. Don't know why but I like that number B)

WLP029 at 16*C. Could be a good time to build up a slurry for a Koelsch. Sounds good.

 

[yardy]

He did a nice job, is that Font an Andale ?

Cheers

Yard

 

[Jazzafish]

not sure, I got it on Ebay a while ago

 

[fixa]

Sure looks like it yardy. like mine but with 2 less taps. keep your eye on evilbay, heaps come up....
Or with your skillz make a 10 tapper like ross's...