You love Lager! We love Lager! Kicking back watching some #Code you want a nice clean easy drinking hoppy session lager so that is what we are giving you here! Australian Malt from Australian Barley and Australian Hops paired with German Lager Yeast. What could be better than sitting back watching a game of #Code with a well brewed #Lager in your hand! C'mon!
Cheers! #code #lager #beer #enjoyresponsibly
Batch & Boil
- Batch Size: 21 Litres / 5.25 US Gallons
- Boil Time: 90 mins
- OG 1.054
- FG 1.011
- IBU 41
- ABV 5.7%
- Colour 7.3 EBC
Amt Name Colour % Grist
4.75 Kg Malteurop Pilsen Malt 3.8 EBC 95%
0.25 Kg Crisp Dextrin Malt 2.9 EBC 5%
5.00 Kg TOTAL 7.3 EBC 100%
Double Dry Hop (DDH):
Water Adjustments (Optional):
- Mash In - Do your normal mash regime (approx. 15 Litres of Mash Water to 5 Kg of Grain or the 3:1 water:grain rule), mashing in at around 66C for at least 60 mins
- Mash off - Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 76C for 10 minutes.
- Fly Sparge slowly - once again the brewer should do normal their normal fly sparge regime in terms of water added to hit pre-boil volumes and post boil into fermenter (around 15 litres) at around 76C should suffice.
- Boil - vigorous boil for 90 mins, with your first kettle hop addition at 60 minutes from end of boil and last kettle/whirlpool hop additions at 0 mins from end of boil.
- Yeast Nutrient and Wort Clarification: 10 minutes from end of boil: Optional here to add yeast nutrient and a tab of Deltafloc or a tsp of Irish Moss (not included in kit)
- Whirlpool/Steep Hop Addition: Create a whirlpool by stirring the end of boil wort and steep 40g hop addition for 15 minutes (note you can be cooling to 80C at the same time to save valuable brewing time).
- Yeast: If possible make a Yeast Starter 3 days prior to brewing.
- Cool the wort ideally to lager pitching temperature of 10-12°C and transfer to the fermenter pitching your Yeast. If you cannot cool to lager pitching temperature of 10-12°C pitch warm at 18-20°C but put primary fermenter into a fridge overnight or fermentation chamber to bring down to 10-12°C for a primary cool lager fermentation. Remember that temperature control is one of the 5 immutable rules of brewing like a pro!
- Fermentation: Undertake your primary lager fermentation at 10-12°C for 2 weeks. Take hydrometer or gravity readings and when you are within 4 standard points of gravity or 1 degrees plato from final gravity raise up slowly the temperature of the fermenter to 17 °C and do the first dry hop addition (simultaneously with your Diacetyl Rest until the beer attenuates fully). With healthy yeast, fermentation should be complete within 1-2 weeks, but do not rush it.
- Double Dry Hop: Do the first dry hop addition (25g for 3 days) (simultaneously with your Diacetyl Rest until the beer attenuates fully). Immediately follow with your second dry hop addition (25g for another 3 days) maintaining temperature at 17 °C.
- Cool slowly (1-2 °C per day) to lager temperature 2-4 °C and hold or lager for another 30 days at 2-4 °C.
- Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.
Food pairing and Glass Match (Stemmed Pilsner Glass)
- Grilled Salmon
- Cracked Pepper Hard Cheese or Soft Ripened White Mould Cheese
- Lemon Desserts e.g. Lemon Tart