LEMONsubLIME American Lager

Petrichor Brewing is having their first Wort Share Homebrew Competition. They brew up a bunch of wort and home brewers pick up 6 gallons of wort, take it home and finish the beer any way they want. All contestants will bring their finished beer to Petrichor on June 21 (depending on the Covid situation), where they will pour samples and have their beer judged. The malt bill was Two Row 57%, White Wheat 19%, Munich 10L 14%, and Cara-Pils 9.5%. No idea what the last .5% is. Pre boil gravity is 1.056.

I decided to do another Lager. Will be pushing it time wise but it will be fine. I have been wanting to do a summer beer with lemon and lime so this is perfect for experimenting. If it sucks it is only 5 gallons. Will be using yeast, hops and other additions I have never used. Should be brilliant or a total disaster.

May 9, 2020

American Lager – 5 gallon

Malt Bill-

Since we were only given percentages of the malts and the pre-boil gravity, I tried to re-create the recipe in Beer Smith. I came very close to hitting the numbers (close enough anyway).

  • 7.5 lbs. Two-Row
  • 2.5 lbs. Munich
  • 1lb. 13oz. White Wheat
  • 1lb. 4oz. Carapils

Hop Schedule-

  • .5 oz. Citra Pellets 12.5% 60 mins.
  • 1 oz. Lemondrop Pellets 6% 30 mins.
  • 1 oz. Dried Lime Peel 5 mins.
  • .5 oz. Dried Lemon Peel 5 mins.
  • Lemon zest and juice from 1 large lemon

Yeast-

Wyeast 2007 – Pilsen Lager

Profile: Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.

Calculated Stats- 

  • OG – 1.063
  • IBU – 26.6
  • Color  – 5.2
  • ABV – 6.7%*

* All these numbers are sort of a crap shoot. I did add 3/4 gallon water before the boil to dilute the pre-boil gravity a bit but didn’t help much.

Picked up wort at Petrichor. Michael was thrilled I brought him a few bottles of Redcoat ESB and a big bottle of Czech Pale Lager that was brewed with his malt from Texas. He even gave me a used keg he was looking to unload on someone.

While transferring to boil kettle, I checked gravity with hydrometer 1.056 and Refractometer 1.055. Wort is a tad darker than I expected.

Hops and additions per Hop Schedule.

I have been wanting to brew a 5 gallon batch. Now I don’t want to anymore.

After chill, transferred to glass carboy. Looks like less than 5 gallons.

OG = 1.067

Oxygenate and pitch yeast.

Carboy is in refrigerator set to 52˚.

—-

Racked to secondary. Fridge dropped to 34˚.

May 30, 2020

FG = 1.012 = 7.2%

Very citrusy. Can taste the lemon and lime but not overpowering. Carbonation will probably bring these flavor out a little more. HAs a little tartness to it like a Berliner Weisse. When I first smelled it, I would have thought it was mead. Still not sure what to do with this. Keg it or dump it?

May 31, 2020

Racket to keg. Finished with about 4.25 gallons.

Right back into fridge at around 34˚ for what will be about a 20 day lager. Wish it was longer but whatever. Competition is set for June 20 and I would say it is a 50/50 shot at actually entering this. I just don’t this will up to my standards.

I am using this as a way to experiment with hops and lemon and lime additions that I have been wanting to brew a LIGHT refreshing summer drinker with. At 7.2% abv, this will certainly NOT be that beer but should give some ideas when I brew the real thing.

 

 

 

 

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