Continuing to do lagers this year, I wanted to brew one of my favorite styles, so I found some clones of one of my favorite beers, Ayinger’s Celebrator, and made a recipe that fits my usual batch size.
The tough part for me was figuring out what water to use, and I settled on a really soft profile that I modified from a Munich Dark Lager water profile.
Here’s the resulting profile, in actual numbers.
Mash pH target: 5.27
Now to the recipe:
|Method||Style||Boil Size||Batch Size||Efficiency|
|Brew in a Bag||Doppelbock||3 gal||2.5 gal (fermenter)||75% Target|
|15.5º P||2.6º P||7.24% ABV||23||22.38|
|3 lbs||Weyermann Pale Ale|
|1 lb||Weyermann Munich Type 1|
|1 lb||Weyermann Munich Type 2|
|.25 lb||Crisp Chocolate Malt|
|100g||Pilsen DME (1 liter starter)|
|1 oz||Hallertau Mittelfrüh (4%)||Boil for 30 min||23.45 IBUs|
Fermentis Saflager S-23, built on a 1 liter starter, and pitched into wort at 55ºF.
The one thing I’m concerned about is the boil vigor in my last brew session. It didn’t boil off nearly enough water and I had about an extra quart in the fermenter. I’m wondering if I need to start doing 90 min boils to hit 9 quarts ending kettle, and pitch my 1 liter starter to get 10 quarts in the fermenter.
I mashed 5.25 pounds of malt in 10 quarts of water at ~150ºF. Temperature was hit, and the beer mashed for about 75 minutes.
After that time I pulled the grain bag and set it over my strainer and second runnings kettle, then stirred up the fresh wort and took a gravity reading of ~12.5ºP.
I sparged 3 quarts of DI water over the grain bed a little bit at a time, continually squeezing the bag to get the wort out, and then mixed all of the second runnings back into the boil kettle and topped it up to exactly 3 gallons. I took a gravity reading which came out to be ~13ºP.
The boil started well, and took off with more vigor than the previous batch I made.
But as the foam and stuff started to subside, it went back to a weak boil….
Looking at how much wort I had left, (and the fact that I forgot to add the hops at 30 min left), I tacked on another 30 minutes on the boil and tossed in the hops so I could hit my target volumes and IBUs.
…The beer was given an ice bath, and when it was cooled to about 70ºF I grabbed a gravity reading of 17ºP. I filter the wort through a nylon bag catching all the hops and trub debris, and then pitched my 1 liter starter. One final gravity reading came out to be ~16.2ºP, 79% efficiency on the day.
I popped in my new thermowell, and carried the beer to the fermenter, where it will ferment at 55ºF.