Like cooking leftovers, one thing to consider is taking the small beer in a different direction rather than making a smaller version of the big beer. With food there are a few dishes that are magnets for leftovers: sandwiches, frittatas, fried rice, and quesadillas; learn a few template recipes and you'll never throw out a hunk of roast or extra grilled vegetables again. In the same way if you keep some spare hops and yeast on hand you'll always be prepared to put second runnings to a good use.
Hallertau Session Lager
Recipe Specifics
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Batch Size (Gal): 4.80
Total Grain (Lbs): 25.00
Anticipated OG: 1.042
Anticipated SRM: 14.0
Anticipated IBU: 42.5
Brewhouse Efficiency: 22 %
Wort Boil Time: 80 Minutes
Grain
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62.0% - 15.50 lbs. Maris Otter
18.0% - 4.50 lbs. American Pale "2-row"
20.0% - 5.00 lbs. German Munich Malt
Hops
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0.50 oz. Hallertauer Tradition (Pellet, 6.50% AA) @ 40 min.
1.00 oz. Hallertauer Tradition (Pellet, 6.50% AA) @ 20 min.
1.00 oz. Hallertauer Tradition (Pellet, 6.50% AA) @ 10 min.
1.00 oz. Hallertauer Tradition (Pellet, 6.50% AA) @ 0 min.
Extras
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0.50 tsp Yeast Nutrient @ 15 min.(boil)
0.50 Whirlfloc @ 15 min.(boil)
Yeast
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SafLager S-23 W. Euro Lager
Water Profile
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Profile: Washington DC
Mash Schedule
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75 min @ 154 F
Notes
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Brewed 5/8/11
Added 6.5 gallons of 175 degree water to the DCHB 2nd Anniversary Barleywine mash, stirred and left for quite awhile before draining.
Chilled to 50 F then pitched 1 pack of rehydrated S-23. Put in fridge at 50 F ambient to ferment.
After 24 hours it seemed to be barely starting, I gave it a shake, 12 hours later it was going strong.
5/17/11 Moved out of the fridge, ambient basement temp ~65 F to finish fermenting and reduce any diacetyl. Attached an airlock.
5/29/11 Racked to a CO2 flushed keg for secondary. Clean, nice hop character, should do well. Put in the fridge at 34 F to lager for a few weeks.
7/4/11 Put on tap at 10 PSI to carbonate.
7/30/11 Great summer lager, with enough hop and malt to keep it interesting.
Interesting idea! I typically design recipes for the big beers so that I get the sugars I need at 60% efficiency. On my system, this lets me mash at 1.5 liters/pound for the first beer, then sparge for the other 20% of the sugars in a small beer.
ReplyDeleteUgh S-23... I once fermented a bit of wort with this at (admittedly fairly cool temperatures) for a lager yeast and ended up with a fruit bomb. I have heard similar stories from other people: the cooler the fermentation, the less clean this yeast. Odd, and hard to explain, but anyway watch out for unexpected flavors.
ReplyDeleteBest of luck,
NJG
Hi Matt
ReplyDeleteWhat do you get from the two-row?
In this case the 2-row was really just filler. I had wanted to do 100% Maris Otter for the barleywine, but when I didn't have enough I supplemented with Munich (but I didn't want it to get too Munich-y).
ReplyDelete