Spalter Lager

All Grain Recipe

Submitted By: storunner13 (Shared)
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Brewer: Adrian Swanson
Batch Size: 5.45 galStyle: Vienna Lager ( 3A)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 25.6 IBUsBoil Time: 75 min
Est OG: 1.055 (13.6° P)Mash Profile: Decoction Mash, Double
Est FG: 1.016 SG (4.0° P)Fermentation: Lager, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 ml Lactic Acid (Mash 60 min) Misc 1
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.00 g Salt (Mash 60 min) Misc 3
12 lbs Vienna Malt (3.5 SRM) Grain 4
0.99 oz Spalter [4.0%] - First Wort Hops 5
0.99 oz Spalter [4.0%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
0.99 oz Spalter [4.0%] - Boil 10 min Hops 8
0.99 oz Spalter [4.0%] - Boil 0 min Hops 9
1.0 pkgs Southern German Lager (White Labs #WLP838) Yeast 10

Taste Notes

These notes are late - going from memory. Wow. This is fantastic. A perfect crisp, drinkable body. Wonderful sweet German malt flavor balance by solid bitterness. The Spalt hops were definitely present (though I don't remember any specific flavors). I don't think I would change ANYthing on this.

Notes

7/29/2013: Doughed in 10 minute rest at ~135F (4 gals. RO Water). Infused with ~7 qts. boiling water to hit 60 minute rest at ~152-153F (couldn't quite raise it enough). Decocted 8 qts. of wort--boiled for ~15 minutes. Added back to mash to reach mash-out temps. Sparged with 175F water. Didn't quite sparge long enough. Boiled as prescribed for 75 minutes. Had to top up with ~.5 gal of water to hit gravity after boil. Gravity into fermentor was 1.053 (~5.75 gal.). Cooled over 36 hours. Added ~1.75L very healthy starter (2 steps). Fermented at ~52F for 13 days. Let raise to room temp over the next 12 days. Crash cooled. Racked to keg 2013-08-28, FG 1.013. Lagered for 30 days.

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