We’ve seen a trend of our customers releasing lagers, then light lagers, than ultra light lagers. These beers are quickly becoming top sellers and customer enthusiasm for the style will peak during the summer months. Light lagers are often made with an adjunct like rice or corn, but we’re here to prove it can be done with an Alberta farmer supporting: 100% malt base. Mostly Penhold Pilsner with a dash of malted wheat to make sure it has a nice frothy head to keep the aroma around until the last sip. While there is a fairly minimal hop load, we opted for a more modern twist on the hops selecting Loral hops to give it a bit more floral and fruit.
Vital Statistics:
ABV: 4.1% SRM: 3 IBU: 14 OG: 1.041 FG: 1.010
Ingredients:
|
Malt Pilsner – Red Shed (95%) |
19L Batch Brewhouse Efficiency: 72% |
10hL Batch Brewhouse Efficiency: 85% |
|
Volume of Mash Water: 10L |
Volume of Mash Water: 430L |
|
|
Volume of Sparge Water 20L |
Volume of Sparge Water 790L |
|
|
Amount in KG |
Amount in KG |
|
|
3.40 |
155 |
|
|
Wheat Malt - Red Shed (5%) |
0.18 |
8 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Loral AA 11.5% |
30 Minutes |
14 |
0.012 |
0.570 |
Yeast: Escarpment Labs American Lager
Strike Water Temperature: 74°C
Water Profile: Balanced Water Profile
Mash Rest Temperature: 67°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
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Heat strike water to 74c
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Add all malt and brewing salts to strike water
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Adjust mash ph with appropriate acid to reach desired brewing target
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Mash rest temp 67c for 1 hour. Confirm with iodine test
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Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
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Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
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Boil target volume of wort. Length 70 min
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Add Loral at 30 min
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Irish Moss at 10min
Cooling:
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Rapidly cool the wort with an ice bath or through a heat exchanger Add lightly diluted Yeast Lightening
Fermentation:
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Collect cooled wort into fermentation vessel
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Add oxygen through carb stone or by rapidly shaking volume
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Pitch Escarpment American Lager at 10c
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On day 2 step temp to 11c
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On day 3 step temp to 12c
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Allow beer to ferment until 5 days of same gravity reading
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Once beer is terminal, drop temp by 2 degrees every day until you have reached 0c Scrub as much yeast and other protein out of fermentor
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Allow All Malt Light Lager between 4 and 6 weeks of cold conditioning.
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Proceed to packaging in either canning, bottling or kegging
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Enjoy this beer at 2.7 volumes of CO2