Gnomebrewer
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Saflager S23
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- Any
- Original Gravity
- 1.045
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 22
- Color
- Beer coloured
- Primary Fermentation (# of Days & Temp)
- 14 days at 14C/58F
- Secondary Fermentation (# of Days & Temp)
- 7 days +. Cold/lager in fridge.
- Tasting Notes
- Light yeast fruitiness with interesting malt flavour and balanced bitterness. Very quaffable.
I've brewed this beer a few times now and it has become my 'go to' for events where there will be a lot of non-craft beer drinkers. I'm tentatively calling it a 'blonde ale', even though it's really a lager, because that's how it drinks (and BJCP guidelines say that blondes can use lager yeast). It has a really nice, lightly fruity nose supported by some very tasty and interestingly layered malt and enough hop to make it balanced and easy to drink. This is a very drinkable beer that will keep everyone happy. The yeast is important - S23 in the 56 to 60F range produces some quite pleasant (IMO) fruity esters without any higher alcohols or harsh flavours. It sort of tastes like a lager/ale cross. For a bit of added hop, 1/2g per litre at flame-out gives a noticeable but not in-your-face aroma and flavour (I've used centennial and citra which were both excellent, but mostly brew this without the flamout hops).
Grain:
Pils Malt: 30%
Pale Malt: 30%
Vienna Malt: 30%
Dark Munich Malt: 5%
Dextrose: 5% (leave this out or replace with flaked corn if you're adding flame-out hops)
Aim for an OG of 1.045
Mash at 64.5C/148F for 75mins.
Hops:
Gold Cluster@60 mins to get to 22IBUs total (including the bitterness from the 20 minute addition)
Gold Cluster: 1/2g per L or 2g per gallon at 20minutes
Optional: 1/2g per L or 2g per gallon of any hop, eg. Centennial, Citra, at flameout.
Ferment:
Chill to below 14C/58F before pitching the yeast (S-23 dry lager yeast). Ferment at 14C/58F for 14 days (it should be finished in 7 to 10 days). Crash chill in the fridge for a week minimum then bottle or keg. Enjoy! I'll post a picture when my current batch is ready in about a weeks time.
Grain:
Pils Malt: 30%
Pale Malt: 30%
Vienna Malt: 30%
Dark Munich Malt: 5%
Dextrose: 5% (leave this out or replace with flaked corn if you're adding flame-out hops)
Aim for an OG of 1.045
Mash at 64.5C/148F for 75mins.
Hops:
Gold Cluster@60 mins to get to 22IBUs total (including the bitterness from the 20 minute addition)
Gold Cluster: 1/2g per L or 2g per gallon at 20minutes
Optional: 1/2g per L or 2g per gallon of any hop, eg. Centennial, Citra, at flameout.
Ferment:
Chill to below 14C/58F before pitching the yeast (S-23 dry lager yeast). Ferment at 14C/58F for 14 days (it should be finished in 7 to 10 days). Crash chill in the fridge for a week minimum then bottle or keg. Enjoy! I'll post a picture when my current batch is ready in about a weeks time.