BEER RECIPE
Name: Schloss (lager)
Brewed by: Llewellyn Janse van Rensburg
Brewed on: 28 August 1999
Style: Munich Helles (lager)
OG: 1051 (1044 to 1052)
FG: 1015
Alcohol: 4,8% ABV
Colour: 5 (3 to 5)
IBUís: 22? (18 to 25)
Ingredients:
Batch size: 44 litres
Malt: 10kg SA Malt
Hops: 100g Saaz hops 3.5%(?) alpha acid from SAB (use 50g next time!)
Brewing liquor: Sandton tap water (adjusted to approximate Munich water)
Method:
Make yeast starter
Use one Wyeast 2308 (Munich Lager) liquid yeast smack pack
Break inner seal of smack pack
Prepare 2 litres wort for starter: 100g malt extract per litre boiling water SG=1037
After 3 days aerate 50ml wort by shaking vigorously, add contents of smack pack
After 2 days aerate 500ml wort by shaking vigorously, add starter
After 2 days aerate 1500ml wort by shaking vigorously, add starter
Pitch after 2 days
Prepare Brewing liquor (aim for Munich Helles style):
44 litre charcoal filtered Sandton tap water
4 ml Table salt (NaCl)
2 ml Epsom salt (MgSO4)
10 ml Gypsum (CaSO4)
Mash (step mash)
Crush malt using home-made steel rollers, attached to a drill
Dough in 20 litre brewing liquor, 10kg crushed malt at room temp (15C)
Rest for 30 minutes
Add boiling water (about 10 litres) to bring temperature to 35C
Acid rest for 30 minutes
Heat mash to 50C (gas under mash tun, plus re-circulate)
Protein rest for 15 minutes
Heat mash to 68C
Saccharification rest for 30 minutes
Heat mash to 77C to mash out
Sparge
Fill hot liquor tank to 44 litre level with charcoal filtered Sandton tap water
Adjust sparge water pH 5.8 (4ml phosphoric acid added)
Heat sparge water to 77C
Re-circulate wort until clean
Sparge wort into kettle, collect 44 litres
Boil wort
Add all hops as first wort goes into kettle
Boil vigorously
After 45 minutes skim off most hops (too bitter! ñ alpha acid % wrong?)
At end of boil top up to 46 litres with boiling water
Stop boil
Stir and wait 20 minutes
Force cool wort into fermenter
Use counter-flow chiller, cool to 23C
SG 1051
Place fermenter in fermentation fridge
Reduce temperature to 13C
Aerate wort
Add oxygen with oxygen stone ñ 6 minutes at 35kPa
Primary fermentation
Pitch yeast at 13C
Ferment at 11C for 10 days
Reduce temperature to 5C in one day
Ferment at 5C for 3 days
Reduce temperature to 1C in one day
Rack beer into secondary
Secondary fermentation
Ferment at 1C for 6 days
Rack beer into 2 Cornelius tanks (19 litre each)
SG 1015, thus +/- 4.8% ABV
Filter & carbonate beer
Filter using 0.5(?) micron paper filter
Force carbonate 3 minutes at 300kPa while rolling
Leave for a few days before drinking