CiderJoe
09-02-2006, 07:52 AM
As some of you might know, I spent the summer working in a Real Ale brewery in England. I was given carte blanche to do what ever I wanted on my last day. Like many of you, I've been reading how Cask Ale is losing market share every year to lager and other fizzy beer. So Cain's of Liverpool have done a Cask Lager to try and keep some market share. Not a bad idea. Most of us do love good proper lager done well. But Cask Lager is something different, no? Anyhow, I went and talked to another brewer and got the gear and the basics to do a lager. Here's what I did. Tell me please if this sounds like a disaster.
Added water treatment to hot liquor tank. 90% lager malt and 10% wheat plus some brewing salts and normal table salt. Mashed in at 64 Degrees Celcius (this was a compromise. We normally go in at 61.5 Degrees and I chickened out of going up to 65 Degrees) Sparged at 76 Degrees, added 800 grams of Hallertau hops and boil. 15 minutes to go, added proflocs. At end of boil added 400 grams for aroma. Began run-off and got the temp down to 17 degrees. Once half way threw, brought temp up to 20 to rehydrate yeast. Used SafLager w-34 dried yeast, 500g. This is where the problem began. It took hours to get the temp down. So ended up pitching at 16 degress instead of 15. Shouldn't have made much of a difference. I did add some enzymes for yeast nutrition because we can only single infusion mash.
Next morning, before I left the country, I checked the fermenter, and nothing. NO signs of anything. The was healthy, that I'm sure, because after rehydration, they really went to work on the wort. I'm just hoping I didn't brew 180 gallons of crap to be put down the drain.
Anyone see anything I did that was obviously wrong?
Thanks
Cider
Added water treatment to hot liquor tank. 90% lager malt and 10% wheat plus some brewing salts and normal table salt. Mashed in at 64 Degrees Celcius (this was a compromise. We normally go in at 61.5 Degrees and I chickened out of going up to 65 Degrees) Sparged at 76 Degrees, added 800 grams of Hallertau hops and boil. 15 minutes to go, added proflocs. At end of boil added 400 grams for aroma. Began run-off and got the temp down to 17 degrees. Once half way threw, brought temp up to 20 to rehydrate yeast. Used SafLager w-34 dried yeast, 500g. This is where the problem began. It took hours to get the temp down. So ended up pitching at 16 degress instead of 15. Shouldn't have made much of a difference. I did add some enzymes for yeast nutrition because we can only single infusion mash.
Next morning, before I left the country, I checked the fermenter, and nothing. NO signs of anything. The was healthy, that I'm sure, because after rehydration, they really went to work on the wort. I'm just hoping I didn't brew 180 gallons of crap to be put down the drain.
Anyone see anything I did that was obviously wrong?
Thanks
Cider