Polenta lager 2 - Beer Recipe - Brewer's Friend

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Polenta lager 2

133 calories 11.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Blackcurrant
Calories: 133 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Tuesday December 22nd 2015
1.044
1.007
4.9%
24.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 63.4%
0.50 kg Flaked Rice0.5 kg Flaked Rice 40 0.5 15.8%
0.50 kg Grits0.5 kg Grits 37 1 15.8%
0.16 kg German - Melanoidin0.155 kg Melanoidin 37 25 4.9%
3.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer15 g Northern Brewer Hops Leaf/Whole 9.6 Boil 60 min 21.84 27.3%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.1 Boil 10 min 2.54 36.4%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Leaf/Whole 2.1 Boil 0 min 36.4%
55 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Full volume overnight mash, no sparge Infusion -- 67 °C 120 min
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 18.9
Mash volume with grains 21
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 8.1 L) 5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 17
Going into fermentor 17
Total: 24.1  
Equipment Profile Used: System Default
 
Notes

Of all the lagers I've made, this is the closest to commercial pilsners and is very similar to Peroni, Budweiser, Corona etc. It benefited from spending a few weeks in an outdoor shed in winter - a few freezing nights helped make it very bright and clear.

To make the lager dry and crisp, the recipe uses quick-cook rice and quick-cook polenta (the nearest things I could find in the drop-down menu were "flaked rice" and "grits", but I didn't use these). Because these adjuncts are "quick cook", they don't need a cereal mash - they just need to be cooked to make them mushy and expose the starch.

First prepare your water (profile light colored and malty). Then take a few litres out of it to boil the rice and polenta as per intructions on the packet. Let the pan of mushy rice + polenta fall to strike temp and simply tip it into the tun with the mash water at same strike temperature. Easy.

I did a full-volume mash for convenience and to save time. Efficiency will be a bit higher if you sparge.

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  • Last Updated: 2018-02-04 10:12 UTC