The BSG HandCraft booth at this year’s HomebrewCon in Baltimore will be pouring some homebrews from our staff, each highlighting different malts.
Michael Dawson’s contributions are both lagers – one showing off reddish color and toasty flavor from Castle Munich and caramel malts, and a Münchner Helles showcasing Weyermann® Barke® Pilsner.
Similar hop schedules and target OG, identical yeast and fermentation regimens; slightly different mashes and quite different grain bills.
Some Sort of Amber Lager
5 gal, assuming 75% efficiency
Target OG: 1.048
Target IBU: 35
Grain bill
8 lbs Castle Munich (90%)
8 oz Castle CaraRuby (5%)
8 oz Castle CaraGold (5%)
Single infusion mash at 152°F
Boil
2 oz Saaz @ FWH
0.5 oz Saaz @ 15’
0.25 oz Saaz @ 0’
Cold side:
Cool wort to 48-52°F
Aerate/oxygenate & pitch with SafLager S-189
As fermentation slows and/or attenuation approaches within a few points of TG, incorporate temp rise to 58-60° for diacetyl rest
Rack and cool to lagering temp of 34-38°F for 2-4 weeks
Barke® Helles
5 gal, assuming 75% efficiency
Target OG: 1.048
Target IBU: 18-19
Grain bill
8 lbs Weyermann® Barke® Pilsner (97%)
4 oz Weyermann® Acidulated (3%)
Mash with rests at 144°F, 162°F, and 168°F before sparging
Boil
0.75 oz Hallertauer Tradition @ FWH
0.125 oz Hallertauer Tradition @ 15’
0.125 oz Hallertauer Tradition @ 0’
Cold side:
Cool wort to 48-52°F
Aerate/oxygenate & pitch with SafLager S-189
As fermentation slows and/or attenuation approaches within a few points of TG, incorporate temp rise to 58-60° for diacetyl rest
Rack and cool to lagering temp of 34-38°F for 2-4 weeks
