Burnside Lager

Standard lager recipe with a bit of crystal malt added for colour. Reduce the grain and increase the sugar content to get a lighter flavour.

Brewer: Burnside Brewery Email: brewery@richardsenior.net
Beer: Burnside Lager Style: British Lager
Type: All grain Size: 23 liters
8 HCU (~6 SRM)
Bitterness: 36 IBU
OG: 1.049 FG: 1.010
Alcohol: 5.1% v/v (4.0% w/w)
Water: Tap water
Grain: 1kg Maris Otter
3kg Lager Malt
100g Crystal Malt 50-60L
50g Torrified wheat
Mash: 75% efficiency
Put all the grain in an insulated mash tun with 3L of water for every KG of grain. Strike (add hot water) at 80 degrees centigrade and leave it for 2 hours.
Boil: 90 minutes SG 1.049 23 liters
500g Brown sugar
add a generous teaspoon (5-10mL) of irish moss for the last 15 minutes of the boil, along with the 20g of finishing hops.
Hops: 80g Saaz (3.75% AA, 90 min.)
20g Saaz (3.75% AA, 15 min.)
Yeast: cool wort rapidly after boil if you can, if not leave overnight to cool to around 20 degrees. Pour the wort into your fermenter leaving the hops and trub behind. Make sure you get some air into the wort as you move it from the boiler to the fermenter. Add yeast directly to the fermenter when the wort is at 20 degress centigrade or so.
Carbonation: Ideally primary fermentation should take place over a period of 7 days at a temperature of around 15 to 20 degrees. If you're using bottles, check that it's safe to bottle using a hydrometer! if you're using a pressure vessel, add a handful of sugar. Leave to lager in the dark at around 10 degrees centigrade for a few weeks.
Tasting: This will be pleasantly 'heavier' tasting that the lager you get in pubs, but won't quite be quite as heavy as belgian brown lager.

Recipe posted 06/17/07.