Comet Lager
This was my first attempt at a lager and the resulting beer was probably my best to date… my other half reckons it’s the best lager she’s ever drank… high praise indeed.! The fermentation schedule was a little complex, but this was recommended to me by the brewer at Chorlton Brewery… I followed to the letter and the result was so good, I’ll do it again for definite.
Batch size: 20 Litres
Brewhouse efficiency: 72%
OG: 1.055
FG: 1.009
IBUs: 22
ABV: 6%
EBC: 9
MALT/GRAIN BILL
4.7 kg Pilsner Malt
0.15 kg Carapils Malt
0.1 kg Crystal 40 Malt
HOPS & ADDITIONS SCHEDULE
5g Magnum (12.1%AA) at 60 minutes
25g Comet DE (8.3%AA) at 10 minutes
25g Comet DE (8.3%AA) at 5 minutes
1 tspn Irish Moss at 15 minutes
YEAST
Fermentis SafLager W-34/70 Weihenstephaner
TEMPERATURES
Mash at 64°C for 90 minutes
Ferment 11°C until the gravity reaches 1.018, then drop the temperature by 1°C per day until you get to 6°C and the gravity has been stable for 1 week. Raise the temperature to 20°C for 3 days for a diacetyl rest, fine with gelatine and cold crash for 4 days at 2°C before bottling/kegging.
Bottle or keg with 2.7 volumes or CO₂
Not used Comet, and that does look like a very nice lager… one for the future plans definitely
Make sure you use the German Comet and not the American Comet. The German one is more fruity and floral, whereas the American one is more piney and dank… like a Columbus or Centennial, but not as potent.