NZ Hoppy (Steam?) Lager…

So, during the brewathon, I had some ideas, and unfortunately I have some whacky ones… This was one of them, so I just went with it… Does fermenting at 16 degrees make it a steam beer, or a badly fermented lager? lol Who cares, this one has a lot of potential judging by the sample jars….

Title: NZ Hopped Steam Lager
Author: Chem

Brew Method: All Grain
Style Name: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 29 liters
Boil Gravity: 1.034
Efficiency: 80% (brew house)

Original Gravity: 1.043
Final Gravity: 1.007
ABV (standard): 4.78%
IBU (tinseth): 26.31
SRM (morey): 4.64

1.5 kg – German – Pilsner (37.5%)
1.5 kg – German – Vienna (37.5%)
1 kg – German – Munich Light (25%)

5 g – Southern Cross, Type: Leaf/Whole, AA: 12, Use: Boil for 60 min, IBU: 6.92
15 g – Motueka, Type: Leaf/Whole, AA: 7, Use: Boil for 20 min, IBU: 7.34
15 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Boil for 20 min, IBU: 12.05
20 g – Motueka, Type: Leaf/Whole, AA: 7, Use: Dry Hop for 5 days
20 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Dry Hop for 5 days

1) Sparge, Temp: 66 C, Time: 60 min, Amount: 17.5 L, Sparge with 16L @ 70
Starting Mash Thickness: 3.5 L/kg

0.25 each – Protofloc Tablet, Time: 15 min, Type: Fining, Use: Boil

Fermentis / Safale – Saflager – German Lager Yeast S-23
Starter: No
Form: Dry
Attenuation (avg): 82%
Flocculation: High
Optimum Temp: 8.89 – 22.22 C
Fermentation Temp: 17 C

So, this one is still lagering away in the fridge, and from the smell of the fermenter, its gonna be a nice one. Samples from the sampling jar lead me down a pleasant road which I’m looking forwards to sampling once its finished. Good hop levels, and a very pleasant nose. The grain bill was a fairly simple recipe that I decided to employ with a fairly standard base for the lager and I think a great choice of yeast (I love S23, its always worked well for me…)

Fingers crossed for a crisp well carbonated hoppy Lager…

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