The Cali-Lager yeast has been working hard so far, so I am ready to really test it out with this next recipe! This is very much inspired by the Munich Helles style, so here’s hoping that the yeast can handle it. Also, this recipe is going to be another LBBP first: 4.25 gallons POST boil! Looking to put 2 gallons into each of my 2 LBKs, ferment them around 60° for about 2-3 weeks, crash cool for a few days, then blend the goodness from both fermenters into a corny keg…where it will “lager” until a Perlick becomes available. I’m not a betting man, but my guess is that this will not be tapped until at least September. Oh, and originally the hops were going to be Hallertau, but the LHBS was sold out...so I opted for an American derivative in Liberty. Seems fitting for a Cali-Helles, don't you think?
Gaißach Gold – brewed 6/23/2012
Weyermann Pilsner: 8 lbs 8 oz Light Munich: 4 oz Cara Foam: 4 oz Liberty hops: 1 oz @ 60’ Wyeast 2112 slurry
Based on 70% eff – OG 1.055 - IBU 18-19 - ABV 4.9%
Started with just over 5 gallons in the kettle, and after stirring in the grains it was REALLY close to going over the top. the nice thing about that: larger thermal mass, and the mash temperature was easily held around 152-153° for 90 minutes. yep, 90 minutes. I want to say it was the great JZ that advocated this long of a mash for this beer, so I figured why the heck not?
after the mash out and grain sack removed and drained, there was still just under 5 gallons in there (IMO)
Apparently had a GREAT 90 minute boil, because the volume after it was 3.4 gallons. There was a decent amount of break crap left in the kettle, which prevented about another liter or so from getting into the LBKs. That being said, each one got 6 liters, so there will be 3.1 gallons of kegable good stuff. I definitely think that I could get a lot closer to that 4 gallon mark next time, provided I don't use pils malt and its required long boil time Live and learn...and brew!
oh yeah...this beer ended up HUGE! 72% eff - OG 1.070 - IBU about 17-18 - ABV 6.2%!!!
I double checked the hydrometer in water, just make sure it read 1.000...and it did, so it was reading the beer correctly. Good thing I got a nice thick slurry into the LBKs, because those yeasties are going to have a blast fermenting away! Will be trying to keep the fermentation temperature around 58 - 60° inside of my new wine fridge/fermentation chamber.
Ferment through 7/11 - 7/14 then cold crash for 2 days...then keg!
way off with that timeline estimate! as of 7/25 it still wasn't done fermenting. it was way too sweet 10 days ago, but the LBKs are still happily bubbling away...and the sample shot (blended from each LBK) today was showing signs that it is approaching completion. stay tuned!
so I'm not entirely sure what the deal is/was with this beer. just like the Noble Spring, this beer is leaning toward a Belgian gold style based on the flavor profile. there isn't much that would make it a helles other than the color...that is right at least. but the taste is too sweet with a presence of "alcohol"-ish esters. I think I need to blame the yeast on this one. or rather, myself, for trying to make this strain do more than it typically can. so this beer is decent, but not super good IMO...gonna struggle a bit to clear this tap. however, it does blend pretty nicely with cola, so that might help speed its consumption up a tad.