yard's lager

yardglass · Post by **yardglass** » Friday Dec 02, 2005 8:55 pm

INGREDIENTS.

1.7kg ESB Lager
500gm Crystal
500gm Dex
500gm Dry Malt Extract (DME)
250ml Golden Syrup (GS)
50gm Crkd Coriander
1'' Cinnamon Stick
1 Medium Lemon ( zested)
1 Medium Orange (zested)
12gm Hallertau
25gm Yeast Nutrient
23gm W34/70 (rehydrated)

METHOD.

#1. steep crystal in 3lt for 30 min.
#2. strain and rinse with 2lt hot water.
#3. boil 20 min.
#4. @ 20, add dex, DME & Coriander.
#5. boil 10 min.
#6. @ 30min add Kit and boil for further 10 min.
#7. @ 40 min add Zest of both and GS and boil for firther 10min.
#8. @ 50min add Hallertau, boil for 5min. ( ready yeast nutrient ).
#9. @ 55min add Nutrient/Cinnamon. Boil for 5min.
#10. Flame Out @ 60 min.
#11. 4lt of chilled/filtered water into Primary.
#12. Sieve Wort onto chilled water.
#12b. Top up to 22lt with chilled/filtered - Aerate vigoursly.
#14. Pitch 23gm rehydrated W34/70 @ 20C.
Ferment @ Lager Temp.
Although the one I'm drinking was W34/70 @ Ale Temp.

tastes very nice out of the bucket, no indication mind you, bit if it's like it's twin then we're laughing.

OG-1054.
Search 'yeast nutrient' for info....

This is almost identical to the beer I'm drinking @ the mo.(Nice).

It's been in the brewbox since the 19th @ 12C.

A few months yet until tasting, so if you want to hang on until then....

But like i said i'm quaffing the twin now .

yard

501 · Post by **501** » Saturday Dec 03, 2005 10:22 am

sounds delicious mate ^_^

yardglass · Post by **yardglass** » Thursday Jan 12, 2006 8:41 pm

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

cracked a 6 pack of these tonight, a bit early i know but a really nice beer this is.

(i sound like Yoda).

cheers
yard

Simo · Post by **Simo** » Sunday Jan 15, 2006 3:35 pm

sounds like an absolute corker! Is it worth doing with an ale yeast or does the lager yeast make it a much better brew?

Cheers.

yardglass · Post by **yardglass** » Sunday Jan 15, 2006 4:40 pm

sim,
compared to it's twin it's a lot crisper, clearer beer.
the low temp ferment seems to bring out the bitterness in the hops, or maybe it's the lack of fruity esters that makes it seem bitter.

depends on your set up, but imho they're both very drinkable beers.

if you like em hoppy, cut the crystal by 200gm and up the Hallertau to 30gm and add @ 30min mark.

cheers and enjoy
yard

Simo · Post by **Simo** » Saturday Feb 25, 2006 7:46 pm

I put my version of this down this arvo. Only chages were for convenience such as already having close enough to the listed ingredients and not wanting to buy more.
mine was:
Cascade Golden Harvest Lager (1.7kg)
470g dextrose
525g Light dry malt extract
250g golden syrup
40g cracekd corriander (they were actually whole so i wrapped them and attacked them with a heavy rolling pin for a while)
360g crystal grain
150g corn starch (maltodextrin)
12g hallertau.
1 zested orange
1 zested lemon
1" cinnamon stick
Safale US-56 yeast.

I used those quantities because it was what i had in the cupboard and they are close enough to give a very similar beer. My method was pretty much the same as yardy listed originally. I decided on US-56 because it's too warm atm for a lager yeast (no fridge, air con very unreliable and my cooling box has dissapeared

). I have heard/read that this ale yeast is still quite crisp which seems to suit the recipie yet at the same time im a big fan of fruity flavours and undertones so i'm not fussed if these characteristics present themselves in the brew.
At the moment the brew is sitting at 25 but it is still falling from the initiall mixing of the wort and chilled water. I'm hoping to get it to around 18-20 and keep it there till it's done.

I filled to 22L and OG is 1047.
Can't wait to try this one already!

yardglass · Post by **yardglass** » Saturday Feb 25, 2006 9:21 pm

i really enjoyed this one because it was one of the first goes at spec grains.

i can't get US-56 up here, so i'm looking fwd to the taste test of this one.

cheers Simo,
keep us posted
yardy

chris. · Post by **chris.** » Sunday Feb 26, 2006 7:12 pm

yardglass wrote: i can't get US-56 up here, so i'm looking fwd to the taste test of this one.

It's a good yeast IMO. I'm hooked on it at the moment. The results I've been getting are almost as good as WLP001.

& for the convenience I'm sold - It's much less hassle than liquids & I don't have to remember to make a starter the night beforehand.

Simo · Post by **Simo** » Monday Feb 27, 2006 9:11 pm

As i just posted in 'making beer' I still have about 13g of Hallertau hops left in the fridge. Do you think it's worth dry hopping (with a suitable amount) this brew? I'm thinking of doing it when I rack to secondary which will probably be when SG reaches a bit below 1020.
Any suggestions?

Cheers.

yardglass · Post by **yardglass** » Thursday Mar 09, 2006 8:35 pm

a bit late to reply, but yeah, a hop tea would go nicely.

get a cheap coffee plunger if you havn't got one. ( $8.00, see blog )

Aussie Claret · Post by **Aussie Claret** » Friday Mar 10, 2006 9:15 am

Hey Yardy,
You mention the use of 23g of W34/70 was that two packs of lager yeast?
Did you make a starter?

Thanks
AC

yardglass · Post by **yardglass** » Friday Mar 10, 2006 5:15 pm

gday mate,

yeah, two sachets, just rehydrated.

i don't bother with starters, i probably should, but if it's not broken......

cheers

Simo · Post by **Simo** » Sunday Mar 19, 2006 9:44 pm

Simo wrote: mine was:
Cascade Golden Harvest Lager (1.7kg)
470g dextrose
525g Light dry malt extract
250g golden syrup
40g cracekd corriander (they were actually whole so i wrapped them and attacked them with a heavy rolling pin for a while)
360g crystal grain
150g corn starch (maltodextrin)
12g hallertau.
1 zested orange
1 zested lemon
1" cinnamon stick
Safale US-56 yeast.

bottled 2 weeks to the day and i was dying to try it...
yum! Already has a perfect head that lasts till the last drop. flavours are obviously still a bit green but it's definantly headed off in the right direction. I have to go hide it so i dont drink any more of it before it ages

MattR · Post by **MattR** » Monday Mar 20, 2006 9:29 am

How long does it take for the orange and lemon to mellow?

Cheers,
Matt