Two weeks ago, I tried my hand at a Sapporo style lager. For summer, few things are as refreshing as the Japanese brew with some great sushi. Since I don't have a full sized secondary fridge for lagering, I go the more low-tech route. Once the primary fermentation is complete, I transferred to my secondary which is placed in ice water in a cooler. Every day, ice is added to keep the temperature down. Then, I transferred to the keg for a final two weeks of lagering in the kegerator. It does not produce quite the lager like the filtered commercial version, but I am pretty excited to give this a swig.
Ninja
Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.70 %
Colour (SRM): 5.8 (EBC): 11.4
Bitterness (IBU): 41.0 (Average)
52.94% Dry Malt Extract - Light
23.53% Flaked Rice
23.53% Rice Syrup Solids
0.2 oz/Gal Sorachi (11.8% Alpha) @ 25 Minutes (Boil)
0.2 oz/Gal Sorachi (11.8% Alpha) @ 12 Minutes (Boil)
Single step Infusion at 151°F for 60 Minutes. Boil for 60 Minutes
Fermented at 48°F with WLP802 - Czech Budejovice Lager
No comments:
Post a Comment