Steinlager Clone

Steinlager Clone

All Grain schedule

Batch size- 22 Lt (into Fermenter 20lt)

Total Bitterness -  22 IBU’S

5.0kg German Pils malt grain

(5.0kg total grain)

Bittering hops 11g Green Bullet hop pellets

(11.0%AA) (60 min boil, 16 IBU)

Flavour hops 10g Green Bullet hop pellet

(11.0%AA) (10 min boil, 6 IBU)

Aroma Hops 10g Green Bullet hop pellet

(11.0%AA) (0 min boil, 0 IBU)

1x whirlfloc tablet

5-10 lt fridge cold water

2x Saflager S23 Lager yeast

Pre heat esky with hot water for 5 minutes

(                 )

Mash in 11lt strike water at (          deg)

to achieve mash temp 65 deg.

Mash started (            )

Mash for 60 minutes.

Mash finished. (             )

Add 5.0lt near boiling water to mash tun for mash out, mix well and leave for 10 minutes.

Mash out started (             )

Mash out finished   (            )

Drain liquid contents of mash tun to brew kettle.

Add 11lt sparge water at 75 to 80 deg to mash tun and mix well.

Sparge water temp (                )

Drain liquid contents of mash tun to brew kettle.

Bring the wort in the brew kettle to the boil and boil for 10 minutes before adding hops.

Boil started (           )

Add bittering hops for 60 min boil

Hops added   (            )

After 50 min boiling

Add 1 whirlfloc tablet and flavour hops to the brew kettle to boil for 10 minutes.

Whirlfloc added (            )

Hops added         (            )

After 60 minutes boiling stop boil and add aroma hops to kettle.

Boil finished   (             )

Hops added     (              )

Drain the hot wort from the kettle to a sanitised cube (try to avoid splashing as much as possible).  If required top up the cube with some more boiling water. Squeeze the sides of the cube in and attach lid. Allow to cool naturally.

Top the fermenter up to 20 lt with cold water. Stir the wort vigorously and pitch both sachets of yeast and then lower fermentation temp to 10 to 12°C.

SG reading (            ) temp (             deg)

Corrected reading (              )

At this temp fermentation will take approx 10 to 14 days.

After fermentation has completed raise the temp of the beer to approx 20°C for 24 to 48 hours.

Rack to keg or cube and keep cold for at least 2 weeks for best results.

Extra Information required

The volume of hot wort at the end of the boil needs to be calculated so an evaporation rate can be used in formulation of future recipes. The cube should hold 16lt when full with enough headspace to squeeze the sides in.

# Was the cube filled with hot wort?

# How much hot wort was left in the brew kettle?

# Did the cube require any top up with boiling water?

# If topped up with boiling water how much was added?