Wednesday, 27 April 2016

Another Quick Lager

Tasty, but not as clear as it should be
A while ago I experimented with the new warm-fermentation temperature lager methods being promoted by various home brewers and bloggers. My first attempt at this was a home run - a great, Czech-style Pilsner...and as I was drinking this beer I remembered why I don't brew Pilsners - I'm not a huge fan of the style. So this time around I brewed a lager more to my preference, a continental style Vienna lager.

I'm not going to post the recipe because its not my recipe - I stole this one, in its entirety, from Five Blades Brewing - specifically, his Geburstagsparty recipe. The only change I made (aside from fermentation profile) was that I re-pitched some 34/70 yeast I had kept from my Pilsner. Brew day went smoothly, with 22L of 1.047 wort transferred to the fermenter.

Fermentation profile was the same as with my Pilsner - 6 days at ~15C, followed by 9 days at room temperature. After fermentation I kegged the beer, force carbed, and began pouring 3 days later...and that was when I realized that I forgot to gelatin the beer. So even now, half way through the keg, its still cloudy. But it is otherwise excellent, so onto the tasting notes.

Appearance: Light brown with amber hues, pours with a fluffy white head that lasts and lasts and lasts. But its cloudy, thanks to the lack of gelatin.

Aroma: Malty with a touch of bread, with a clear overarching note of Hallertauer hops.

Flavour: Malt flavour is upfront; not the sweetness of caramel malt, but rather a slightly sweet, rich flavour. There is a subtle, almost nutty note in the background. A subtle hop bitterness balances out the sweetness, but the balance remains malt-forward. The balance is near-perfect; not as sweet as a bock, but not as dry as a Pilsner. It's easy to drink, highly digestable, but has enough flavour and body to be interesting. As with the warm-fermented Pilsner, the yeast character on this beer is lager-clean, despite the lack of long-term cold aging. Aftertaste is very mild, just a lingering malt sweetness and subtle bitterness.

Mouthfeel: Whetting, medium bodied and highly effervescent. There is no astringency or drying sensation what-so-ever.

Overall: A damned good beer. Easy to drink, great flavour and nice balance between malt and hops. Aside from the clarity issue, the beer is nearly perfect. A great session lager, but with enough body and character to keep things interesting. The only thing I would change is to remember to add gelatin next time!

1 comment:

  1. Off topic but I ran into the term sui generis for the first time outside your blog and found it amusing.
    http://www.seriouseats.com/2016/05/sour-beer-colorado-casey-blending-brewing.html
    Cheers!

    ReplyDelete