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Mike at Bay said:
I have a friend that lives for Schlitz. I will brew a clone. Have you all seen the mash in the recipe that calls to start at 113 degrees and step up. Make sense? I Brew in a Bag so I am thinking that I can not replicate the recipe. Thoughts?
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Step mashing with biab is not difficult. Take a portion of the liquid and some of the grain, heat it to boiling on the stove, dump it back in: instant ‘hotter’.
 
I step mash BIAB. I just turned the gas back on and heat it up to where I need to be. Make sure you stir so you don’t scorch anything.
 
Josh Hughes said:
turned the gas back on and heat it up to where I need to be. Make sure you stir so you don’t scorch anything.
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Scorch or worse! Jeez...we don't want to see those headlines in the newsfeed..."Florida Man burns down house while brewing beer"!

It'll just make all of us look a little eccentric.....or worse! 8^)
 
The hops look quite high for an American Lager, but it looks like a nice, tasty beer other than that. Are you using 34/70? I didn't see a yeast.
If you are going to do a lager trying to cool with Florida water, it won't work. Get the wort down to about 80. Then, (if 5 gallons) put it in a refrigerator set at around 48 for about three hours. That should bring you into the low 60's to pitch. Pitch very heavy. If 34/70, set the refrigerator to about 55 after pitching. When you get low krausen in a couple or three days, turn it up somewhere in the 60-62 range and let it finish there. 60 will make it very clean.
 
Sandy Feet said:
The hops look quite high for an American Lager, but it looks like a nice, tasty beer other than that. Are you using 34/70? I didn't see a yeast.
If you are going to do a lager trying to cool with Florida water, it won't work. Get the wort down to about 80. Then, (if 5 gallons) put it in a refrigerator set at around 48 for about three hours. That should bring you into the low 60's to pitch. Pitch very heavy. If 34/70, set the refrigerator to about 55 after pitching. When you get low krausen in a couple or three days, turn it up somewhere in the 60-62 range and let it finish there. 60 will make it very clean.
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Saflager s-23. Yep I can only get it down to 80 with the FL water this time of year. Freezer with ink bird will get it down to the 48 as you suggest.

https://www.brewersfriend.com/homebrew/recipe/edit/1640190
 
I drank a lot of Schlitz in my day
The real stuff
60 IBU is to high
I'd halve that or less maybe 20 IBU
Cluster doesn't get enough love but very good in that style
I've tried to get that nostalgic aroma
 
Brew Cat said:
I drank a lot of Schlitz in my day
The real stuff
60 IBU is to high
I'd halve that or less maybe 20 IBU
Cluster doesn't get enough love but very good in that style
I've tried to get that nostalgic aroma
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Thanks. I thought I corrected the hop volume but must have forgotten to save. It is now at 25 IBU's
 
Rheingold was the nostalgic beer for me
My father's friends worked at the Rheingold brewery and we always had it in the house
I was young and he only let me smell and a little taste of the foam
I've tried to get that aroma
When I was in my 20s I met an original Rheingold Girl at a party
Those are some good memories
 
Mike at Bay said:
I found the hop problem. I pulled the 1.75 AAU number not the ounces. So the recipe calls for .55 oz at 60 mins and 1.1 oz at 10 mins at 7% AA
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I brew pretty much exactly that beer but without the 6-row. It always turns out great. I don't bother fermenting particularly low with S-23. Anything below 60F gives very good results. I pitch at 4 grams per gallon of wort (not finished beer).
 
J A said:
I brew pretty much exactly that beer but without the 6-row. It always turns out great. I don't bother fermenting particularly low with S-23. Anything below 60F gives very good results. I pitch at 4 grams per gallon of wort (not finished beer).
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I (and my Schlitz loving neighbor) are looking forward to it.
 
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I like the six-row in there not only for tradition but the head retention lending to that aroma
Will you do a protein rest @Mike at Bay
 
J A said:
I brew pretty much exactly that beer but without the 6-row. It always turns out great. I don't bother fermenting particularly low with S-23. Anything below 60F gives very good results. I pitch at 4 grams per gallon of wort (not finished beer).
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Brew Cat said:
I like the six-row in there not only for tradition but the head retention lending to that aroma
Will you do a protein rest @Mike at Bay
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I did not have that in the plan at this point. Do you recommend due to the corn? Or just generally think it is a good idea for the style? I have never done it before.
 
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