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Polenta lager 2

143 calories 12 carbs
Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Blackcurrant
Calories: 143 calories (Per 355mL)
Carbs: 12 g (Per 355mL)
Created Tuesday December 22nd 2015
1.044
1.007
4.87%
24.38
3.76
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 63.4%
0.50 kg Flaked Rice0.5 kg Flaked Rice 40 0.5 15.8%
0.50 kg Grits0.5 kg Grits 37 1 15.8%
0.16 kg German - Melanoidin0.155 kg Melanoidin 37 25 4.9%
3.16 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Northern Brewer15 g Northern Brewer Hops Leaf/Whole 9.6 Boil 60 min 21.84 27.3%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.1 Boil 10 min 2.54 36.4%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Leaf/Whole 2.1 Boil 0 min 36.4%
 
Mash Guidelines
Amount Description Type Temp Time
Full volume overnight mash, no sparge Infusion 67 °C 120 min
Starting Mash Thickness: 6 L/kg
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Of all the lagers I've made, this is the closest to commercial pilsners and is very similar to Peroni, Budweiser, Corona etc. It benefited from spending a few weeks in an outdoor shed in winter - a few freezing nights helped make it very bright and clear.

To make the lager dry and crisp, the recipe uses quick-cook rice and quick-cook polenta (the nearest things I could find in the drop-down menu were "flaked rice" and "grits", but I didn't use these). Because these adjuncts are "quick cook", they don't need a cereal mash - they just need to be cooked to make them mushy and expose the starch.

First prepare your water (profile light colored and malty). Then take a few litres out of it to boil the rice and polenta as per intructions on the packet. Let the pan of mushy rice + polenta fall to strike temp and simply tip it into the tun with the mash water at same strike temperature. Easy.

I did a full-volume mash for convenience and to save time. Efficiency will be a bit higher if you sparge.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-02-04 10:12 UTC
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