Recipe - AG - Junga Lager

[nigel_c]

Got this brewing at the moment.

Junga Lager

23L batch
OG 1.051
IBU 41
90 min boil

Lager Malt 4.25 Kg
Vienna Malt 0.75 Kg
Caramunic 0.17 Kg
Acid Malt 0.15 Kg

Hops.

Junga 12.3 AA 15g @ 60 min
JUnga 12.3 AA 20g @ 20 min
Junga 12.3 AA 20g @ 10 min

Mashed @ 66c and left overnight. ( aprox 6 hrs.)
Down to 57c the next morning.

Yeast Saflager W-34/70 X 3 packets.
Fermenting @ 9c

Sample is nice and bitter so hopefully should be a nice refreshing brew.
Next is to do more research into my water treatment.

[Ciderhead]

That looks really good but expensive yeast to chuck in by 3, and although I've used it twice and I gather is the stock yeast for some of the german breweries, I'm yet to be convinced v's white labs 800-830's series
I am very interested in you use of acid malt.
Would you have considered a large starter?

[nigel_c]

I have some wlp 802 built up but I want to get my water right before brewing. I think I'm going to rob the dehumidifier from my folks house and use the collected water from that to soften my water. 50-50 probably.

I was going to make a starter with the dried but just said feck it. Throw a couple of extra packets in instead. It should give it a nice strong start. Especially pitching at 9°

[nigel_c]

brew is being upped 1 degree a day the last 4 days.
going to rest at room temp wed - thurs then lager as low as possible for the next few weeks. sample is well tasty.

[nigel_c]

Had first sample of this beer over the weekend. Crystal clear but a definite butterscotch taste. Diacetyl. Did a bit of googling decided to go with the krausening method. So brew day today i saves about 500ml of wort, boiled , cooled and pitched it into the depressurized keg along with some uso5 that was being used for todays brew. Hopefully a few weeks at room  temp will clear out all the werther's originals.
Will check back in in a few weeks and report back.

[nigel_c]

Yeah probably would do it. Wanted to be sure with this batch. It's earmarked for a party in a month or so.