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SamiClone submitted by Jim Larsen.
7 gallons
OG 1.118 FG 1.03x
IBU 64.7 SRM 12.2
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Fermentables:
18.00 kg. Lager Malt(2-row)
0.50 kg. Aromatic Malt
0.25 kg. Special B Malt
1.00 kg. Cane Sugar
Hop Bill:
.50 oz. Styrian Goldings FWH
1.50 oz. Hallertau Hersbrucker FWH
2.00 oz. Perle at 60 min.
Procedure:
Mash at 145 for 60 minutes, 158 for 30 minutes, mash
out at 170.
Other specifics:
Whitelabs Swiss Lager, a seasonal yeast released in
the fall.
Notes from Jim:
As per request, attached is the recipe for my Samichlaus clone. A
couple things I did not recall properly last night:
* The beer's only 17 months old, not two years. I brewed it in November
2002.
* It's not all grain; there is some sugar. I can't remember what I
based my recipe on, but I do remember thinking that a beer of this
gravity could be awfully cloying, so I added sugar to thin it a bit. I
was also surprised to see the Special B. I don't know why I put that
in, but it seems to work.
* The OG was 1.118, not 1.112, and I made seven gallons.
As I mentioned last night, this was a no-sparge brew. That's how I got
the OG so high. Also, the Swiss Lager yeast is very sluggish. Despite a
healthy starter, it dropped only 40 points in the first month. I racked
to secondary anyway and left it alone for six months. It did finally
attenuate to 1.03x. It fermented and conditioned at ambient basement
temps.
At bottling, I primed and pitched to sachets of a neutral dry ale
yeast. I did not want another lager strain to pick up sugars the Swiss
yeast had missed and yield glass grenades.
If anyone brews this, let me know how it goes.
Jim |
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