Kategoriarkiv: Bryggteknik

Metod att brygga Lageröl

Metod att jäsa lager från:http://brulosophy.com/methods/lager-method/

Kortfattat på svenska:
Kyl till 9c och häll i Jästen.
Jäs i 10-12c i 5 dagar
Dag 5: Ska den vara 50% utjäst.
Dag 6: Öka temperaturen med 2c var 12e timma tills man når 19c. (Bör ta ca 2-3 dagar.)
Håll den på 19c i 2-3 dagar så att ölen jäser ut och städar upp.
Dag 11 Mät FG.
Kallkrasha i -1c 3 dagar.
Dag 14: Blanda i Gelantin.
Vänta 3 dagar.
Dag 18: Tappa på fat.
Lagra i 3 veckor.
Njut.

 

Here’s the method I’ve been using that seems to work best:

  • Chill wort to pitching temp (48°-53°F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50°-55°F), and leave beer to ferment 5 days. (+5 days)
  • On the morning of the 5th day (beer should be over 50% attenuated), remove probe from side of fermentor (optional- may not matter) so it measures ambient temp inside chamber and bump regulator up 3°-5°F; continue raising ambient temp 3°-5°F every 12 hours until you reach 65°F then leave it for 2-3 days to finish fermenting and cleaning up. (+5 days = 10 days)
  • On day 11, start ramping the ambient temp of the chamber down 5°F every 12 hours until it reaches 30°F and let it cold crash/lager for 3-4 more days. (+8 days = 18 days)
    • NOTE: I chose to do this originally due to my concern about stressing yeast, though I’ve heard from a number of folks it doesn’t seem to have any negative impact on their beer. I have skipped the ramping step a couple times now and noticed no off-flavors. This skimmed 5 days off the entire schedule. Proceed as you see fit.
  • Rack cold (and usually very clear) beer to kegs, put kegs in kegerator/keezer on gas, leave for a week, serve! (+7 days = 24 days)