Kevin Nanzer of Sacramento, CA won a bronze medal in Category 1: Pale American Lager during the 2018 National Homebrew Competition Final Round in Portland, OR. Nanzer’s cream ale earned 3rd place among 315 entries in the category.
Kevin Nanzer of Sacramento, CA won a bronze medal in Category 1: Pale American Lager during the 2018 National Homebrew Competition Final Round in Portland, OR. Nanzer’s cream ale earned 3rd place among 315 entries in the category.
Ingredients:
- 24 lb Briess Pilsen malt
- 14 lb Rahr Pale malt
- 5 lb Flaked Rice
- 2 lb Flaked Oats
- 1 lb Flaked Corn
- 4 oz Melanoidin malt
- 1 oz Magnum, 11.9% a.a. (60 min)
- 2 oz Hallertau Mittelfrueh, 3.8% a.a. (20 min)
- Fermentis Saflager Lager w-34/70, 4 packets straight into wort, no starter or hydrating
- 10 g gypsum (in mash)
- 17 g calcium chloride (in mash)
- 23 ml lactic acid (in mash)
- carbon filtered Sacramento City tap water
Specifications:
Yield: 20 US Gallons (75.7 L)
Original Gravity: 1.051
Final Gravity: 1.009
ABV: 5.50%
IBU: 12.8
SRM: 3.6
Directions:
Mash at 152° F for 60 minutes. Boil for 90 minutes. Cill to 72° F and pitch dry yeast on top of wort straight out of the package. Ferment at 72° F, purposely stressing lager yeast to give some ester character while still getting a clean lager finish. Ferment until terminal gravity is reached (about 7-10 days). Conduct a forced diacetyl test, if clear chill to 33° F and lager for 3 weeks. Force carbonate in keg to about 2.5 volumes of CO2.
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