Lochiel Lager

Bodensatz Brewing

Johnny Davidson Ale

97.09.06 Canadian Ale (rice)

Ingredients for 20 litres :

6lbs 2 Row
1lb Wheat malt
1lb Munich
500g white rice
13:45 1.0oz JP's cascade
14:15 1/4oz Randy's Hallertauer
1.5 tsp gypsum

Cook rice 1/2 hour in 5 litre pot, stirring regularly, and adding boiling water as required to bring up volume. Allow rice to come down in temperature. Preheat cooler and put in 8 qts strikewater and allow to come down to 169F, with 1.5tsp gypsum. This part has to be well timed. When the strikewater in the cooler comes down to 169F, the rice mixture should be at the desired strike temperature of 152F so that it does not change the temperature when mixed in. It's easy enough to add heat to the pot on the stove, so if you want the temp to come down, keep the lid off, and bath the pot in cold water. Mash in malts to 152F, then add rice and check temp again. In this case the rice was a little too cool (150F) which brought us down to bring to 150.5F. We just left it at that. Mash pH 5.3. Sparge water pH brought down to 4.6 with acid blend. We were later to find out that this was a fair bit too low, which prevented a proper hot break in the kettle, and made for a cloudier beer.

Details of this Session :

10:10 begin rest
10:50 stir, add 1.0l boiling water to bring to 151.5
11:30 begin recirc (9l)
11:50 begin runoff
13:00 end runoff, collect 26-27l (SG 1.037)
13:30 boil commences
13:45 1.0oz JP's cascade
14:15 1/4oz Randy's Hallertauer
1/4oz Fuggles leaf
14:30 irish moss
14:45 turn off heat, whirlpool
15:50 begin chill
16:20 end chill

OG (19 litres) 1.051
pitch 14g Yeast Labs Lager
no altivity after 26 hours so add 14 grams Cooper's

97.09.11 rack, dilute with 2.0l water. Adjusted gravity 1.046. SG 1.011 Quite pronounced prickey cidery flavour. Simply very young.
97.09.25 put in fridge 4C. After 3 weeks won't clear because of low spargewater pH. Nonetheless still extremely tastey
97.10.16 add Isinglass fining
97.10.21 clear as bell. Keg with 80g sugar. SG 1.012