Alan's and Melissa's Recipes

Bodensatz Brewing

Lochiel Lager

Full Mash

This is the 2nd attempt at a recipe I made up to honour my uncle Johnny Davidson, who passed away on November 25, 1989. He took a heart attack after shovelling snow in the back yard. Many of my oldest and dearest memories are of times spent at his cottage on Lochiel Lake, then called simply Two Mile Lake. The name has since been returned to the original name given to it by the early Scottish settlers. Canadian through and through, Johnny was also a pioneer homebrewer. As long as anyone can remember, he's had a batch on behind the stove in the kitchen. After he passed away, my aunt Mary gave me 2 trout (from Lochiel Lake, of course) he'd had in the freezer, along with 3 or 4 dozen of the really old quart bottles he'd used for his brew. To this day I tell people that I can't imagine a better inheritance.

The first batch is still slowly bubbling away in the secondary as of this brewing, so we don't yet know how it tastes. We suspect it is taking so long because an insuficienct yeast starter was pitched.

This time around we're using a real Lager yeast Wyeast 2112 (California Lager), and at lower temperatures.

Lochiel Canadian Lager

Ingredients Extraction Points

7 lb Pale Canadian 2 Row 7 x 35 = 245.0

8 oz Wheat Malt 0.5 x 39 = 19.5

1.5 lb white rice 1.5 x 39 = 58.5

total 323

Optimal Gravity 1.065

OG (26 litre) 1.035

OG (adjusted to 19 litre) 1.048

Effeciency 73%

actual O.G. 19 litres 1.042

1 tsp Gypsum in strike water

1/3 tsp acid blend in sparge water

1.0 oz JP's Cascase hops 60 min

0.5 oz JP's Cascase hops 30 min

0.5 oz JP's Cascase hops 15 min

Wyeast 2112 California Lager starter 200ml slurry in 1000 ml

Method

First prepared rice. Boiled 1.5 lbs rice in 5 litre pot full of water, about 1 hour. Set rice aside, uncovered, and monitor temperature until it comes to the desired temperature for a protein rest -- in this case 130F. Stirring deep and folding helps bring down temp more quickly. As temp nears 130F, prepare mash.

Put 6 litres of 156F water and 1 tsp Gypsum into pre-heated cooler and monitored/stirred until it came down to strike temp of 150, then mashed in grist and rice for 131F -- a bit too high. Mixed in 500ml of cold (49F) tap water. This brought mash to the desired 130F. Begin protein rest at 13:40, rest until 14:00.
Mash pH 5.4

Add 2.4 litre boiling water to bring to 142F. Decoct a medium loose 4.0 litres and bring to boil and return to mash at 14:10 to bring to 156F. Far too high so added cold tap water til came to 152F. Begin conversion rest at 14:15.

Begin recirculation of wort at 15:35. Recirc 13 litres.
Begin runoff at 15:50, end at 16:50. Note this is at least 15 minutes shorter than usual, and this is suspected as the reason for the lower extraction rate on this batch, although the omission of an attempt at mashout could also be it.

26 litres wort collected.
S.G. (26) 1.035

17:05 begin bringing to boil. Paused when reached 200F to go out for supper. Returned to find pot at 190F, and put heat back on to boil. Wort begins to boil at 18:15.

18:30 add 1.0 oz Cascade
19:00 add 0.5 oz Cascade
19:15 add 0.5 oz Cascade

Turn off heat at 19:30, then whirlpool, and begin siphon through chiller at 19:40.

Data

brewed: Dec 01 1996
pitched: immediately (8pm)
racked:
bottled:
O.G. (26 litres) 1.035
O.G. (adjusted to 19 litres) 1.048
O.G. (19 litres) 1.042
S.G.
F.G.
Extract Efficiency: 74%

Pitching

Obtained about 200ml of Wyeast 2112 from Randy Kinsman from his 2ndary of last batch. Started it Friday (T-48hr) in 400ml wheat starter, put it in fridge Saturday (T-24hr). Sunday at about T-5hr took from fridge and dumped off all but the slurry at bottom, and fed another 400ml of well-aerated starter, all of which eventually got pitched.