This will be an evolving recipe, crafted to represent the best of Belmont. Our goal is a crisp lager with a bit of complexity and a considered hop bitterness. Keep an eye on this page to see the evolution!
Batch size: 10 gallons
Fermentables
- 17 lbs Weyermann Bohemian Pilsner Malt
- 5.6 oz Weyerman Aciduated Malt
- 8 oz Weyermann CaraBohemian Malt 75°L
Hops
- Hallertau 4.6 AA (substitute Mt. Hood or Liberty)
- Saaz 3.6 AA (substitute Spalter Select)
The Boil
50 minutes:
- Hallertau 1.6 oz (7.5 HBU)
- Saaz 2.1 oz (7.5 HBU)
10 minutes:
- Hallertau 0.87 oz (4 HBU)
- Saaz 1.11 oz (4 HBU)
2 minutes:
- Hallertau 0.2 oz (1 HBU)
- Saaz 0.3 oz (1 HBU)
Yeast
Saflager W-34/70 Lager Dry Yeast
Bottle Condition
Vermont maple syrup
2.5cc/12oz or 4.5oz/5 gallon keg
Potential Future Adjustments
- Increase decoction to 10 minutes
- 8oz munich or vienna malt
- More hops at the 2 minute mark
- Dry hop
- Spruce tips in the mash or boil
December 22, 2017
Brew day went mostly according to plan although we did have trouble cooling the hot wort quickly as we did not have a hose to connect to our immersion chiller. A long cool down period might result in slightly less hop aroma in this beer. The wort tastes amazing with moderate hop presence and a refreshing malty flavor profile.
The batch is split with 5 gallons receiving 1.5oz of Spalter Select dry hops for 48 hours during the primary fermentation. The other 5 gallons is fermented normally.
