Bootleg Biology Lager Yeast thread
Posted: Sun Feb 25, 2018 1:52 pm
For those of us lucky enough to be gifted some of the lager yeast from Bootleg Biology, I thought we could all post our recipes, thoughts and ideas here.
I brewed today and only changed my recipe a slight bit. After much thought, I pretty much went with my first impressions, trying to balance all things (in my opinion anyway). The brew day went well, numbers were close and it's in the fermenter now. I over pitched about (guessing here) 50 billion cells which really isn't all that much. Jeff at Bootleg suggested a 2 liter starter but I felt at 1.066, that was too low so hence, my over pitching.
Here's the final recipe with my coming in with 6.25 gallons at 1.066 (hydrometer says 1.069 but I stick to my refractomer for recipe keeping.
I've got the fermenter at 55 degrees and will keep it this way for about a week then slowing ramp it up over 4-5 days to 65 then, the third week, dry hop and keg and carb. My hope is to be drinking this at 4 weeks without much lagering in the keg though it might take a month or so to finish the keg so I'll see what lagering might bring to this recipe.
And, finally, I don't see anything in BJCP that fits my beer so I'm listing it as International Dark Lager just because.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Black Night IBL
Brewer: Paul
Asst Brewer:
Style: International Dark Lager
TYPE: All Grain
Taste: (30.0) Chill to 50 and pitch yeast
Ferment 14 days then add dry hops for 5 days. At day 14, D-Res to 62-65 for 3 days then cold crash. Keg and age for 3 plus weeks at 35.
Recipe Specifications
--------------------------
Boil Size: 7.81 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.068 SG
Estimated Color: 29.1 SRM
Estimated IBU: 69.5 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 53.7 %
3 lbs 8.0 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 2 23.5 %
1 lbs Munich Light 10L (Gambrinus) (11.0 SRM) Grain 3 6.7 %
8.0 oz Carafa III (525.0 SRM) Grain 4 3.4 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 3.4 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 6 3.4 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 3.4 %
6.4 oz Chocolate Malt (350.0 SRM) Grain 8 2.7 %
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 9 30.5 IBUs
1.00 oz Amarillo [9.20 %] - Boil 20.0 min Hop 10 16.2 IBUs
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 11 13.7 IBUs
1.20 oz Simcoe [13.00 %] - Boil 5.0 min Hop 12 9.0 IBUs
1.0 pkg Bootleg Biology S. arlingtonesis (Bootle Yeast 13 -
1.20 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 14 0.0 IBUs
1.20 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs 14.4 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.63 qt of water at 163.7 F 150.0 F 60 min
I brewed today and only changed my recipe a slight bit. After much thought, I pretty much went with my first impressions, trying to balance all things (in my opinion anyway). The brew day went well, numbers were close and it's in the fermenter now. I over pitched about (guessing here) 50 billion cells which really isn't all that much. Jeff at Bootleg suggested a 2 liter starter but I felt at 1.066, that was too low so hence, my over pitching.
Here's the final recipe with my coming in with 6.25 gallons at 1.066 (hydrometer says 1.069 but I stick to my refractomer for recipe keeping.
I've got the fermenter at 55 degrees and will keep it this way for about a week then slowing ramp it up over 4-5 days to 65 then, the third week, dry hop and keg and carb. My hope is to be drinking this at 4 weeks without much lagering in the keg though it might take a month or so to finish the keg so I'll see what lagering might bring to this recipe.
And, finally, I don't see anything in BJCP that fits my beer so I'm listing it as International Dark Lager just because.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Black Night IBL
Brewer: Paul
Asst Brewer:
Style: International Dark Lager
TYPE: All Grain
Taste: (30.0) Chill to 50 and pitch yeast
Ferment 14 days then add dry hops for 5 days. At day 14, D-Res to 62-65 for 3 days then cold crash. Keg and age for 3 plus weeks at 35.
Recipe Specifications
--------------------------
Boil Size: 7.81 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.068 SG
Estimated Color: 29.1 SRM
Estimated IBU: 69.5 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 53.7 %
3 lbs 8.0 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 2 23.5 %
1 lbs Munich Light 10L (Gambrinus) (11.0 SRM) Grain 3 6.7 %
8.0 oz Carafa III (525.0 SRM) Grain 4 3.4 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 3.4 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 6 3.4 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 3.4 %
6.4 oz Chocolate Malt (350.0 SRM) Grain 8 2.7 %
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 9 30.5 IBUs
1.00 oz Amarillo [9.20 %] - Boil 20.0 min Hop 10 16.2 IBUs
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 11 13.7 IBUs
1.20 oz Simcoe [13.00 %] - Boil 5.0 min Hop 12 9.0 IBUs
1.0 pkg Bootleg Biology S. arlingtonesis (Bootle Yeast 13 -
1.20 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 14 0.0 IBUs
1.20 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs 14.4 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.63 qt of water at 163.7 F 150.0 F 60 min