Sunday, May 8, 2016

Eisbock with Saflager S-189

This beer was somewhat planned, though I originally intended to brew it in a few weeks with the yeast cake from my recent Marzen. However, as I was brewing the Marzen, I realized that time really is of the essence.

I only had a couple weekends available for brewing before my son arrived!  With that in mind I had been brewing constantly and the logistical issues that two sets of lagers would throw into my fermentation chamber schedule was not worth it.  So instead of waiting until the yeast cake was ready, I decided to pony up for an extra few packs of lager yeast.

Originally I went to the LHBS with the intent of getting a couple packs of W34/70, but looking at the production date on the remaining packs I decided to instead go with a couple brand new packs of S-189.  This will let me test out this new dry lager strain and compare yeast profiles vs 34/70, though it does throw a kink into my fermentation temperature.  S-189 is 15-20C while 34/70 is 10 - 15C, so I'm running at the low and high end for each respective yeast.

For this beer I wanted something superbly malty, though not sweet.  To achieve this I used a very light hand with crystal malt, and only used 1/2lb to get some dark fruit and caramel flavors in the beer.  Additionally I decided to use another healthy portion of Kiln Amber malt to provide a toasty, lightly roasted flavor to the beer which should cut through some of the malt flavor and provide some balance.

I learned a lesson during this brew session, albeit one I had sort of planned for, just not enough I guess.  Now that I am using an electric element to brew it is absolutely imperative to keep many extra fuses on hand.  Normally I keep at least one on hand, however I somehow managed to blow 2 fuses this session! I ended up having to steal one from the boil side to take care of the HLT. I was really worried about what was going on, but I guess my backup fuse was a dud, because after the swap from the BK everything worked like a charm. Lesson of the day: keep at least a 6-pack of extra fuses on hand!!

I originally intended to Eis this beer, but now as I write this I am wavering.  I guess time will tell.......

Malt Bill
Amt (lbs)Type
13.5Munich II (Weyermann)
2.0Kiln Amber (Franco-Belges)
0.5Special B (Castle)
Amt (oz)TypeTime
0.75Magnum (15.5%)75
Mash Schedule
170F2.2qt/lb15min - vorlauf
YeastSaflager S189 x2 & rehydrated
77% effIBU32
7.5gal BoilFG


Anonymous said...

Just curious if you knew why lager yeast ferments on the bottom and ale ferments on the top ? Any specific reason? also do you know if a
bottom fermentation has any differences between a top, other than yeast strain or preferred optimal temp?

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