Starting the beginning of January, I had an idea. I am not sure if it was a good one yet, but only time will tell. I was looking at the BJCP ( Beer Judge Certification Program) guidelines and thought it would be a good idea to brew one style from each category. The BJCP currently has up to 40 different categories listed including mead and cider. This will certainly be an adventure. Questions and comments are appreciated.
First up – Style 1, Sub Category 1A American Light Lager
Recipe: Lawson Light Lager
Canada Malting 6 Row
Magnum and Hallertau Hops
Omega Bayern Lager Yeast
This is a well known style, but not one that is brewed by the home brewer all that often. Reading the profile, and taking in our countries love of hops, I can see why. According to the BJCP the characteristics are as follows:
“A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.” It is also know to have a very low hop, malt, and yeast characteristics, hence why you drink it ice cold, there isn’t much to taste!
On brew day I did overshoot my gravity and volume a bit, I have been getting awesome efficiency on the Blichmann Horizontal Brew System and will be adjusting my recipes a bit to reflect the gained efficiency.
Now beer is currently in the lager chamber and waiting on the taste test once carbonation is complete. I will update with more details shortly.
Next up – Style 2 sub category 2B International Amber Lager
Recipe: Most Interesting Beer in the World
Flaked Corn and Flaked Rice
Cascade and Cluster for the Hops
I reused the yeast cake from the Lawson Light Lager
The International Amber Lager, is a bit more of a crowd pleasing style. This style taken from the guidelines is “A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, often with an adjunct quality. Smooth, easily-drinkable lager character.” I can’t wait for this beer to be ready to sample!
To monitor fermentation I used the Tilt Hydrometer and a Rasberry Pi, so I could see what the temperature and Specific Gravity was reading from anywhere I could connect to the internet. Very cool piece of equipment, it may be one of the coolest things I have seen in awhile. This technology gave me a better indication to when I should warm up the beer for a diacytl rest as well as giving live action data.