My recent beer saison made with some acid malt was a big hit with friends and as the winter weather is conducive to brewing lager, I decided to make a lager with acid malt. Throwing caution to the wind - and receiving 100% extra acid malt for free when I bought 500g - I added more than style guidelines suggest for acid malt addition.
After showing the ingredient list to my daughter, she came up with the name!
Mash - 1 hour at 67°C
2 Kg Pilsner malt
500g acid malt
Boil - 1 hour
25g Amarillo hops (8.8% alpha acid) 30 mins from end
25g Amarillo hops 10 mins from end
1 teaspoon Irish Moss 10 mins from end
Cooled rapidly using my homemade wort chiller to 16°C & Saflager S-23 yeast pitched. The OG was 1.042 & the PG at bottling was 1.012 giving an alcohol level of 4.0%, but with the priming sugar this will be closer to 4.2%. The calculated bitterness was 27 IBU.
50g Amarillo hops were added as dry hops & the zest of 1 lemon, 1 lime & 1 orange put in the dry hop bag.
Fermented for 8 days at 16°C.
Verdict on bottling - an air freshener beer! The aroma from this is wonderfully citrussy. The flavour is sharply acid & very lemony. It hasn't cleared yet, with a very fine haze still.