2019 Second Place SJPC
“India Pale Lager”
by Wally Feck – Batavia, Ohio
Wally Feck didn’t produce your average IPL to earn Second Place in The 2019 Sjporr Challenge. Take a closer look at the recipe, which its late hop additions, dry hopping and flaked oats. This is closer to a New England India Pale Lager. Wally says given enough time, the lager does clear.
INGREDIENTS
for 5.0 Gallons US (18.9 L)
MALTS
11 lbs. Pilsner (2 Row) German (2.0 SRM)
1 lbs. 5.6 oz. Flaked Oats (1.0 SRM)
HOPS
1.0 oz. Denali [14.0%] @ 15 min
2.0 oz. HBC 438 (Sabro) [16.0%] @ 15 min
2.0 oz. Citra [12.0%] @ Flame-out
2.0 oz. HBC 438 (Sabro) [16.0%] @ Whirlpool
2.0 oz. Citra [12.0%] ~ Dry Hop 7 Days
2.0 oz. Mosaic [12.5%] ~ Dry Hop 7 Days
2.0 oz. Simcoe [13.0%] ~ Dry Hop 7 Days
YEAST
West European Lager ~ SafLager
SPECIFICATIONS
Original Gravity: 1.066
Final Gravity: 1.012
ABV: 7.35%
IBU: 45.5
Boil Time: 60 min
MASH STEPS
Mash Temp: 148 F
Mash Time: 75 min
Mash Note: Single infusion mash, Light Body, No Mash Out.
I use the quick lager technique. 4 days @55 F. When attenuation is about 50%,
raise it to 70 F until attenuation is finished. Once fermentation is over, I dry hop
and cold crash for 5 – 7 days. I do not step the temp up incrementally or crash
incrementally or crash incrementally. I set i and forget it. I do seal my fermenters
so I don’t get suck-back.
Water treatment needs to b light and hop forward.
Sparge: Fly sparge at 170 F
