Crisp Australian Lager (Great Northern Style)
Brick Road Gold Lager malt is lightly bitter-hopped for this crisp Lager. Use the yeast under the lid for a fermenting temperature of 16-24 degrees, or use a packet of 34/70 German Lager yeast or similar to ferment at 12-15 degrees. Mix with 1kg of Brick Road Extra Light DME and Dry hop with 15-25g of Pride of Ringwood hops. Top to 21L for approx. 4.2% ABV. This refreshing all-malt lager will quench your thirst.
Cost: 35
Equipment
- 1 30 litre fermenter
- 1 Large mixing spoon
- 1 5 litre jug
Materials
- 1.5 kg Brick Road Gold Lager
- 1 kg Brick Road Extra Light DME
- 1 11.5g Fermentis 34/70 Lager Yeast Optional
- 15 g Pride of Ringwood hops
Instructions
- Clean and sanitise fermenter, spoon, cup and jug.
- Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
- Soften the malt can in hot water for about 5 minutes.
- Pour 2 litres of boiling water into your 5L jug. Open the can and pour the contents into the jug.
- Mix the concentrated wort and water well, then pour into your fermenter. Add 1kg Brick Road DME. Don't worry if the DME clumps - it will dissolve over time. Top up with cold, quality brewing water to 21L for approx. 4.2% ABV. Ensure the wort temperature is 9 - 22 degrees celcius. Vigourously stir the wort with a large spoon to oxygenate it. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
- Seal the fermenter lid and insert airlock. With yeast under the lid, ferment at 16-22 degrees Celcius for 10 - 14 days. With 34/70 or other yeast follow the instructions on the packet.
- On Day 5 of Fermentation, add the 15g Pride of Ringwood hops. If you can, add the hops inside a hop bag tied with plain dental floss, and remove after 48 hours.
- After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
