Recipes - Tettnang Tiger Lager

 

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A delicious, golden, refreshing lager. Delicately bittered with Hallertauer Hersbrucker and finished with spicy, floral Tettnang hops.  Bottle and served chilled.

 

Equipment:

25 Litre Fermenting bin + lid

Trial Jar

Paddle

Syphon

Steriliser

Hydrometer

Brew starter equipment set contains all of above.

Bottles

You will also need a large pan big enough to boil 10 litres of water and a strainer.

 

 

Ingredients:

 

40grm Hallertauer Herbrucker hops

15grm Tettnang hops

2 x 1kg Light dried malt extract

1 x 500g Wheat spray malt extract

Lager Yeast

(Get all of above in our Tettnang Tiger recipe pack)

120g sugar for priming the bottles.

 

Approx 21 Litres of bottled water.

 

Instructions


Sanitise all equipment and rinse well before using.

Bring 10 litres of water to the boil, remove from the heat and stir in 1kg of Spraymalt, ensuring all lumps are stirred in.  Bring back to the boil then add the Hallertauer Hersbrucker hops. Boil vigourously for 45 mins then remove from the heat, stir in the remaining 1.5kg Spraymalt light and wheat malt and then add the tettnang hops. Boil for a further 15 mins.

Place 6 litres of water in the fermenting bin then strain the boiled liquid into the water. Top up the fermenting bin to the 21 litre mark, ideally pouring the remaining water through the strainer to extract maximum flavour from the hops. Add the yeast when the liquid has cooled, if in doubt use a thermometer to check the temperature. Take a hydrometer reading and record starting gravity. Place the lid back on (add airlock if you have one) or just loosely clip the lid down so the Co2 can escape. Leave at 20c for 24 hours, then lower the temperature to 12c. Ferment for a further 5 days then transfer to a clean ferment bin and chill to 2/3 c (ideally now under airlock or clip the lid down firmly). Leave for 2 weeks then transfer to bottles (adding 120g of priming sugar).  Leave the bottles at room temperature for 5 days then move somewhere cooler to clear. If you are unable to ferment at 12c and secondary ferment at 2c then just ferment at 20c for a week, transfer to secondary for another week then bottle. The beer will not be as crisp at warmer temperatures.

Approx OG: 1.043

Approx FG: 1.011

Bitterness 24 IBU

This will give you an ABV of around 4.2%

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