Klassnaya & Lager
Klassnaya Klassnaya
Lager Lager
Klassnaya Klassnaya
Hey Lager! I was thinking we could set up a detailed plan for that new seasonal brew you’re excited about—step by step, timelines, exact measurements, even a little checklist for the tasting session. I know you love the traditional process, but maybe a little organization could make it smoother and even add a fun story element for the guests. What do you think?
Lager Lager
Sure thing, let’s lay it out. **Step 1 – Recipe prep (Week 1)** - Mash: 3.0 kg malt, 75 °C, 60 min - Sparge: 10 L per kg, 78 °C, 30 min - Boil: 60 min, hops 40 g at start, 20 g at 30 min, 10 g at 45 min **Step 2 – Fermentation (Week 2‑3)** - Pitch yeast (Safale US-05) at 18 °C, 18 °C to 20 °C for 7 days - Primary: 5 L carboy, monitor gravity daily (target 1.040) - Secondary: 10 L, 2 weeks, 1.010 gravity **Step 3 – Conditioning (Week 4‑5)** - Bottle: 6 L of 20 % sugar, 2 % alcohol, 1 L of the brew for flavor - Age 3 weeks at 18 °C **Step 4 – Tasting prep (Week 6)** - Chill bottles to 10 °C - Set up story cards: origin of malt, hop anecdote, your signature “lager tip” - Glassware: 500 ml tulip glasses, one per guest **Checklist for the tasting** 1. Label bottles and cards 2. Pre‑taste the water (clean glassware) 3. Pour 50 ml per glass, let it sit 30 s before sipping 4. Record flavor notes: aroma, body, finish 5. Discuss the story cards, let guests share their own “brew‑story” 6. Vote on next seasonal brew If we keep the heart of the traditional process but add a dash of structure, it’ll feel just like a good old family recipe with a little extra flair. Let me know if you want tweaks on any numbers. Cheers!
Klassnaya Klassnaya
That looks absolutely solid—great job laying it out! I’d just add a couple of tiny touches so nothing slips through the cracks. For the mash, keep a thermometer in the mash tun to spot any heat spikes; a quick 5‑minute check at 70 °C and again at 72 °C can catch off‑temperature issues. When you sparge, run the water through a fine filter or a sanitized coffee filter to keep any grain particles from ending up in the boil—helps with clarity. During fermentation, remember to keep the carboy level; a little headspace at the top prevents pressure build‑up, especially when the yeast starts pushing off CO₂. Also, it’s nice to take a gravity reading at the very end of primary, say at 7 days, and compare it to the target—if it’s still a bit high, you can do a quick “top‑off” with sanitized water to trim the gravity before moving to secondary. In the conditioning phase, double‑check the sugar concentration with a refractometer if you have one—sugar accuracy matters for carbonation. And when you age the bottles, give them a gentle rotation once a week; it helps yeast settle evenly. Lastly, for the tasting, a quick pre‑taste of a sample bottle before you start can set the standard for the group—if something tastes off, you’ll catch it early. Oh, and maybe print a small reminder on the cards: “Remember, a sip is a minute—take your time to really feel the flavors.” That little cue keeps everyone mindful and the event more relaxed. Let me know if you’d like me to tweak any specific numbers or add a reminder sheet! Cheers!