Cascade Canadian Lager

Source: Tim Neall
Recipe added: 03/06/98
Email: neallmt@miavx1.acs.muohio.edu

This recipe is based on a Canadian ale recipe that a pal and I made a year or so ago. I played around with the hops bill, slightly, adjusted the grain bill and changed the yeast. Despite some early problems, this beer turned out very well. It has a beautiful golden color with a clean white head and wonderful retention. It exudes a Cascade floral aroma and has a great hoppy flavor without being harsh or coarse. There is enough sweetness from the Carapils and crystal to balance out hops. There is a faint sulfury aroma that I attribute to the yeast, but it is fading as the beer ages. It was the first time I had used a starter this big, any aeration equipment other than shaking, and a true lagering period. I count is as a success and if it continues to improve will certainly be done again.

Specifics

Recipe type: Partial Mash
Batch Size: 5.5 gallons
Starting Gravity: 1.044
Finishing Gravity: 1.008
Time in Boil: 60 minutes
Primary Fermentation: 7 days, glass
Secondary Fermentation: 16 days, glass

Ingredients:

4 lbs. Alexanders malt Syrup
3 lbs. American 2 row malt
8 oz. Carapils malt
8 oz. caravienne malt (20 L)
1.5 oz. Cascade pellets 5% (60 minutes)
.5 oz. Cascade pellets 5% (20 minutes)
.5 oz. Cascade pellets 5% (2 minutes)
.5 oz. Cascade pellets (Dryhop)
Wyeast Bavarian Lager Yeast #2207(?)

Procedure:

Mash grains in 1.25 gallons of water. Temperature stabalized at 151 degrees. Mash for 60 minutes. Batch sparge and collect runings in brew kettle. Top kettle off to 6.5 gallons of water. Bring to a boil and add extracts. After the hot break, make the first hops addition. Follow hopping schedule from above. At 45 minutes add irish moss if desired and immersion chiller. Force chill the wort. Siphon into primary fermentor leaving as much trub behind as possible. Aerate well and pitch starter. I used a 1/2 gallon starter and had activity within 6 hours. Transferred to refrigerator after 18 hours and lowered temperature to 52 degrees. fermented for seven days and rack to secondary. When fermentation stopped, raised temperature to 65 degrees for 24 hours and then crash chilled to 32 degrees. Added polyclar and dry hops. After five days, raised temperature to room temperature for two days and bottled with 1 cup corn sugar. Allow to remain at room temperature for seven days and then chill to 32 degrees and condition in bottle for two more weeks.

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