1519 Barker Exportbier

Late August, 2024, while on a morning walk, I was listening to a homebrewing podcast which had me craving a golden German lager.

My mind started wandering a bit, and I started thinking about my college years.

While living in the dorms, a few of my friends lived just off-campus in a house they shared on Barker Avenue, just a couple blocks south of Bradley University.

After I moved out of the dorms, I moved into the house for a bit as well.

Even when I wasn't living there, I spent quite a bit of time drinking beer and playing beach volleyball with my college friends.

From time to time, we'd throw keggers that rivaled fraternity parties. We'd charge a couple bucks at the door and serve way too much beer.

We'd buy two kinds of beers for these parties. Most of it was "Natty Light", and that is what got served to most of the people.

But, hidden upstairs for those of us who knew where it was hidden was a keg of Michelob, which was very much a premium beer for us.

Basically, we drank Michelob for free, curtesy of the people we charged for "Natty Light".

Lots of my favorite college memories happened at 1519 Barker.

Now-a-days, "Michelob" mostly means those absolutely awful low-carb "Ultra" watery beers. I know there are other beers with the Michelob label, but I don't think they make the Michelob that I remember from college anymore.

And ... I honestly have no idea what kind of beer it was, but in my mind, a German Helles Exportbier matches my memory of the beer.

So, this is what I decided to brew. 

For more about this beer, see Sheppy's Blog: 1519

If you can't go to school ... Go to State! Go BU!

1519 Barker --- Batch 1 (361)

Style		German Helles Exportbier		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		65.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.052 SG		Estimated FG		1.012 SG
Recipe Bitterness		16.7 IBUs (Rager)		Alcohol by Volume		5.3 %
BU : GU		0.318
Recipe Color		5.5 SRM		Color
Measured OG:		1.054		Measured FG:		1.012
ADF:		77		Measured ABV:		5.6

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.98 gal	Denver, Colorado	Water	1	-	-
4.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	3	-	-
1.50 tsp	Lactic Acid (Mash)	Water Agent	4	-	-
10 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	5	83.3 %	0.78 gal
2 lbs	Munich Malt - 10L (10.0 SRM)	Grain	6	16.7 %	0.16 gal
1.000 oz	Magnum [12.60 %] - Boil 15.0 min	Hop	7	13.8 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	8	-	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	9	-	-
2.000 oz	Tettnang [2.10 %] - Boil 5.0 min	Hop	10	2.9 IBUs	-
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	11	-	-
0.50 tsp	Gelatin (Bottling 1 Day)	Fining	12	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 31.92 qt of water at 158.8 F	152.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
If harvesting yeast from previous batch, make 6 cup starter a day or two before brew day.
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=83,Mg=8,Na=21,SO4=88,Cl=87,HCO3=104
Acid addition based on BeerSmith predicted pH. Should lower from 5.7 to 5.4.
Mash and boil as directed
Chill to around 50 degrees. Rack to fermentor and add pitch yeast. Ferment between 50 and 55 for one week. Then, let temperature rise to ambient.
Keg. Add gelatin after a day or two in the refrigerator.
Carbonate and drink.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		1.050 (1.048)		Pre-boil Vol		7 (6.60)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...