Michel-not Lager

My intention of brewing 1519 Barker Exportbier was to capture the essence of how I remember my favorite beer in college, Michelob.

As discussed in In Search of Michelob, if was not until after I brewed the beer that I actually did any research on how to recreate the beer ... and I came across an article How to Brew a Reconstruction of the Original Michelob Beer.

While I was extremely happy with the design of 1519 Barker Exportbier, I decided I wanted to try brewing something closer to Jack Horzempa's recipe.

The recipe isn't exact to Jack's, but pretty close.

We'll see how it turns out.

Michel-not Lager --- Batch 1

Style		Czech Premium Pale Lager		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		1.050 SG		Estimated FG		1.011 SG
Recipe Bitterness		36.7 IBUs (Rager)		Alcohol by Volume		5.0 %
BU : GU		0.740
Recipe Color		3.7 SRM		Color
Measured OG:				Measured FG:
ADF:				Measured ABV:

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.83 gal	Denver, Colorado	Water	1	-	-
6.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Baking Soda (Mash)	Water Agent	3	-	-
2.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	4	-	-
2.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	5	-	-
2.00 tsp	Lactic Acid (Mash)	Water Agent	6	-	-
11 lbs 4.0 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	7	100.0 %	0.88 gal
1.000 oz	Magnum [12.60 %] - Boil 35.0 min	Hop	8	32.4 IBUs	-
1.000 oz	Saaz [2.00 %] - Boil 15.0 min	Hop	9	2.2 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	10	-	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	11	-	-
1.500 oz	Saaz [2.00 %] - Boil 5.0 min	Hop	12	2.1 IBUs	-
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	13	-	-
1.500 oz	Saaz [2.00 %] - 0.0 Days Into Aging for 5.0 Days	Hop	14	0.0 IBUs	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 31.70 qt of water at 158.5 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
Based on recipe in the article: https://www.morebeer.com/articles/Brewing_Original_Michelob_Recipe
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. Include dry hops in hop filter in the 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		(1.045 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...