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.
 
 
 

I'm not sure that I'll actually name this beer "Michel-not", but for now it is what I'm going with.

 

 

Michel-not Lager --- Batch 1 (392) 
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   39.3 IBUs (Rager)   Alcohol by Volume   5.0 %
BU : GU   0.792        
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 [13.20 %] - Boil 35.0 min Hop 8 34.0 IBUs -
1.000 oz Saaz [2.50 %] - Boil 15.0 min Hop 9 2.7 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 [2.50 %] - Boil 5.0 min Hop 12 2.6 IBUs -
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 13 - -
1.500 oz Saaz [2.50 %] - 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 ... 

 


Brewing Notes