Glass Mountain American Lager

American Lager

Recipe:

5 lbs Rahr 6-row
2 lbs flaked maize
2 lbs flacked rice
.5 oz hallertau mittelfruh (60 min)
.25 oz hallertau mittelfruh (15 min)
2 packs Diamond lager yeast (1 per 3 gallon carboy)
Came in just under expected OG at 1.044

Brew date: 12/10/22
Chilled to 60F, pitched yeast and moved to 50F chest freezer.

12/15: increased chest freezer temp to 55F to finish primary fermentation and move towards diacetyl rest

12/16: increased chest freezer temp setting to 65F for diacetyl rest

12/17: moved out of chest freezer into room in the mid to upper 60s to finish diacetyl rest

12/20: Gravity reading 1.006, lower than expected but not too low. Taste is pleasant and mild with some light corn and grain character but is also a little more fruity and flavorful than expected, possibly due to the diacetyl rest being too early/warm/long or the late hop addition coming through more than anticipated. Hopefully it cleans up and loses some of that character during the lagering period. No diacetyl detected so it was moved to the chest freezer currently set to 55F. I plan to lower temperatures further over the next few weeks once the other beer (a 100% cherrywood smoked lager) currently fermenting in there finishes primary fermentation.

12/23/22: began lowering temperatures by 5 degrees

12/25/22: lowered to 32F. Will stay at this temperature for a few days before kegging.

12/29/22: Racked both carboys into a single 5 gallon keg and harvested yeast. Keg was placed in chest freezer at 32F and 30 PSI to burst carbonate overnight. Flavor is still a bit fruitier than intended and has a touch of sulfur but not bad.

1/12/23: tasting notes

Appearance: pale and bubbly, maybe just a touch darker than I would expect for the style but that might have more to do with the clarity being less than crystal clear. If I brew this style in the future I’ll need to either add gelatin or use another means to clarify it. Head is big, fluffy, and white initially and quickly fades to a small layer that leaves nice lacing.

Smell: Smell isn’t very strong, especially when initially pouring in the low 30s. Some light sweet graininess that seems malty without much noticeable corn or rice character. There is a slight cider and pomme fruitiness with just a whisper of herbal character. Apple aroma increases significantly as it warms up giving more green apple (probably acetaldehyde).

Taste: Like the smell (and as expected) the flavors are subtle. Sweet and subtly grainy malt dominates with a slightly herbal and earthy character in the middle and a very light bitterness on the finish. Some light apple like fruitiness shows more as it warms, possibly acetaldehyde but possibly yeast derived ester fruitiness due to the diacetyl rest occurring earlier and warmer than it should have. The fruitiness increases as it warms but so do the grainy and herbal characters to keep it from overwhelming.

Mouthfeel: This may be the area this beer is most off from the style as it feels more full bodied and round than I would expect. The beer is fairly highly carbonated though I was having some foam issues initially and have lowered the CO2, but even with the high carbonation it feels surprisingly full and rounded on the palate. If I was to brew this again I would likely mash lower and use a different yeast.

Overall: I’m really enjoying this beer for what it is. In some ways it feels between an American Lager and a German Helles, perhaps due to the Hallertau hops and use of German yeast. The rice and corn (and 6-row) don’t stand out as obvious ingredients to my palette but I wonder if others would be able to tell it apart from a beer made entirely with Pilsner malt. If I were to try brewing this style again I would make a number of changes but this recipe delivered an enjoyable, if flawed, beer.

1/28/23: Keg kicked less than a month after packaging. It was pretty enjoyable and easy drinking and with a few parties at the house this one went very quickly. Not a style I'm dying to brew again but something I'll probably come back to in the future and aim to brew more to style.