2 Percent Lager v1SRM 2 coloured beer glass

BJCP StyleAmerican Lager - 1B
TypeAll Grain
ProfileAroma: Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.

Appearance: Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.

Flavor: Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.

Mouthfeel: Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.

Comments: Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.
Batch Size12.0 L
Mash69.0° for 75.0 min
Boil Time60.0 min
Efficiency78.0 %
IBU33.3 IBUs
EBC4.6 EBC
OG1.033 SG (Est. 1.041 SG)
FG1.018 SG (Est. 1.012 SG)
ABV2.0 % (Est. 3.7 %)
Std drinks0.5 per 330ml stubby
1.2 per 750ml longneck
0.4 per middy
0.7 per schooner

FermentablesGrain icon

NameAmountColour% of Grain
BEST Heidelberg (BESTMALZ)1.00 kg2.9 EBC49.02 %
Rice, Flaked0.50 kg2.0 EBC24.51 %
Gladfield Pilsner Malt0.35 kg3.8 EBC17.16 %
Wheat Malt, Malt Craft (Joe White)0.19 kg3.5 EBC9.31 %
Total grain bill2.04 kg--

HopsHops icon

NameAmountTimeUseAlpha
Hallertauer30.00 g40.0 minsBoil4.0%
Saaz18.00 g0.0 minsBoil3.5%
Total hops48.00 g---

MiscMiscellaneous icon

NameAmountTimeUseType

YeastYeast icon

NameLabTypeAttTemp
S-23 - SafLager West European LagerDCL/FermentisLager73.5 %7.8 C - 10.0 C

NotesNotes icon

Notes
#07
24/08/19 Brew day
31/08/19 Pitched yeast @ 12deg
@12deg until ~1.023 (4-14 days)
Diacetyl rest 05/09/19 @ 18deg
@18deg until FG reached (~4-10 days).
@0deg for 3-5 days.
Desired CO2 = 5.3g/lt = 78g sugar
12/09/19 Bottled, 78g sugar
-12x 750ml Longecks
-1x 900ml squealer
=9.9L, racked to secondary, no sediment

http://brulosophy.com/methods/lager-method/