Pre-Mash with the milled grains and filtered water
Sadie Our Brew Dog
Cooling the precious wort
Cool Fermenting
Sunday, October 7, 2012
Roberts Original Lager
The variables of brewing a lager are more complex than brewing an ale. More time and patience are needed most notably multi-step infusion mashing and long cold storage times (lagering). Now people always talk shit about lagers tasting like horse piss or Milwaukee river water (god forbid!), however they are still pretty much the normal style that most Americans are accustomed to and enjoy, for example Bud, Miller, Coors and Pabst are all American lagers. So Saturday morning seemed like a perfect time to start lagering. Once rolling my ass out of bed at 5:00 am, the brew dog and i started our long trippy voyage into the lager void.
Pre-Mash with the milled grains and filtered water
Strike water in stainless steel kettles
Multi-step infusion mashing
Lautering system
The Vorlauf
Lautering
The Boil
Cooling the precious wort
Pre-Mash with the milled grains and filtered water
Cooling the precious wort
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