Following what @harhm said in a previous thread, I want to try a side-by-side test with two yeasts. I'm planning on making a big batch of wort, which I'll then split down the middle for this test. I just have to decide on the recipe, and this I need help with. Yeast to use will be Kveik Lutra and Diamond Lager. The idea is not to see which yeast is best, but more which I prefer going forward. I really want to see what return on effort I get from using both on a "lighter" recipe.
The recipe I'm planning is a Pilsner recipe. Simple, nothing out of the ordinary, for 40l into fermenters:
Grain bill
8.5kg Chateau Pilsner Malt
250gr Crisp Dextrin Malt
Mash schedule
60 minute mash at 66°C
Sparge to full volume
Hop additions
30gr Magnum 11.9% AA @ 30 minutes for 19 IBUs
50gr Tettnang 4% AA @ flameout for flavour and aroma, no-chill meaning it'll add 7 IBUs
Total IBU: 26 IBU
Numbers
Estimated OG: 1.050
Estimated FG: 1.010 (Lutra), 1.009 (Diamond)
Fermentation schedule
Diamond: 1 week at 12°C, ramped up by 1°C per day until it reaches 20°C. 1 week at 20°C (diacetyl rest).
Lutra: 3 weeks at 27°C (will keep a thermometer on it to make sure).
After fermentation both beers will be FG tested, kegged, fined and lagered at near freezing for 1 month (will see how this goes) before being tapped and tested.
The recipe I'm planning is a Pilsner recipe. Simple, nothing out of the ordinary, for 40l into fermenters:
Grain bill
8.5kg Chateau Pilsner Malt
250gr Crisp Dextrin Malt
Mash schedule
60 minute mash at 66°C
Sparge to full volume
Hop additions
30gr Magnum 11.9% AA @ 30 minutes for 19 IBUs
50gr Tettnang 4% AA @ flameout for flavour and aroma, no-chill meaning it'll add 7 IBUs
Total IBU: 26 IBU
Numbers
Estimated OG: 1.050
Estimated FG: 1.010 (Lutra), 1.009 (Diamond)
Fermentation schedule
Diamond: 1 week at 12°C, ramped up by 1°C per day until it reaches 20°C. 1 week at 20°C (diacetyl rest).
Lutra: 3 weeks at 27°C (will keep a thermometer on it to make sure).
After fermentation both beers will be FG tested, kegged, fined and lagered at near freezing for 1 month (will see how this goes) before being tapped and tested.
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