While at CBC festival this year I tasted an award winning lager from the Oyster Boys. Nothing too remarkable other than it was brewed in only two weeks and was crystal clear. I was deeply sceptical but the recipe was freely available online so I couldn’t help myself, I had to try this.
The key to the recipe was pressure fermentation with a specific high pressure lager yeast strain WLP-925. This was fermented at 15 psi for 1 week then carbonated at 15 psi for another week.
The malt I used was 100% sourced locally from Crafty Maltsters
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 25 L | 60 min | 29.1 | 3.4 SRM | 1.039 | 1.007 | 4.2 % |
| Actuals | 1.039 | 1.007 | 4.2 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American Light Lager | 01 A | 1.028 - 1.04 | 0.998 - 1.008 | 8 - 12 | 2 - 3 | 0 - 0 | 0 - 0 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Lucky's Lager Malt | 4.6 kg | 78.23 |
| Laureatte | 1 kg | 17.01 |
| Carapils/Carafoam | 280 g | 4.76 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hallertau Magnum | 20 g | 60 min | Boil | Pellet | 14 |
| Saaz | 20 g | 15 min | Boil | Pellet | 4.5 |
| Saaz | 20 g | 0 min | Boil | Pellet | 4.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Baking Soda (NaHCO3) | 0.5 g | 0 min | Mash | Water Agent |
| Calcium Chloride (CaCl2) | 0.6 g | 0 min | Mash | Water Agent |
| Canning Salt (NaCl) | 0.5 g | 0 min | Mash | Water Agent |
| Chalk (CaCO3) | 0.4 g | 0 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 0.7 g | 0 min | Mash | Water Agent |
| Gypsum (CaSO4) | 3.4 g | 0 min | Mash | Water Agent |
| Phosphoric Acid | 4 ml | 0 min | Mash | Water Agent |
| Protafloc | 0.5 items | 15 min | Boil | Fining |
| Yeast Nutrients | 5 g | 15 min | Boil | Other |
| Clarity Ferm | 1 items | 0 min | Primary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| High Pressure Lager (WLP925) | White Labs | 82% | 17°C - 20°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Temperature | 66°C | 60 min |
| Mash Out | 75°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 7 days | 18°C |
| Secondary | 7 days | 2°C |
| Aging | 0 days | 0°C |
Notes
| Ferment at 15psi for 7 days. Carbonate at 15psi for 7 days @ 2C Add ALDC (maybe) |
Download
| Download this recipe's BeerXML file |
This turned out exactly how I remember it at the festival – pin bright and crisp. This is one beer I’ll regularly have on tap.
