Writer: Mike Neville
The time period “lager” is exclusive in that it’s each a noun, referring to a common kind of beer, and a verb, describing the way in which by which beer is handled. In essence, lager is lagered, which means after being fermented cool, they undergo an prolonged interval of chilly conditioning earlier than they’re able to be served, or not less than they’re supposed to undergo such a step.
Over the previous few years, brewers have began experimenting with fermenting lager types at hotter than really useful temperatures, the purpose being to scale back the general turnaround time, which additionally tends to contain a drastic discount in lagering time. Whereas sure lager yeast strains do look like extra delicate to the temperature at which they’re fermented, others appear to be extra sturdy, producing beers which can be largely indistinguishable even when fermented upwards of 20°F/10°C aside.
Described as “a northern European lager yeast famously utilized in Pilsner type beers that complement important hop additions,” Imperial Yeast L25 Hygge was first launched as a seasonal pressure within the winter of 2022 with a really useful fermentation temperature vary of 46 – 56°F/8 – 13°C. Whereas I personally haven’t any points taking a extra conventional strategy to lager fermentation, I used to be curious how this novel pressure would react to completely different temperatures and designed an xBmt to try it out.
| PURPOSE |
To guage the variations between a German Helles Exportbier fermented with Imperial Yeast L25 Hygge at 56°F/13°C and one fermented at 66°F/19°C.
| METHODS |
With the hope of making certain any variations are simply perceived, I went with a easy German Helles Exportbier recipe for this xBmt.
A Tasty Cheers
Recipe Particulars
| Batch Dimension | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 24.2 | 6.2 SRM | 1.062 | 1.011 | 6.69 % |
| Actuals | 1.062 | 1.011 | 6.69 % | |||
Fermentables
| Identify | Quantity | % |
|---|---|---|
| Pelton: Pilsner-style Barley Malt | 9 lbs | 75 |
| Munich | 1.5 lbs | 12.5 |
| Vanora: Vienna-style Barley Malt | 1.5 lbs | 12.5 |
Hops
| Identify | Quantity | Time | Use | Kind | Alpha % |
|---|---|---|---|---|---|
| Triumph | 14 g | 60 min | First Wort | Pellet | 10.7 |
| Spalt Choose | 21 g | 10 min | Boil | Pellet | 6.1 |
| Spalt Choose | 21 g | 5 min | Boil | Pellet | 6.1 |
Yeast
| Identify | Lab | Attenuation | Temperature |
|---|---|---|---|
| Hygge (L25) | Imperial Yeast | 75% | 32°F – 32°F |
Notes
| Water Profile: Ca 111 | Mg 7 | Na 5 | SO4 118 | Cl 89 |
After accumulating the water for a single 10 gallon/38 liter batch, I weighed out and milled the grain.
With the water correctly heated, I included the grains then checked to verify the mash was at my goal temperature.
In the course of the mash relaxation, I ready the kettle hop additions.
As soon as the mash was completed, I batch sparged to gather my goal pre-boil quantity then proceeded to boil the wort 60 minutes, including hops on the instances listed within the recipe.
When the boil was full, I rapidly chilled the wort.
Subsequent, I transferred an identical volumes of wort to separate fermenters.
Refractometer readings confirmed the weak boil wort was 0.006 SG level decrease than the wort boiled vigorously.
15.2 °P = 1.062 OG
The fermenters have been linked to my glycol unit and allowed to complete chilling to my desired fermentation temperatures of both 56°F/13°C or 66°F/19°C, at which level I pitched a single pouch of Imperial Yeast L25 Hygge into every batch.
The beers have been left to ferment for two weeks earlier than I took hydrometer measurements displaying the beer fermented cool completed 0.003 SG factors larger than the beer fermented heat.
At this level, I chilly crashed the beers to 38°F/3°C over a 24 hour interval then strain transferred them to CO2 purged kegs.
The stuffed kegs have been positioned in my keezer and burst carbonated in a single day earlier than I decreased the gasoline to serving strain. After 3 weeks of conditioning, they have been carbonated and prepared for analysis.
Left: cool | Proper: heat
| RESULTS |
A complete of 20 individuals of various ranges of expertise participated on this xBmt. Every participant was served 1 pattern of the cool fermented beer and a pair of samples of the nice and cozy fermented beer in several coloured opaque cups then requested to determine the distinctive pattern. Whereas 11 tasters (p<0.05) would have needed to precisely determine the distinctive pattern to be able to attain statistical significance, solely 7 did (p=0.52), indicating individuals on this xBmt have been unable to reliably distinguish a German Helles Exportbier fermented with Imperial Yeast L25 Hygge at 56°F/13°C from one fermented at 66°F/19°C.
My Impressions: Out of the 5 semi-blind triangle assessments I tried, I appropriately recognized the odd-beer-out 3 instances. To my palate, each beers had the identical grainy, doughy malt character with supporting hop bitterness and clear fermentation character. I detected no off-flavors in both of those beers, each have been equally fulfilling.
| DISCUSSION |
Fermentation temperature is a variable seen as being extremely vital by most brewers, particularly in the case of lager types, that are anticipated to be fermented cool to be able to suppress ester growth. Countering widespread conceptions, tasters on this xBmt have been unable to reliably distinguish a German Helles Exportbier fermented with Imperial Yeast L25 Hygge at 56°F/13°C from one fermented at 66°F/19°.
When contemplating attainable explanations for this end result, it appears believable L25 Hygge is a Frohberg-type yeast pressure, much like the standard Weihenstephaner lager yeast, which is understood for its robustness. Whereas arguably meaningless as a result of non-significance of this xBmt, it’s fascinating to notice that of the 7 tasters who precisely recognized the distinctive pattern within the triangle check, 6 reported preferring the one which was fermented heat whereas 1 had no choice.
I take advantage of a glycol chiller, which makes controlling fermentation temperatures very easy, so the one excuse I’ve for fermenting lagers heat is to hasten the turnaround time. As affected person as I’m, these xBmt outcomes, when seen in mild of previous findings, additional serve to bolster my perception that sure lager yeast strains aren’t as delicate to heat fermentation temperatures as I beforehand thought. Whereas I’ll proceed making some lagers lager utilizing extra conventional strategies, I actually received’t shrink back from fermenting heat with Imperial Yeast L25 Hygge sooner or later.
When you’ve got any ideas about this xBmt, please don’t hesitate to share within the feedback part beneath!
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