FAR (FROM AN) EASTERN THING

Hoppy Lager

CALEB SELBY

“This imaginative lager pays homage to the stunning raw ingredients originating from New Zealand. Although made in China (like all the best stuff), New Zealand ingredients make this beer what it is. Look for solid New Zealand malts and the freshest Motueka hops you can find, especially for dry hopping.”

SIZE	5 gallons (18.9 L)
ORIGINAL GRAVITY	1.074
FINAL GRAVITY	1.015
IBU	32
SRM	10

ABV

7.75%

MALTS AND ADJUNCTS

14 pounds (6.3 kg) New Zealand 2-Row Pilsner Malt

0.2 pound (90 g) Crystal Malt 20°L

0.45 pound (204 g) Biscuit Malt

HOPS (60-MINUTE BOIL)

0.5 ounce (14 g) Motueka (8.2% AA), First wort hop

0.5 ounce (14 g) Motueka, 45 minutes

1–2 ounces (28–56 g) Motueka, Dry hop

YEAST

2 packages Fermentis SafLager 34/70 Dry Yeast

NOTES

Mash Multistep mash: 105°F (40°C), 20 minutes
133°F (56°C), 10 minutes
152°F (70°C), 60 minutes
158°F (70°C), 10 minutes

Mash out temperature, 168°F (75°C), 15 minutes

Adjust sparge water pH to 5.3.

Fermenting Aerate wort prior to yeast pitch. Pitch yeast above 65°F (18°C), then slowly cool to 54°F (12°C) over the first 24 hours. Ferment at 54°F (12°C) until terminal gravity is reached (do not rack to secondary).

Post-fermentation Once terminal gravity is reached, rack to keg along with 1–2 ounces (28–56 g) of Motueka whole-cone hops and allow for 2–4 weeks of diacetyl rest at above 68°F (20°C). Transfer keg to cold storage for lagering. Lager for at least 3–4 weeks before serving. Based on personal preference, hops can be left in the keg or removed once carbonation begins.