Brulosophy Quick Lager Method

[private4587]

I am embarking on using the above method to make a lager, my question is that in the method he states to raise temp once wort and yeast have reached 50% attenuation. Has anyone a calculation to work out what the SG of the wort should be. My OG was 1.054 and I am using WL 830. it as an apparent attenuation of 74-79%. There is a calculation out there for working out apparent attenuation but my maths now at my age is not good enough to transpose the formula. Can any one help

 

[BeerCat]

This should help https://www.brewersfriend.com/homebrew/recipe/calculator
At the bottom click on custom attenuation and enter your number. Off the top of my head this yeast should get down to 1010
Or divide 54 by 100 and times by 79 (attenuation). Then subtract that from the OG(54) and you have your answer.
Good luck its a good yeast!

 

[strange-steve]

Assuming an apparent attenuation of 76% then you want to ramp up the temperature at 38% AA which will be at SG 1.033.
The formula is SG = 54 - (54*0.38)

 

[Zephyr259]

I can't find the reference but the article says 50% attenuation not 50% of the expected attenuation. So for your 1.054 OG you're looking for 1.027. That's what I did with my Helles anyway.

 

[foxbat]

You don't have to be super accurate. The idea is to wait until the main active part of the fermentation is done so the flavours are locked in but there's still enough activity left to do the diacetyl rest at the higher temperature.

 

[strange-steve]

I can't find the reference but the article says 50% attenuation not 50% of the expected attenuation. So for your 1.054 OG you're looking for 1.027. That's what I did with my Helles anyway.

The author clarifies that he means 50% of the expected attenuation, not total in the first comment after the article here.

 

[BeerCat]

Its 50% of the expected attenuation. I don't bother checking mine. I wait until the bubbles slow down normally after 4 or 5 days then ramp straight up to 18c.

 

[private4587]

Thanks for all your help but it seems to be very slow taking off, Yeast was added yesterday morning at 12C but so far nothing coming out of blow off should i be worried?

 

[BeerCat]

How much yeast did you pitch? I presume you made a starter? Could take a few days to show much activity at low temps. The info on it does say it can take 3 days to show a krausen.

 

[Linalmeemow]

I've just done my first ever lager using this method - a Vienna, bottled it yesterday and it tasted lovely even when flat and not properly lagered. Kept it a 12c until around halfway to expected FG as per the instructions, straight up to 20c until finished then down as low as possible until bottling. Had a peek at the bottles today and they're already dropping clear really nicely. It took mine a good couple of days to really show signs of activity, and the krausen was far smaller than with an ale yeast. Nowt to worry about, from the sound of it.

 

[BeerCat]

2 packs og MJ Bavarian pitched into 28l of 1048 wort at 8c took about 3 days to get going. Should of used twice as much yeast or a large starter. Thats a longer lag time than i am used too but i am sure will be fine.

 

[Zephyr259]

The author clarifies that he means 50% of the expected attenuation, not total in the first comment after the article here.

Ah, so he does, thanks. I either missed that or misread it as it was likely read in the middle of nightshift. :-)

 

[Covrich]

Used this method earlier this year, works well. Still needed some good largering time in the bottle I felt.