This should be ready by Oktoberfest with the rest of the lagers. I've been wanting to try making another beer with agave nectar. Two summers ago I brewed up a lager featuring agave with some success. The ferment turned out to be very slow and the flavor was certainly off in my book. Others really enjoyed it. Personally, I think I went too far with the agave nectar last time and so, will try a lighter approach today.
Vienna Agave Lager
5 Gallons, Grain/Nectar/Extract, 90 Minute Boil, Outstanding San Diego Weather
4lbs. Vienna
2lbs. Pilsner
2lbs. Domestic 2-Row
1lb. Munich
0.25lb. Caravienne
Mash:
122°F for 30 minutes
146°F for 30 minutes
154°F for 15 minutes
Raised to 166°F for mashout
Bring to a boil and add:
8 ounces (1 Cup) of Organic Blue Agave Nectar
1lb. DRE (Dried Rice Extract)
1oz. Hallertauer 60min.
0.25oz. Hallertauer 10min.
Whirlfloc 10min.
Racked on Pilsner yeast bed
OG: 1.060 @ 76°F - Corrected 1.062
FG: 1.012 @ 38°F - Corrected 1.011
ABV: 6.69%
UPDATE July 31: Racked to secondary, current gravity is 1.010 @ 65°F, raised to 65°F for 3 days for diacetyl rest
Kegged 9/27
Posts
Sounds really interesting. Where do you source the agave nectar?
ReplyDeleteAgave nectar is increasingly available at supermarkets. Look in the sugar/sweeteners section. It comes in the form of a syrup bottle. The first time I used agave nectar, I picked it up at an organic market co-op here in San Diego: http://obpeoplesfood.coop/
ReplyDeleteThat was the darker variety. For this batch, the agave nectar came from Trader Joe's. Their agave nectar is the light variety so I'm hoping the flavor contribution will be more subtle. Also, agave nectar is mostly fructose and glucose though its flavor is more distinct than having these sugars from other sources.