AG14 - Maxi-BIAB Tiger beer clone attempt

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ceejam

ceejam

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After getting some advice on my recipe on here https://www.thehomebrewforum.co.uk/threads/tiger-beer-lager-recipe.80033/
I got my self organised to brew today

Here’s the recipe for 20L with a 15L boil.

3.2kg Lager malt
500g Flaked Rice

30g @ 60 mins Hallertau Hersbrucker
20g @ 15 mins Hersbrucker (had a 50g packet so used them all)
30g @ 15 mins Tettnang

Done the mash using my patented double towel wrap technique and my heath Robinson sparge / lauter tun (upturned colander in bottom of bottling bucket)to support grain bag.

2F7249E9-236F-4661-B773-B7436E242D58.jpeg


Just come to the boil and added the hops.
0C7B3535-3067-48AF-81FD-7236B4B7CAF1.jpeg
 
Rehydrating two packets of S-23 at 17 degrees.

16EA7B32-EFF8-41F1-9D31-9FFD6AB6B2D0.jpeg


Wort now under 20 degrees C, after and hour in the sink with the cold tap running.
Next brewing investment is to make an immersion chiller!
 
Really interested to see how this turns out. Simple pale lagers are a very unforgiving style. Your recipe looks good though.
 
slight body swerve I did a mexican style lager with
3.5 kg of Lager Malt
100g of Rolled Oats
200g of Corn Flakes
250g of Boiled Quick cook Rice ( the microwave satchets)
Northern Brewer for bittering and Motueka which gives a slight lime taste
it turned out really light and to the style, I have also brewed a few with 750g of the same rice and noble hops again it turned out well, Just watch out for stuck sparges especially with corn flakes
 
Do you know what sort of efficiency you're getting with maxi-biab? It's something I'm looking into.
 
Efficiency went a bit awry on this one.
Ended up with 10L of 1.066 wort, which I diluted to give me 20L of calculated 1.033.

I was aiming for 20L @ 1.040, so it’s a bit under the estimate of 75%.

I had wasonanle results on my previous (1st) Maxi BIAB.

After just over 48 hours the two packs of rehydrates S23 are working well.

67C95E54-9343-443D-9BC4-5A07E76B1D9D.jpeg
 
Also considering Maxi-BIAB as my current mash/boil system only handles up to about 12L, and that's fine until I get a good brew that friends enjoy then it's been going too quickly! :beer1:

How do you calculate the hops given the reduced utilization in the stronger wort during the boil?

I've been messing around in Beersmith adding top-up water values then adjusting the hop weight and grain to hit the OG and IBUs but not sure if there's a better/easier way!
 
After 2 weeks at 12 degrees it’s down to 1008, and tastes nice and crisp.
Just set the inkbird to 18, will leave it a few days before crash cooling.
402B33EF-8590-4D22-8CC4-874A8328938B.jpeg


Going to rack it and then lager it in a 2nd bucket. Will add a bit of rehydrated yeast along with the priming sugar at bottling.

Does that work for people?
 
Secondary fermentation in the bottle will undo all the clarification that you got from lagering in another vessel so personally I would just bottle it straight from the FV after a good long cold crash and then lager it in the bottles for as long as necessary.
 
ceejam said:
Next brewing investment is to make an immersion chiller!
Click to expand...
Unless you really love making things, it may well be as cheap/easier to buy one.

I toyed with the idea of making one last year when I started brewing, but all the DIY ones I saw looked so horrendous that I just wouldn't be able to live with using something so ugly every brew:laugh8:

The one I went with (when I was BIAB) in the kitchen, was identical to this:

http://rover.ebay.com/rover/1/710-5...0001&campid=5338413729&icep_item=333042934031

It would push fit on to my kitchen tap which was ideal. Ones with garden hose connections are also available:

http://rover.ebay.com/rover/1/710-5...0001&campid=5338413729&icep_item=323642120816
 
Last edited:
So after a week at 0.5 degrees, I bottled this on Saturday.
Now sitting in the warm to carbonate before another few weeks of lagering.
The sample I tried seemed quite crisp, so it’s promising!
 
Last edited:

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