Carlsberg were very nice about letting me photograph their archived brewing records. And didn't make me sign any NDAs. Unlike some brewers.
The export version of Lagerøl is a slightly odd beast. What exactly is it? You couldn’t call it an Export, because it’s too strong and dark. Dunkles Export, then? Too strong. It’s just about Bock strength. So you could, perhaps, consider it a Dunkles Bockbier.
Export? A classier beer, you would expect. Yet the grist is a third barley flour. The rest, Munich malt. The former is the reason that the colour is paler than that of standard Lagerøl.
The hopping is a bit heavier at the equivalent of 2.5 lb per quarter (336 lbs) of malt. Quite a lot more than in the domestic version. Still way short of a UK export beer, which would have four or five times as many hops.
Those hops were, which makes this a bit more interesting, a combination of Saaz and East Kent hops. I’ve assumed the latter were something Goldings-like.
| 1895 Ny Carlsberg Lagerol Export | ||
| Munich malt 20L | 11.50 lb | 69.70% |
| barley flour | 5.00 lb | 30.30% |
| Saaz 150 mins | 0.75 oz | |
| Saaz 60 mins | 0.75 oz | |
| Goldings 30 mins | 0.75 oz | |
| OG | 1064 | |
| FG | 1028 | |
| ABV | 4.76 | |
| Apparent attenuation | 56.25% | |
| IBU | 24 | |
| SRM | 17 | |
| Mash double decoction | ||
| Boil time | 150 minutes | |
| pitching temp | 44º F | |
| Yeast | Wyeast 2042 Danish lager | |
I’d give a beer of this gravity four months of lagering.
These are the decoction mash details:
| Mash in at 35º C (95º F) | 5 minutes |
| Warm whole mash to 52º C (126º F) | 20 minutes |
| Rest whole mash at 52º C (126º F) (protein rest) | 15 minutes |
| Draw off first mash and without a rest bring to the boil | 30 minutes |
| Boil first mash | 10 minutes |
| The rest of the mash remains at 52º C (126º F) | 40 minutes |
| Mash at 70º C (158º F) | 25 minutes |
| Rest whole mash at 70º C (158º F) (saccharification rest) | 30 minutes |
| Draw off second mash and without a rest bring to the boil | 15 minutes |
| Boil second mash | 10 minutes |
| Mash at 76º C (169º F) and mash out | 20 minutes |
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2 comments:
I wonder how susceptible these beers were to infection? With the low alcohol, huge final gravity,, low hopping rate and wood storage it seems like it would be very difficult to keep them from turning sour.
I've used steamrolled flaked barley, as used in the 1940s in the UK when the breweries were told what adjuncts to use year by year. I love the stuff, probably easier to get your hands on than barley flour which feels like it could a bit set-mashy!
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