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Style of the Week: Lawnmower Beer!

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August 28, 2014 by fhsteinbart


Henry Weinhard

The original label from the ’70’s. The neck label would be enumerated with the brewing line number. I’ve had the pleasure of drinking the first, and it was great for it’s time!

While generally speaking a non-BJCP style, this refers to the lighter, more refreshing lager style beers made in the USA these days. I miss the original Henry Wienhard’s Private Reserve (HWPR), which was a pretty good beer for its time. The original stats were an OG of 1.056, and bitterness of 30 IBU’s. Having friends who worked at the brewery, I knew the recipe for making HWPR, and had successfully cloned a very reasonable copy of it. Unlike the more recent versions of this marque, I’m choosing to go with the original recipe which used Nugget and not the current Cascade hops. Here for the first time is a recipe for making the original HWPR lager. Enjoy!

Extract version:

OG: 1.056 TG: 1.014

6 lbs. Pilsner (Extra-light) DME

1 lb. Malto-Dextrin

1 oz. Nugget hops for 60~90 minutes

1 oz. Nugget hops for 20 minutes

1 oz. Nugget hops at 7 minutes

1 Whirlfloc Tablet or ½ tsp. Irish Moss

¾ gm. Calcium Chloride per gallon (~3.75 gms. or 1 level tsp.)

Wyeast 2112, WLP810, SafLager 34/70

Procedure:

  • Heat 2-5 gallons of water to 165°F.
  • Turn off heat and add malt extract, stirring until fully dissolved.
  • Return to Heat, bring to boil for 5 min. then add 1 oz. bittering hops.
  • At 20 minutes add 1 oz. flavor hops.
  • At 15 minutes add Whirlfloc tablet or Irish moss.
  • At 7 minutes add remaining 1 oz. aroma hops.
  • At knockout (0 minutes), add malto-dextrin and turn off heat and cool mixture by placing kettle in an ice bath or using a wort chiller.
  • Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
  • Aerate unfermented wort (shaking works well).
  • Pitch yeast and ferment at 60°F to 65°F. for up to two weeks, allowing to age an additional two weeks before packaging up as usual.

All Grain version:

OG: 1.056 FG: 1.014

9 lbs. Pilsner Malt, or 2-Row Pale Malt

1 lb. Dextrin Malt

1 oz. Nugget Hops (Bittering 60~90 minutes)

1 oz. Nugget hops for 20 minutes (Flavor)

1 oz. Nugget hops at 7 minutes (Aroma)

¾ gm. Calcium Chloride per gallon (~3.75 gms. or 1 level tsp.) in both mash and kettle

1 Whirlfloc Tablet or ½ tsp. Irish Moss at 15 minutes left in the boil

Wyeast 2112, WLP810, SafLager 34/70

Procedure:

  • Infusion mash at 149°F for 90 min.
  • Sparge until 6~6½ gal wort has been obtained.
  • Boil for 1 to 1½ hours.
  • Adding bittering hops after 15 minutes boiling and continue to boil for 75 more minutes.
  • Add flavor hops at 20 minutes remaining.
  • Add Whirlfloc or Irish Moss at last 10~15 minutes.
  • Add aroma hops at knockout.
  • Gravity may vary depending on system efficiency, so adjust accordingly.

Package up as usual; bottled versions should use 115 gms. corn sugar (approx. ¾ cup), or kegged to 20 psig, and allow two weeks to come into condition. Serve at 42~45°F in a 16 oz. pilsner glass, share and enjoy!

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