IRISH LAGER: Adapting and Brewing a 63-Year-Old Recipe for HARP LAGER

Instead of the Irish Stout or Irish Red Ale I'd normally make this time of year, this time I'm brewing an Irish Lager - inspired by a 1962 recipe of Harp Lager! This is a pretty interesting brew that ends up being extremely crisp, clean and refreshing and easy to make!

Ron Pattinson article: barclayperkins.blogspot.com/2009/09/lets-brew-wedn…
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Recipe on Brewfather: share.brewfather.app/APngVHct6YtMEi

Recipe for 5 gallons (19 L) , your efficiency may vary:

"Faugh a Ballagh"

4.8% ABV 16 IBU

6 lb Simpsons Maris Otter (75%)
2 lb Fawcett Flaked Maize (Corn) (25%)

Mash: Step mash:
-148 F (64 C) for 45 min
-158 F (70 C) for 30 min
-170 F (77 C) for 15 min
(I did this as an overnight mash, optionally programmed step to mashout and back down to 152 F to prevent extra conversion or astringency.)

Water (ppm): Ca: 65, Mg 3, Na 26, Cl 88, SO4 105, HCO3 0
Add to 8 gal (30 L) RO water: 3g CaCl2, 2g NaCl, 1g Epsom (MgSO4), 5g Gypsum (CaSO4)

60 min boil:
60 min - 0.5 oz (14g) Hallertau (3.1% AA) (6 IBU)
-0.25 oz (7g) Saaz (6.5% AA) (6 IBU)
10 min - 0.5 oz (14g) Hallertau (3.1% AA) (2 IBU)
0.25 oz (7g) Saaz (6.5% AA) (2 IBU)

OG: 1.042

Yeast: Saflager W-34/70

Ferment at 60 F (15 C) for 7-10 days, then package once FG is stable.

FG: 1.006
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0:00 Intro and welcome
0:33 Beer description and approach
1:46 Recipe
5:35 Brew day
8:40 Fermentation guidance
15:03 Fermentation follow-up
15:45 Pour and tasting notes
21:50 Potential improvements
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