BjornJ
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- Joined
- 15/2/09
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Hi all,
my first try at a lager wasn't all that successful, so want try keep things nice and simple for this one to see if I can improve.
Thinking
3 kg of Pilsner malt
1 kg of base malt
0.4 kg of cane sugar
(already ordered the grains)
Then Pride of Ringwood @60 for about 20 IBU, and possibly a dash of Hallertauer at 20 min for a hint of freshness.
This will give me OG 1.041, and I have also ordered the German Lager yeast WLP830.
After some advice from Thirstyboy I think I will use just normal cane sugar, rather than dextrose.
Does this sound like a good idea for a lager recipe?
1:
Thinking I should add 100 gr of Crystal late in the boil (say 20 min before mash out) to add some "specialty grain goodies" late in the mash to not loose any dextrins or what-not from mashing the specialty grains, this should not be enough to make it a too dark beer.
2:
Should I increase the sugar to 20 % rather than 10% like it is now? I understand this will make it more "shop beer" wise when considering how malty the beer will be (Thinking all malt beer vs "normal" beer which usually is a bit thinner)
Mashing at 64 degrees for an hour before mashing out at 76, I think.
Been (as usual) reading some conflicting stuff about mash time.
Read on byo.com that the mash time could easily be shortened to 20-40 min as the malt today are so highly modified. That the 60-90 min mash may actually hurt the beer quality as some of the proteins are lost. The same reason was given for why a protein rest with normal highly modified malts can actually damage the beer profile.
But then I read about Budweiser being mashed for 3 hours... And had a Pure blonde midstrength the other day (nice and fresh, I like it) that on the label says it is brewed using an extended mashing time. That again sounds like by mashing for a long time, I would get a highly fermentable wort.
3:
So short or long mash?
I am hoping to get a lower FG than what I normally get, hence my pondering of mash temp, mash time and using sugar
I often end at 1.010 - 1.012 on both Ale and the same thing happened with my only lager so far, even though I mashed at 65-64 degrees.
The more I read, the more conflicting stuff I find!
thanks
Bjorn
my first try at a lager wasn't all that successful, so want try keep things nice and simple for this one to see if I can improve.
Thinking
3 kg of Pilsner malt
1 kg of base malt
0.4 kg of cane sugar
(already ordered the grains)
Then Pride of Ringwood @60 for about 20 IBU, and possibly a dash of Hallertauer at 20 min for a hint of freshness.
This will give me OG 1.041, and I have also ordered the German Lager yeast WLP830.
After some advice from Thirstyboy I think I will use just normal cane sugar, rather than dextrose.
Does this sound like a good idea for a lager recipe?
1:
Thinking I should add 100 gr of Crystal late in the boil (say 20 min before mash out) to add some "specialty grain goodies" late in the mash to not loose any dextrins or what-not from mashing the specialty grains, this should not be enough to make it a too dark beer.
2:
Should I increase the sugar to 20 % rather than 10% like it is now? I understand this will make it more "shop beer" wise when considering how malty the beer will be (Thinking all malt beer vs "normal" beer which usually is a bit thinner)
Mashing at 64 degrees for an hour before mashing out at 76, I think.
Been (as usual) reading some conflicting stuff about mash time.
Read on byo.com that the mash time could easily be shortened to 20-40 min as the malt today are so highly modified. That the 60-90 min mash may actually hurt the beer quality as some of the proteins are lost. The same reason was given for why a protein rest with normal highly modified malts can actually damage the beer profile.
But then I read about Budweiser being mashed for 3 hours... And had a Pure blonde midstrength the other day (nice and fresh, I like it) that on the label says it is brewed using an extended mashing time. That again sounds like by mashing for a long time, I would get a highly fermentable wort.
3:
So short or long mash?
I am hoping to get a lower FG than what I normally get, hence my pondering of mash temp, mash time and using sugar
I often end at 1.010 - 1.012 on both Ale and the same thing happened with my only lager so far, even though I mashed at 65-64 degrees.
The more I read, the more conflicting stuff I find!
thanks
Bjorn