First lager recipe critique

Discussion in 'Kits & Extracts' started by BeerandBratz, 26/8/17.

 

  1. BeerandBratz

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    Posted 26/8/17
    Hi guys new to the forum so thanks for having me.
    Have a pale ale on at the moment using morgans pacific pale ale and a tin of pale malt extract, going well but I'm already planning a lager and want to play around with it a bit. So I've come up with...

    Blue mountain lager.

    1kg body blend and 200g dextrose.

    250g light crystal malt steeped for 20 mins with 20g por in 2Lwater with 1L sparge.

    15g morgans premium lager yeast.

    20g ella and 20g cascade dry hopped 4 days.

    Spring water.

    Pitch yeast at 18c and slowly chill to 10c for 4 days. Remove hop bag and keep at 10c until sg below 1010 and steady for 2 days. Bring up to 18c for 3 day diacetyl rest. Transfer to 2nd fv. Add finings and cc for 2 days at 2c. Then bottle and condition for four weeks.
    Any suggestions or improvements?
     
    Last edited: 26/8/17
  2. Rocker1986

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    Posted 29/8/17
    If I'm not too late...

    I'd ditch the crystal malt from it. Most lagers don't use it and it would probably make the beer too sweet anyway. Bring the temp down to 10C after about 18-20 hours after pitching the yeast.

    Bring it up to 18C before it hits 1.010. Somewhere around 1.016-1.020 would be better. Dry hop at this point, or just a few days before the cold crash. Leave at 18C until a few days after it hits FG. Don't waste time transferring it to a second FV at this point, just leave it in the main one, drop the temp and add your finings once the beer has chilled. Let it sit cold for a week or two before bottling it.. 2 days will do fuck all, it'll take 1 day just to get down there.
     
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  3. technobabble66

    Meat Popsicle

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    Posted 29/8/17
    I'd largely agree with Rocker ^^.
    However I can see why you want to add something to boost up the flavour and mouthfeel of the kit LME.
    I'd be tempted to maybe use 150g carapils and, say, 50-100g light Crystal. The tiny bit of crystal should add a slight depth to the malt without being too obvious and the carapils should add a lot to the mouthfeel without adding much flavour.
    Part of your problem is that most of the malts you would be advised to add (eg: Munich, biscuit, aromatic) need to be mashed. A mini mash isn't difficult but if you're not up for it, I reckon the carapils+light Crystal combo is better than straight Crystal or nothing.

    Also, after your 20min steep strain out the grain from the liquid (& sparge), then boil the liquid for 20mins. I'd guess toss the PoR into the boiling liquid with 10-15mins to go in the boil.
    That's a guess on the PoR though. I'd suggest finding ianh's spreadsheet in the K&K section and download it so you can check the bittering estimate. That spreadsheet (& it's BIAB equivalent) is excellent for designing recipes and checking your numbers.
     
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  4. knucklebusters

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    Posted 8/9/17
    I've done a few Lagers now and the best one to date for my taste was my most recent. I didn't do the diacetyl rest though.

    TC 86 days Pilsner
    1kg ldm
    250g Carapils
    250g Dextrose
    20g Hallertau @ 10min
    S34/70 and Kit lager yeast
    23l
    ABV 5%

    11°c for 3 weeks and then cold crashed @ 1°c for 1 week.
     

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