Indian Lager

[losp]

Hi Guys,

I am tinkering with a recipe i have for an indian lager (ala kingfisher, cobra etc).
I was wondering if any of you had had experience with it before and could possibly add a few tips.
i have added jaggery (http://en.wikipedia.org/wiki/Jaggery) to bump up the ABV, and possibly produce some interesting flavours. I plan on brewing it this weekend.


recipe goes something like this:

Ingredients

Amount Item Type % or IBU
5.00 kg Munich Malt - 10L (10.0 SRM) Grain 81.97 %
0.60 kg Rice (Basmati) (1.0 SRM) Grain 9.84 %
0.15 kg Caramunich Malt (56.0 SRM) Grain 2.46 %
25.00 gm Pearle [8.00 %] (60 min) Hops 22.2 IBU
10.00 gm Hallertauer [4.80 %] (15 min) Hops 2.6 IBU
0.35 kg Jaggery (2.0 SRM) Sugar 5.74 %
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



cheers,
Losp

 

[reviled]

Sub the munich for pilsner malt and youll have what youre looking for.. But dont do that, cos the recipe you have there looks way tastier

 

[ledgenko]

What size brew are you doing?? I like the idea of the basmati rice as I believe the type of rice used in beers should roll along side normally eaten rice if the region.. I use jasmine rice in my Viet beer and you can def get the required mouth feel and taste... Yum !!

I will try your recipe out this weekend and will give feed back...

 

[ledgenko]

What size brew are you doing?? I like the idea of the basmati rice as I believe the type of rice used in beers should roll along side normally eaten rice if the region.. I use jasmine rice in my Viet beer and you can def get the required mouth feel and taste... Yum !!

I will try your recipe out this weekend and will give feed back...

 

[Muggus]

What, no garam marsala?
I thought they put that in everything...

 

[losp]

I tend not to be specific, i uaually put in about 26L pre boil, I usually end up with anywhere between 18 - 23L.

What size brew are you doing?? I like the idea of the basmati rice as I believe the type of rice used in beers should roll along side normally eaten rice if the region.. I use jasmine rice in my Viet beer and you can def get the required mouth feel and taste... Yum !!

I will try your recipe out this weekend and will give feed back...