Paleman
Well-Known Member
- Joined
- 2/12/05
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This is going against all homebrew philosophy. So sit down, have a homebrew and help me out.
I want to try and replicate a commercial lager, doing a partial mash. Just to see if its possible to make a bland, thin, clear homebrew......with a proffesional touch. E.G. Fosters, West End Draught, Tooheys Draught or Fourex Bitter. Something along the lines of the said mentioned.
So where do i start ??
Obviously its got to finish down at a very low SG, so a good attenuating yeast has to be used. Maybe two satchets of Saflager for a 24 litre brew.
2.5 kilo of Joe White Traditional as a base grain, or is this too heavy ? I know its an ale malt, but its a good all round Aussie malt. Maybe i could cut that back to 2 kilo, and add half a kilo of a wheat malt maybe ?
My tunning would have to be very slow and careful, recirculating the wort till it is chrystal clear.
Then a kilo and a half of the lightest dried malt i can find, of the finest quality, maybe a kilo of light malt and half a kilo of wheat malt. The wheat for head retention.
Then the hopping........bittering with POR, flavouring with POR, and maybe no aroma additions. We dont want any floral finishes
Additions to the wort, now that its in the fermenter ?? finings ?....something to really clear the Primary after its fermented. Then the usual racking, and of course cold conditioning.
Chemicals........are there any i need to add ? Preservatives maybe ?
Anyone got a recipe that comes close to this..........I'm serious. I wanna give it a go.
Theres no rush though....wont be doing it till winter sets in :lol: Just after some ideas and recipes. To get this project off the ground. :super:
I want to try and replicate a commercial lager, doing a partial mash. Just to see if its possible to make a bland, thin, clear homebrew......with a proffesional touch. E.G. Fosters, West End Draught, Tooheys Draught or Fourex Bitter. Something along the lines of the said mentioned.
So where do i start ??
Obviously its got to finish down at a very low SG, so a good attenuating yeast has to be used. Maybe two satchets of Saflager for a 24 litre brew.
2.5 kilo of Joe White Traditional as a base grain, or is this too heavy ? I know its an ale malt, but its a good all round Aussie malt. Maybe i could cut that back to 2 kilo, and add half a kilo of a wheat malt maybe ?
My tunning would have to be very slow and careful, recirculating the wort till it is chrystal clear.
Then a kilo and a half of the lightest dried malt i can find, of the finest quality, maybe a kilo of light malt and half a kilo of wheat malt. The wheat for head retention.
Then the hopping........bittering with POR, flavouring with POR, and maybe no aroma additions. We dont want any floral finishes
Additions to the wort, now that its in the fermenter ?? finings ?....something to really clear the Primary after its fermented. Then the usual racking, and of course cold conditioning.
Chemicals........are there any i need to add ? Preservatives maybe ?
Anyone got a recipe that comes close to this..........I'm serious. I wanna give it a go.
Theres no rush though....wont be doing it till winter sets in :lol: Just after some ideas and recipes. To get this project off the ground. :super: