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Somthing Crisp And Dry.

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RobjF

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Hey guys. Im looking to make a nice Crisp dry lager to quench my thirst over summer. Not looking to make a clone but somthing along the Becks line would be good. Looking to make a partial any help more than welcome.

Thanks guys

Rob
 

labels

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Hey guys. Im looking to make a nice Crisp dry lager to quench my thirst over summer. Not looking to make a clone but somthing along the Becks line would be good. Looking to make a partial any help more than welcome.

Thanks guys

Rob
I think you'll be struggling with a partial. It has been said many times that you cannot make sucessfull lagers with extract. I can't vouch for that except in my experience I have not made one successfully and heard this story from quite a few other brewers. Crisp lager: 100% pils malt, hops, yeast, ultra clean water (at least 50% RO) and super tight temperature control from beginning to end.

Steve
 

manticle

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How much grain can you mash in your partial?

Option 1:
Find a highly rated AG recipe and replace whatever portion you need to of grain with extract. Full volume boil best, calculate changes if you can't.

Option 2:
A bit more theoretical than I would like to be - If you use a good quality pale malt (grain) and a good quality pale malt (extract - something like weyerman pilsner for both - CB stock weyermann extract), maybe a dose of sugar, a quality fresh lager yeast (people speak highly of the wyeast danish - not used it myself), some hallertauh and/or saaz in 2 or 3 simple additions to around 30 IBU and ferment cool and long then lager for 2+ weeks, , I reckon you'll get as close as you are aiming for.

Mash the grain very low - say 62 degrees.

Even if you go option 1, I would still aim for quality pale extract and mash your grain low

Won't be perfect but it will be a thirst quencher.

To be honest, I reckon my lagers from all grain are my weakest beers - it's a pretty blank canvas but I can happily slam them down on a hot day and happily offer them to friends for the same purpose. Been a while since I made an extract anything but if I were in your shoes, that is what I would try.
 

Mardoo

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No first-hand knowledge of using extract for a pilsner, but a brewing friend in the States has had pretty good results doing pilsners with the Briess Pilsen Light DME. They taste good at least :D Listen to someone with first-hand knowledge if they pop up though. Nothing beats the advice you get on here from first-handers.
 

RobjF

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Thanks for all the feedback guys. Think I'm going to try my hand at one of the recipes from the AHB database. The 'Summer Days Kolsch ' never made a Kolsch before so ill see how it goes.
Thanks again
Rob
 

Wolfman

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You will make one again after you brew this one!
 

RobjF

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Thanks Wolfman, looking forward to putting this one down. Going to try and get all the bits ASAP so it might be ready for samples at xmas.
Rob
 

Jay Cee

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You are aware that lagers require fermentation at a lower temperature & a lagering stage. Do you have a dedicated fridge to do this?
 

RobjF

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I certainly do mate. Have just emptied of a Helles Munich that I had conditioning for the last month. The white labs yeast used for this Kolsch ferments at about 20 c. Just have to find some in Melbourne somewhere.
Cheers rob
 

paulmclaren11

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I kegged and had an early taste of this partial I did to get rid of an old tin of Cooper Euro Lager:

1.7kg Coopers Euro Lager Liquid Malt Extract
1.3kg Pilsner
400g Munich I
175g Carapils (Dextrine)

15g Saaz (3.6% Alpha) @ 30 Minutes (Boil)
20g Saaz (3.6% Alpha) @ 5 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 64C for 90Minutes. Boil for 60 Minutes

Fermented at 10C with Saflager W-34/70 plus kit yeast


Early tastes suggest this will be an easy drinker now the weather is warming up but not as crisp and dry as I would have liked.
 

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