What To Brew - Lager Recipe?

[fraser_john]

I was thinking I might try my hand at a lager as my conditioning fridge is empty and I can quickly rig up temp control for it no problems.

I have

• 90gm of SaazB or 68gm Styrian Goldings or 80gm of Hallertau all pellets
  Traditional Ale, Wheat, Munich, Pilsner and wheat malt available, plus a large assortment of specialty grains
  Dry swiss lager yeast in the fridge

Does anyone have a recipe they have used recently that might fit my malt/hop/yeast ingredients?

Have not done a true lager with temperature control for years.......... <_<

John

 

[boingk]

Had a Barons Lager on tap in Sydney over the long weekend and that blew me away. Media info sheet practically tells you how to make it, down to the IBUs and late hopping.

http://www.baronsbrewing.com/mediainfo/tas...rewersnotes.pdf

Looks like you've got the ingredients, shouldn't be too hard to put together. I'm thinking of having a shot a this for my first AG, although even just a 100% Trad. Ale with a single 45min addition would probably be complex enough for me at this stage.

Cheers - boingk

 

[Swinging Beef]

Media info sheet practically tells you how to make it, down to the IBUs and late hopping.

Wow.. so it does!
Shame the Black Wattle isnt so detailed.

I dunnow.. while I love drinking lagers when Im in the mood, I feel you can buy decent lager in Australia at a decent price. Where as English barley wine and Belgian Trippels are harder to get.
So .. I say 'meh' to brewing Lager.

 

[Screwtop]

I was thinking I might try my hand at a lager as my conditioning fridge is empty and I can quickly rig up temp control for it no problems.

I have

• 90gm of SaazB or 68gm Styrian Goldings or 80gm of Hallertau all pellets
  Traditional Ale, Wheat, Munich, Pilsner and wheat malt available, plus a large assortment of specialty grains
  Dry swiss lager yeast in the fridge

Does anyone have a recipe they have used recently that might fit my malt/hop/yeast ingredients?

Have not done a true lager with temperature control for years.......... <_<

John

Hows about a Munich Helles. Sub the bittering hops with your Hallertau and some SaazB late.

Screwy


Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.048 SG
Estimated Color: 3.4 SRM
Estimated IBU: 22.3 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes


2.00 kg Pale Malt
2.00 kg Pilsener
0.25 kg Munich Malt
0.05 kg Melanoidin Malt
13.00 gm Magnum [13.50 %] (60 min) 19.1 IBU
13.00 gm Tettnang [4.50 %] (15 min) Hops 3.2 IBU
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager


60 min Conversion rest 66.0 C
10 min Mash out 77.0 C


Ferment at 12C

 

[fraser_john]

Hows about a Munich Helles.

I had looked at a Helles in one of my books and figured that it might be a goer. Never brewed this particular style before, thats always a good way to challenge yourself so I might just do that!

Reckon the Saflager could be subbed by swiss lager? I can always go past the Geelong Homebrew store and buy some Saflager if really needed.

John

 

[reviled]

Sticking along the lines of German lagers, I did a Munich Dunkel recently which I am in love with!!! Its so tasty, malty, coffee notes, just beautifull!!!

3kg Munich
1.5kg Vienna
200g Carafa I
60 : 20g Hallertau 5.3%
15 : 15g Hallertau 5.3%
Wyeast 2000

Edit : woops, sorry just noticed you were after specific ingrediants

 

[Ronin]

I had looked at a Helles in one of my books and figured that it might be a goer. Never brewed this particular style before, thats always a good way to challenge yourself so I might just do that!

Reckon the Saflager could be subbed by swiss lager? I can always go past the Geelong Homebrew store and buy some Saflager if really needed.

John

I've been brewing Helles a lot recently...95% pilsner, 4% munich and 1% melanoiden. About 0.4 BU:GU and with Wy2124. Turns out really drinkable.

Don't know much about the swiss lager...is it clean and ferments dry? 2124 makes one of the cleanest beers I've tasted.

 

[Fourstar]

Go the Munich Helles. Awesome beer and a simple grain bill. The low alpha hops would be a blessing for this one.

Edit: Fraser_john - Jamil recommends SAFlager 23 in brewing classic styles.

 

[bconnery]

I was thinking I might try my hand at a lager as my conditioning fridge is empty and I can quickly rig up temp control for it no problems.

I have

• 90gm of SaazB or 68gm Styrian Goldings or 80gm of Hallertau all pellets
  Traditional Ale, Wheat, Munich, Pilsner and wheat malt available, plus a large assortment of specialty grains
  Dry swiss lager yeast in the fridge

Does anyone have a recipe they have used recently that might fit my malt/hop/yeast ingredients?

Have not done a true lager with temperature control for years.......... <_<

John

BSaaz is an awesome pilsner hop. My favourite german pilsners have used it by itself or in conjunction with something.
I use 90/95 pilsner malt with the balance munich.
Bitter to 30-45 IBU with a 60 minute addition and a 15 minute flavour addition of 1.23g/l rounded unless your scales are really really good.
Swiss lager yeast

Here's that in a recipe. This one has carapils but I don't bother with that any more...

Batch Size: 20.00 L
Boil Size: 32.00 L
Estimated OG: 1.046 SG
Estimated Color: 6.7 EBC
Estimated IBU: 29.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3750.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 89.29 %
250.00 gm Munich I (Weyermann) (14.0 EBC) Grain 5.95 %
200.00 gm Cara-Pils/Dextrine (3.9 EBC) Grain 4.76 %
15.00 gm B Saaz [8.20 %] (45 min) Hops 15.7 IBU
25.00 gm B Saaz [8.20 %] (15 min) Hops 14.2 IBU

 

[drsmurto]

Sticking along the lines of German lagers, I did a Munich Dunkel recently which I am in love with!!! Its so tasty, malty, coffee notes, just beautifull!!!

3kg Munich
1.5kg Vienna
200g Carafa I
60 : 20g Hallertau 5.3%
15 : 15g Hallertau 5.3%
Wyeast 2000

Edit : woops, sorry just noticed you were after specific ingrediants

Another vote for a munich dunkel.

I'd be going 95%munich 3-4% cararoma or equiv with just enough carafa to get the colour up.

Bittering addition only with hallertau to 23 IBU.

Dry lager yeast.

If you are feeling motivated then a decoction or 2.....

Looks like you have all the ingredients or thereabouts.

Malty, dark lager :icon_drool2: