Lager

brownbeard · Post by **brownbeard** » Fri Apr 24, 2009 9:23 pm

Thinking about brewing this on sunday

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.00 gal
Estimated OG: 1.055 SG
Estimated Color: 3.9 SRM
Estimated IBU: 36.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.00 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.00 %
1.00 oz Pearle [8.50 %] (60 min) Hops 31.6 IBU
1.00 oz Saaz [2.50 %] (15 min) Hops 4.6 IBU
1.00 oz Saaz [2.50 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager

lpapkin · Post by **lpapkin** » Sat Apr 25, 2009 1:01 pm

Sounds like a pretty straightforward, clean lager; good for the summer. I have no experience brewing lagers, so can't comment any more than that on the recipe, but it sounds like the yeast you're using will provide most of the flavor profile. Matt now has a fermenting fridge, so we can start doing lagers as soon as we get a temp controller. I'm not a big lager fan in general, but there are certain lager styles I do like. Plus, as homebrewers, we can create a style we like in about any category, whether it meets certain style guidelines or not. That's just another thing I like about homebrewing.

brownbeard · Post by **brownbeard** » Wed Apr 29, 2009 10:41 am

Brewed this on sunday. I had to go to my kids music concert right after chilling. So, I put he aquarium pump and stone in it, and let it aerate for about an hour (with the yeast already pitched). I have the cooler running at 51*F. I had noticeable fermentation in less than 24 hours. And, it has maintained constant activity for 3 days. I'm hoping this means it will ferment fairly quickly, so I can get to lagering.

My intent is to let it finish the primary, then raise the temp to about 65*F, for 1 day, to clear any diacetal. Then crash to lagering temp (figuring 35*F) for the remainder of the time I have.

I got 5.5 gal of wort @ 1.053 OG. That makes for about 75% efficiency.

lpapkin · Post by **lpapkin** » Wed Apr 29, 2009 12:08 pm

Sounds great. I've heard that good aeration is more important for lagers than for ales, mainly due to the colder temp. The diacytal rest is also a must for lagers. You say the "remainder of the time I have": are you limited as to when you need to start drinking it? I assume it needs at least a couple of months to lager before drinking. Can't wait to see how it comes out.

brownbeard · Post by **brownbeard** » Wed Apr 29, 2009 12:14 pm

lpapkin wrote:Sounds great. I've heard that good aeration is more important for lagers than for ales, mainly due to the colder temp. The diacytal rest is also a must for lagers. You say the "remainder of the time I have": are you limited as to when you need to start drinking it? I assume it needs at least a couple of months to lager before drinking. Can't wait to see how it comes out.

My plan is to be able to serve this over the July 4th weekend. So, I am cutting it kind of close. I am going to lager in a keg.

lpapkin · Post by **lpapkin** » Wed Apr 29, 2009 12:29 pm

I wouldl guess that a couple of months would be OK. Does the recipe say how long you should lager it?

brownbeard · Post by **brownbeard** » Wed Apr 29, 2009 3:35 pm

lpapkin wrote:I wouldl guess that a couple of months would be OK. Does the recipe say how long you should lager it?

There is no recipe. I worked that one up myself. Based on reading, 2 months should be sufficient.