No style, just a lager

Brewed a great beer, share it. Want someone to critique one of your recipes? Want advice on a recipe for a particular style? Ask here

No style, just a lager

Postby rui » Wed Jan 11, 2017 17:45

This weekend i m thinking to brew another batch of beer and this time will be a lager!! No style, just wanna use up two packs of s-23, using the perfect temperature, for this, of my brewroom, 9º-12ºC, and have something nice for my birthday party in May :D
I will keg it after fermentation and leave it lagering until May, in a big fridge i have(0º-05ºC)!!
Its my third lager attempt, this time using pale malt instead of pils, but i wanna finnish a old bag of it, give me your opinions and thoughts about the recipe!!
here's a recipe:
just a lager


Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 4.000
Total Hops (g): 40.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 5.37 %
Colour (SRM): 7.5 (EBC): 14.7
Bitterness (IBU): 27.3 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malt (87.5%)
0.300 kg Wheat Malt (7.5%)
0.200 kg Melanoidin (5%)

Hop Bill
----------------
20.0 g Northern Brewer Pellet (6.9% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
20.0 g Styrian Golding Pellet (3.4% Alpha) @ 15 Minutes (Boil) (1.2 g/L)

Misc Bill
----------------
3.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 11°C with Saflager S-23

cheers

Last edited by rui on Wed Jan 11, 2017 23:19, edited 1 time in total.

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
User avatar
rui
Brewer
 
Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal

Re: No style, just a lager

Postby robwalker » Wed Jan 11, 2017 18:56

What pale malt do you get over there? If it's well modified it's more of a lagered ale I guess? Hybrid/bridge beer? Particularly with the Styrian flavour addition. Looks really nice regardless. Fun to brew out of style sometimes :)
User avatar
robwalker
Brewer
 
Posts: 3412
Joined: Sat Apr 12, 2014 18:55
Location: Longbridge, Birmingham

Re: No style, just a lager

Postby rui » Wed Jan 11, 2017 19:57

The malt is belgium, from castle malting!

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
User avatar
rui
Brewer
 
Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal

Re: No style, just a lager

Postby HTH1975 » Wed Jan 11, 2017 20:33

I'd mash at 65C. I just think that lagers don't suit the extra body and sweetness from the unfermentables by mashing higher.

I'd also ferment much lower than 20C or you'll get loads of fruity esters. Keep it around 10-12C, then lager at 1-5C.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1212
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: No style, just a lager

Postby rui » Thu Jan 12, 2017 01:11

Yes, mas Will be around 64-65*C! And being a lager, the T of fermentation Will be around 10 to 12 C!

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
User avatar
rui
Brewer
 
Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal

Re: No style, just a lager

Postby pittsy » Fri Jan 13, 2017 08:32

Lagers can be great or not , they take such a long time to be ready I would want the best ingredients for the best results . Liquid yeast is a must and pilsner malt for sure . Don't know your water there but I would also use mostly bottled water as anything less than ideal will be noticed in a lager . If you want to use up your old grains I would pick an ale with medium ibu to cover any old malt tastes if any . Either way have a good brew day .
User avatar
pittsy
Brewer
 
Posts: 1398
Joined: Fri Apr 04, 2014 22:43

Re: No style, just a lager

Postby rui » Fri Jan 13, 2017 10:52

hellooo Pittsy, now you put me thinking........ :hmm: I wanna use up some malts, but also make a nice beer. As I want it only for May, time wont be a problem..... if using a MJ Workhorse yeast, around 16º/15ºC, you think would be fine??


cheers

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
User avatar
rui
Brewer
 
Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal


Who is online

Users browsing this forum: No registered users and 1 guest