in the style of hophouse 13

[Jeltz]

Several pubs I've frequented have had Guinness Hop House 13 on tap which has been a better option than the sad selection of ales.

Basically its a lager with a hint of APA about it IMO.

I fancy doing something similar with what I have in hand, ideally I would use Pilsner malt but i don't have any so Maris Otter will have to do.

I have 500g of Mauribrew Lager yeast to start using (which I picked up cheaply at the festival) and the data sheet suggests that it has a fermentation range of 15°C to 30°C and lagering at 10°C which doesn't seem very lager like to me!! As such I propose a Brulosophy inspired fermentation pitching at 24°C with the fridge set to of drop to 15°C for the 1st 7 days, then 7 days @ 20°C followed by 7 days at 10°C and 7 days @ 3°C then keg carb and sit the outside hoping for cold weather.

Water 25% tap, 75% Reverse Osmosis which should give an alkalinity of 40 - 50. I'll probably bump up the calcium with gypsum and add a some balance with a little table salt in the mash.



Thoughts appreciated

Is the yeast similar to California Lager/Anchor yeast?

If so, would you not be better just fermenting at 18 C?

[Jeltz]

It certainly doesn't seem like a traditional lager yeast.

Its an Australian one but it does seem like it might be similar to the steam beers, I was in two minds about fermenting at the bottom of the range and given my grain bill and its tolerance I agree that I might just as well ferment at ale temperatures.

[Jeltz]

Well I'm confused now!

The 1st datasheet I looked at said a fermentation range of 15°C to 30°C
The 2nd one says 10°C to 16°C
While a third says 12°C to 20°C

WTF, are all these retailers making this stuff up as they go along?!?!?!?!

[Dennis King]

Only tried the Hophouse 13 from a bottle and have to say was totally underwhelmed.

[Jeltz]

Well I brewed today.

All went well, I used 22% tap water the rest RO and alk was 48ppm, I added some gypsum and table salt to the mash.

In the end I collected 24L @ 1.057

I pitched loads of the dry the lager yeast at 23°C and let the fermentation fridge bring it down to 15°C where I shall let it ferment for a week, so long as it's hit at least 1.035 I'll ramp it up to 20°C for a week the cold crash for another week before kegging and letting it lager.

[Jeltz]

Put this on tap today, it has to settle a bit but seems quite promising, not awfully happy with the name and seeing as it lagered with the cold blast we had I think I will rename it "The Beast from the Yeast"

I also have a dark lager fermneting at this time.... cant wait to try it.....but Wil be for my birthday party in may!!! Tate a picture of it! Do used gelatine!?

[Jeltz]

I didn't use any finings other than protafloc (sp?). Shifting the keg stirred up some yeast, I'll photograph the result when its settled, in a couple of pints time. TBH it tastes somewhere between a lager and a pale ale which is what I was after.