Author Topic: lager recipe help  (Read 627 times)

Offline gman23

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lager recipe help
« on: April 06, 2015, 01:45:57 PM »
Planning a lager for my next batch. I am not pertaining to any style but am going for something relatively light and crisp for good summer drinking. I was originally planning a helles but want something with more hop character.

75% pilsner
10% vienna
10% wheat
5% dark munich? melanoidin? caramunich I?

FWH sterling
20 min sterling
5 min crystal
dry hop crystal
*might do 2:1 crystal/sterling for later additions?

OG 1.052
~25 IBU

W-34/70

I am looking for feedback mainly regarding the munich. I was thinking about some caramunich or melanoidin in it's place. Any thoughts? I know at 5% any differences would be subtle. Also, I realize having the wheat in there might be a little odd. I just like wheat in general so it will likely stay. Since I am not brewing to a particular style, why not right?

« Last Edit: April 06, 2015, 02:09:54 PM by goschman »
On Tap/Bottled: Kurbis Marzen, Red Rye, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Imperial Porter, Hopfenbier
Up Next: Maibock, Braunbier

Offline hopfenundmalz

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Re: lager recipe critique
« Reply #1 on: April 06, 2015, 02:08:01 PM »
You could even go higher on the dark Munich, 20% or so, and be fine. That would make it like one I like, but maybe too dark. Upping the Vienna would turning another knob to get the flavor up with less color.
Jeff Rankert
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Offline gman23

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Re: lager recipe help
« Reply #2 on: April 06, 2015, 03:17:35 PM »
Thanks. Maybe I will double the amount of Vienna and get rid of the wheat after all.
On Tap/Bottled: Kurbis Marzen, Red Rye, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Imperial Porter, Hopfenbier
Up Next: Maibock, Braunbier

Offline erockrph

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Re: lager recipe help
« Reply #3 on: April 07, 2015, 01:42:16 AM »
If the wheat is there for head retention, then the hops should cover you. You should be able to cut it out without an issue.

Personally, If I were trying to keep it light I'd do the bulk of it as Pils and then either 20-25% Vienna, 15-20% Munich, or 5-7% Melanoiden/Aromatic. To me, once you start to layer a few base malts in a lager it starts to creep towards Märzen/Bock kind of maltiness. That's not necessarily a bad thing on its own, but it may end up hiding the hops a bit.

I guess it's all about what you're looking for in your finished beer.
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Offline dmtaylor

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Re: lager recipe help
« Reply #4 on: April 07, 2015, 02:15:32 AM »
I would keep the wheat and toss the Vienna.  Maybe even kick your wheat up to like 25%.  I really like the flavor of wheat malt... however I also love just plain jane pilsner malt, tastes like graham crackery goodness, so don't sub out too much of your pilsner malt.  5% Munich seems like not a bad idea, but for a summer beer, maybe you don't even need it.  Still it might add some complexity.

The 20-minute hop addition does nothing for you.  Save it all for the last 5 minutes or flameout, much more character that way.  Or boil it for a full 60 for more bitterness and spice.  You can actually get a lot of spiciness from bittering additions of noble-ish hop varieties.  Whatever you like.  It will be great.
« Last Edit: April 07, 2015, 02:17:04 AM by dmtaylor »
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Offline gman23

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Re: lager recipe help
« Reply #5 on: April 07, 2015, 02:40:21 AM »
Thanks all. Thinking 100% Pilsner or 80/20 pilsner/Vienna

What about the hops? Would 2:1 crystal to sterling be appropriate? I will probably move all the late hops to the last 5 minutes. I will be dry hopping but very lightly. Probably less than 1 oz.
On Tap/Bottled: Kurbis Marzen, Red Rye, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Imperial Porter, Hopfenbier
Up Next: Maibock, Braunbier

Offline gman23

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Re: lager recipe help
« Reply #6 on: April 07, 2015, 01:17:54 PM »
Ok so the recipe has evolved into this. Any thoughts?

100% pilsner

Mash at 150F
Yellow Balanced water profile
targeted mash pH ~5.35

14 g Sterling FWH
10 g Sterling (11.1%) 5 min
20 g Crystal (2.5%) 5 min
10 g Sterling dry hop
20 g Crystal dry hop

W-34/70

OG 1.052 ~5.2% ABV
22 IBU
3.3 SRM

I want something that is easy drinking but still has a bit of hop character to it. Trying to do something that will satisfy myself and the wife. She is not a fan of hoppy stuff otherwise I would take it up a notch. I have never used sterling or crystal so I think a lager is a good opportunity for that.
« Last Edit: April 07, 2015, 01:21:07 PM by goschman »
On Tap/Bottled: Kurbis Marzen, Red Rye, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Imperial Porter, Hopfenbier
Up Next: Maibock, Braunbier

Offline HoosierBrew

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Re: lager recipe help
« Reply #7 on: April 07, 2015, 01:21:11 PM »
Ok so the recipe has evolved into this. Any thoughts?

100% pilsner

Mash at 150F

14 g Sterling FWH
10 g Sterling (11.1%) 5 min
20 g Crystal (2.5%) 5 min
10 g Sterling dry hop
20 g Crystal dry hop

W-34/70

OG 1.052 ~5.2% ABV
22 IBU
3.3 SRM

I want something that is easy drinking but still has a bit of hop character to it. Trying to do something that will satisfy myself and the wife. She is not a fan of hoppy stuff otherwise I would take it up a notch...

Sounds good  to me.  I bet it won't last long !
Jon H.

Offline hopfenundmalz

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Re: lager recipe help
« Reply #8 on: April 07, 2015, 01:57:09 PM »
Looks like a Helles with some tasty American hops. I think it will be a good drinker in hot weather.
Jeff Rankert
Ann Arbor Brewers Guild
AHA Governing Committee
BJCP National
Home-brewing, not just a hobby, it is a lifestyle!

Offline gman23

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Re: lager recipe help
« Reply #9 on: April 07, 2015, 02:17:22 PM »
Looks like a Helles with some tasty American hops. I think it will be a good drinker in hot weather.

Thanks! My original plan was to do a Helles so I guess this works out. I won't be getting to this for a couple weeks and it is my second attempt at a lager. The first one turned out great so I am very excited for this one. Pitch temp and fermentation temp control will be challenging but adding a prechilller and modifying my fermentation chamber for chilling should help.
« Last Edit: April 07, 2015, 02:31:51 PM by goschman »
On Tap/Bottled: Kurbis Marzen, Red Rye, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Imperial Porter, Hopfenbier
Up Next: Maibock, Braunbier