I'm thinking about making a red lager soon, and was looking to get a little feedback for my draft recipe. In terms of basic idea with this, the aim is for something that's in the ballpark of an Irish Red Ale, but in lager form. BJCP criteria or any style adherence are not a consideration. I would like something that tips towards the malt side, and of course it would be nice to have a red tinge.
RED RYE LAGER - draft recipe*
7 lbs. pilsner malt
3 lbs. Munich I malt
1 lb. rye malt
0.5 lb. CaraRed malt
0.38 lb. crystal 120
.25 lb. roasted barley
4 oz. Magnum hop pellets, 60 minute boil (13.2 AAU)
2 oz. Hallertauer Mittelfrueh hop pellets, 10 minute boil (8 AAU)
Lager yeast (White Labs San Francisco Lager yeast perhaps -- WLP810?)
1.055 o.g., 1.017 f.g., 23 IBU, 15 SRM, 5.0% abv
Mash at 152 degrees
So some specific questions....
- if I can't get CaraRed at my local shop, is CaraVienne an OK substitute?
- I'm looking to add some rye spice; right now it's at 8% of the grist. Good idea? Bad idea?
- I'm bouncing around on the yeast variety; I use 34/70 pretty regularly for my lagers, and suspect it would do fine, but want to branch out a bit here. Are there other varieties folks might recommend in this case?
- Any other suggestions?
*the recipe is modified from an Irish Red Ale ("Better Red Than Dead") from the AHA website: https://www.homebrewersassociation.org/homebrew-recipe/better-red-than-dead/