[SeanAY]

So I've got a pack of lager yeast that's probably got to be used by early May, and I'm thinking a pils or other lager with whatever hops I've got on hand for a five-gallon batch.

I've got a s***load of Willamette and Cascade, and some other odds and ends - less than an ounce of Perle, Tettnang, Simcoe and Northern Brewer.  From what I've seen Willamette can be a decent substitute for the more "traditional" hops.  I don't foresee using the Simcoe for this at all.

Which brings me back to the Cascade.  I was thinking something like 1.5 oz for bittering, but I don't want to overwhelm the other hops with that flavor.  I ALSO want to keep the beer overall as a more refreshing, crisp alternative.

[denny]

I doubt you'll get much if any flavor from bittering with Cascade

[Steve Ruch]

Simcoe and cascade in an IPL?

[SeanAY]

Like I said, I’ve got Simcoe but don’t plan on using it. Just giving a full idea of the stock I have to deal with.

Maybe something like this?




Sent from my iPhone using Tapatalk

[denny]

Looks good

[SeanAY]

I ended up making the above... mashed at 149 and tossed in a 2.1L starter at 56 F, with the lager now comfortably resting at 52 F for the foreseeable future.

I think it's going to end up pretty crisp, as my mash temp was a little low to start. Ended up at 1.051 OG, so I was a touch less efficient than I would have wanted. Also my volume into the fermenter was low, all things considered. I lost nearly a gallon in trub! I assume it's the late hop volume contributing to that, as I recently did two pale ales with similar results.

[coonmanxdog]

That looks pretty good. I, for one, don't really care all that much about whether a hop is slated as being for ales or lagers. If I like the smell of it then in it goes. Just put some Tradition in a golden ale yesterday. Finished with Strisselspalt. Your recipe looks good.