Lager with saaz/motueka

[Juffer]

Im planning on making a lager using Nottingham yeast at low temps. The reason for the yeast is because i always have it to hand. Im looking for a very slight citrus taste but not so that its overtakes everything else, just something in the back ground. Im thinking a summer lager. Here's what i have come up with and your input would be much appreciated.

23litre batch
3900g pilsner malt
400g cara pilots
200g Vienna
40g saaz @60 min
10g motueka @5 min

Thanks geoff

[Rookie]

Should be good.

[rpruen]

Sounds like a plan

I would still try using a lager yeast though, when I have tried lager with ale yeast it turned out way too estery.

Regards

Richard

[Juffer]

Sounds like a plan

I would still try using a lager yeast though, when I have tried lager with ale yeast it turned out way too estery.

Regards

Richard

Can you recommend a yeast?

[rpruen]

Can you recommend a yeast?

I used Saflager W37/70 rehydrated dried yeast and it was noticeable how clean the taste profile was compared to an ale yeast.

Hope that helps

Richard

[Juffer]

Did you lager for 4 weeks or did you use the fast lager method?

[rpruen]

Did you lager for 4 weeks or did you use the fast lager method?

I did a dyacytil rest and left it to slow larger. It turned out a bit boring for my taste, because I didn't use any specialty malts.

The next batch is on the way with more flavour

Regards

Richard

[london_lhr]

I have made quite a few pseudo lagers with Nottingham Ale yeast.
Ferment at 14 degrees C for 8 days and then raise the temperature to around 17-20 degrees C for a dyecytil rest.
Your fermentation temperature must not exceed 14 degrees C .This prevents any esters from forming.
Because of the low temperature, fermentation is slightly longer than for an ale.
Cold crash and lager.
Marynka hops makes a lovely pseudo lager!
For a proper lager, use a proper lager yeast.
Your water must also be very low in alkalynity, 15 to 20 mg/l CaCO3.
If you are not into water treatment, use Ashbeck water from Tesco.
Good luck and enjoy!

[dbambrick996]

Try crossmyloof hell, great lager yeast


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[alexlark]

Yep, CML Hell is a cracking lager yeast.

[Juffer]

What temps were you fermenting at with the hells yeast from cross my loop? Did you double pitch?

[dbambrick996]

2 packs at 12 degrees

[Juffer]

2 packs at 12 degrees

Thanks.

[alexlark]

I've used it a few times and only used 1 pack per brew. 14c for 5 days then 20c for a total of 14 days.

[Northern Brewer]

I would still try using a lager yeast though, when I have tried lager with ale yeast it turned out way too estery.

It depends on the yeast though. Some samples at least of Nottingham seem to have a significant proportion of lager-type yeast in them.

34/70 seems to stay acceptably clean even into the 60s Farenheit - but over on the HBT warm lager thread the favourite seems to be Mangrove Jack M54 Californian Lager as it drops out better than 34/70. WLP800 Pilsner is also worth a go - it's actually a kolsch-y ale yeast but seems to stay clean at fairly high temperatures.