Larger Recipe Wanted

[russt1969]

Hi all,
I'm looking to do my 1st ever Larger. So I need some pointers from you guys as I guess its different from Bitter.

Also would like a recipe. Would prefer a "nice one" not a Fosters, Carlsberg etc.

I've got some Wyeast Danish yeast. Was going to swap it but hey ho. Use it instead. Much better idea

Thanks in advance
Russ

[Horden Hillbilly]

Mrs H's Lager & Pilsner has been brewed by a few members here & they seemed happy with it.

The recipe can be found here.

ECR has made this one as well, here is the link to his brewday.

[richard_senior]

4.5kg Lager Malt (From www.thehomebrewshop.co.uk)
100g Saaz
Saflager Yeast

This will get you a boring british pub style lager.
But if you treat it as a base for experimentation with recipes it's quite good.

[Trough Lolly]

Hi Russ,
If you like a rich amber lager, I have an Oktoberfest/Maerzen recipe that goes down well at any time of the year...Being the middle of winter here is an excellent time to make this stuff - my garage is an even 10C all day long and another batch will be brewed this week!!

Batch size = 21L
OG 1.055 FG 1.012
IBU 19.5 EBC 22

3.5kg Weyermann Pils
1kg Weyermann Munich I
300g Weyermann Caramunich II
60g Pale Choc Malt

32g Hallertauer Mittlefrueh pellets 4.7% A/A for 60 mins
24g Hallertauer Hersbrucker pellets 2.9% A/A at flameout
(Optional - 28g of Tettnanger in primary is nice)

2 litre starter of Wyeast Munich Lager yeast
or two sachets of W34/70 dry yeast
2 weeks in primary at 11C
2 months lagering at 4C

This recipe is based on a Gold medal recipe at a recent Australian Nationals brewcomp...

The trick to making good lagers is temperature control, fresh ingredients and patience. If you're in a hurry, brew an ale but if you want a smooth great tasting lager then don't push the fermentation and conditioning - and you'll be rewarded!

Cheers,
TL

[russt1969]

Thanks guys,
TL that looks like just what I'm after.
Do you recon my Wyeast Danish yeast would be ok? (I've got 1 in the fridge. Bought by mistake!!)
Also Could I substitute Loose Hops for the Pelets?

Russ

[Aleman]

Another possibility is my Standard Lager Recipe Or there is my Bitburger Clone which I enjoyed very much

[bconnery]

This is my semi-standard german pilsner type recipe.
I'll be dropping the carapils in future but I've made two recipes with this bill, changing only the hops.

I hop to something in the region of 25 - 35 IBUs with a 60 or 45 minute addition and one at 20/15. The flavour addition I do at a rate of 1.23g/litre, rounded because my scales aren't quite that good

This makes a nice easy drinking lager with a good malt flavour underneath and a nice level of hop flavour.
Use it with any good lager hop. I've made it with NZ hops both times, Hallertau Aroma and B Saaz.
This should suit the Danish yeast as I would imagine it is good for a nice clean not so malty lager, but I don't know.

Recipe: larger
Brewer: Mooshells
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 32.00 L
Estimated OG: 1.046 SG
Estimated Color: 6.7 EBC
Estimated IBU: 29.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3750.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 89.29 %
250.00 gm Munich I (Weyermann) (14.0 EBC) Grain 5.95 %
200.00 gm Cara-Pils/Dextrine (3.9 EBC) Grain 4.76 %
15.00 gm B Saaz [8.20 %] (45 min) Hops 15.7 IBU
25.00 gm B Saaz [8.20 %] (15 min) Hops 14.2 IBU

This one is a brew day adjustment recipe. It was meant to be a Helles but I didn't have enough pilsner malt so it became a kind of Helles kind of Dortmunder something on the fly.
Turned out absolutely beautiful. Nice maltiness with a good level of bitterness.

Bitsa Lager
Batch Size: 21.00 L
Boil Size: 32.00 L
Estimated OG: 1.047 SG
Estimated Color: 11.8 EBC
Estimated IBU: 34.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1800.00 gm Munich I (Weyermann) (14.0 EBC) Grain 40.00 %
1800.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 40.00 %
900.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 20.00 %
25.00 gm Smaragd [8.00 %] (40 min) Hops 22.8 IBU
30.00 gm Smaragd [8.00 %] (10 min) Hops 11.3 IBU
1 Pkgs Saflager w34/70

[Trough Lolly]

Thanks guys,
TL that looks like just what I'm after.
Do you recon my Wyeast Danish yeast would be ok? (I've got 1 in the fridge. Bought by mistake!!)
Also Could I substitute Loose Hops for the Pelets?

Russ

G'day Russ,
Yep the Danish will do - I've made it with Wyeast 2000 and it turned out fine - nice and clean, letting the malt and hops do the talking. As for flowers instead of pellets, use a recipe generator to keep the IBU's in the same range - as long as you use fresh ingredients, it'll turn out quite nicely.

Cheers,
TL

[russt1969]

Nice one guys,
I'll keep ya'll informed