Lager Stout

[WishboneBrewery]

Lager Stout
This is an idea for a slightly different Stout, let me know if its a stupid idea or if you think it would work... will make drinkable beer either way

Code: Select all

Fermentable	Colour	lb: oz	Grams	Ratio
Maris Otter	4.25 EBC	8 lbs. 13.0 oz	4000 grams	70.2%
Munich Malt	20 EBC	2 lbs. 3.3 oz	1000 grams	17.5%
German Roasted Rye Malt	450 EBC	0 lbs. 10.5 oz	300 grams	5.3%
Crystal Malt, Dark	300 EBC	0 lbs. 10.5 oz	300 grams	5.3%
Chocolate Malt	940 EBC	0 lbs. 3.5 oz	100 grams	1.8%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Perle	Whole	8.25 %	90 mins	0 lbs. 1.3 oz	36 grams	64.3%
Hallertauer Hersbrucker	Whole	2.9 %	15 mins	0 lbs. 0.7 oz	20 grams	35.7%
 
Final Volume:	23	Litres
Original Gravity:	1.055	
Final Gravity:	1.016	
Alcohol Content:	5.1%	ABV
Total Liquor:	34	Litres
Mash Liquor:	14.3	Litres
Mash Efficiency:	75	%
Bitterness:	33	EBU
Colour:	116	EBC

[booldawg]

Be interesting to see how it turns out. Have you used Perle before? I've not read a good post about the taste they bring to a beer. As I've never used them before I dont have first hand experience. Apparently they are quite 'piney' tasting.

[ChrisG]

Yeah will be an interesting one.

A dark lager which I believe is very popular in Germany?

[WishboneBrewery]

I've not used either hop before and the Perle was bought purely on its stated characteristics, Its the bittering addition with the Hersbrucker hops for Flavour.

I wasn't going to ferment this with a lager yeast, thinking more like just s-04 on this one.

[yashicamat]

I wasn't going to ferment this with a lager yeast, thinking more like just s-04 on this one.

I would wonder about using Nottingham for this one? Should allow the Hersbrucker hops to shine through a bit more . . . depending on what your intended end product is, of course. I quite like my stouts dry, so I think I'd choose Nottingham on the strength of it's attenuation too.

Sounds an interesting one, though. Keep us posted on how it goes!

[WishboneBrewery]

You could be right, seeing as I want the hop flavours to come through... us-05 or Notts would be better

[adm]

Schwarzbier! Nice.

Give it a go....should come out well - although similar to the other comments, I'd maybe use US05.

[boingy]

I sampled a "dark lager" at Cheltenham food festival in the summer, The brewer claimed it was true lager but with a few darker malts added. It certainly went down well with me and I will be attempting to clone it sometime in the future.

[WishboneBrewery]

Ahh, I'd never thought of Sschfvarts! Beer!
Could be interesting, but I'll be defiant that this is stout that tastes like lager And its British, apart from the German hops and malts *ahem!*

[Barley Water]

Interesting formulation, I think you may be starting a new style, I salute you. It's not a stout because there is no roasted barley. It's not a Swartzbier since you are using the chocolate malt and alot of crystal. Maybe this is a Rye Porter (Brown vs a Robust variety) with German hops. I have never used Roasted Rye before so you will have to let us know how this works out.

For whatever it's worth, I used Pearl as the bittering hop in an Alt and I was very happy with the results. The beer was fairly bitter but the bitterness was not harsh (as versus say using some of the super high alpha American hops which I avoid like the plague). I was surprised because I use moderatly hard water that tends to accentuate hop bitterness and can make it seem somewhat course if one is not careful. Next time I make that style, I will likely add even more than I did last time since the judges over here expect a Dusseldorf Alt to be extremely bitter apparently. I am also interested in making a German Pilsner which I intend to bitter with Pearl also since that is what our buddies over in the Fatherland do (according to some of the articles I have read on the subject anyway) .

[WishboneBrewery]

a Rye porter sounds interesting