Lager with Nottingham

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FatGaz

Lager with Nottingham

Post by FatGaz » Sat Nov 10, 2012 1:51 am

I've read somewhere that Nottingham Yeast can be used in Lagers? Has anyone tried this?

Was thinking of having a go with the following:

Maris Otter
Wheat Malt
Munich Malt

Hallertau Hops
Saaz Hops

Nottingham Yeast

Do you think I could use these to make a 'Lager' that would fool my 'soft' Lager drinking mates? or would it be more like a Pale Ale?

Could anyone suggest a recipe using the above?

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Blackaddler
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Re: Lager with Nottingham

Post by Blackaddler » Sat Nov 10, 2012 10:24 am

You could make a pale ale.

Nottingham will ferment down to about 14C only.
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trucker5774
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Re: Lager with Nottingham

Post by trucker5774 » Sat Nov 10, 2012 12:12 pm

You will be making a pale ale which may convert your lager mates..............be careful, you will end up supplying their new found taste!
John

Drinking/Already drunk........ Trucker's Anti-Freeze (Turbo Cider), Truckers Delight, Night Trucker, Rose wine, Truckers Hitch, Truckers Revenge, Trucker's Lay-by, Trucker's Trailer, Flower Truck, Trucker's Gearshift, Trucker's Horn, Truck Crash, Fixby Gold!

Conditioning... Doing what? Get it down your neck! ........

FV 1............
FV 2............
FV 3............
Next Brews..... Trucker's Jack Knife

Eadweard
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Re: Lager with Nottingham

Post by Eadweard » Sat Nov 10, 2012 12:32 pm

If you use extra pale MO you'll get a lot of DMS which will make it taste more 'lagery'. Or come to think of it just use lager malt

Rookie
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Re: Lager with Nottingham

Post by Rookie » Sat Nov 10, 2012 5:48 pm

Blackaddler wrote:You could make a pale ale.

Nottingham will ferment down to about 14C only.
Ferment it at 14 for three weeks, then into the cooler at 2 for 6-8 weeks and you have a lager.
I'm just here for the beer.

fatbelly

Re: Lager with Nottingham

Post by fatbelly » Sat Nov 10, 2012 8:36 pm

Rookie wrote:
Blackaddler wrote:You could make a pale ale.

Nottingham will ferment down to about 14C only.
Ferment it at 14 for three weeks, then into the cooler at 2 for 6-8 weeks and you have a lager.
I am about to do my 1st ever Lager. When you say ferment at 14c for three weeks and then into the cooler for 6 weeks do you mean all of this in the FV?
I am used to doing AG Ales so Lager is all new to me.

Thanks FB

john_drummer

Re: Lager with Nottingham

Post by john_drummer » Sat Nov 10, 2012 11:18 pm

I tried something similar. Grain & Hop bill were for San Miguel, but I swapped the lager malt for pale malt, and the lager yeast for Safale US05.

it contains alcohol, but it's nothing like lager. pretty crap really

super_simian
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Re: Lager with Nottingham

Post by super_simian » Sun Nov 11, 2012 4:48 pm

Look up "cream ale".

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Re: Lager with Nottingham

Post by Rookie » Sun Nov 11, 2012 6:03 pm

fatbelly wrote:I am about to do my 1st ever Lager. When you say ferment at 14c for three weeks and then into the cooler for 6 weeks do you mean all of this in the FV?
I am used to doing AG Ales so Lager is all new to me.Thanks FB
There are some brewers who say you can leave a batch in the primary a really long time and some who say don't go over 3 or 4 weeks. So you can go either way, depending on whose advice you take.
I have a lager going right now and my S O P is 3 to 4 weeks in the primary then I rack into a smaller carboy before I put it in the lagering chest.
I'm just here for the beer.

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