Lager

[MARMITE]

I am ready to brew my first lager for many years. Which one shall I start with? Also some idea of the water analysis for the style recommended and whether to go for a decoction or infusion mash would be greatly appreciated

[steve_flack]

You can go a long way with just lager malt, hallertau hops and a proper lager yeast. IMO the main thing with lagers is how you handle the fermentation - in particular pitching enough yeast and controlling the fermentation temperature properly. If you can't do the later you'd probably be better off using a clean ale yeast (US-05 for example) and make a 'cream ale' instead.

An infusion mash works fine and so long as you have reduced your alkalinity right down and have enough calcium in your water you should be OK.

[MARMITE]

Thanks Steve
Ishould be ok with the fermentation temp. I've just bought a wine fridge which allows me to select any temperature between 4 and 18 degrees c

[MARMITE]

Just one further point I've checked my stocks of grain this afternoon and I have quite a bit of torrified wheat which is almost out of date.If I used Dave Lines recipe for a stella which includes 12oz wheat malt could I use the torrified wheat instead to use it up?

[steve_flack]

It's not a traditional ingredient in lagers but you could use it. I'd be inclined not to go to heavy on it though.

[hoppingMad]

I agree with Steve, your yeast choice is very important, use a Wyeast specific for your lager if you possibly can.

You have not mentioned gravity but you mentioned stella ... so here's a nice light lager I'm drinking now( with a couple of mods I've worked out ): as close to Heineken as I can get.

4kgs Bohemian pils
1.5 kgs Flaked Maize
250 gms Munich

NZ Green Bullet (or suitable bittering hop )
Czech Saaz 15 mins 29 gms
Czech Saaz 3 mins 29 gms
Czech Saaz 10 gms gas off.
Irish moss 15 mins
Wyeast Danish Lager 3 litre starter
OG 1.045
IBU's 26
colour 2.5 SRM

After fermentation, rack and lager 3 weeks at 2 degrees C.
Prime with 85 gms Dextrose.
Bottle.

[Aleman]

I've checked my stocks of grain this afternoon and I have quite a bit of torrified wheat which is almost out of date.If I used Dave Lines recipe for a stella which includes 12oz wheat malt could I use the torrified wheat instead to use it up?

I wouldn't, you might get away with small amounts in a 'dark' style but for your pilsner style lagers you really should be using an all malted barley grist. I find the flavour of torrified wheat quite distinctive, and can pick out what ales have some included as a part of the grist . . . its completely out of style for a pilsner style and you will be going back into golden ale territory.

If I want to have a bit more of a long lasting creamy head (As per 'real' Czech pils style lagers) I will often cheat and include 1% Flaked barley. Its totally out of place, but a partial mash of that at 35C, then raised to 68C and added to the main mash for 60 minutes, really bumps up the beta glucans and shorter chain polypeptides to held with foam formation and stability.

For a pils style lager try and stick with barley malts

[MARMITE]

How long for the partial mash of the flaked barley please Aleman?

[steve_flack]

Some of the recipes in the Beer Styles Continental Pilsner book have flaked barley in them. They are trying to replicate something called chit malt which is barely malted barley used because the Reinheitsgebot doesn't allow unmalted ingredients. These recipes always looked a bit suspect to me...rather too much flaked barley but I agree with Aleman that a tiny bit would probably do wonders for head retention.

[Aleman]

How long for the partial mash of the flaked barley please Aleman?

Mash in the Flaked Barley with 4 times its weight in pilsner malt to hit 35C, rest for 15 minutes, then heat to 68C, and add back to the main mash for the remainder of the mash period