Basic Lager recipe

[bovrilheid]

HI Lads, Going to try a lager recipe for my non ale drinking mates. I have 5kg of munich Malt, Saaz Hops, Saflager s23, and a few odds that might be of use such as torrified wheat, flaked Maize etc. It is Shetland so it is cold for a good while yet my cellar is around 8-10C at the moment. I don't drink lager myself so looking for a nice recipe with what I've got. This will be AG brew 5 so still fairly new. Would appreciate your thoughts and a basic recipe. I've a cornys to store in.

thanks

[dave-o]

Well it's not going to be a standard lager with what you've got. With Munich as your only base malt, it'll be a rich, malty brew, nothing like a lager.

Either get some lager malt or brew a malty brown ale!

If going for the latter,:

5kg Munich (you don't need any torri with this, Munich "gives great head")
40-50g Saaz, full boil
Saflager


Incidentally, i love all-Munich ales.

[Manx Guy]

Hi,

If you want to brew ther lager with the Munich then you'll need to add some lager or pils malt depending on wether the Munich is UK or german munich will dictate the ration of munich to lager malt.

If its UK (its darker nad more malty) then use no more than 20% in lager if it is german then go with 60 Lager/pils and 40 Munich to get an 'Oktoberfest lager'

Use at least 2 packs of S23 or get a munich/bavarian lager yeast and make a good sized starter to enable you to pitch cool.

You could use the Saaz hops but in a malty lager I think Hallertau or Tettenang would work better...

I have a Oktoberfest in the fridge lagering as we speak... The recipe I used is on the following link :
http://jimsbeerkit.co.uk/forum/viewtopi ... 24&t=39612

The recipe there is slightly different than what I have suggested here because I wanted a colour of about 16 EBC - depending on the malts used Fest beers can be 7-26 EBC

The simplest lager recipe is that of a Bo pils

Lager malt 100%
and Saaz hops to about 30-45 IBU

Have a search on here and see what takes your fancy



Guy

[bovrilheid]

thanks lads, appreciate the advice. If going for an all munich ale, do I just brew like a normal ale, rather than lagering?

the munich malt is german not UK

thanks again
Bovrilheid

[dave-o]

If going for an all munich ale, do I just brew like a normal ale, rather than lagering?

You don't have to lager it but you can if you wish.

[bovrilheid]

Thanks Dave-o Could you give me the benefit of your experience and suggest the ideal lagering process? As opposed to what I think/might do!!!

Bovrilheid

[dave-o]

No, because i don't do lagering!

Perhaps Manx or someone else can help you out.

[aceuass]

stick with the munich and get the wyeast 1007 German ale, ferment at lower temp 55 for a a crisp malty german ale
or go get some lager/pils malt
thats the great thing about this hobby, its completly upto you
Cheers
Paul

[Laripu]

HI Lads, Going to try a lager recipe for my non ale drinking mates. I have 5kg of munich Malt, Saaz Hops, Saflager s23, and a few odds that might be of use such as torrified wheat, flaked Maize etc. It is Shetland so it is cold for a good while yet my cellar is around 8-10C at the moment. I don't drink lager myself so looking for a nice recipe with what I've got. This will be AG brew 5 so still fairly new. Would appreciate your thoughts and a basic recipe. I've a cornys to store in.

thanks

Forget the torrified wheat, flaked Maize etc. With the Munich malt and Saflager, you can make a good dunkel. Ferment at 54°F to 56°F. When fermentation is done (2 or 3 weeks, I expect), siphon into a secondary glass vessel, and carry out this secondary fermentation for 5 to 10 weeks dropping from 54°F to 40°F over the first two 2 week period, 1 degree per day. Maintain at 40 until you're ready to package. (I bottle everything, but this would be very good on tap too.)

On reflection, 200 grams of flaked barley might be nice with the Munich malt for this. Unorthodox, but nice.

As a weird experiment, I think this could be packaged and served without much CO2 added, with gravity feed. I'll bet it would be very soft and dark and old-fashioned tasting.

Oh wait... you want a yellow fizzy lager? Then try this recipe: http://hbd.org/cgi-bin/recipator/recipa ... &item=8983 (But note, volume units are American gallons!)

And these were the labels:

[bovrilheid]

laripu, appreciate the reply, am going with pure Munich and currently fermenting at 15C I had planned to do pretty much exactly what you suggested....just posted another message on the AG forum, that 5 days into the fermentation....everything looking good, but smelling not so good with a sulphorous smell....any thoughts or advice

As I said thanks for your time and your knowledge.....yellow fizzy stuff I'll try later in the year

cheers Bovrilheid

[Laripu]

laripu, appreciate the reply, am going with pure Munich and currently fermenting at 15C I had planned to do pretty much exactly what you suggested....just posted another message on the AG forum, that 5 days into the fermentation....everything looking good, but smelling not so good with a sulphorous smell....any thoughts or advice

As I said thanks for your time and your knowledge.....yellow fizzy stuff I'll try later in the year

cheers Bovrilheid

Hi Bov,
My pleasure.

Sulpher, the rotten egg smell, is normal for lager yeast and it will dissipate. It happens on all my lagers.

Here are some interwebernet references:
http://forum.northernbrewer.com/viewtop ... =1&t=72395
http://forums.morebeer.com/viewtopic.php?f=37&t=36372
viewtopic.php?f=4&t=4813&p=59784&hilit= ... her#p59784

This is good Saflager S-23 info: http://www.fermentis.com/fo/pdf/HB/EN/S ... -23_HB.pdf. The ideal temp is 12C; 15C is the top recommended temp.