German Lager recipe

[leedsbrew]

I've finally got round to sorting out my STC-1000 so I can now do temp control for lagers!

I've got a starter of WLP833 on the go and am planning on brewing sometime back end of next week.

So far I was thinking


Schedule Name: Single Step Infusion (66C/151F)
Rest at 66 degC 60mins


Fermentables
Ingredient Amount % MCU When
UK Lager Malt 4.266 kg 92.8 % 3.1 In Mash/Steeped
German Caramel Pils 0.230 kg 5.0 % 0.2 In Mash/Steeped
German Melanoidin Malt 0.101 kg 2.2 % 0.9 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
German Hallertauer Hersbrucker 6.0 % 40 g 25.5 Loose Whole Hops 60 Min From End
German Hallertauer Hersbrucker 6.0 % 18 g 5.7 Loose Whole Hops 15 Min From End
German Hallertauer Hersbrucker 6.0 % 20 g 0.5 Loose Whole Hops 1 Min From End

Yeast
White Labs WLP833-German Bock Lager

Any comments from the experienced lager brewers?

Cheers


LB

[leedsbrew]

no one?

[Barley Water]

Ok, I'll bite. It's easier to kabitz if I know what style you are trying for. You lads use the term "Lager" a bit differently than homebrewers over here do so sometimes I get confused when I see that term used to describe beer styles. Anyway, I'm going to assume for purposes of my comments that you are going for a German pilsner (mainly based on the bitterness you are expecting). Also, I understand there is a difference between British lager malt and the stuff I'd likely use to make that beer over here (I would use Weyerman's German pils malt but I understand you guys have sourcing issues) and I have no experience with the British product.

So, my first suggestion would be to mash a bit lower and a bit longer (the lower the sacrification temperature, the longer it takes to convert). I would go as low as 147-148F for an hour and a half. Also, you might consider a protein rest but that would depend alot on your base malt, if it's highly modified I guess I would not bother. What I would be going for is a very dry, crisp beer so you want maximum attenuation, therefore you want a highly fermentable wort. Secondly, I might be tempted to mess with my water depending on what you have there locally. If your water is really hard, I might consider cutting it with some distilled water otherwise your hops are going to come off somewhat harsh. German pils is a bit more biting than a Bohemian pils for instance so you don't want the water too soft (but you don't want Burton on Trent water either). Finally, and you knew this was coming, I would do a single decoction but that's just me. Anyhow, good luck, let us know how it comes out.

[bosium]

I think the recipe looks good, although I'd use the Weyermann premium pils malt instead as BW suggests as it is cracking good quality and worth every penny. I'd also ditch the carapils, it's really counter-productive in a beer like this as you want it dry as a bone if you're shooting for a German pils. You could take or leave the melanoiden, but it will add a nice subtle maltiness so I'd leave it in. You can do a single-infusion on this no problem and it will actually convert extremely quickly, pilsner malt is extremely high in diastatic power.

I'd definitely mash lower, say 64C, to get it to dry out more. What gravity are you shooting for? I would suggest 1.046-1.048 as it will still be quite strong once it's attenuated out. Also don't overdo the bitterness as the dryness really makes it stand out, mid-30's works well for me in my German pils's.

Lastly, the most important thing for any lager, but especially a pilsner, is the fermentation. Make sure you have LOTS of healthy yeast, I'm talking two vials into a gallon starter as a minimum. If you ferment it out and then add another gallon of starter wort and do it again, then so much the better (you could probably start with one vial if you do this). Your best bet would be to get a healthy pitch from another brewer, but that's not always possible. Also, pitch below fermentation temps, aerate very well and hold the fermentation temp at around 10C. If you do this, you shouldn't need to do a diacetyl rest but it won't hurt and you may get some extra attenuation which is critical for this style.

Lastly, you'll want to lager this for at least 4 weeks at zero degrees C.

[shannro]

Not all German lagers are sooooo dry... take Spaten for example -only slightly dry. The IBU level you have there is a lot for a regular pils of German style (that is).
German pils tends to be malty and maybe slightly dry. Malty in the fact that they do not (for the basic pils) go overboard on hops -helps the perception of maltiness.

A basic German style most likely has a 90min boil, with hops at 90min, and 30min. 5.2% ABV, light color, and 25-30 IBU as a base for bitterness.

Oh and the Germans do still decoct the lighter lagers too -that will kick up the maltiness by a third (my perception). As well as krausening whick gives body and residual sweetness as well as that great foamy head. If you decoct, I would remove the Melanoidin Malt all together.

If you want a hoppy German lager google up the BJCP guidelines and check out Dortmunder style!

My favorite has to be the Becks clone that floats around here... a grainy Northern Pilsner that is not so dry.

Oh and by the way I am a Yank and this is my 1st post over here on the other side of the pond!

[leedsbrew]

Thanks for all the help chaps. I've been on nights so sorry bout the late reply. I am aiming for a north german Pils type beer. Although I am only just starting out with lagers so this doesn't need to be the worlds greatest.


1: Mash lower .....check. Going to do a protein rest. Aleman suggested 62C for 30 Minutes, 68C for 45-60 minutes
2: I will be using UK lager as it's what I have and as I said this is just my 1st experiment/yeast growing exercise for the next one
3: going to drop the carapils to dry out the recipe a bit

The yeast (WLp 833 bock) is fit as a fiddle and it currently stepped up from 50ml, to 500ml, to 1500ml. By next thursday it will be stepped up some more.

[Barley Water]

Once you do the pils, use the yeast cake and make up another lager, I never make just one at a time. Not only will you save money on yeast but you won't have to bother growing up a big starter, you can go bigger if you wish, like a bock for instance. I just put a Vienna lager on tap and I am extremely pleased with the way it came out. Actually, I'm really happy with all three lagers I have recently made so life is good (which works out well since I'm getting ready for another contest so I best get bottling before I drink it all). In my opinion, doing lagers is more about technique than recipe formulation as most of the German stuff really has a pretty simple grain bill and hopping is easy.