My First Lager

[mcdonald_ajr]

Haven't made a lager before. Don't normally drink them, but others in the family like them.
Thought I should take advantage of the cold weather.
I have the following ingredients in the cupboard and wondered if this might make a good lager type? I'm looking for something refreshing, clean and dry.
I'll use WLP830. I know Goldings isn't a traditional hop for bittering a lager, but I've grown my own and have plenty.
The Wheat is for a good head, the Acidulated Malt should help with my Mash Ph. I'm using filtered water which is fairly soft.

What I'm not sure about is the ratios for the Caragold and the Munich Malt. Any comments?

Many Thanks, Anthony

Fermentable Colour Grams Ratio
Pale Malt 5 EBC 4000 grams 79.4%
Caragold 9 EBC 350 grams 6.9%
Munich Malt 20 EBC 340 grams 6.7%
Torrefied Wheat 4 EBC 200 grams 4%
Acidulated Malt 20 EBC 150 grams 3%

Hop Variety Type Alpha Time grams Ratio
Golding Whole 5.7 % 90 mins 40 grams 61.5%
Hallertauer Mittlefruh Whole 4.3 % 5 mins 25 grams 38.5%

Final Volume: 21 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 5% ABV
Total Liquor: 31.1 Litres
Mash Liquor: 12.6 Litres
Mash Efficiency: 70 %
Bitterness: 29 EBU
Colour: 11 EBC

[mcdonald_ajr]

Are the lack of comments because it's such a bad idea

[Barley Water]

I could probably do a better job helping you out if you could either mention a style you are aiming for (ie; German Pils, Helles etc) or at least name a commerical beer that maybe you are trying to emulate. I realize you lads over there use the term "Lager" to mean a fairly generic beer generally quaffed by the unwashed masses but looking at your proposal I doubt you are going the get the Bud/Miller/Coors type beer (and I'm assuming that is what you mean with you say "lager"). Incidentally, you proposal beer will come out rather like Samuel Adams Boston Lager, is that what you are after?

[mcdonald_ajr]

Thanks for replying. Hmm, as I'm not a lager drinker myself, it's difficult to say. Something crisp, light and fairly dry. The sort of lager you might get in a French cafe on a hot Summer's day. Not too alcoholic, I was thinking about 5% abv.

Anthony.

[zgoda]

In France this would be probably Kronenbourg or Stella. Southern German pils would be probably the closest, not too bitter, moderate strength, dry yet still malty. And really hard to brew at home.

[mcdonald_ajr]

Yes, that's the sort of lager I was thinking of. Is 29 EBU about the right ball park?

[zgoda]

I'd say even 25 might be too much. As I recall, Kronenbourg was pretty bland.