lager style with english hops critique please

[timbo41]

english hops in lager style 2 week primary ,2 day diacetyl rest at ambient, 3 week shed lagering ,to bottles, using W34/70.

Not really trying to emulate anything just trying something a bit different.Maybe close in style to a california steamer .Havent really lagered before just hoping shed temp will help out

Date:

Gyle Number:

Fermentable Colour lb: oz Grams Ratio
Lager Malt 2.5 EBC 8 lbs. 13.0 oz 4000 grams 80%
Flaked Maize 0 EBC 2 lbs. 3.3 oz 1000 grams 20%


Hop Variety Type Alpha Time lb: oz grams Ratio
Brewers Gold Whole 8.69999999999999 % 60 mins 0 lbs. 0.8 oz 24 grams 69.4%
Golding Whole 4.6 % 15 mins 0 lbs. 1.0 oz 28 grams 21.8%
Golding Whole 4.6 % 5 mins 0 lbs. 1.0 oz 28 grams 8.8%


Final Volume: 23 Litres
Original Gravity: 1.049
Final Gravity: 1.011
Alcohol Content: 5% ABV
Total Liquor: 33.3 Litres
Mash Liquor: 12.5 Litres
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 3 EBC

[seymour]

Looks delicious, just be sure to use 2 packets or an extra large yeast starter. Good luck!

[timbo41]

Will make a starter. My take on that c.a.p we discussed before, just like the idea of using EKG in a slow and low lagering. Might step the late additions to 50 gram each.

[Rookie]

Will make a starter. My take on that c.a.p we discussed before, just like the idea of using EKG in a slow and low lagering. Might step the late additions to 50 gram each.

You can't go wrong with goldings.
You might want to use two packs instead of makig a starter, a lot of brewers think a dry yeast starter is counter productive.

[timbo41]

Would be interested in your opinion on that rookie. I'm not very well versed in pitching rates in all honesty

[Barley Water]

Well I just made a California Common this weekend using the San Francisco lager yeast and I made up what amounted to 3/4 of a gallon starter for a five gallon batch (1.053 O.G. beer). I am going to ferment at 58F and I am pretty sure that should get the job done, oh and I used a stir plate when growing the little guys up. The recipe I used has quite a bit of crystal malt in the grist and since I don't want the beer sweet I pitch alot to get really good attenuation. I pretty much do the same thing when making German lagers and lately I've had really good luck getting them to dry out like I like.

[timbo41]

Right so general advice is higher the OG bigger the pitch. Particularly if good attenuation wanted? I expect that this beer would need a bit of drying out. Hence the low and slow lagering. I may consider a yeast change perhaps California strain. I haven't used liquids before, not readily available locally. I have fridged my coopers trub from last brew..any chance will be viable?



That yeast is a beast

[Rookie]

Would be interested in your opinion on that rookie. I'm not very well versed in pitching rates in all honesty

Google Mrmalty. You can put in the size batch you want to brew and the manufactured date on the yeast and it will tell you how much yeast you need and how big a starter or how many grams of dry yeast you'll need.

[timbo41]

Ok thanks for that