All grain lager recipe ?

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DC
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All grain lager recipe ?

Post by DC » Wed Apr 03, 2013 12:29 pm

Hi all, After making a number of Stouts and dark beers for my last few brews I am thinking of making an all grain lager to sup over the summer months #-o thats assuming we get a summer here in the UK [-o< . I currently have around 25-30kg of maris otter pale malt which I am looking to start using up and was wondering if its possible to make a decent lager using MO instead of going out and buying lager malt especially for the next brew :?: :oops: I have some Hallertau Hersbrucker hops left over from a previous brew so I was thinking of using those as the main bittering/aroma hops in the lager. Also I am wondering what type of yeast to go for :?: in the past I have used packets of saflager yeast for making lagers but was wondering if its possible to get (dare I say it) bottle conditioned lager so I can reclaim the yeast and grow it on for the lager brew :?:

I dont want your usual fizzy P*ss like Fosters/Carling I want something different but dont know what type to go for? I was a big fan of Octoberfest Lager that Netto used to sell a few years back (can not remember the name of it, came in a brown bottle with a blue label).

So I am open to suggestions on a type of lager & yeast to try and brew but I fear the restriction of using MO instead of lager malt may hinder my progress :oops:

PS ! Got some medium crystal and dark crystal too not sure if that would go well in a lager though :?:

Cheers DC :wink:
FV No 1: Nowt
FV No 2: Nowt
FV No 3: Nowt
FV No 4: Nowt
Pressure Barrel No 1: Nowt
Conditioning: Nowt
Drinking: Nowt
Planning:
Yeast Bank: SafAle S04, Youngs Cider Yeast.
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seymour
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Re: All grain lager recipe ?

Post by seymour » Wed Apr 03, 2013 3:10 pm

Your recipe is practically in your question! Yes, you can certainly use your pale malt in the place of dedicated lager malt, no problem at all. The additional colour and character in Oktoberfests typically come from Munich and/or Vienna malts, but you could fake it with your crystal malt to an orange-amber colour range of 7-14°SRM/14-28°EBC. Hallertau hops are absolutely perfect. So is Saflager yeast, two packets preferably. Don't bother with bottle-culturing lagers, they're all the same Weihenstephan 34/70 strain anyway, so you'd be wasting your time and increasing the chances for infection.

Good luck!

For more in-depth tips, see: http://beersmith.com/blog/2009/11/01/br ... r-recipes/
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EoinMag

Re: All grain lager recipe ?

Post by EoinMag » Wed Apr 03, 2013 4:11 pm

Hop additions at 20:20:20 to keep to the German hops schedules. They also only ever specify bittering hops.
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