S-189 Lager yeast

[delboy]

Ok I just got my delivery of a fridemate temp controller and four 12g sachets of S-189 lager yeast from Ross at craftbrewer, quicker delivery than some UK based shops i can think of, so A+ for sevice so far.

Obviously a lager is going to be up next (well after PoPs stout tomorrow).
I was planning on rehydrating two sachets (24g) and pitching that into the chilled wort (probably in the the mid to low twenties C) and then bung it into the temp controlled fridge to bring it down to 12C to ferment.

Does this seem reasonable or should i get the stir plate out and make any even larger starter, say 2L???
Any help or feedback about this yeast in general would be appreciated

[mysterio]

Is that this site delboy?

http://www.craftbrewer.com.au/

Looks good, might order some yeast from there myself.

24g seems to be about right for the pitching rate, I would rehydrate and not bother with a starter. I ferment lagers at 10C personally. What's your recipe?

[delboy]

Yeah thats the site, Ross the owner posts on here.
Ordered it and got it in the same week, pretty good considering its coming from the other side of the globe. Prices are pretty good as well (must be with sterling being so strong these days).

Haven't got a recipe yet, but i was thinking along the lines of a vienna type lager, with about 30 % or there abouts vienna malt.

Have you got any good recipes??

[mysterio]

No idea about a recipe for a Vienna lager, something like 1.048 20 IBUs, half and half vienna/pils malt with a spot of Carafa for colour?

I don't think i've ever tried a real Vienna lager (unless you count Negero Modelo).

[steve_flack]

I'd stick with just rehydrating the yeast - a 2L starter won't grow much more cells than you'd already have. 19g is the correct pitching rate according to Mr Malty for 5 US Gallons of 1.050 wort.

I've not made a Vienna lager - it's on the to do list after I had the Porterhouse one last Christmas. I found this which has won awards

http://beer.tzo.com/beer/asp/report_rec ... m=20020916

[delboy]

I'd stick with just rehydrating the yeast - a 2L starter won't grow much more cells than you'd already have. 19g is the correct pitching rate according to Mr Malty for 5 US Gallons of 1.050 wort.

I've not made a Vienna lager - it's on the to do list after I had the Porterhouse one last Christmas. I found this which has won awards

http://beer.tzo.com/beer/asp/report_rec ... m=20020916

Thanks for that steve, i wonder is it worth doing the whole stepped mash thing, how difficult would it be to do this in a bog standard picnic cooler mash tun

[steve_flack]

I do a stepped mash once in a blue moon so I'm not the person to ask really. I'm 'Mr Single Temperature Infusion'! BuT I reckon so long as your mash tun is big enough then a stepped mash would be fine. As it happens, it's a blue moon tomorrow and I'm doing a two step mash

[delboy]

I do a stepped mash once in a blue moon so I'm not the person to ask really. I'm 'Mr Single Temperature Infusion'! BuT I reckon so long as your mash tun is big enough then a stepped mash would be fine. As it happens, it's a blue moon tomorrow and I'm doing a two step mash

I take it your back is on the mend then

[steve_flack]

Yes...thanks. Still a bit sore and being dead careful when I lift stuff but I reckon I can handle a full-mash Weizen tomorrow. First outing for the conical fermenter and the Ferm-o-matic as well. The grain is milled and the fermenter is sanitised and sealed....all ready to go.

Forecast for tomorrow is a smidgen of rain but at least it will be cooler.

[delboy]

Yes...thanks. Still a bit sore and being dead careful when I lift stuff but I reckon I can handle a full-mash Weizen tomorrow. First outing for the conical fermenter and the Ferm-o-matic as well. The grain is milled and the fermenter is sanitised and sealed....all ready to go.

Forecast for tomorrow is a smidgen of rain but at least it will be cooler.

Pretend you have a poker up your arse and give it plenty of bendy knee action and you should be fine .
Don't forget to charge up the camera for that conicals first brew.

[Ross]

delboy,

If using both packs, pitch at fermenting temp, I pitch 2 packs & ferment s-189 at 11c. I'm also lazy & rarely rehydrate, i just sprinkle on the surface of the wort. Once the brew drops to approx 1020 (approx 9 days), i lift to 18c for a couple of days, then crash chill, filter & keg.
If pitching warm you only need 1 pack, but pitching cool is the safest way IMO to get a really clean lager; i believe MR malty recommends this method also.

cheers Ross

[delboy]

delboy,

If using both packs, pitch at fermenting temp, I pitch 2 packs & ferment s-189 at 11c. I'm also lazy & rarely rehydrate, i just sprinkle on the surface of the wort. Once the brew drops to approx 1020 (approx 9 days), i lift to 18c for a couple of days, then crash chill, filter & keg.
If pitching warm you only need 1 pack, but pitching cool is the safest way IMO to get a really clean lager; i believe MR malty recommends this method also.

cheers Ross

Thanks for the info ross

[steve_flack]

DelBoy - found another Vienna Lager recipe. This apparently is the one MoreBeer sell as a kit.

Link

John Palmer's Klangfreudenfestbier Vienna Lager

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

03-A European Amber Lager, Vienna Lager

Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.048 Plato: 11.81
Anticipated SRM: 9.8
Anticipated IBU: 27.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.040 SG 10.10 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.0 7.00 lbs. Pilsener Germany 1.038 2
20.0 2.00 lbs. Vienna Malt Germany 1.037 3
5.0 0.50 lbs. Crystal 40L America 1.034 40
2.5 0.25 lbs. Crystal 75L Great Britian 1.034 75
2.5 0.25 lbs. Crystal 120L Great Britain 1.033 120

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Santiam Pellet 6.00 13.4 60 min.
1.25 oz. Liberty Pellet 4.00 11.4 30 min.
0.50 oz. Liberty Pellet 4.00 2.4 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfloc Fining 20 Min.(boil)


Yeast
-----

White Labs WLP833 German Bock


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 10.00
Water Qts: 11.00 - Before Additional Infusions
Water Gal: 2.75 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 3.55 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Use the WLP833 for a drier beer, or WLP820 (Oktoberfest/Marzen) for a maltier beer

From the looks of it you could replace Santiam with Tettnang and Liberty is available here - it's a bit like Hallertau though. I've used Liberty and I really like it as a finishing hop. 40L Crystal is similar to Carastan or light crystal, 75L is 'normal' crystal and 120L is either dark or extra dark crystal depending upon the suppplier.

[delboy]

Cheers steve, that second recipe looks to be more in line with what i was thinking anyway, which is basically converting my house pale ale grain bill to a lager one.

House ale
MO 4.5 Kg
Vienna 1.125 kg
light crystal 0.3 kg
fermented with Nottingham or US-05, hops typically cascade, amarillo, goldings, with a 20 g or so of dry hopping

To basic vienna lager
Lager/pils 4.5 Kg (76 %)
Vienna 1.125 Kg (19 %)
Light crystal 0.3 kg (5 %)
Ferment with S-189 or steam beer yeast (at lager temps), hops the noble ones like mittlefruh, saaz etc with maybe some aroma additions or dry hop additions of cascade.

I suppose its a bit boring to use roughly the same grains in my lager as my house ale but at least i'll have a reference point around which i can start to tinker.