Hillbilly lager

[delboy]

Got up early this morning and did Horden hillbilly's lager.
Its identical to HHs recipe with just a few wee adjustments.

2.8 Kg lager malt
0.4 Kg Caramalt
0.4 Kg Flaked maize
0.3 Kg of cane sugar (added during the boil).

original recipe was for 0.4 Kg sugar but i just couldn't seem to bring myself to put that much in, still hit the expected gravity though.

Mashed at 66-65 C for 90 mins.

80 g of 2.7 % stryian goldings at 90 mins
40 g of stryian goldings at flameout

Used the SGs rather than a typical lager hop because i have close to a kilo of them stored at room temp (must buy a cheapo second hand freezer). they seem to have lost a lot of their aroma hence why i put in 40g for the aroma addition.

Got just over 4 gallons into the fermenter at 1042-44.
It was pitched on top of the yeast cake from my vienna lager which i decided to keg and bottle.
Purists would say i didn't lager it long enough (just shy of three weeks) but i was impatient to get another lager on the go, anyway the sample i tried tastes great, clean and crisp.

The hillbilly lager is sitting in the lagering fridge at 10 C

[Garth]

sounds great db, I must do a lager myself sometime

[Frothy]

Sounds tasty, A great hop aroma I'll wager.

Frothy

[Vossy1]

Such an early rise on a Sunday, good man DB

[iowalad]

Its identical to HHs recipe with just a few wee adjustments.

Sounds like my Mr Harry. (identical with some changes)
I have to try this lager lark sometime this winter.

[delboy]

Just had a look in on the brew, it has a big yeast head and is fermenting away

[Horden Hillbilly]

Hope it turns out to your liking delboy, if not blame Mrs H, it is her favourite ag recipe!

[delboy]

Hope it turns out to your liking delboy, if not blame Mrs H, it is her favourite ag recipe!

Had a sneaky sample out of the fermenter last night, seems already to be much crisper than the vienna lager i did previously.
As well as the different grains/adjuncts the hillbilly lager was fermented on the yeast cake from the vienna (so no problems with yeast cell numbers) and the fermentation is at about 10-11C as apposed to the vienna which was probably closer to 13 C.

So far so good.

How long would you lager this recipe for HH? I was thinking about two weeks at 10 C and a few days at 16C then drag it down a few degrees a day until i hit 2 C and then leave it for five days for every 1008 (approx 4 weeks).

[Horden Hillbilly]

How long would you lager this recipe for HH? I was thinking about two weeks at 10 C and a few days at 16C then drag it down a few degrees a day until i hit 2 C and then leave it for five days for every 1008 (approx 4 weeks).

Looks ok to me delboy, I have no cooling set up myself so I tend to brew & mature Mrs H's ag lagers from late October - February to achieve the lower temperatues. The maturing times here depend on Mrs H's thirst ! There's another thumping in the pipeline!

[delboy]

How long would you lager this recipe for HH? I was thinking about two weeks at 10 C and a few days at 16C then drag it down a few degrees a day until i hit 2 C and then leave it for five days for every 1008 (approx 4 weeks).

Looks ok to me delboy, I have no cooling set up myself so I tend to brew & mature Mrs H's ag lagers from late October - February to achieve the lower temperatues. The maturing times here depend on Mrs H's thirst ! There's another thumping in the pipeline!