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Old 06-20-2014, 03:58 AM   #1
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Default Good first-time lager recipe?

I've been brewing AG for a couple years now and am finally set up and ready to attempt a lager. Problem is, I've been looking at a whole bunch of lager recipes and haven't found anything that fits the bill for my needs. Hopefully one of our experienced brewers will be able to provide a little guidance.

I'm looking to make something that is light, crisp and refreshing for hot summer days. I would prefer to do something close to typical ale procedures with single temperature mash and batch sparge. I have the capability to control fermentation and lagering temperatures +/- 1F for whatever period is required. 5 gal batch. Moderate IBU's and ABV. I like English beers so a little color isn't a bad thing. The beer will be kegged.

Water here is from my own well and is fairly high in bicarbonate. I can dilute it with RO and/or adjust pH to some extent, but am a little reluctant to attempt to duplicate Pilsen water.

Thanks in advance for any suggestions and insight you might be able to offer.

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Old 06-20-2014, 11:36 AM   #2
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A Munich Helles might fit the bill. Here's one I have on tap right now:

9# Pilsner malt
.75 Munich malt
.25 Melanoiden malt
Enough acid malt to adjust your pH

Mash @ 151, batch sparge.

22 IBUs Hallertauer (Additions at 60-30-15)

Wyeast 2308 Munich Lager
Primary at 48, lager at 38.

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Old 06-20-2014, 12:12 PM   #3
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You'll want a clean water profile for light lagers. I'd definitely use at least half RO (I use all RO with little salts).

The old Millerbraü style recipe is a good beer:
(adjusted for 5 gal batches)

7 lb 2 row
1 lb orange blossom (anything non-clove) honey
10g sterling at each: 60 min, 20, 10, and flameout (hopstand 1/2 hour)

I make a light lager with some modern hops:
4 lb pils
3 lb 2 row
1 lb flaked barley
1 oz each at flameout (hopstand for half hour): Galaxy, Mosaic, Delta (it doesn't have to be these hops. Just some fruity stuff is the idea)

Mash 152F.
I've been using dry yeast lately mostly cuz its real easy for me to pitch a full pack onto a 2.5 gallon batch for these low gravity beers...34/70, S-23, Mangrove Jack Bohemian Lager. Pitch 2 for a 5 gal batch.

Have fun, good luck! I love me some low grav lagers.

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Old 06-21-2014, 12:28 AM   #4
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Thanks guys. All three of those recipes look like they'd fit the bill for me. How long do you ferment and then lager them and at what temps?

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Old 06-21-2014, 01:17 PM   #5
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11C (52F) primarily. I do ramp it up slowly to low 60s/17C over two weeks in that fast lager method, with the basic idea being that you ferment at the primary temp until it's about 70% attenuated, then the beer doesn't mind (while the yeast appreciate) increases in ferm temp. I used to do 50 for a week then 54 for a week, then basement temp diacetyl rest for a week. But I like the idea of coaxing the yeast along the whole time, to make sure I maximize attenuation and get them to clean up.

cold crash, keg, carb, lager in the keg for 3 weeks at 35.

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Old 06-21-2014, 01:24 PM   #6
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If you do a Märzen, it could be ready in time for your own Oktoberfest ;-)

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Old 06-21-2014, 02:10 PM   #7
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Quote:
Originally Posted by Weezy View Post
11C (52F) primarily. .....
cold crash, keg, carb, lager in the keg for 3 weeks at 35.
Thanks. I can handle that. Do you follow the same steps on all lagers?


Quote:
Originally Posted by podz View Post
If you do a Märzen, it could be ready in time for your own Oktoberfest ;-)
That sounds yummy. Think I'll hold off and maybe try that one next year. Need another freezer that I can dedicate to lagers while the ales are in production. I love to make beer but now I need some help drinking this stuff up! Any volunteers?

Cheers!
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Old 06-21-2014, 06:26 PM   #8
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Quote:
Originally Posted by Puddlethumper View Post
Thanks. I can handle that. Do you follow the same steps on all lagers?
Pretty much, yes.
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