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Old 05-02-2006, 04:55 PM   #1
Gabe
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Default Lager with ease!

I just started drinking a Lager I brewed Jan 18 and bottled march 28. It is the best HB I have done to date. The time spent in Primary was a little over 2 months with no secondary racking. All I have to say is time makes the heart grow fonder. I don't understand what other HB'ers are talking about this being a hard brew? Also what temp should Lager be fermented at? If you have a carboy ready and can let the beer stay in there for a while it is 100% worth it. I also fermented at 65 deg. in my living room. A great color, great taste, and everything a lager should be! If your not scared to try this type of beer I would be happy to post the recipe . Cheers to all HB'ers

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Old 05-02-2006, 05:05 PM   #2
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Gabe,

I actually plan on starting my first lager tonight. My ingredients (after some helpful suggestions from members of this thread) for a honey lager is as follows:

4 lbs LME
.5 lbs Honey

.75 oz Tettnang (bittering)
.25 oz Tettnang (flavor)

Lager Yeast

I'd love to see your recipe to compare notes before purchasing the product tonight. Also, a certain closet in basement usually hovers around 50-55 degrees F until the summer months really heat up so I thought that would be sufficient for lagering temps. I'm shooting for a nice crisp summer beer. Is that the result you ended up with? Thanks

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Old 05-02-2006, 05:19 PM   #3
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Quote:
Originally Posted by gabe
The time spent in Primary was a little over 2 months with no secondary racking.
Great that it worked for you.

I had my Maibock on the yeast and at fermentation temps (~50F) for almost 2 months because it just didn't want to finish and hit its FG. That caused it to pick up some nasty yeastiness. I started lagering it 2 weeks ago and took it off the yeast 1 week ago. The yeastiness is now starting to dimish, but I wonder if it will ever be gone completely.

I'm also surprised that fermentation at 65F worked for you. What yeast strain did you use?

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Old 05-02-2006, 05:27 PM   #4
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Quote:
Originally Posted by Kaiser
I'm also surprised that fermentation at 65F worked for you. What yeast strain did you use?

Kai
I was going to ask that as well considering everything I read has the top end of the fermentation temp at 55F or so. But, I know little. Thus my many questions.
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Primary: Empty
Secondary: J. Lillee Pale Ale
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Bottled: Big Brown Butt Ale
On Tap and Drinking: MooseNipple Honey Ale


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Old 05-02-2006, 06:33 PM   #5
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Here is the Awsome Lager recipe I told you guys' about. Also this did come out as a fantastic summer brew!(wife's fav) If anything a bit more bittering hops would be good. If you wanted to play around with the malts or hops it might be interesting as well. its up to you this is a great one as is. Cheers

Mash- Extract-- Loggers Lager

4.4 lbs. pale malt extract
2lbs Briess 2 row malt
.5 lb Briess Munich malt
.5 lb Briess caramel 60L malt
.5 lb Briess Carapils or Briess caramel 20L

Hops:

1oz German Perle hops- Bittering
.5oz Cascades or NZ Hallertaur- Flavor
1oz New Zealand Hallertaur -Aroma

Yeast used was White Labs #810 San Francisco Lager (Or any Lager Substitute)
Add the extract in 2 batches 2.2lbs at first Boil and 2.2 at 30 min. Add flavor and aroma at own discretion.

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Old 05-02-2006, 06:38 PM   #6
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well that explains that. You actually made a steam beer not a true lager. Lagers do ferment much colder than the temps you stated. A good style, but if you plan to use lager yeast it will need to be done much colder and longer.

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Old 05-02-2006, 08:40 PM   #7
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I have never heard of a steam beer? enlighten me..........

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Old 05-02-2006, 08:41 PM   #8
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Quote:
Originally Posted by gabe
I have never heard of a steam beer? enlighten me..........
Anchor Steam is the primary commercial example.

It's also known as a California Common beer. Basically, it uses a special lager yeast that ferments at ale temperatures.

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Old 05-02-2006, 08:50 PM   #9
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So if I wanted 2 I can take this exact recipe and age it colder for say.. 3 months and that would be a true lager?

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Old 05-02-2006, 08:53 PM   #10
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Quote:
Originally Posted by gabe
So if I wanted 2 I can take this exact recipe and age it colder for say.. 3 months and that would be a true lager?
I think you would want to use a true lager yeast and not the San Fran strain.

a lager just means that you used bottom fermenting yeast at cooler temperatures for longer times. any ale recipe can just switch to a lager yeast and fermentation and become a lager recipe.

-walker
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