Originally Posted by Zider
I am looking to make a dry NS lager. All the recipes I see are for people who like puckeringly hoppy brews, hop bombs and similar.
I am not a fan of IPAs, pilsners and other hoppy overloads but am a huge fan of New Zealand Sauvingnon Blanc and refreshing lager so am looking to make a light zesty grapefruity lager.
I found this easy recipe 3/4 down the page by kiwijimbobhttp://homebrewandbeer.com/forum/vie...&t=7991#p83776
200g Crystal steeped
30g Nelson Sauvin (12.6%AA) @ 20min
30g Nelson Sauvin @ 5min
30g Nelson Sauvin @ dry hopped
Boil 4L with water from crystal and 500g LDME
I have not made lagers except from kits, so this hopping and steeping is new.
2 questions, is 30IBUs too much for a lager? Would halving the hops halve the ibu? Would it be more lagery of just a waste?
Second, the crystal, this should be light say 20L. If all I can get is 60L could I put in half or is flavour totally different? Im using an ultra light DME.
any pointers helpful I'm waiting for order to come in so I have time to mull it over. The a reason for picking this out is the simplicity but I want it to be good too.
IMHO, 30 IBU for a lager is a lot. I usually make mine with 10-15 IBUs.
Second, there is an enormous difference between 20L and 60L. They are different things with different flavor profiles.
Third, the color is going to be darker than one might usually associate with a "premium" or "standard" lager. Yours is more like an amber lager (and that's with the 20L---the color will be darker still with 60L) or a Vienna lager in color.
Fourth, it's a bit odd not to see any bittering hops. And that last addition is going to give you aroma but not a lot of flavor and is probably unnecessary if you're going to dry-hop. I find that boiling those really high alpha acid hops for awhile rounds out and balances their final manifestation in the beer. I, like you, am not at all enamored of the hop-centric styles. And I also like those NZ hops. To showcase them I'd go with a SMaSH recipe with straight 2-row or (DME if that's how you roll) and a hop schedule something like:
1/3 of an ounce at 60 mins followed by 1/3 oz at 15 mins and then dry hop away.
Best of luck.