India Pale Lager recipe?

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mclynch

mclynch

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I've got a wedding to brew for in May, and a nice lager- temp basement at the moment, so would like to try a nice hoppy lager recipe. Jack's Abbey (Framingham, MA) brews a nice IPL (their designation) - very clean and hoppy. I'll probably try to contact them too. But does anyone have any suggestions or recipes they've tried & liked?
 
I've drank a couple and liked them quite a bit, but sadly haven't spent enough time in the "lager" department to give much advice. I imagine you've checked out the 'Recipes' link above?
 
I have made a few, and they are great. Simply find a great IPA recipe and use a lager yeast that attenuates well. I have used Wyeast 2035 (American lager) and 2124 (Bavarian lager) with good results. Pitch a lot of active yeast.

I have used Firestone Walker Union Jack IPA recipe as a lager.

Good Luck
 
TimBrewz said:
I have made a few, and they are great. Simply find a great IPA recipe and use a lager yeast that attenuates well. I have used Wyeast 2035 (American lager) and 2124 (Bavarian lager) with good results. Pitch a lot of active yeast.

I have used Firestone Walker Union Jack IPA recipe as a lager.

Good Luck
Click to expand...

Great advice! And, since I definitely like FSWUJIPA I might have to put this on my brews for this coming year. I'm planning a lagering fermentation chamber so this could be a great experiment. Thanks for the post!
 
Thanks everyone, good ideas!
Hey, I contacted Jacks Abbey and they sent me this: Not sure what yeast to use yet though...

Hoponius Union

80% 2 Row
4% Spelt
12% Munich
4% Cara Belge

Hops
60 Mins Magnum 12 IBU's
30 Mins Magnum 5 IBU's
5 Mins Centennial 20 IBUs
Whirl 2 oz of Centennial and Citra per Gallon
Dry 1.5 oz of Centennial, Citra per gallon

Let the beer warm up to 55-60 degrees at the end of fermentation to dry hop. Split the dry hop into two additions and add second dry hop 5 days later.
 
mclynch, did you brew the recipe you posted for Hoponius Union?

I like the idea of trying the Hoponius clone but I see some curiosities in the provided recipe:
-Their website says this beer is 65 IBU and the recipe you posted only accounts for half of that.
-Magnum is usally just used as a bittering hop and isn't really regarded for it's flavor. That is, I don't see the point in splitting the additions between 60 and 30 mins. If that 30 minute addition was Citra or Centennial it would make more sense.
-Getting 20 IBUs with a 5 minute addition is going to be like 3 oz per 5 gals in a final addition. That's a ton.
-2oz of Centennial and 2 oz of Citra per gallon is a crap ton of hops at whirlppol.
-That said 1.5 oz of centennial and 1.5 oz of citra / gallon is obviously 3 oz of hops per gallon or 15 oz of dry hops in a 5 gallon batch. Dare I say absurd?

I'm not hating on you: if that's the recipe they gave you then so be it. I'm just saying that this really breaks all the rules. You're talking about 23 or 24 oz of hops (1.5 lbs!) in a 5 gallon batch just between the 5 min and whirlpool additions. But maybe it's just crazy enough that it will work.
 
Here's the recipe I finally brewed:

38 IBUs
6.1%Abv


9.48 lb Pale Malt (2 Row) US (2.0 SRM) Grain 2 80.0 %
1.42 lb Munich Malt (9.0 SRM) Grain 3 12.0 %
0.47 lb Carabelge Malt (13.0 SRM) Grain 4 4.0 %
0.47 lb Spelt (1) (3.0 SRM) Grain 5 4.0 %

Mash In at 156.0 F 45 min
Mash Out 168.0 F 10 min
Fly sparge at 168.0 F

0.28 oz Magnum [14.00 %] - Boil 60.0 min Hop 6 12.4 IBUs
0.20 oz Magnum [14.00 %] - Boil 30.0 min Hop 7 6.8 IBUs
3.16 oz Centennial [10.00 %] - Boil 5.0 min Hop 8 18.4 IBUs
Steeped Hops
5.00 oz Centennial [10.00 %] - Aroma Steep 10.0 min Hop 9 0.0 IBUs
5.00 oz Citra [12.00 %] - Aroma Steep 10.0 min Hop 10 0.0 IBUs

Yes, that is a crazy amount of hops... but the results were equally as amazing.
We did a side by side with a 4 month old bottle of Hoponius Union just last week... the aroma of mine is much better - fruity, citrus.
The taste of the two was almost indistinguishable... I mean this was spot on... several even liked my clone better.

Now this was an expensive beer to brew with that amount of hops, but it was for a wedding, so who cares. The 50 bottles were gone that evening! Possibly the best beer I have ever brewed.

Props to Jack's Abby for sending me the recipe. I actually talked to Jack at the ACBF and thanked him personally. Nice people.
 
I have an IPL recipe that I'm brewing very soon with 2-Row, Munich, Carapils, Flaked Corn, and a healthy combo of Palisades, Glacier, & Cluster hops.
 
10 days in primary at about 52F
3 days diacetyl rest at about 68F
30 days secondary (lager) at about 52F.

I am fortunate that my basement in winter is perfect for lagering.
The WLP830 was awesome at that temp.
One of the best beers I have ever brewed - definitely a do again next winter... or whenever I can find an old fridge!
 
Thanks for the info. It's funny how lager brewers tend to have wildly different fermentation schedules. I seldom brew ales anymore and I always love to ask fellow lager brewers about their methods. I will take the SG of my beer and ferment it for the same amount of days. For example: if I had a 1.050 wort, I'd pitch at 45F and then ramp it 1 degree per day for 5 days until I reach 50F. At that time, I will let it at 50 for a grand total of 30 days in primary at which time I will reduce the temp by 3 degrees per day for four days and lager for the remainder of the 50 day schedule. I always lager at 12 degrees cooler than my main fermentation temp. Why? Who the hell knows, but it works for me. Lol
 
Hope this isn't too old, but did you dry hop this? And did you just sit the flameout hops in there for 10 minutes before starting to chill?
 
Yambor44 said:
What is Spelt?

Would steeped hops mean dry hops as in during fermentation?
Click to expand...

no, they are added to the kettle after flameout and steep in the hot wort.

spelt is a seldom used grain thats a relative to wheat
 
mclynch said:
Here's the recipe I finally brewed:

38 IBUs
6.1%Abv


9.48 lb Pale Malt (2 Row) US (2.0 SRM) Grain 2 80.0 %
1.42 lb Munich Malt (9.0 SRM) Grain 3 12.0 %
0.47 lb Carabelge Malt (13.0 SRM) Grain 4 4.0 %
0.47 lb Spelt (1) (3.0 SRM) Grain 5 4.0 %

Mash In at 156.0 F 45 min
Mash Out 168.0 F 10 min
Fly sparge at 168.0 F

0.28 oz Magnum [14.00 %] - Boil 60.0 min Hop 6 12.4 IBUs
0.20 oz Magnum [14.00 %] - Boil 30.0 min Hop 7 6.8 IBUs
3.16 oz Centennial [10.00 %] - Boil 5.0 min Hop 8 18.4 IBUs
Steeped Hops
5.00 oz Centennial [10.00 %] - Aroma Steep 10.0 min Hop 9 0.0 IBUs
5.00 oz Citra [12.00 %] - Aroma Steep 10.0 min Hop 10 0.0 IBUs

Yes, that is a crazy amount of hops... but the results were equally as amazing.
We did a side by side with a 4 month old bottle of Hoponius Union just last week... the aroma of mine is much better - fruity, citrus.
The taste of the two was almost indistinguishable... I mean this was spot on... several even liked my clone better.

Now this was an expensive beer to brew with that amount of hops, but it was for a wedding, so who cares. The 50 bottles were gone that evening! Possibly the best beer I have ever brewed.

Props to Jack's Abby for sending me the recipe. I actually talked to Jack at the ACBF and thanked him personally. Nice people.
Click to expand...

Hey, sorry to necro this post, but what did you do for dry-hopping? What you brewed says that you didn't dry hop at all? Or did you do their dry-hop suggestion from the original recipe they gave you?

Thanks!
 
I finally have the chance to try to brew and IPL (8 gallons). I'm finishing up the recipe, but want the best hop aroma. I've talked with/read info on dry hopping this lager. From primary, secondary, weeks before serving. Any input on hop aroma for this type of lager would be appreciated. I'm a recovering extract brewer now doing full grain with my brewclub.

Slainte'
 
Any input?
8 gallon batch
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 75.7 %
2 lbs Munich Malt (9.0 SRM) Grain 3 10.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4 5.4 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 5.4 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6 2.7 %
1.00 oz Galaxy [14.00 %] - Boil 60.0 min Hop 7 31.1 IBUs
0.75 oz Centennial [10.00 %] - Boil 30.0 min Hop 8 12.8 IBUs
0.75 oz Citra [12.00 %] - Boil 30.0 min Hop 9 15.3 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 5.0 min Hop 10 0.0 IBUs
1.00 oz Citra [12.00 %] - Aroma Steep 15.0 min Hop 11 0.0 IBUs
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124.21 ml] Yeast 12 - MAY CHANGE DEPENDING ON WHAT'S IN STOCK AT STORE
 
xhuskr said:
Any input?
8 gallon batch
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 75.7 %
2 lbs Munich Malt (9.0 SRM) Grain 3 10.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4 5.4 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 5.4 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6 2.7 %
1.00 oz Galaxy [14.00 %] - Boil 60.0 min Hop 7 31.1 IBUs
0.75 oz Centennial [10.00 %] - Boil 30.0 min Hop 8 12.8 IBUs
0.75 oz Citra [12.00 %] - Boil 30.0 min Hop 9 15.3 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 5.0 min Hop 10 0.0 IBUs
1.00 oz Citra [12.00 %] - Aroma Steep 15.0 min Hop 11 0.0 IBUs
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124.21 ml] Yeast 12 - MAY CHANGE DEPENDING ON WHAT'S IN STOCK AT STORE
Click to expand...

you have more bittering hops than late hops, you definitely need to fix that. only 2oz of late hops isn't gunna cut it in 8gallons
 
Yea I would move those 30 min additions to sometime between 10 and flame out and increase the 60 addition a smidge to get the IBU you want.
 
Thanks for the input..I moved some of the hops around and changed some grains..thoughts now?
Batch Size (fermenter): 8.50 gal Brewer:
End of Boil Volume 8.84 gal Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 8.00 gal Est Mash Efficiency 80.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Ingredients
Amt Name Type # %/IBU
8.00 gal Cerritos Water 1 -
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 77.8 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 8.3 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 4 8.3 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5 5.6 %
1.25 oz Galaxy [14.00 %] - Boil 60.0 min Hop 6 38.1 IBUs
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 7 7.9 IBUs
1.00 oz Citra [12.00 %] - Boil 10.0 min Hop 8 9.5 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 5.0 min Hop 9 0.0 IBUs
1.00 oz Citra [12.00 %] - Aroma Steep 15.0 min Hop 10 0.0 IBUs
1.0 pkg American Lager Yeast (White Labs #WLP840) [35.49 ml] Yeast 11 -

Est Original Gravity: 1.061
Est Final Gravity: 1.012
Estimated Alcohol by Vol: 6.4 %
Bitterness: 55.4 IBUs Calories:
Est Color: 8.3 SRM
 
Yeah yeah! That looks good. You could whirlpool the last two additions together for the same time if you wanted too. What temp are you mashing at? Like was said above too, you should shoot for a big starter too, like 4L. There are a lot of good yeast calculators around to narrow that in better than I can.
 
Ok...I'm back with an issue for this brew...I had about 1-2L starter, but feel it never took off. I had extra head room in the fermenter, but finally took a reading today and it's not fermenting. I"ve lost my fridge thermometer, but had it set at warmest to start fermenting. I did bubble, but not very long. I had an OG of 1.072 and now I'm at 1.42 (30 days later). So...repitch? I will be replacing the fridge thermometer. I also had no sulfur smell like I had last year with the Oktoberfest style. I think repitch is the thing to do after making a new starter....or transfer to 2ndary and hope it finishes out?
 
you only pitched a 1-2L starter for 8gals of 1.072 lager? you significantly underpitched, you needed like 3x more yeast. id definitely add more.

also, do you have any thermometer you can use to check the fridge temp? I know mine doesn't really stay warm enough to primary a lager
 
Here's the Hoponius Union recipe from August Schell @ Jack's Abbey. Published in the Jan/Feb 2016 issue of BYO.

They use a lot lower hop quantities for late additions in comparison to the recipe brewed by the OP. This appears to be much more in line with what you'd expect, instead of like 9 ounces at whirlpool! I'm sure the beer was great, but this will be easier on your wallet! ;)

Batch Size: 5.0 Gallons (all-grain)
OG: 1.063
FG: 1.014
IBU: 65
SRM: 6
ABV: 6.7%

Single Infusion Mash @ 148F (90 Mins), then mash out @ 168 (5 Mins)
Boil: 60 mins

10.5 lbs 2-Row Pale Malt
1.6 lbs Munich 10L
9 oz Weyermann Carabelge malt (12L)
9 oz Spelt Berries

0.25oz Magnum @ 60 (13% AA)
1.5oz Centennial @ 5 (11% AA)
2.0oz Centennial @ 0 (11% AA) - 20 min whirlpool
2.0oz Citra @ 0 (13% AA) - 20 min whirlpool
1.5oz Centennial @ Dry Hop
1.5oz Citra @ Dry Hop

White Labs WLP830 (German Lager)
OR
Wyeast 2124 (Bohemian Lager)
White Labs WLP029 (German Ale/Kolsch)
Wyeast 2565 (Kolsch)

*Pitch yeast @ 65F if using a Kolsch strain, ferment @ 65F
*Pitch yeast @ 50F if using a Lager strain, ferment @ 50-55F

Dry hop at the same temperature and lager @ 32F for three weeks. Then bottle/keg as usual.
 
LampyB said:
Here's the Hoponius Union recipe from August Schell @ Jack's Abbey. Published in the Jan/Feb 2016 issue of BYO.
Click to expand...

Thanks for sharing that! That looks like a hoppy lager I could get behind :mug:. I've been thinking about a hoppy, american-hopped lager lately and this gives me a good starting point. Thanks again.

I'm surprised by the suggested yeasts considering Wyeast 2035 is (I think) known to come from Schell's up in New Ulm. Wyeast 2035 is an AWESOME yeast strain BTW; characteristic is an understatement - there's no missing it's presence. I may give your recipe above a shot but with 2035 since I have it cultured at the moment. Cheers!
 
Not to be such a Sheldon, but in what universe does one get to 65IBU's with a 5 gallon hop schedule like this:

0.25oz Magnum @ 60 (13% AA)
1.5oz Centennial @ 5 (11% AA)
2.0oz Centennial @ 0 (11% AA) - 20 min whirlpool
2.0oz Citra @ 0 (13% AA) - 20 min whirlpool
1.5oz Centennial @ Dry Hop
1.5oz Citra @ Dry Hop

I'd love to try this recipe this weekend, but jeez... this just doesn't seem right.
 

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