Streetfront Pumpkin Lager

Ingredients:
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Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.0 %
2 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 2 20.8 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 4.2 %
0.50 oz Mt. Hood [6.00 %] - Boil 60.0 min Hop 5 9.5 IBUs
6.00 oz Canned Pumpkin (Mash 0.0 mins) Other 4 -
1.0 pkg German Lager (White Labs #WLP830) [35.49 Yeast 10 -
1.00 tsp Cinnamon (Boil 10.0 mins) Spice 7 -
2.00 tsp Pumpkin Pie Spice (Boil 10.0 mins) Spice 6 -
0.33 tsp Nutmeg (Boil 10.0 mins) Spice 8 -
0.50 oz Mt. Hood [6.00 %] - Boil 5.0 min Hop 9 1.9 IBUs

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs
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Name Description Step Temperat Step Time
Mash In Add 15.00 qt of water at 167.7 F 152.0 F 60 min


This was my attempt to clone Lakefront's Pumpkin Lager. Not sure if it is an accurate clone because I have not got around to tasting them side by side yet. Regardless, this beer came out really good.

Looking at this as my first lager.
In theory, if I were to brew next week, I could keg it early October, then enjoy towards Halloween (and Thanksgiving if it's not gone)?
Do you lager before or after secondary ferm?
Where's the quickest/easiest place to get 830?

Your support is appreciated.

Tnack said:

Looking at this as my first lager.
In theory, if I were to brew next week, I could keg it early October, then enjoy towards Halloween (and Thanksgiving if it's not gone)?
Do you lager before or after secondary ferm?
Where's the quickest/easiest place to get 830?

Your support is appreciated.

Click to expand...

I made mine in july and started started drinking it in september. So, I don't see why not. The way I made it is similar to all of my lagers. I made a large starter (3 liters +) and let it build up on my stir plate @ 50. If you don't the means to do this or the time I would suggest using Saflager W-34/70 dry yeast (probably would need two packs).

I ferment my lagers @ 50 degrees for around two weeks. I don't do D-rests often, but others suggest it. So, to be safe I would let it warm up to 60+ for a two days. Then transfer to the secondary or serving keg and lager for as long as you can (I did 4 weeks on this one) the colder the better. I usually put the keg on C02 for the last two weeks of lagering to save time.

This year I am using the same amounts of spices/pumpkin, but making a stout instead. We will see how that goes.