theDeutscher
Well-Known Member
I've got a couple recipes formulated here and I'm in need of some much appreciated help. The first one is an Americanized play off of New Belgium's 1554, Jamil's Schwarzbier and Sam Adams' Black Lager. I'm using WLP830 German Lager yeast at ale temperatures as suggested from the 1554. The second recipe is a "bigger" Vienna Lager inspired by Great Lakes Eliot Ness and Jamil's Vienna Lager. What I'll be doing is brewing the Schwarzbier first, letting it ferment out as an ale, decanting it for bottling, and then pitching the newly brewed Vienna lager onto the yeast cake. I will then ferment that as a lager. My questions are: 1. Will fermenting a lager yeast at ale temps and the fermenting the same yeast at lager temps cause any wanted esters in my lager? 2. Is pitching onto this amount of yeast still too much, even for a lager?
My recipes are:
DEUTSCHER'S BLACK SWAMP LAGERALE
Beer Style: Schwarzbier (Black Beer)
Recipe Type: All-Grain
Batch Size: 5 gallons
Boil Size: 6.125 gallons
Boil Time: 90 minutes
Original Gravity: 1.058
Final Gravity: 1.013
Color: 36 SRM (Black)
Mash Efficiency: 75%
Bitterness: 23.3 IBU
Alcohol: 6.0 ABV
Calories: 190
48% (5 lb. 4 oz.) Briess Organic Munich 10
37% (4 lb. 0 oz.) Briess Pilsen Malt
6% (0 lb. 10 oz.) Weyermann Dehusked Carafa III Special
5% (0 lb. 8 oz.) Weyermann Chocolate Rye
5% (0 lb. 8 oz.) Briess Carapils
(2.0 oz.) Liberty hops (3.0 AA) @ 60 mins
Yeast: White Labs WLP830 German Lager
Mash @ 154 for 60 mins
Ferment at 65 F
DEUTSCHER'S JAEGER VIENNA LAGER
Beer Style: Vienna Lager
Recipe Type: All-Grain
Batch Size: 5 gallons
Boil Size: 6.125 gallons
Boil Time: 90 minutes
Original Gravity: 1.061
Final Gravity: 1.014
Color: 12 SRM (Copper to Red/Lt. Brown)
Mash Efficiency: 75%
Bitterness: 27.7 IBU
Alcohol: 6.3 ABV
Calories: 200
43% (4 lb. 12 oz.) Weyermann Vienna Malt
29% (3 lb. 4 oz.) Weyermann Pilsner Malt
27% (3 lb. 0 oz.) Weyermann Munich Type II
1% (0 lb. 2 oz.) Weyermann Dehusked Carafa II Special
(1.5 oz.) Hallertau hops (4.3 AA) @ 60 mins
(0.5 oz.) Hallertau hops (4.3 AA) @ 10 mins
Yeast: White Labs WLP830 German Lager
Mash @ 154 for 60 mins
Ferment at 50 F
My recipes are:
DEUTSCHER'S BLACK SWAMP LAGERALE
Beer Style: Schwarzbier (Black Beer)
Recipe Type: All-Grain
Batch Size: 5 gallons
Boil Size: 6.125 gallons
Boil Time: 90 minutes
Original Gravity: 1.058
Final Gravity: 1.013
Color: 36 SRM (Black)
Mash Efficiency: 75%
Bitterness: 23.3 IBU
Alcohol: 6.0 ABV
Calories: 190
48% (5 lb. 4 oz.) Briess Organic Munich 10
37% (4 lb. 0 oz.) Briess Pilsen Malt
6% (0 lb. 10 oz.) Weyermann Dehusked Carafa III Special
5% (0 lb. 8 oz.) Weyermann Chocolate Rye
5% (0 lb. 8 oz.) Briess Carapils
(2.0 oz.) Liberty hops (3.0 AA) @ 60 mins
Yeast: White Labs WLP830 German Lager
Mash @ 154 for 60 mins
Ferment at 65 F
DEUTSCHER'S JAEGER VIENNA LAGER
Beer Style: Vienna Lager
Recipe Type: All-Grain
Batch Size: 5 gallons
Boil Size: 6.125 gallons
Boil Time: 90 minutes
Original Gravity: 1.061
Final Gravity: 1.014
Color: 12 SRM (Copper to Red/Lt. Brown)
Mash Efficiency: 75%
Bitterness: 27.7 IBU
Alcohol: 6.3 ABV
Calories: 200
43% (4 lb. 12 oz.) Weyermann Vienna Malt
29% (3 lb. 4 oz.) Weyermann Pilsner Malt
27% (3 lb. 0 oz.) Weyermann Munich Type II
1% (0 lb. 2 oz.) Weyermann Dehusked Carafa II Special
(1.5 oz.) Hallertau hops (4.3 AA) @ 60 mins
(0.5 oz.) Hallertau hops (4.3 AA) @ 10 mins
Yeast: White Labs WLP830 German Lager
Mash @ 154 for 60 mins
Ferment at 50 F