A SmAsH LAGER?

[HomeDrewBrew]

Hey a Newb with a Newb curious ?..
Im gathering my components to start a Lager and wondering if their is a Smash Lager recipe i could try first to get my feet wet with or i should say Frosty Glass.

Also if Mash and Ferm temps could be provided much appreciated!!.
THANKS

 

[kaconga]

Pilsners are pilsener malt and saaz hops traditionally. But for a first lager I recommend an Oktoberfest because it won't highlight flaws as much as a pilsner would.

 

[Paps]

or a Vienna lager

 

[BigFloyd]

Are you yet ready to:

1) ferment at lager temps (48-52*F)?

2) pitch lots of yeast (double what you would use for an ale)?

If so, a Vienna/Amarillo SMASH is rather tasty. If not, do it as an ale.

 

[HomeDrewBrew]

Are you yet ready to:

1) ferment at lager temps (48-52*F)?

2) pitch lots of yeast (double what you would use for an ale)?

If so, a Vienna/Amarillo SMASH is rather tasty. If not, do it as an ale.

1. Almost ready,my fridge is downstairs and i just ordered my Stc1000 temp controller should have it by wednesday and by weekend i should have up and going for a batch.
2.I happen to have less than half lb of S05 on hand but i would assume use that for carbing up if need be.

Could i sub the Vienna for 2Row with any hop for a smash lager?

 

[BigFloyd]

1. Almost ready,my fridge is downstairs and i just ordered my Stc1000 temp controller should have it by wednesday and by weekend i should have up and going for a batch.
2.I happen to have less than half lb of S05 on hand but i would assume use that for carbing up if need be.

Could i sub the Vienna for 2Row with any hop for a smash lager?

Vienna yes. It will mash fine and convert on its own. Take your pick on flavoring hops. Saaz or Pearle might be nice.

 

[d3track]

IMHO tettnang or hallertau with Vienna is fantastic

 

[Opiate42]

Could i sub the Vienna for 2Row with any hop for a smash lager?

I used 2-Row and Fuggle with S-23 lager yeast, turned out quite yummy.

 

[Kent88]

Munich and Hallertau is pretty good, I've brewed it twice. I shot for a mash temp around ~153F and I did hop additions at 60min, 40min, and once even at flameout. Don't remember exactly how much hop I added, I know the one where I added some at flameout was good but had a little too much hop character, while the one without could have used a bit more. I think it came out to around 5%-6% abv. Fermented between 49F-55F using saflager 34/70 and gave it a bit of a D-rest at the end. I think I lagered for about 3 months.