Hey all,
So I finally am going to try and make a lager, I have selected a Kolsch recipe from MLHBS. Using a partial mash kit to keep it simple, recipe is below.
My questions are;
1) Since this style ferments at a warmer temp is a large yeast starter needed?
2) I plan on using to vials of the WLP029 in a 2L flask on a stir plate, is this overkill?
3) What temp should I ferment at, is it better to be closer to 55 or 60, or does it matter? Seems there are a lot of opinions on this....
4) How long at the 55-60 for primary?
5) How long and at what temp for a secondary?
6) At what point should I drop the temp to start lagering?
7) At what temp and for how long to lager?
8) Really looking for that crisp clean floral/fruity flavor, is there anything else I should add ingredients wise to get that?
9) Because of the extracts would a 90 min boil with the first addition at 60 mins be a bad idea?
Sorry if its a lot of questions, just seems to be a lot of confusing info/opinions out there on lagering?
5 Gallon Batch
Malt Extracts
4lbs German Pilsner
2lbs Light DME
4oz Maltodextrin
Steeping Grains
8oz Crystal 15L
Hops
1oz Perle @ 60 mins - Bittering
1oz Saaz @ 1 min - Aroma
Clarifying
1 Whirlfloc tablet @ 5 mins
O.G. - 1.042 - 1.044
SRM - 5.5
IBU's - 18-25
ABV - 4%
Suggested Fermentation Temp - 55-60 F
Yeast
WLP029 German Ale/ Kölsch Yeast
Thanks in advance !!!
So I finally am going to try and make a lager, I have selected a Kolsch recipe from MLHBS. Using a partial mash kit to keep it simple, recipe is below.
My questions are;
1) Since this style ferments at a warmer temp is a large yeast starter needed?
2) I plan on using to vials of the WLP029 in a 2L flask on a stir plate, is this overkill?
3) What temp should I ferment at, is it better to be closer to 55 or 60, or does it matter? Seems there are a lot of opinions on this....
4) How long at the 55-60 for primary?
5) How long and at what temp for a secondary?
6) At what point should I drop the temp to start lagering?
7) At what temp and for how long to lager?
8) Really looking for that crisp clean floral/fruity flavor, is there anything else I should add ingredients wise to get that?
9) Because of the extracts would a 90 min boil with the first addition at 60 mins be a bad idea?
Sorry if its a lot of questions, just seems to be a lot of confusing info/opinions out there on lagering?
5 Gallon Batch
Malt Extracts
4lbs German Pilsner
2lbs Light DME
4oz Maltodextrin
Steeping Grains
8oz Crystal 15L
Hops
1oz Perle @ 60 mins - Bittering
1oz Saaz @ 1 min - Aroma
Clarifying
1 Whirlfloc tablet @ 5 mins
O.G. - 1.042 - 1.044
SRM - 5.5
IBU's - 18-25
ABV - 4%
Suggested Fermentation Temp - 55-60 F
Yeast
WLP029 German Ale/ Kölsch Yeast
Thanks in advance !!!