I am about to start a string of 3-4 lagers, I did this last winter and it works out well because I can primary in my keg freezer since most of my winter drinking beers are best served around 50.
This year I want to start with a fairly low gravity beer that will consumed in the summer and used to grow the yeast for the next batch. I also was hoping to brew something that BMC drinking Dad would like.
I am thinking of something a long the lines of a standard American lager, but replacing half the base malt with white wheat malt. Keeping it light and crisp, but adding the wheat to bump up the flavor.
Here is what I have so far:
Target OG: 1.039
Target IBUs: 15
I would like to get this very dry, so I am thinking of mashing around 146-148 for 90 minutes. I am not opposed to reducing the amount of rice, this was just a start. Also, not set on the 0 minute hop addition, after the extended lagering I am not sure this will even show up.
I am not sure what yeast to use, I would like to use a German lager strain since all the following lagers will be German. I am leaning towards WLP833 German Bock Lager Yeast but I am worried it will not attenuate down enough.
Thanks for any input.
This year I want to start with a fairly low gravity beer that will consumed in the summer and used to grow the yeast for the next batch. I also was hoping to brew something that BMC drinking Dad would like.
I am thinking of something a long the lines of a standard American lager, but replacing half the base malt with white wheat malt. Keeping it light and crisp, but adding the wheat to bump up the flavor.
Here is what I have so far:
Target OG: 1.039
Target IBUs: 15
I would like to get this very dry, so I am thinking of mashing around 146-148 for 90 minutes. I am not opposed to reducing the amount of rice, this was just a start. Also, not set on the 0 minute hop addition, after the extended lagering I am not sure this will even show up.
I am not sure what yeast to use, I would like to use a German lager strain since all the following lagers will be German. I am leaning towards WLP833 German Bock Lager Yeast but I am worried it will not attenuate down enough.
Thanks for any input.