First "Lager"

[rafhen]

I got an old fridge that I don't have enough food for. So here I am trying to make my first lager. Well like any good scientist I didn't really read anything about making a lager other than it needs to be fermented cold. Here are some issues and I'm curious if anyone knows what I might expect out of it.

1) The "light" LME was actually a dark carmel color. So right into the primary it looks more like an ale than a lager.
2) No starter used, just a vial of California Lager Yeast at 72*
3) Tasting the OG sample (1.050) all I taste is watery LME.

I was thinking of taking it out of the fridge and letting it sit warm (70*) for a day to maybe build up the yeast count.

Any way I look at it, I'm planning on taking it nice and slow and maybe end up with a dark lager/ale mutant beer.

.2 lb 10* American Crystal Malt (the shop was out of carapils)
3 lb Light DME
2 lb "Light" LME
.38 lb Corn Sugar
.38 lb Rice Solids
.6 oz 4.2%AA Mt Hood @ 60
.5 oz 3%AA Fuggle @ 1

Wyeast California Lager Yeast @ 72*

 

[IXVolt]

Lager's can be a multitude of colors. A lot of people confuse or associate only Pilsners as lagers. In fact a doppelbock which is a darker beer is a lager as well. If you ferment it at the lower temps and use lager yeast I'm sure it will be good.

 

[Yooper]

.6 ounce of 4% AAU hops at 60 minutes? That's quite a bit of underhopping- I think you will be disappointed in the balance of the beer. It should be light textured, and sweet.

 

[IXVolt]

Yooper is right... good eye.

You have around 10.2 -12.6 IBU's for an OG of 1.050. That's way past malty.

 

[bannonb]

I wouldn't let it sit at 70...you'll find your beer on the floor--having blown through the airlock. That yeast is made to ferment really cool.

lots of dark lagers and ales. It's really about the yeast used and the temps.