Jamil's Dubbel Keg Lagering Q

[Bonneville]

So I had to order some ingredients for another recipe online and decided to pick up some stuff for Jamil's dubbel that I can't get locally (e.g. D2 Candi Syrup, etc.). Just ordered from memory without the book in hand.

Then, when I go back to read the book, there's a "lagering" step at the end. Basically, the fermentation schedule is pitch at 65F, slowly bring to 70F, then carb and lager at 45F?!?! Now, I've never lagered due to equipment limitations (i.e. no big spare fridge), but this doesn't seem like lagering since the primary fermentation should be complete. Seems more like cold storage/aging. Also, I was a bit surprised that this should be completed carbed.

My plan is to just brew as normal, pitch as cool as I can, store in basement (should be around 70F), and then keg, carb, and put in kegerator... increasing the temp up to 45F-50F for the 'lagering' period. Am I missing something?

 

[Evan]

does seem odd to carb then lager...but i've never done a lager. seems fine the way you are planning though.

 

[Bonneville]

Shameless bump... anyone else have thoughts?

Instructions read: "Pitch yeast at 64F and let temperature rise slowly to 70F over the course of 1 week. When finished, carbonate the beer to approximately 3 to 4 volumes and allow to lager for 1 month at 45 to 50F"

 

[mrcmatt]

I'm guessing he meant to rest it as it will improve with age.

 

[thatguy314]

You're not missing too much. Lagering is cold-aging. You're confusing lagering with lager beer fermentation. Generally lagers are fermented 45-50 degrees, then aged as cold to freezing as possible for a period during which they condition.

So I had to order some ingredients for another recipe online and decided to pick up some stuff for Jamil's dubbel that I can't get locally (e.g. D2 Candi Syrup, etc.). Just ordered from memory without the book in hand.

Then, when I go back to read the book, there's a "lagering" step at the end. Basically, the fermentation schedule is pitch at 65F, slowly bring to 70F, then carb and lager at 45F?!?! Now, I've never lagered due to equipment limitations (i.e. no big spare fridge), but this doesn't seem like lagering since the primary fermentation should be complete. Seems more like cold storage/aging. Also, I was a bit surprised that this should be completed carbed.

My plan is to just brew as normal, pitch as cool as I can, store in basement (should be around 70F), and then keg, carb, and put in kegerator... increasing the temp up to 45F-50F for the 'lagering' period. Am I missing something?