My first Lagering

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Well-Known Member
Sep 30, 2008
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Well, I'm about done with my Lager I think.....I didn't use a true Lager yeast, cause this was my first time trying the Lager process. I went with Nottingham.

6.00 lb Munich Malt
2.00 lb Pilsner Ger
1.00 lb Caramunich
1.00 lb Wheat, RED
0.50 lb Cara-Pils/Dextrine
0.50 lb Caramel/Crystal Malt - 60L
1.00 oz Tettnang [3.80 %] (60 min) Hops 11.1 IBU
0.25 oz Challenger [7.10 %] (60 min) Hops 5.2 IBU
0.25 oz Tettnang [3.80 %] (5 min) Hops 0.6 IBU
0.75 lb Dextrose "I needed more alcohol content..I missed my numbers a little"
1 Pkg Nottingham


I let it ferment in my outside sink with frozen 2L bottles....I kept a pretty constant temp of 53-56f. for 9 days. Fermentation was finished, and I let it sit another 5 days at 56-59f.

I brought it up to 60f on day 14....and took a sample and a reading. FG=1006

And it tasted great!!! Nice and fairly malty! Wayyy maltier than the last time I used Nottingham at 67-70f.:ban:

My question is what do I do now? Keg it?


Well-Known Member
Jan 22, 2009
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orange, ca
you could probably let it go another 7 days or so, then keg it and condition it at low temps for awhile. this sounds like a kolsch. i have yet to brew one, but ive made my recipe. just gotta set up my fermenting cabinet so i can lager down. i built a recipe for a cream ale with about 5% munich malt instead of just the 50/50 2-row/adjunt. cant wait to try it.

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