Need a Lager Pipeline

[jtupper]

So after a trip to the notsoLHBS I have a day to brew tomorrow. In the fridge I have one WL830 about a quart starter size of rethawed WY2007 (it's been decanter twists in a pint glass, bout a cm of yeast slury) and two packets of US-05) I have about 30# of two row and a mix of specialty grains (caramel, roasted, and maybe some chocolate) I have an assortment of hops in the freezer as well. Should be able to sub any hops needed. I know I have some English, nobles, and more than likely some cascades.

Here is my plan. brew 5g using only two row and noble hops(basic German lager) and split it to two buckets. Pitch 830 in one and 2007 in the other. These will be used as "drinkable starters" when primary is done I want to do a Munich helles and maybe a munich bock.

I'm also thinking of doing a 5gallon Irish ale with some of the specialty grains and a pack of the US-05.

What do you think? I will update my inventory in the morning but I think I can atleast make something drinkable.

Any thoughts or suggestions are welcome!

*Cheers*

 

[jtupper]

Decanted twice* sorry

 

[PT Ray]

Shoot for a gravity around 1.040 and ferment at 55-59F. After a week or so, bump the temp up a few degrees to let it finish. By the second week it should be ready. There's no reason why it wouldn't be drinkable, just a bit green. I've deliberately made a lager similar to this using WLP 830 just to see if it would still make something drinkable and it did. Not to mention I got nice yeast cake out of it.

 

[jtupper]

Do here is what I have in stock:

1/2# Special B
10oz Roasted Barley
1.5# Chocolate
2# British Pale
1.5# C60°
5oz C40°
1# 10oz Carapils

1# Corn Sugar
1/2# Lactose

I also have two 5G buckets of 2-row for base. I'm assuming about 35#

As for hops.
My 830 lager has whole leaf hallertau that I bought this weekend. In stock I have these pellets:

1oz Citra 13.4%
2oz cascade 5.4%
1.25 oz Perle 8.2%
4oz UK Kent Goldings 4.5%
.25oz Target 10.5%

 

[PT Ray]

Are you looking for recipes with your on hand ingredients? I see everything for a red, amber, brown, stout or pale ale. You're a little limited on the lager category. However, I do see what I call an American Schwartzbier which is just a roasty lager. You do have everything for a premium American lager like a Michelob, MGD or a Coors Extra Gold. These are all malt and finish just a little sweet but not too cloying.

 

[jtupper]

I'm doing the lager just with 2-row and hallertau as It is really just a starter beer for two helles next week or so.

As for my ingredients I'm thinking along the lines of jamil's Irish ale:

11.25# English Pale (I'm using 2# supp. W/ 2-row)

6oz C40
6oz C120
6oz Roasted Barley

1.25 EKG @60

US-05

But my problem is I dot have any 120 can I use 60 to get close. I know you can't get color and flavor without the proper grain but can I get a good Irish using 40,60, and roasted? How much?

 

[jtupper]

I'm making two beers

 

[jtupper]

So here's what I got:

7# 2-row
2# UK pale

6oz 40
6oz 60
4oz roasted b

1.5oz EKG

US-05 at 68°

Looks like vitals are:
OG 1.054
FG 1.014
ABV 5.22
SRM 14.1
IBU 23.9

Well? Thoughts?

 

[PT Ray]

Looks like a go. I have to say, too many times a brewer wants to take a solid recipe way out into left field thinking they know better when they don't. Glad to see this isn't the case.

 

[jtupper]

Putting a lot of different stuff in beer makes things complicated and hard to replicate. Plus cost more. I always have a mind set of KISS it cheaper more repeatable and makes good quality beer close to styles. If they went good why would they have been around so long? Thanks for the kind words.

 

[jtupper]

The Irish ale is in the BK right on target! 1.048 OG @ 6.5g which gives a 1.056 @ 5.5g on my evap rate!!! Looks good to. I can't help but wonder how it taste.