Decided to try my first all grain lager recipe so I ordered a kit of my favorite lawn mower beer (Grain Belt). I typed the recipe into BeerSmith and have a couple of questions on the results given by BeerSmith:
Recipe: AHS
6 lbs 6-Row
2 lbs Flaked maize
1/2 lb. Carapils
1 oz Tettnang (60 min)
1 oz Perle (15 min)
American Lager 2035
estimated SG: 1.045
estimated IBU: 32.1
1. The IBU/SG ratio is estimated to be 0.714 which seems very high for a lager. From what I know Tettnang is usually used for aroma and Perle for bittering and here they seem to have reversed roles. Switching these would raise the IBU/SG which would not make sense to me. Does anyone have a good idea of the proper IBU/SG ratio for an American Lager?
2. This is the first recipe I have made using 6-row. Is the flavor profile of 6 row all that different than 2 row? I was thinking of adding some 2 row to this recipe to adjust the SG but I am not sure if 6 row and 2 row can be combined together w/o making off flavors.
3. Should I use the same procedure for making a yeast starter for a lager that I used for making ales? How about washing the yeast after fermentation, will I use the same basic method for a lager as an ale?
Thanks for any input you might have to share.
Recipe: AHS
6 lbs 6-Row
2 lbs Flaked maize
1/2 lb. Carapils
1 oz Tettnang (60 min)
1 oz Perle (15 min)
American Lager 2035
estimated SG: 1.045
estimated IBU: 32.1
1. The IBU/SG ratio is estimated to be 0.714 which seems very high for a lager. From what I know Tettnang is usually used for aroma and Perle for bittering and here they seem to have reversed roles. Switching these would raise the IBU/SG which would not make sense to me. Does anyone have a good idea of the proper IBU/SG ratio for an American Lager?
2. This is the first recipe I have made using 6-row. Is the flavor profile of 6 row all that different than 2 row? I was thinking of adding some 2 row to this recipe to adjust the SG but I am not sure if 6 row and 2 row can be combined together w/o making off flavors.
3. Should I use the same procedure for making a yeast starter for a lager that I used for making ales? How about washing the yeast after fermentation, will I use the same basic method for a lager as an ale?
Thanks for any input you might have to share.