I’m currently fermenting my first lager, and probably will do another couple afterwards (using WLP833, using your “fast ferment” technique btw). It’s hard to describe the difference, but it almost feels like there’s an “edge” to lagers that isn’t there with a really clean/muted ale character. Though i’d never brewed any lagers, I remember comparing them to commercial lagers in the same styles, and thinking that I actually preferred the character of the German Ale yeast to the lagers. Reason being, before I was able to ferment at lager temps properly I did a string of “fake” lagers (Helles, Vienna, Festbier) on a Wyeast 1007 cake. I think it’s interesting that you seem to prefer the hybrid yeasts for your lager recipes. If you have any questions, please do not hesitate to ask! Consider using quality software to scale these recipes to your system, I prefer BeerSmith. – Cold crash for 48+ hours after FG is stable (10-14 days)Īll recipes are designed for 5 gallons of packaged beer (5.25 gallons into the fermenter), 75% efficiency on a batch sparge setup, 1.15 gallon/hour boil-off, Tinseth is used for IBU, fermented in primary only, all additions before 30 minutes are measured by IBU contribution (not weight), yeast starters are made using the BrewUnited yeast calculator, Irish Moss/Whirlfloc added at 15 minutes left in boil, some salts are added to my filtered soft water. – Ferment at 58☏ for 4-5 days then ramp up to 65° over the next few days – Chill to 56☏ prior to pitching yeast starter – Mash at 152☏ for 60 minutes (4.75 gallons) ~21 IBU Magnum/Warrior/Galena – Boil 60 min I’ve made it with 3 different hybrid yeasts (WLP029, WLP036, WLP810) and 1 lager yeast (WLP830), while all have come out well, I most enjoyed those fermented with WLP029 and WLP036, the former of which took 2nd place in its division in a local BJCP competition. If you’re into this dark lager beer, I highly recommend giving this recipe a go. Mosaic Of Change IPA by House Of Pendragon.
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