Kits almost invariably finished high for some reason for me, only by a point or two according to yeast capability and style, and then kick off a bit more in the bottle. The individual batches potential FG in the kits may vary too. Your ratio may be right for dextrose additions for bottling, just residual sugars being a pita. Grain will be great as you can dial everything in better.tctenten said:image.jpeg
Takng a break from cleaning up the basement. Cracked open a Summer Wheat. It is definitely better than my first attempt. Seems like it might be a tad bit over carbonated. Unless that is just how freshly bottled beer should be
Beer Here
- Thread starter tctenten
- Start date
I don't have experience with that type of beer or most of the ingredients ...
Haven't used that yeast, hops, or the rice, or the pale malt(s) ...
Haven't used that yeast, hops, or the rice, or the pale malt(s) ...
Pretty sure I've used that yeast. I'll check my recipies.
Make sure that the 6row is modified or you will have to step mash it to get the right enzymes out.
Also change the hops to whole leaf, so you know exactly how much hops. It will probably take more to get the IBUs.
I can't tell you anything about that yeast. That was the batch that went sour.
Make sure that the 6row is modified or you will have to step mash it to get the right enzymes out.
Also change the hops to whole leaf, so you know exactly how much hops. It will probably take more to get the IBUs.
I can't tell you anything about that yeast. That was the batch that went sour.
The recipe does not call for a step mash and it seems like I should use about 10% more leaf hops vs pellet hops....as per google. I am pretty sure the LHBS will have all the grains as they seem pretty basic. This batch will be a test for size more than anything else. I want to keep it on the stove top and see how it turns out.
I would drop the crystal down a little for a lager and up the 2 row. I usually use some Pils malt in my lagers, they need to be crisp and clean. Rice hulls aren't usually necessary on such a small batch and grain bill, I confess I have never used them. California lager is a great yeast. I hope you have temp control down pat, lagers take time and particular temps.
Sure you don't want to do an easy ale for your first?
Sure you don't want to do an easy ale for your first?
tctenten said:
The recipe doesn't really have to call for it ...
Mash for gravity driven by your refractometer readings ...
I've had to cycle back and forth between 145F and 155F before ...
Ok.
Sorry misread your first post, saw rice hulls not flaked rice. Hooray for coffee and glasses.
Here's a recipe for premium american lager from brewing classic styles - main differences are no crystal, and low profile hops. Cascade are going to dominate this one.
OG 1.053
FG. 1.010
IBU 20
Color 3 SRM
Alcohol 5.7% ABV
American lager yeast (californian is fine)
11.6lb american two row or six row.
1 lb flaked rice
1.25 oz hallertau hops (4.% AA) at 60 minutes.
Mash at 149F for a good 90 minutes (flaked rice takes longer than malt)
Boil for 90 minutes to reduce DMS
Ferment at 50F and lager for 4 weeks before bottling
So hops and crystal are a potential issue with your recipe, plus your process needs to ensure it squeezes what it can out of the rice.
Lagers in truth are a pita to get right, the chances of getting DMS are high, you have to do a temp rise when you are 2 points of final gravity to help the yeast consume all that buttery badness they have created. The damn DMS will still pop up at times when you think you have nailed it.
I have a great cascade smash recipe for those with excess cascade...
Sorry misread your first post, saw rice hulls not flaked rice. Hooray for coffee and glasses.
Here's a recipe for premium american lager from brewing classic styles - main differences are no crystal, and low profile hops. Cascade are going to dominate this one.
OG 1.053
FG. 1.010
IBU 20
Color 3 SRM
Alcohol 5.7% ABV
American lager yeast (californian is fine)
11.6lb american two row or six row.
1 lb flaked rice
1.25 oz hallertau hops (4.% AA) at 60 minutes.
Mash at 149F for a good 90 minutes (flaked rice takes longer than malt)
Boil for 90 minutes to reduce DMS
Ferment at 50F and lager for 4 weeks before bottling
So hops and crystal are a potential issue with your recipe, plus your process needs to ensure it squeezes what it can out of the rice.
Lagers in truth are a pita to get right, the chances of getting DMS are high, you have to do a temp rise when you are 2 points of final gravity to help the yeast consume all that buttery badness they have created. The damn DMS will still pop up at times when you think you have nailed it.
I have a great cascade smash recipe for those with excess cascade...
Bumper said:
Very similar to recipe I posted above...with the exception of the fermentation temps. I am not sure I can do 50f...unless my spare fridge can get that high. I picked that recipe out because I felt I could handle all the steps, temps...etc. Maybe it is not really a "true lager" but I imagine will be beer?
The fermentation schedule is all kinds of fucked up on your recipe and not clear enough on Jamil's. Sorry.
Ferment for 10 days at 50F probably 6 days given the smaller batch.
Rise to 90F and hold for 4 days
Bring it down 10F a day until 15 F or thereabouts
Hold for at least 2 weeks at this temp.
Bottle.
Now bottling is going to require a calculator, as you are going to need to repitch a very small amount of yeast to get carbonation. Which is why I didn't try a lager until I had kegs.
Hope this helps
Ferment for 10 days at 50F probably 6 days given the smaller batch.
Rise to 90F and hold for 4 days
Bring it down 10F a day until 15 F or thereabouts
Hold for at least 2 weeks at this temp.
Bottle.
Now bottling is going to require a calculator, as you are going to need to repitch a very small amount of yeast to get carbonation. Which is why I didn't try a lager until I had kegs.
Hope this helps
tctenten said:
Step 0: Do you like lagers?
It will be beer. It will most likely have strong buttery mouthfeel and flavour, and at higher temps you will get some different esters that will give off more fruit.tctenten said:
Heck if it is crap, you learned a lot, tip it and go again. With those temps you could get an american kolsch which could be really interesting.
Bumper said:
It does. I need to find another recipe.
grantmichaels said:
I like all beers....really I do. If this recipe had been labeled an IPA...I would have tried it. I wasn't really after a specific type of beer.
Ozzy2001 said:
Clog away.
So does anyone have a recipe that they recommend, that is not too complicated? The only thing I ask is that it is not too hoppy/bitter.
tctenten said:
Interesting - I didn't get that impression ...
The timeline for lagering in general is probably a good enough reason not to do it at all ...
You are looking at a best-case of months until you'll drink it, I think ...