my first lager
Posted: Tue Jan 03, 2006 6:59 pm
by JAWSFREE
guys i will be getting a temp controll and chest frezer soon and i am ready to lager. i need a recipe that my wife will love as i have sold her on the expence of all the new equipment. unforchantly she is a bud light girl and i am looking for something that i can use to transition her.
thanks
jason
Posted: Tue Jan 03, 2006 8:51 pm
by Danno
Easy. Use 100% Continental Pilsner malt (not the American crap) and hop to a German Pils IBU per BJCP and throw in a light to medium load of Hallertauer hops (depending on how hoppy she likes her beers) 5 minutes before flame out. Now just pick a common pilsner yeast and you're all set.
Many people like to add 5% some type of specialty malt or decoct but for your first, stick with the 100% Pils malt and single infusion mash at 150°F. This will be your baseline calibration for Pils malt for all of your future Pilsners and most of your lagers.
Posted: Wed Jan 04, 2006 8:53 am
by jamilz
That sounds pretty good, but maybe she'd like it more if you targeted something like a Munich Helles? Not quite as bitter and dry as a German pilsner.
Posted: Sat Jan 07, 2006 5:00 am
by Chris Vejnovich
My wife really likes Munich Helles. Or you could do a Dortmunder. My wife has had a few Dorts she likes as well. My wife is very picky though. Her favorite beer is Stella Atrois. It is not a bad beer on draft, but bad in the bottle as they import it in green bottles.
Posted: Sun Jan 08, 2006 10:40 am
by George
I've never found a BMC drinker who didn't appreciate a well-made CAP. That means 1-1.5 lbs of flaked corn (minimash if you have to), gravity in the mid 40's and hops in the high 20's - low 30's. Hallertau, tett, saaz are common. Cluster is the classic hop, but I think it's nasty. I really like liberty and crystal.
IMO, Wy2007 is crucial to the 'Bud' taste, very crisp and 'Bud-y'. You'll switch from it eventually, but it's good that first time. When you're trying to show her that you really can make good beer that she'll like.
Posted: Sun Jan 08, 2006 11:57 am
by jaydub
George wrote:That means 1-1.5 lbs of flaked corn (minimash if you have to)...IMO, Wy2007 is crucial to the 'Bud' taste, very crisp and 'Bud-y'.
Isn't Anheuser-Busch always going on about how rice is crucial to their recipe? Why would you use corn instead? Also, is there a White Labs version of WY2007?
Posted: Wed Jan 18, 2006 10:56 am
by dragonbiker
A kolsch is always a transition beer for American lite people. Kolsch can be tricky at ale temps but if you lager it seems to out much better.