ALL GRAIN LAGER

[trucker5774]

Tips would be appreciated on the easiest way to produce a lager in a realistic environment. I reckon I can hold the temperature probably no lower than 18C. What would be a good yeast to use? What is the hassle free way to mash and sparge for a lager (I intend to batch sparge) What is the importance of stepped temperature rises for a lager mash? Using modern malted grains can I do a normal mash?

[Whorst]

You can do a basic infusion mash. You could also do a basic step mash with a rest at 122F. and then bump to 150F. As far as yeast goes, you'd be better off using a Kolsch strain. No lager yeast that I'm aware of is going to give you lager characteristics fermented at 64F. UK-05 fermented cool, around 60F. will also give you a clean flavor.

[mysterio]

US-05 or Nottingham is your best bet to make a lager-like ale. Ferment it at 18C. Use 'lager' hops. Use adjuncts if you want a lighter tasting beer.

[trucker5774]

Thanks guys. So the general idea is to follow a lager recipe, maybe do a stepped mash (or just go for standard having read up on the malts) but use a "cooler" fermenting ale yeast and just try to keep the FV as cool as I can ( towel in water etc)..........guess I could wait till winter ......Not likely its BBQ time

[trucker5774]

Thanks Chris. I was thinking of buying some lager malt and adding about 250g of wheat malt or torrefied wheat. Then using halletau hops. Your recipe sounds a bit different so I may give it a whirl. I already have about 20 KG of MO. Pretty much decided on Nottingham!

[Parva]

I've just made 46l of lager, first ever attempt, recipe :-

10Kg Lager Malt
1Kg Munich Malt
80Gms Challenger at 90 mins
40Gms Hersbrucker 15 mins
2x Protofloc (always used Whirlfloc 'till now)
2x Saflager S-23

This is in the FV currently and is being fermented at about 19c as I have no temperature control. I have absolutely no idea how this will turn out.

[adm]

You could try White Labs WLP810 San Francisco Lager yeast.......that will ferment well at 18-20C

WLP810 San Francisco Lager Yeast
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Attenuation: 65-70%
Flocculation: High
Optimum Fermentation Temperature: 58-65°F
Alcohol Tolerance: Medium-High

[Bribie]

You could try White Labs WLP810 San Francisco Lager yeast.......that will ferment well at 18-20C

..........................................
Alcohol Tolerance: Medium-High

That would be a great choice. I've developed a nice 'house lager' but still trying to find the perfect yeast. I don't really want to have my fridges tied up for a couple of months doing a brew, using traditional yeasts such as Weihenstephan, but have found that some of the quicker solutions such as Nottingham and US-05 still turn out too 'aley', and I'm currently using Californian yeast for the first time. I'm using the Wyeast version, same deal.