Hi all,
I have leftover lager malt. Can I use this instead of pale malt, either partially or totally? If so, what difference is there?
Many thanks
Lager malt
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Manx Guy
Re: Lager malt
Hi!
Yes you can use it up together with Pale Malt for an ale...
It has a lsightly grainy flavour compared with pale ale malt and is slightly lighter in colour.
However if you use brewing software that will estimate the colour for you.
should work in a nice Blonde recipe!
Guy
Yes you can use it up together with Pale Malt for an ale...
It has a lsightly grainy flavour compared with pale ale malt and is slightly lighter in colour.
However if you use brewing software that will estimate the colour for you.
should work in a nice Blonde recipe!
Guy
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seymour
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Re: Lager malt
Agreed. You can use it as your main base malt, too. You may need a bit longer mash time, or until you verify conversion is complete. Do a 90 minute boil (as opposed to 60 min) to reduce DMS, which hints of cooked corn. It may also help to pitch a nice healthy yeast starter.
Last edited by seymour on Thu Sep 20, 2012 9:26 pm, edited 1 time in total.
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Manx Guy
Re: Lager malt
Hi!
If its UK Lager malt then it likely to be highley modified. But a 90 min mash can't hurt if you dont normally test for the presence of starch.
a longer boil as suggested certainly cant hurt either.
@seymour unless hte OP is making a Lager using a lager yeast at cool temps why woul dhe need to pitch more yeast than 'normal'
Although its always good practive to pitch plenty of healty yeast
Cheers!
Guy
If its UK Lager malt then it likely to be highley modified. But a 90 min mash can't hurt if you dont normally test for the presence of starch.
a longer boil as suggested certainly cant hurt either.
@seymour unless hte OP is making a Lager using a lager yeast at cool temps why woul dhe need to pitch more yeast than 'normal'
Although its always good practive to pitch plenty of healty yeast
Cheers!
Guy
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seymour
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Re: Lager malt
Just another precaution again Dimethyl Sulfide, which is a potential fault when brewing with large percentages of lager/Pils/Pilsner malt, irregardless of ale vs. lager fermentation. A good, strong start and vigorous primary fermentation should clear up all the DMS, though.Manx Guy wrote:...why woul dhe need to pitch more yeast than 'normal'...
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critch
Re: Lager malt
the english lager malts i use (warminster) are all fully modified and there is no need for normal lager mashs(got this info from the head maltser at warminster)
ive never had a dms issue using it
ive never had a dms issue using it
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gnasher
Re: Lager malt
Many thanks all.
We're raiding a number of friends' gardens for fresh hops and brewing tomorrow. Pale and light is what I was thinking to allow the fresh hop flavours to come through.
Normally mash and boil for 90 anyway, so should be okay. Smack pack yeast is off and running, so hopefully that'll be good too.
Cheers.
We're raiding a number of friends' gardens for fresh hops and brewing tomorrow. Pale and light is what I was thinking to allow the fresh hop flavours to come through.
Normally mash and boil for 90 anyway, so should be okay. Smack pack yeast is off and running, so hopefully that'll be good too.
Cheers.
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seymour
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Re: Lager malt
Even better. Brew on!critch wrote:the english lager malts i use (warminster) are all fully modified and there is no need for normal lager mashs(got this info from the head maltser at warminster)...ive never had a dms issue using it
Re: Odp: Lager malt
Most of dms issues these days come from infections, not from malt.
Re: Lager malt
Hop scrumping!! I like it!!gnasher wrote:Many thanks all.
We're raiding a number of friends' gardens for fresh hops and brewing tomorrow. Pale and light is what I was thinking to allow the fresh hop flavours to come through.
Normally mash and boil for 90 anyway, so should be okay. Smack pack yeast is off and running, so hopefully that'll be good too.
Cheers.
A good 90 min rolling boil will get rid of the DMS. I've never heard of using a big pitch of yeast to get rid of DMS seymour. It's normal to pitch more yeast for a lager because the fermentation temperature is lower not because of the grist. I wouldn't pitch a large amount of yeast because you won't get any yeast growth and this is where the esters and fermentation flavours come from. You will also end up with froth all over the floor or all over the brew fridge which is a pita.
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seymour
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Re: Lager malt
I know about lager temperatures, but I'm telling you, a 100% pils maltbill can lead to DMS under ale fermentations as well. I know from experience. But don't take my word for it: http://www.bjcp.org/faults.php Note, it doesn't differentiate lager fermentations in the possible solution commentary. But no matter, as other users have already commented, DMS is rarely a problem with British lager malt, so never mind.CestrIan wrote:...I've never heard of using a big pitch of yeast to get rid of DMS seymour. It's normal to pitch more yeast for a lager because the fermentation temperature is lower not because of the grist...
Now those are considerations I can get behind!CestrIan wrote:...I wouldn't pitch a large amount of yeast because you won't get any yeast growth and this is where the esters and fermentation flavours come from. You will also end up with froth all over the floor or all over the brew fridge which is a pita.