Hooligans Swiss Lager

[Pinto]

Following on from the Shepherd Neame thread, I've been searching for a clone for Hurlimanns Lager - a brew that has got me into trouble many a time (such as the time I was found asleep in my home doorway on Xmas eve dressed as Santa.... and I'd only had 2 pints of it at the end of the evening !)

A search of the WWW pointed me along the lines of the following :

"Hooligans" Swiss Lager

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 4.8 (EBC): 9.4
Bitterness (IBU): 24.8 (Average)

94.34% Pilsner
3.77% Wheat Malt
1.89% Crystal 60

1.1 g/L Challenger (6.1% Alpha) @ 60 Minutes (Boil)
0.7 g/L Challenger (6.1% Alpha) @ 15 Minutes (Boil)
0.7 g/L Challenger (6.1% Alpha) @ 10 Minutes (Boil)
0.4 g/L Challenger (6.1% Alpha) @ 5 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 90 Minutes

Fermented at 15°C with Saflager S-189

Recipe Generated with BrewMate

I have two questions tho. Firstly... Saflager S-189 seems to be an elusive beast (got Charles Faram getting back to me on price and quantity, but its looking like it'll be a full 500g pack ) so should I not decide to go this route, can anyone reccomend a lager yeast with similar neutral qualities I could look at (dry or liquid)

Alternatively.... can I interest anyone in a few g's of S-189 ?

Next up (and those more adept than I will probably have noticed) the above recipie has been adapted to the SN "we use only Challenger hops" thinking - the original pointers I received suggested using Northern Brewer for bittering and Hallertau Mittelfrueh for flavour and aroma - as my knowledge of hops is still extremely limited, should I go for the germanic bent or stick to Stu N's challeg-ing schedule ?

Feel free to pick, criticise and humiliate as you see fit

[seymour]

Indeed Saflager S-189 "Swiss Lager" is the true Hürlimann/Feldschlösschen/Samichlaus strain, but then, so are BSI-885 "Swiss Lager" and White Labs WLP885 "Zurich Lager" in case those are easier to acquire. Good luck.

As far as the hopping regime, Challenger is much higher AA%, so you'll want to plug the recipe into your favorite brew software or calculator to determine the best dosages.

[super_simian]

http://www.craftbrewer.com.au down here in Australia sells repacked S-189, perhaps you could try them? Although it may not work out so cheap for you...

[Pinto]

Indeed Saflager S-189 "Swiss Lager" is the true Hürlimann/Feldschlösschen/Samichlaus strain, but then, so are BSI-885 "Swiss Lager" and White Labs WLP885 "Zurich Lager" in case those are easier to acquire. Good luck.

As far as the hopping regime, Challenger is much higher AA%, so you'll want to plug the recipe into your favorite brew software or calculator to determine the best dosages.

Seems your alternatives are more difficult to obtain than the dried 189 - appears to be a seasonal yeast in liquid form.

[Rookie]

Indeed Saflager S-189 "Swiss Lager" is the true Hürlimann/Feldschlösschen/Samichlaus strain, but then, so are BSI-885 "Swiss Lager" and White Labs WLP885 "Zurich Lager" in case those are easier to acquire. Good luck.

As far as the hopping regime, Challenger is much higher AA%, so you'll want to plug the recipe into your favorite brew software or calculator to determine the best dosages.

I plan on trying the S-189 later in the year, I've heard it's the best dried lager yeast.

[zgoda]

You can trust Saflager W34/70. It will make good lager.

In case of lagers strain selection is secondary to healthy fermentation and proper cold maturation.

[Pinto]

Anyone interested in securing a supply of S-189 ? There is a possibility of supplies being available soon - please post interest /quantity required here

Thanks

[MikeMarcus]

80-100g for me. Anyone else?

[seymour]

So, Pinto, did you end up brewing it?

[Pinto]

Got the ingredients waiting to go (bar the Saflager-189... I have a source now) and i've still yet to finish my mash tun - it'll be AG #2 for me and i'll let you know how it goes

[super_simian]

S189 is the easiest lager yeast I've used, although I've given up lagers for the time being (bottle conditioning and lager just don't go together IMHO,) and was almost as simple to use as Notto or 05, bar the "lagering" time. Pitch at 14, 3-4 days after krausen raise to 20 (slowly, over 2-4 days) wait for stable FG, crash and lager etc, etc. Which is how I do my pseudo-lagers with ale yeast anywho. There was a bit more sulphur which required 10-14 days at below 5 degrees though, as opposed to 4-7 with ale yeast.

[seymour]

S189 is the easiest lager yeast I've used...Pitch at 14, 3-4 days after krausen raise to 20 (slowly, over 2-4 days) wait for stable FG, crash and lager etc, etc. Which is how I do my pseudo-lagers with ale yeast anywho...

Wow, it sounds like you have much more elaborate temperature control than most of us. When we say easy, we mean something along the lines of sprinkle a packet on top and leave in the corner of the cellar for a couple weeks

[super_simian]

An STC1000 and a bar fridge is hardly elaborate; it makes this kind of control a total cakewalk. Free rising temperature is as simple as setting a max "possible" temp, unplugging the heat source and letting the yeast activity and ambient temp do their worst, confident that any high spikes will be cut short by the fridge. And if it don't get hot enough, plug the heater back in....simple eh?

[seymour]

Nice! That is easy.
What do you use as a heat source, a brew belt or something?

[super_simian]

A heat mat, placed away from the fermenter to avoid cooking the yeast cake.