Lagering Technique

[nigebeer]

Hi All,

I now have got two Ale AG brews under my belt and would also like to learn how to brew authentic lagers, I have seen many lager recipes but they don't go into specifics.

I have just finished converting a brewing fridge with full temperature control, but where can I obtain information regarding step by step instructions regarding the mashing/temperatures/yeasts/ etc, and the lagering process.

Best Regards
nigebeer

[Whorst]

You can brew a lager with just 100% lager malt. Most, it not all lager malt is fully modified, so it's suitable for infusion mashing. You could do a step mash, or multiple decoction. I wouldn't bother, a simple infusion mash with a tad of melanoidin will work fine. Yeast selection will be down to personal preference. If you're going to pitch cold, you'll need a lot of yeast. I've pitched at ale temps and slowly dropped the temperature down at initial signs of fermentation, which contrary to popular belief did not effect the results adversely.

[JackA]

Lager?! Scared of tasting something?

[mysterio]

I would take a look at Palmer's how to brew first, then come back with some specific questions.

I used to think decoction mashing/step mashing etc was the key to producing a good lager, but I think anything complex is completely unnecessary now, what really matters is how you handle the yeast and how you handle the fermentation. It's not hard, but if you can come back with a plan then we can help you out with the details.

http://www.howtobrew.com/

[rick_huggins]

Hazz/Mark; you should be on this one matey..!

I made a Stella clone from DL's book, which after following religiously came out smelling of bannanas to me!

So having gave a few bottles away etc it's been lagering away for about 3 month in total..

I tried a bottle tonight and although its clear and hoppy; it's got the Stella Export taste, which suits me down to the ground..

It's taken a whiley tho, so potential brewers beware

GL

Rick

[Whorst]

One of my faves. Click on products. The "Original" is a lovely beer. http://www.brauerei-weihenstephan.de/in ... b9733590fa

[Aleman]

Lager?! Scared of tasting something?

Lager means to store . . . it is only in the UK/US that lager means a pale yellow fizzy tasteless bland product. . . . ask for a lager in Bavaria and they would take you to the fridge

When you consider the wide variety of continental beers, from the soft South German Pils the north German Pils and the Bohemian Pils through the Viennas, Maerzens, Octoberfests, Bocks dopplebocks, triples, and Schwarzbiers . . . you realise that 'lager' does indeed cover a huge range of beers, many of which really do have taste . . . and unlike the beers in the UK they never went through that keg beer phase of the 70's

[morebeer]

Hi nigebeer

Have you checked out Mayfair Court Brewhouse website, its very well put together with excellent information on lager brewing.
Sorry i cant form the link but if you google the name it will come up.

Regards morebeer.

[adm]

These are the key points I think of when brewing lager. Bear in mind that I've only made 2, with the third ongoing, so take these with a pinch of salt. Of course, these guidelines can be varied depending on the yeast you use - read the instruction for temperatures carefully.

1) Pitch LOTS of yeast. You'll be fermenting cold, so it will need a lot of yeast. Definitely more than you think! Use the Mr Malty pitching rate calculator to find out how much, then add 20% more. You can either pitch cold yeast into cold wort (both c. 10-12C) or pitch warm yeast into warm wort (both c 20C) and then cool. I've only tried the warm pitching method personally. Don't pitch warm yeast into cold wort or vice versa.
2) Ferment at 10-12C - the colder, the longer the fermentation will take. Expect a good 2 weeks if not longer.
3) When the fermentation is around 2/3 - 3/4 of the way to FG, raise the temperature to 18C and hold there for 24 - 48 hours for a diacetyl rest (so the yeast can clear up any diacetyl) - you may or may not need to do this depending on the yeast.
4) Once the rest time is over, rack the beer, then crash cool as close to 0C as you can get it. Anywhere between 2 and 4C should be OK
5) Keep it at that temperature for as long as you can. At least 4 weeks, but the longer, the better. 8-12 weeks would be good.

Hope that helps

[wetdog]

5) Keep it at that temperature for as long as you can. At least 4 weeks, but the longer, the better. 8-12 weeks would be good.

is this still part of the fermenting stage or does it need to go into bottle/keg after this period for more conditioning?

[adm]

5) Keep it at that temperature for as long as you can. At least 4 weeks, but the longer, the better. 8-12 weeks would be good.

is this still part of the fermenting stage or does it need to go into bottle/keg after this period for more conditioning?

For me, this is the conditioning phase. I keg though, so if you were to bottle, I would imaging you'd do it after the diacetyl rest. Not really sure though as mine all goes into cornies, gets the long cold wait, then get served.