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Author Topic: giving an American Lager a go  (Read 437 times)

JEFFLLDO

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giving an American Lager a go
« on: June 02, 2017, 08:50:49 PM »
Going to be a biab as this is my first all-grain batch.

6# ameircan 2 row  mash
2# pale ale malt (avangard german)  mash
1# carapils (muntons british)  10 min boil
3 tsp yeast nutrient  10 min

.25oz galena  60min
.25oz liberty  15 min
.25oz liberty  5 min

safale us-05

5.5 gal batch
strike 3gal@167deg
mash 60 min @ 155deg
sparge w/168deg to 6.6 gal volume then begin boil.

not sure if I'm going to ferment on the low end 53deg or the high end 77deg.
« Last Edit: June 02, 2017, 09:07:29 PM by JEFFLLDO »
Next up: maybe a Helles or a Brown Ale.

DrHans

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Re: giving an American Lager a go
« Reply #1 on: June 04, 2017, 05:46:54 AM »
Hi there!
Welcome to the all-grain club. It's so much fun!

Just my 2 cents on the recipe:
1. Don't boil the Cara Pils add them to the mash instead.
2. 3 tsp of yeast nutrient won't probably hurt anything but I'm using about half a tsp.
3. It won't be a lager if you use an ale yeast like the us-05. Maybe use Safale s-23 instead.
4. I would mash a little lower than that.

Cheers / DrHans

Brew Beerymore

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giving an American Lager a go
« Reply #2 on: June 04, 2017, 12:56:54 PM »
Welcome to the looney farm.

Good tips above.

I might opt for the Saflager w 34/70 instead as that allegedly is more forgiving towards higher temps. If you insist on using an ale yeast, just call it a lagale and all is bliss ;)

Happy brewing, cheers'n 17!


BB
« Last Edit: June 04, 2017, 12:59:31 PM by Brew Beerymore »
FV 1: Dark Christmas Ale (CC)


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JEFFLLDO

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Re: giving an American Lager a go
« Reply #3 on: June 04, 2017, 01:45:50 PM »
Thanks for the input. Dr Hans, I did use the carapils in the mash, not sure why I said boil.

Beerymore, I had the us-05 laying around and I'm fermenting it at 60 deg.
Next up: maybe a Helles or a Brown Ale.

Brew Beerymore

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Re: giving an American Lager a go
« Reply #4 on: June 05, 2017, 11:17:42 AM »
Thanks for the input. Dr Hans, I did use the carapils in the mash, not sure why I said boil.

Beerymore, I had the us-05 laying around and I'm fermenting it at 60 deg.

In that case you'll get rather close to a true lager. Just remember to give primary fermentation plenty of time as the yeast may work a bit slower than your typical room temp.
FV 1: Dark Christmas Ale (CC)


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