Just got a copy of a Dave Line book and looking to brew something like a pub lager. Now all of the recipes are AG and i don't really want to go down that road just yet. Is there a way to convert the recipes to using malt extracts or does somebody have a decent lager extract recipe?
Extract Lager Recipe
- Thread starter Robo1984
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abeyptfc
Landlord.
ive been looking for the same thing, the only pain in the **** is conditioning at a low temp for a few weeks in the keg fridge which means i will only have space for one cornie instead of two. found a few websites with recipes.
this one is best, its all got all different brew types and tells u whether its extract/partial/AG.
http://www.beersmith.com/beer-recipes/
this one is ok but a bit dated and all in american measurements and random brew sizes http://tastybrew.com/newrcp/styleview.html
forgot to add: theres a few recipe packs on brewuk, i think one is called tettnang tiger and also on the homebrew company link above they sell extract packs. i would prefer to make up my own recipe though
this one is best, its all got all different brew types and tells u whether its extract/partial/AG.
http://www.beersmith.com/beer-recipes/
this one is ok but a bit dated and all in american measurements and random brew sizes http://tastybrew.com/newrcp/styleview.html
forgot to add: theres a few recipe packs on brewuk, i think one is called tettnang tiger and also on the homebrew company link above they sell extract packs. i would prefer to make up my own recipe though
pittsy
Landlord.
here's another , hopville many recipes here http://hopville.com/search?q=lager+extract&mode=recipes
abeyptfc
Landlord.
no bother. u done many extract brews? ive done 5 or 6, all very good, made a heather ale with freshly picked heather from uo at my caravan, cant wait for the heather to start growing again , it was awesome! :
RobWalker
Well-Known Member
Your basic lagers can basically be brewed from a kit lager using the additions listed in the recipes, as your basic **** lagers are all essentially the same. In the case of a san miguel from dave lines book you would use 500g golden syrup and 500g extra light dme instead of beer enhancer. Rice syrup for budweiser, saaz addition for stella. Coopers are a safe bet for kits, what you should know is that the lagering process is difficult but kit lagers taste quite good without the process - I stick with them for lagers despite being a predominantly partial mash brewer...
Same with extract style brewing, just use extra light dme and aim for about 12 IBU using Hallertau hops and the same sugar additions. A calculator will help :)
Same with extract style brewing, just use extra light dme and aim for about 12 IBU using Hallertau hops and the same sugar additions. A calculator will help :)
I'm getting a second FV tommorow to up my beer production :clap: To apease my wife I said I would do Peroni, her favourite bottled continental beer (lager is an insult!) I searched here on the forum which directed me to an AG recipe. I am modifying this using recent extract experience so this will be the recipe/method.
1.5kg DMExtract put in cold water in my biggest pan and heated to a boil.
375g flaked rice and 65g crushed crystal steeped at 65C for an hour in as much water as I can get in a big saucepan. I will then wash this through in a sieve with boiling water from the kettle a couple of times.
In my biggest pan, 30g Saaz hops for 60 minutes and 15g for the last 15 minutes. Washed through like the rice/crystal.
After all that washing through it will probably give about 13 litres, if not I'll add more boiled water. The OG will be about 1045-1050 so it might be stronger than Peroni :thumb:
I'll leave it overnight or till it's cool enough to pitch a lager yeast.
I believe it will be important to ferment this at a low temp. like 12C. It should be cool enough in my garage unless the weather suprises us and warm up!
It's a small step up from kits to extract with a bit of mashing of the flaked rice thrown in but I'm enjoying doing it this way and especially drinking it :
1.5kg DMExtract put in cold water in my biggest pan and heated to a boil.
375g flaked rice and 65g crushed crystal steeped at 65C for an hour in as much water as I can get in a big saucepan. I will then wash this through in a sieve with boiling water from the kettle a couple of times.
In my biggest pan, 30g Saaz hops for 60 minutes and 15g for the last 15 minutes. Washed through like the rice/crystal.
After all that washing through it will probably give about 13 litres, if not I'll add more boiled water. The OG will be about 1045-1050 so it might be stronger than Peroni :thumb:
I'll leave it overnight or till it's cool enough to pitch a lager yeast.
I believe it will be important to ferment this at a low temp. like 12C. It should be cool enough in my garage unless the weather suprises us and warm up!
It's a small step up from kits to extract with a bit of mashing of the flaked rice thrown in but I'm enjoying doing it this way and especially drinking it :
Rice needs to be mashed, you can't use it in an extract only recipe . . .you could use some pale malt as well as the crystal (instead of) , to convert the rice starch . . . I'd use about 375g of pale malt which is really overkill half that would do.
Leave the crystal out as it will darken it to much.
I'd be careful washing through with boiling water as you will release unconverted starch into the wort which could cause problems later on . . .use 70-72C water and do it gently.
You could ferment it at 16-18C using something like US-05, although if you use a lager yeast like S-23 or W34/70 then no higher than 12-14C
Leave the crystal out as it will darken it to much.
I'd be careful washing through with boiling water as you will release unconverted starch into the wort which could cause problems later on . . .use 70-72C water and do it gently.
You could ferment it at 16-18C using something like US-05, although if you use a lager yeast like S-23 or W34/70 then no higher than 12-14C
Thanks Aleman, I don't want to hijack this thread but you have given me some usefull information there. So I presume that rice alone doesn't have the enzymes to convert the starches so I need malt as well?
It's a bummer really, I've just returned from Leyland homebrew, where I could have got the malt, and they've never had flaked rice so I came online to research the use of rice.
Looks like you've saved me from making half beer/half risotto!
I'll hopefully do a partial mash with the rice and some pale malt. That'll be a first for me but it will have to wait a week or so.
It's a bummer really, I've just returned from Leyland homebrew, where I could have got the malt, and they've never had flaked rice so I came online to research the use of rice.
Looks like you've saved me from making half beer/half risotto!
I'll hopefully do a partial mash with the rice and some pale malt. That'll be a first for me but it will have to wait a week or so.
RobWalker
Well-Known Member
Duxuk, you need to gelatinize it on its own first to break it down, which requires heating it to a certain temp and keeping it there, same as mashing. After that, you mash it in like any other grain, I think. I do remember reading that microwave rice works a treat without gelatinizing because it's been de-husked and partially boiled, hence the reason that it cooks in a few minutes and tastes quite sweet. It's one to research anyway.
OR, go to health food shop/asian market and buy rice syrup.
OR, go to health food shop/asian market and buy rice syrup.
RobWalker
Well-Known Member
Ah, good stuff, ive done it from dry rice before, hence the mindset >.< hahah.
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