Help with beginners step by step guide

[Pete7811]

Morning,
I have only previously brewed using a wilkos pack and have now bought myself a heater to brew using grains. I have the following but I would really appreciate someone to guide me step by step on what to do to make a nice lager:
Pilsner Malt grain 10kg
Munch malt grain 500g
Light malt extract 1.2kg
Saaz Hops 200g

Thanks in advance

 

[Andrew Elliott]

Hi Pete

The best thing you can do is explore the massive amount of information on the internet including clone recipes of your favourite articles and hundreds of youtube brew days. It's so much easier than trying to explain on a forum plus you can explore at your own pace. I suggest a quick search for Pilsner all grain recipe will give you loads of ideas

 

[cushyno]

You could make a fine lager with pilsner, Munich and Saaz if you have the skills and patience. Lagers are supposedly quite a challenge to do really well, ales tend to be more forgiving.

Not trying to put you off, though.

Which yeast are you thinking of using? Saflager 34/70 is supposed to maintain a clean profile at a wide range of fermenting temperatures.

Have you tried the Simple AG thread on this forum started by clibit?

 

[Pete7811]

You could make a fine lager with pilsner, Munich and Saaz if you have the skills and patience. Lagers are supposedly quite a challenge to do really well, ales tend to be more forgiving.

Not trying to put you off, though.

Which yeast are you thinking of using? Saflager 34/70 is supposed to maintain a clean profile at a wide range of fermenting temperatures.

Have you tried the Simple AG thread on this forum started by clibit?

Hi, thanks for your reply I have 11.5g of Saflager s-23 yeast.

 

[Banbeer]

I have 11.5g of Saflager s-23 yeast.

That's my goto lager yeast and had really good results with it. Depending on what temp you're thinking of fermenting at you might need a couple of packs (if below 12°C)

 

[Pete7811]

That's my goto lager yeast and had really good results with it. Depending on what temp you're thinking of fermenting at you might need a couple of packs (if below 12°C)

Hi, thanks for your reply, I was thinking at fermenting it at around 22c,what do you think?

 

[Banbeer]

I was thinking at fermenting it at around 22c,what do you think?

Try to keep it below 20°C if possible but the colder the better for proper lager yeasts

 

[Pete7811]

Try to keep it below 20°C if possible but the colder the better for proper lager yeasts

Okay, that's good to know, thanks mate

 

[MyQul]

Ok if your a newbie AG brewer I STRONGLY suggest making a pseudo lager rather than a true lager. Mainly because first of all you need a brew fridge for a true lager. Lagering is the process of cold fermentation (around 9C-12C) followed by cold conditioning (around 0C-2C). Without a lagering fridge and being in the middle of summer, this is impossible.

For pseudo lager you'll only really need to use some lager yeast as most of them work at ale temps too. I'd use califorinia common yeast as this is a lager yeast specifically designed to work at all temps. MJ and CML do one. CML also do kentucky common yeast which is very similar

I would also add some table sugar in your recipe. This will dry the beer out and make it more crisp, dryer and lager like

 

[Pete7811]

Ok if your a newbie AG brewer I STRONGLY suggest making a pseudo lager rather than a true lager. Mainly because first of all you need a brew fridge for a true lager. Lagering is the process of cold fermentation (around 9C-12C) followed by cold conditioning (around 0C-2C). Without a lagering fridge and being in the middle of summer, this is impossible.

For pseudo lager you'll only really need to use some lager yeast as most of them work at ale temps too. I'd use califorinia common yeast as this is a lager yeast specifically designed to work at all temps. MJ and CML do one. CML also do kentucky common yeast which is very similar

I would also add some table sugar in your recipe. This will dry the beer out and make it more crisp, dryer and lager like

Hi, this is really useful thanks, would you recommend me adding some malt extract and a 1kg of sugar with me unable to make a true lager use to not having the fridge. I currently have the following to hand.

10kg of Pilsner malt
500g of Munich Malt
200g Saaz hops
1.25kg light malt extract.
100g nectar fruit citrus hops
Saflager s-23 yeast

I don't have anything in particular that I want to make as its my first time not using a kit so just want something which tastes nice.

 

[MyQul]

I've put together this grain bill based on what you have. You havent put down the AA% of your hops so I havent added a hop schedule. If you want a stronger brew just add some more grain (I can let you know how much )

(Efficiency based on 70%)
Pilsner malt 2kg
Munich 500g
Cane/table sugar 500g
Light DME 500g

OG 1.040
ABV% 4.2 (based on 75% yeast attenuation

 

[cushyno]

What size batch are you looking to make? I'd suggest doing a 10L batch then you have more than sufficient yeast in one sachet.

You could try this:
German Pilsner (Pils)

Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 2.230
Total Hops (g): 48.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 5.12 %
Colour (SRM): 4.3 (EBC): 8.4
Bitterness (IBU): 35.4 (Tinseth)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
2.000 kg German - Pilsner (89.69%)
0.150 kg German - Munich Dark (6.73%)
0.080 kg Cane Sugar (3.59%)

Hop Bill
----------------
36.0 g Saaz Pellet (3.5% Alpha) @ 60 Minutes (Boil) (3.6 g/L)
12.0 g Saaz Pellet (3.5% Alpha) @ 10 Minutes (Boil) (1.2 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Saflager - German Lager Yeast S-23

 

[Pete7811]

I've put together this grain bill based on what you have. You havent put down the AA% of your hops so I havent added a hop schedule. If you want a stronger brew just add some more grain (I can let you know how much )

(Efficiency based on 70%)
Pilsner malt 2kg
Munich 500g
Cane/table sugar 500g
Light DME 500g

OG 1.040
ABV% 4.2 (based on 75% yeast attenuation

Wow that's really useful, thanks, the Saaz Hops are 4.7% AA and the nectar fruit Hops are 6.5-7.5%AA.

 

[Pete7811]

What size batch are you looking to make? I'd suggest doing a 10L batch then you have more than sufficient yeast in one sachet.

You could try this:
German Pilsner (Pils)

Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 2.230
Total Hops (g): 48.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 5.12 %
Colour (SRM): 4.3 (EBC): 8.4
Bitterness (IBU): 35.4 (Tinseth)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
2.000 kg German - Pilsner (89.69%)
0.150 kg German - Munich Dark (6.73%)
0.080 kg Cane Sugar (3.59%)

Hop Bill
----------------
36.0 g Saaz Pellet (3.5% Alpha) @ 60 Minutes (Boil) (3.6 g/L)
12.0 g Saaz Pellet (3.5% Alpha) @ 10 Minutes (Boil) (1.2 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Saflager - German Lager Yeast S-23

Great thanks, I was looking at 20L, would adding some turbo yeast help?

 

[cushyno]

If your Saaz are 4.7%, reduce my recommended amounts to 27g and 12g respectively.

Never heard of the nectar fruit hops. Do they have another name?

 

[cushyno]

Actually, if you're going to ferment at ale temperature ~20degC, one sachet will be enough.

Double the amounts in my recipe for 20L. Use 54g Saaz for the boil and 24g 10 minutes before you switch off the heat.

 

[MyQul]

Tbh, I've never heard of nectar fruit hops. I dont think I'd put them in a Lager though if you want anything thats anywhere near traditional.

@cushyno ' s hop schedule is good so I'll copy that and adjust for AA% . I notice your after 20L. My first recipe is 23L so for 20L:

Pilsner malt 1.7kg
Munich 430g
Cane/table sugar 430g
Light DME 430g

Saaz 30g @ 60 min
Saaz 25g @ 10min

 

[Pete7811]

If your Saaz are 4.7%, reduce my recommended amounts to 27g and 12g respectively.

Never heard of the nectar fruit hops. Do they have another name?

Ah I think the main name for the nectar Hops is PALISADE.

 

[Pete7811]

Tbh, I've never heard of nectar fruit hops. I dont think I'd put them in a Lager though if you want anything thats anywhere near traditional.

@cushyno ' s hop schedule is good so I'll copy that and adjust for AA% . I notice your after 20L. My first recipe is 23L so for 20L:

Pilsner malt 1.7kg
Munich 430g
Cane/table sugar 430g
Light DME 430g

Saaz 30g @ 60 min
Saaz 25g @ 10min

Great thank you, I'll give this one a go. Does it matter that the malt extract is liquid?

 

[MyQul]

Both mine and @cushyno 's recipe's are fairly similar. It depends on whether you want to use DME. Mine has much more cane sugar in it though