Lager IPA highbrid

[charlie_mead_face]

the other night i was drinking the tastiest lager ipa highbrid (Ceaser Augustus) and was thinking of doing one or something similar for my first AG brew. so what i was wondering, does anyone know any smashing recipies along those lines?

 

[graysalchemy]

Well you could use lager malts and lager hops with an ale yeast or you could use traditional Ipa malts and hops with a lager yeast :wha:

In essence historically lagers were developed from India Pale Ales but used a bottom fermenting yeast. Do you know if Ceaser Augustus was fermented with an ale yeast or a lager yeast?

 

[graysalchemy]

According to the website

ABV:4.1%
OG:1041
IBU'S:33
MALTS:Lager Malt, Caramalt
HOPS:Nelson Sauvin, Amarillo, Styrian, Cascade

So it is using lager malts and ipa hops but does it use a lager yeast or an ale yeast :hmm: :hmm:

 

[charlie_mead_face]

am i right in thinking larger yeasts ferment at quite low temps?

 

[Darcey]

My buzz word at the moment Kolsch yeast!

I am going to attempt an IPA using Kolsch yeast and lager malt + the standard IPA hops & IBU.

Kolsch is an ALE yeast that behaves like a lager yeast. You will prob still need temperature control @ 17c and then lager at 1c for afew weeks rather than normal ale maturation.

D

 

[charlie_mead_face]

because i havnt got anywhere really cold to do a lager yeast i think i'll go for larger malt, a light caramel malt, IPA hops and an ale yeast. if im doing a 5gal batch how much of the base malt should i use?

 

[graysalchemy]

I would have said 95% pale malt.

 

[zgoda]

am i right in thinking larger yeasts ferment at quite low temps?

Wyeast California Lager and WLP San Francisco Lager are the ones that like warm fermentation, over 14C.

 

[charlie_mead_face]

I would have said 95% pale malt.

sorry i ment by weight (kg) but good to know

 

[pittsy]

ive got a oktober fest lager in the fridge lagering at the mo its an aying clone and i bottled 2 (not lagered) that i tried and id say that was an ipa/dark lager , really nice if your interested i can give you that recipe , i won't be online till tomorrow btw

 

[charlie_mead_face]

that would be grand if you could :thumb:

 

[pittsy]

here's that ipa/lager (well it tastes like an ale/lager)it is 6% although note my efficiency is low so you prob need a little less malt

My Oktoberfest (marzen)

i was gonna use Belgian 2 row pilsner but i went with lager malt instead


81% 5.500 Lager Malt 82% 3(marris otter will do )

15% 1.000 Weyermann Munich Type II 76% 23

4% 0.300 Weyermann Caramunich III 73% 144
6.8
23.0 liters
Original Gravity
1.055 / 13.6° Plato
(1.049 to 1.058)
Final Gravity
1.014 / 3.6° Plato
(1.012 to 1.015)
Color
22° EBC / 11° SRM
(Copper to Red/Lt. Brown)
Mash Efficiency
60% (note efficiency low if coping)
hops

boil 60 mins 45 Tettnanger leaf 4.5

boil 15 mins 35 Hallertauer Hersbrucker leaf 4.1

Boil: 30.0 avg liters for 90 minutes
Bitterness
23.3 IBU / 7 HBU

yeast

Saflager w 34/70
lager yeast in dry form with high flocculation and 75% attenuation edit

Alcohol
5.7% ABV / 4% ABW
(5.5% est. ABV / 4% est. ABW

next time i do this i'll be using wlp830 yeast which will be even better (i hope)

:drunk:

 

[charlie_mead_face]

thanks pittsy :

 

[Darcey]

I think that Hersbrucker is one of my favourite hops...

How IBU beers with pale malt LAGER or not... are great!

D