PJ's Lager Lout

[paulpj26]

I was wondering if you guys could give me some feedback on this recipe. I've never tried brewing a lager so any recommendations to my recipe would be appreciated :thumb:

23 Liters

Pilsener 4080g
Munich Malt 450g

Mash 90 Mins

Hops

Czech Saaz 3.5% 56g 90 Mins
Czech Saaz 3.5% 14g 10 Mins

Yeast

Saflager S-23

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[Bribie]

Dunno about the "lout" tag, I calculate that it would come out around 4.4% ABV with an IBU of around 26. :) - so a fairly light on brew if that's ok by you - to my own taste I'd go a bit stronger and up the malts a bit, to a grain bill of at least 5 kilos, and maybe up the late hops to 30g to get a bit more Saaz aroma then you can run round shopping centre car parks with your mates terrorising little old ladies. :twisted:

As you are using Munich as well, have you thought of Hallertau or Hersbrucke instead or do you already have the hops?
S-23 would be great. Wish I had your temperatures here at the moment, fighting to keep ales below 20 degrees using ice bricks etc :x

 

[Mark1964]

Try adding 600g flaked maize

 

[highwayman]

A Recipe I like to do which turns out super clear and clean tasting :
23 Litres SG 1055. IBU 21
5 kg Pilsner 2 Row German Lager Malt
500 gms Munich Malt
500 gms rice (Simmer 1/2 kilo of supermarket rice in about five L of water in a stockpot till mushy / runny, let it cool down to a Mush and then at Mash temp stir it into the mash after the dry grain bill has been mixed in)

40 gms of Hallertau Mittenfuer (AA 4%) boil 70 mins
15g Saaz or Hallertau (AA 4%) last 15 mins of the boil

Mashed 65 degrees for 90 minutes

Saflager S-23

 

[paulpj26]

Cheers guys for the replies :thumb:

Steve I was wondering, what does the rice bring to the finished beer?

The only problem I see with brewing a lager is trying to keep the temp at the correct and constant temperature. I do have a fridge I can use but the problem is the highest temp I can get it to 8 degree C which is just a bit lower than 10 - 14 stated on the packet. Don't know whether this will really be a problem?

:thumb: :

 

[highwayman]

Steve I was wondering, what does the rice bring to the finished beer?
The only problem I see with brewing a lager is trying to keep the temp at the correct and constant temperature. I do have a fridge I can use but the problem is the highest temp I can get it to 8 degree C which is just a bit lower than 10 - 14 stated on the packet. Don't know whether this will really be a problem?::

To Quote Dave Line from Big Book Brewing Rice is a useful ingredient for high gravity Pale ales. Dilution of the nitrogen content means that high alcohol beers can be produced without the fear of poor clairty
When I made my Lager I fermented at 18 -20 degrees..I only crashed cooled it after it had finished fermenting!!

I have also found you another recipe..here http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=3&p=331826which I understand is very much like Cobra/Kingfisher
To make 23 litres o.g. 1054 f.g. 1013 ABV 5.4% EBU 21 EBC 9
Basmatic Rice 550g
Lager Malt 4400g
Munich Malt 70g
Flaked Maize 250g
Crystal Malt (130 EBC) 100g

Hops
Northern Brewer (8.2% alpha) 22g - bittering hops (start of boil)
Herbruscker (2.9% alpha) 8g - late hops (15 minutes before end of boil)

Preparation
Put the rice in a saucepan with 1 litre of cold water (Don’t rinse the rice as this will remove the starch that you want to keep!) bring to the boil, stir, then simmer very gently with the lid on for 10 minutes. Remove from the heat and allow to cool for 15 minutes.

Brewing Instructions
Set your strike temperature about 2°C lower than usual to allow for the heat in the rice.
Mash for 90 minutes at 66°. Adjust initial temperature, if necessary, by adding small amounts cold or warm water.
Add 3g Irish Moss with the late hops

Mash liquor volume: 13 litres
Sparge liquor volume: 20.9 litres

Yeast: Brewferm lager yeast

Primary Fermentation: 1 week at 15°C under airlock

Dissolve 10g Polyclar chill haze finings in 250ml water just of the boil and stir well, leave to stand for 15 minutes, stirring frequently.
Siphon into another vessel leaving as much sediment behind as possible. Stir in the Polyclar slurry.
Secondary Fermentation: 3 weeks at 6°C under airlock

 

[paulpj26]

Cheers Steve I will have to put them both in my recipe book :thumb: :

 

[Aleman]

Rice is a nitrogen dilutant . . . but do not forget that it also dilutes colour and flavour as well!

I actually like your original recipe, a good 10 Plato Bohemian style pilsner. About the only thing I would change would be to add the late hops after the heat had been switched off, and allow them to soak for 10 minutes before running off.

 

[paulpj26]

Cheers AM :thumb:

I'm going to pitch 2 packets of S-23 as I'm going to try and ferment cold (8-10 degrees) not sure how long it will take to ferment. Then I'll keep it at 2 degrees to condition for 12 weeks (or for as long a my patience will last :lol: ).

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