Plan for AG#3 a lager recomendation please

[darrenwest1]

ok well AG#2 is on saturday it is a timothy taylor landlord
but i wish to do a lager for ag# next weekend
i am after a nice clean tasting lager so
any recomendations please guys

 

[Wendy1971]

Ill pm you a decent recipie

 

[darrenwest1]

many thanks wendy

 

[Aleman]

Try 4200g Lager Malt

400g White Sugar

60g Hallertau Mittelfruh (4%) 90 Minutes
25g Mittelfruh 15 minutes
25g Mittelfruh steeped at 80C for 15 minutes

 

[Mike1981]

Try 4200g Lager Malt

400g White Sugar

60g Hallertau Mittelfruh (4%) 90 Minutes
25g Mittelfruh 15 minutes
25g Mittelfruh steeped at 80C for 15 minutes

Idiots question(s) but what does "steeped at 80c for 15 minutes" mean? Added after the boil when temps at 80??
Also whats best way to store unused hops?

 

[darrenwest1]

Added after the boil when temps at 80??
yes i belive so but i could be wrong to

i was told to freeze my hops once opened

 

[Aleman]

Correct add the steep hops when the wort has cooled to 80C then steep for 15 minutes before chilling to pitching temperature.

You extract the full aroma without driving it off and do not extract any bitterness from the late hops which you do get if you add them while the wort is above 80C

 

[Mike1981]

Correct add the steep hops when the wort has cooled to 80C then steep for 15 minutes before chilling to pitching temperature.

You extract the full aroma without driving it off and do not extract any bitterness from the late hops which you do get if you add them while the wort is above 80C

Thanks AM wasnt sure as im hoping to do my first AG at the end of this month :pray:

 

[Muddy Funker]

Try 4200g Lager Malt

400g White Sugar

60g Hallertau Mittelfruh (4%) 90 Minutes
25g Mittelfruh 15 minutes
25g Mittelfruh steeped at 80C for 15 minutes

I've been looking for a simple lager recipe for AG#4, I shall use this one, thanks.
What would be your best yeast recomendation for this brew?

 

[Aleman]

Personally I like w34/70 as a dry lager yeast. S-23 is also another nice one if you let it clear up the sulphur after fermentation, I am not a fan of S-189


If fermenting cool pitch lost 2 or 3 sachets . . . if pitching warm (20C) and allowing to cool to 14C you can pitch one sachet. . . . If you do this make sure you do a Diacetyl rest towards the end of fermentation (Raise the temp to 18-20C for 2 days in the last third of the fermentation . . . before cooling again).

All lager yeasts tend to be a bit funky on first use unless you pitch lots . . . or maybe I am a bit picky :hmm:

 

[Muddy Funker]

Thanks for the advice Aleman!

I'll look into getting this going in the next week or so :