Tiger beer ???

[beechwood]

Anyone got an AG or extract clone recipe for Tiger lager? I'm not normally a lager drinker but I've really enjoyed drinking this through the summer. Will have a go over winter. :thumb:

 

[Dutto]

There'a a lot of "Tiger" recipes here ...

http://www.brewersfriend.com/search/

... so you may find one to suit.

Enjoy!

 

[beechwood]

cheers Dutto :drunk:

 

[Personal91]

Anyone got an AG or extract clone recipe for Tiger lager? I'm not normally a lager drinker but I've really enjoyed drinking this through the summer. Will have a go over winter. :thumb:

best of luck :)

 

[beechwood]

Excellent :thumb: I've just found this...........

Tiger Beer clone, all grain.
And a bit about mash pH lower down.

Most visits to this blog come from people searching for tiger beer clones. I’ve referenced it a couple of times, including one previous attempt at the beer, which worked really well. It was mooched from the Dave Line ‘Brew beers like those you buy’ book, with a change here or there (not necessarily because I know what I’m doing, or anything). The first attempt worked quite well, the second was infected, and for Ms Homebrew, the third attempt will be ready in the new year.

This is a 'lite' lager beer, of the kind found in Asia and thereabouts.

3kg Lager Malt (Pilsner malt)
500g flaked rice
300g Carapils or similar
200g Acid malt
Recommended, 200-500g of rice husks or oat husks, as the mash Will be slow to run off.

Mashed in for a rest around 55oc for 30 mins, followed by the main rest at 66oc for one hour, in 10 litres of soft water.

Boil:
Hallertaur Helsbrucker (2.8%): 25g, 11 IBU
Dana (Super Styrian) (10.8%): 7g, 11 IBU

Flavour, Hall. Hersb., 10g @ 15 mins with a dose of Irish Moss
Aroma, Tettnang (German), 10g @ 0 mins.

Cool and strain.

This should yield 20 - 22 litres at 1038, which can be fermented with Brewferm Lager yeast, though this time I'm using a sachet of Saflager 34/70 sprinkled into the wort. If you can ferment it at the proper temperatures, do so, otherwise do as you can. Warm is NOT your friend here, though.

A diacetyl rest (14oc about 3/4 of the way through fermentation) is advisable.

 

[ceejam]

Hi there, did you brew the recipe above?
I found that too and just getting the ingredients together.

Would be good to know how it worked out!

 

[braziliain]

There is a recipe for this in the book 'Brewing Beers Like Those You Buy' by Dave Line.

Edited.

 

[terrym]

There is a recipe for this in the book 'Brewing Beers Like Those You Buy' by Dave Line.

I'll see if I can find it.

Edit:

Edit