Wanted Tried n Tested A/G recipe for Budvar clone/type + la

[aamcle]

Hi all.

I'm after making Budvar clone/type lager so an anybody point me to a reliable A/G recipe?

I think I could manage a stepped mash, I could practice with water first, but I would be dubious about decoction and I'm set up to control the temperatures of the fermentation and the lagering so I can use the proper yeast .

I have a Brewferm pilsener kit fermenting at the moment, I made it up to 12 litres with no added sugar and used the kit yeast fermenting at 20±1°C.

So its not been fermenting with lager yeast or a low temperature but can I expect a worth while improvement/benefit if I lager it at -1°C for a period?

Many thanks. Aamcle

 

[pittsy]

no point in lagering if an ale yeast used , you can drop the temp after fermentation done (say 10/14 days after start ) just cooler than now (say 5/12c ) for around 3 to 5 days to help clear it more before bottling . I have some recipes , i'll have a look now , i know i have an urquell recipe .brb .

 

[pittsy]

i have warsteiner verum too, still looking for budvar

 

[rpt]

no point in lagering if an ale yeast used

So an ale yeast will just stop working at low temperatures but a lager yeast will continue to slowly clean up? But if lagering at -1C is much more effective than at 2C that means the yeast is more active at the lower temperature. :wha:

 

[pittsy]

Here is warsteiner verum lager clone recipe for 23L brew , you can lager for 1 month at 1c from 7c dropping temp over a few days to reach 1c then after 1 month raise temp to 15c for 3 days before bottling .
Yeast 1st choice wyeast 2124 (wlp 830 )
2nd choice wyeast 2206 (wlp820)
1050-1012, abv 4.8%, ibu 33, srm 4 , peak at 1 to 3 months , ready as soon as carbonated, serve at 4c .

140g German light malt (10 lovibond)
140g german dark munich (poss munich III)
5kg German 2 row pilsner malt
Mash at 66c for 90 mins.
60 min boil
at start Tettnanger at 4.5% around 50g
at 15 mins left Hallertau Hersbrucker around 8g
at 5 mins left Hallertau Hersbrucker around 8g
Irish moss at 15 mins (teaspoon )
Enjoy , let us know how this goes

 

[pittsy]

no point in lagering if an ale yeast used

So an ale yeast will just stop working at low temperatures but a lager yeast will continue to slowly clean up? But if lagering at -1C is much more effective than at 2C that means the yeast is more active at the lower temperature. :wha:

yeast ain't doing nothing at that temp , it's for clearing and helping drop more sediment out really and it will speed up when beer ready to drink too .
I just think no point in lagering an ale yeast lager beer as it'll be ready quick anyway .

 

[Aleman]

You might want to take a look at This Thread and a bit of a follow up Here

There is no mystery to brewing a budvar clone

pilsner malt to 1.040, saaz hops to 30-32IBU and a good bohemian lager yeast (WY2128, or the Budvar Strain)

No point in trying to clone a beer if you are not going to use the right yeast. Yeast provides 70% or more of the flavouring compounds

 

[RobWalker]

+1 on the yeast. I think you would find less difference in subbing the noble hops/type of lager malt used than the yeast tbh...

 

[aamcle]

I've read through that thread a couple of hours ago, excellent work, all I need to now is clear my brew fridge and get brewing.


Thanks for all your help.

Aamcle