homebrewandbeer.com

Hi everyone,

This is my first post so sorry if I don't get everything right.

I am looking to make a nice Lager (Its bloody cold here at the moment!) and was looking for some advice on the recipe. My ideas went along the lines of;

1 can Cascade Golden Harvest Lager
500g Dextrose
500g Light Dry Malt
Saflager S-23
20g Hallertau Pellets added at beginning of racking for 1 week.

This will be my third brew so I am well and truly open to suggestions!

http://www.homebrewandbeer.com/forum/vi ... php?t=5871

I just bottled mine a couple of weeks ago, this thread was a page back in the recipe section. Haven't tasted it yet been seemed fairly good when i bottled.

Yes I read that about 30 seconds after I posted. Wish I had clicked over the next page.
My main concern is what fermentables to use. I don't really know what effect the different sugars have on the final result. Looking at your recipe I think I might end up with lolly water if I use the dextrose

Only new to this myself.
It won't have as much body if you use the dex.
If you use all dry malt it will have more body and a maltier flavour to it.
1.5kg of liquid malt is equivalent to 1kg of dried too so unless you want a thicker beer i wouldn't go over a kilo with dried. But that's just my taste for it too.
I just did 2 brews with a heap of dex for my relos that don't like a thick malty beer.
Depends on what you're after.

Is there much difference between dry and liquid malt in this situation?

I'll have to handball this Q on, as i said only new to this myself.
Going through a liquid malt phase here so that's all i've been using but as far as i know there isn't a heap of difference from what i've read.
I'll let someone else follow up on this.....

Thanks anyway.
I think I'll start a new thread on this point . It will give me an opportunity to go into nerd mode.