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What is your fav tried and tested lager type beer??

Im still yet to find mine. Have made a couple but yet to be impressed with it

Oktoberfest...




or, take your pick!



Cheers,
TL

Any lager with Munich, Carafa, and Melanoidin. Unfortunately you pretty much have to go AG to do it properly.

If you want a great kit and kilo recipe try adding a kilo of the Morgans Master blend that has Munich malt in it (I forget which one it is) and steep a bit of caramunich with some carafa II to add with some fresh hops to a good quality lager kit with a proper lager yeast fermented at 10C or lower.

That would be the MB Chocolate Malt which comes from 200g choc and 1150g munich. I used a tin of this with a Blue Mountain lager last winter, came out quite nice but I thought it could do with some more hop bitterness. A bit like a Austrian dunkel that I get from Dan Murphy occassionally.

I find the MB Chocolate malt has quite a chocolaty flavour compared with the more bitter flavour I have got when I used only 50g Carafa Special 1 (which I understand is supposed to be smoother than choc malt). I made sure when I steeped that I kept the temp down to avoid tannin extraction. Could this more chocolaty flavour be due to sweetness from the munich offsetting the choc.

Definitely going to get some caramunich from Ross before next winter/lager making season. What type of hops would you recommend Kev?

Been using a fair bit of Brewers Gold (bittering and flavour) lately which is excellent for this style! Maybe a bit of Hallertau, Northern Brewer, Spalt, Tettnang etc. dry hopped with it.

Coopers bavarian with a kilo of ldme and 20gms hallertau at 5 mins is pretty bloody good and another is brewcraft dutch lager with their german lager kit converter ( # 60 from memory) both with saflager w 34/70

I will also vouch for 34/70. That is my favorite dry lager yeast!

Coopers Bavarian Lager, 1kg LDME, crystal grain steeped at 60degrees, 20gm hallertau dry hopped and W34/70. Leave for 3 months in cool dry place then drink, perfection.

My AG Oktoberfest recipe is at the bottom of this thread...

As for a kit - the Coopers Bav Lager with 1kg of DME and 300g of Light Crystal with lashings of Hallertau and W34/70 is an excellent alternative!

Cheers,
TL

Two very good lagers are the Country Brewer's X-Tract lager, and X-Tract pilsner. Don't even really need to add more hops.

Never done an AG lager to date.

I'm quietly impressed with my Knappstein knock off

Nelson Sauvin hop cherry popped.

95% wey pils
5% melanoidin
20g of NS @ 20, 10 and 5 mins.
36IBUs
Wyeast 2000 (Budvar)

Lower in alcohol than the real stuff and a more subdued flavour/aroma but that i think is where i got it right - this is much easier to drink than the real think.

Does melanoidin darken the beer much at levels like 400g in a 30L batch? Am having a go at a helles/lager cross for my first AG lager. Should i add some melanoidin to it? was thinking 6kg pils,400g munich,100g melanoidin hallertauer to 23IBUs cheers,AG is the only way to go

semi helles
Munich Helles


Type: All Grain
Date: 11/20/2007
Batch Size: 30.00 L
Brewer: pete
Boil Size: 39.84 L Asst Brewer: beer
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 92.31 %
0.40 kg Munich Malt (9.0 SRM) Grain 6.15 %
0.10 kg Melanoiden Malt (20.0 SRM) Grain 1.54 %
43.30 gm Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 14.3 IBU
23.30 gm Hallertauer Mittelfrueh [4.00 %] (30 min) Hops 5.9 IBU
7.00 gm Hallertauer Mittelfrueh [4.00 %] (0 min) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.48 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
30.00 L Pilsen, Czech Water
1 Pkgs German Lager (White Labs #WLP830) [Starter 4000 ml] Yeast-Lager



Beer Profile

Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.74 % Actual Alcohol by Vol: 0.65 %
Bitterness: 20.3 IBU Calories: 90 cal/l
Est Color: 4.4 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 6.50 kg
Sparge Water: 29.38 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 16.96 L of water at 74.4 C 67.8 C



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 237.9 gm Carbonation Used:
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C

Notes

half RO water half carbon filtered water. Diacetyl rest at gravity reading of 1.020 at 18C for 2 days






What do you guys think of this recipe? am after a nice light easy drinking lager with low to medium bitterness. Made this recipe up on beersmith any suggestions appreciated!!!

Hey TL,

I'm off to the homebrew shop this afternoon to get what I need for the kit version of your Oktoberfest.

I'll keep you posted.

Geoff