Entry level lager

Discussion in 'Homebrewing' started by quirkzoo, Sep 21, 2012.

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  1. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

    I recently upgraded my setup and now have the resources to control fermentation temps and lager a beer. I have heard that lagers tend to show your mistakes more prominently than ales so I was wondering if there is a particular type of lager that is best for learning the ropes?

    I would either do this as extract or brew in a bag, no mashtun yet.

    Right now I am leaning towards a Helles or an American Pale Lager (New Belgium's Shift-esque).
     
  2. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    Those would be a good place to start, or even an octoberfest or vienna as well. If you don't want to make a big starter, I'd go with dry yeast. You can add as much as you need and today's dry yeasts produce good results.
     
  3. warchez

    warchez Zealot (545) Oct 19, 2004 Massachusetts

    Munich Dunkel has some darker malt character to help hide some flaws. But if you've been brewing for a while and you do OK. I wouldn't hesitate to go after a Pilsner to Helles. You'll be alright and the beer will be plenty drinkable and enjoyable.
     
  4. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    The first lager I did was a czech pilsner, using pilsner DME, and it came out pretty good. (I think I used Jamil's recipe, or something close to it.) That might be a good way to get your feet wet if you're looking to keep it simple. Using the extract you don't have to worry so much about DMS, you don't have to do a 90 minute boil, and you have pretty exact control over your OG, which can be tricky with AG and which can give you an unbalanced beer if you miss by too much. And you can keep the color light if you reserve, say, 1/3 of the DME and add it at the end of the boil.

    But seriously, I'd say go for any lager you like, as long as it has a lower OG, just because with higher gravity lagers, the starter size just gets to be ridiculous. Pay attention to details, plan on doing a diacetyl rest, you'll be fine.
     
  5. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

    Good point on the DMS, I hadn't even thought about that. Good point on the low OG as well, I think I am going to shoot for 4.5%-5% abv
     
  6. sarcastro

    sarcastro Savant (1,133) Sep 20, 2006 Michigan

    I would go with a Munich Dunkel or Oktoberfest. Generally, the lighter the lager the less it will cover up flaws. The biggest difference with lagers besides the obvious fermentation temps, is the amount of yeast you should pitch. Your starter should be quite a bit bigger. A stir plate would help. It will save you money in the long run if you plan on making lagers regularly.
     
  7. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Lagers really show that you have control of the process. Ingredients should be fresh, but the ingredient list is simple for most of them.You do need to have a lot of yeast and take care of the fermentation temps and profile. Almost forgot to say you need some patience, too.

    Edit. Dry lager yeast can be a little expensive when pitching at the right amount. Make starters. Get a stir plate or 3 so you can do these beers right.
     
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    As hopfenunmaltz said, process is key with lagers. Since you have experience with ales (and so this isn't your first batch of beer), I wouldn't approach this by looking for a style that covers mistakes. I'd actually make a lager with the simplest grain bill possible, so that flaws are most noticeable. Then you'll know right away if your process needs to be tweaked. And actually, the Helles you're leaning toward sounds like a good choice.
     
    herrburgess likes this.
  9. MrDanno96

    MrDanno96 Initiate (0) Aug 26, 2009 New York
    Trader

    Out of curiosity, what upgrades did you make for temperature control? I'm at a point in my homebrewing where I feel I can't get much better without better temperature control methods. Curious to hear what you did. Cheers!
     
  10. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

    Thanks, you make an excellent point regarding wanting to see the flaws so that I can improve my practice, instead of reinforcing bad habits. Helles it is!
     
  11. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

    Just bought a mini-fridge off Craig's list. Mostly to use as a kegerator but it can accommodate a 3 gallon better bottle that I will use for lager fermentation and lagering.

    If you are looking for straight temp control, I think a top lid freezer with a temp control unit is the way to go as they more easily fit a carboy. For me, I only really brew one batch at a time so I don't need both a temp. control unit and a kegerator. I am also okay doing smaller batches for beers that require precise temp control (usually fermenting in my basement is sufficient).
     
  12. superspak

    superspak Grand High Pooh-Bah (10,927) May 5, 2010 North Carolina
    Society Pooh-Bah Trader

    This is my answer. My first lager is going to be a dunkel for sure. Whenever it happens to be.

    personally I just bought a Ranco controller off amazon and wired it myself and got a 7 cu ft freezer from lowes delivered to my apt. I live on the third floor so I get everyone elses heat from below so the summer time is a bitch. Total cost about 260. (200 freezer, 50 controller, 10, 12 gauge plug)

    It is an indispensable asset for me now. I nailed my first Belgian ale and did a ramp up from 65 to 72 and it turned out fantastic and balanced
     
  13. flagmantho

    flagmantho Grand High Pooh-Bah (7,674) Feb 19, 2009 Washington
    BA4LYFE Society Pooh-Bah

    I would normally recommend going for a California Common or a Kölsch as a first lager, but that may not be necessary if your temperature control is precise. Those were my first lagers, but I use a manky setup with my carboy in a tub of water with frozen 2-liter bottles floating in it, which is decidedly un-precise.

    That said, they are still tasty styles to choose, and perhaps a little bit out of the mainstream.
     
  14. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Kolsch is not really a lager. I mean, it is generally cold conditioned (lagered) after fermentation, but it's an ale, normally femented with an ale yeast strain.
     
    flagmantho likes this.
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