Hey folks,
As the temperature in my basement begins to dip, I'm looking to slowly dip my toe into the lagering pool. While this won't be a traditional lager by any means, it's a bit of a practice run? I formulated a recipe that seems like it would be somewhere in between an Oktoberfest and an altbier. I plan on using Wyeast 1009 at ~60F, bottling/carbing, and then lagering in the fridge for about a month (to be ready by Christmas/NYE). I basically just want to see if I'm on the right path, or careening off a cliff.
First up, Grain bill/hops:
I'm looking for something darker, maltier. Oktoberfest-ish taste, maybe a bit more hoppy. I stole the base of the hop schedule, and some ingredients off a recipe here, Oktoberfast Ale, but started adding/subtracting and who knows where I end up now...
2.75G Batch
2lb Pilsner 37%
2lb Vienna 37%
1lb Dark Munich 18.5%
6oz Carahell 7%
.5oz pale chocolate .5%
.5oz Tettnang 60
.25oz Tettnang 45m
.25oz Tettnang 30m
1oz Saaz 15m
Mashing at ~151, stovetop biab
Anything glaringly a problem? I can't add to any of the three base malts, as its all I have of each. Chocolate is for color, mostly. I can, however, shift around the hops a bit, but these would be the only hops for this style I have around except for an ounce of styrian aurora. Although I kind of have that earmarked for a different brew for later this winter.
Fermentation:
To start with, I know this isn't a lager yeast, but I've searched and found that folks have found lagering periods beneficial with this strain.
WYeast 1009. Ferment at 60 for about 10-14days, raise up to about 65-67 for a couple days.
Seems pretty standard to what I've googled and read, but any tips/tricks are welcome. I've never used this yeast before.
Post Fermentation:
This is where I get a bit fuzzy. The only "lagering" I've ever done was last February on a kolsch (2565), and all I did was leave it sit in the basement in primary for about 4 and a half weeks after fermentation. Temps were probably low 40s.
I've read in various threads here that lagering in the bottle is possible, but is there any special instructions I should be aware of? Or is it literally just bottle and prime as normal. Carb up for 3 weeks, then into the fridge for 4-5 weeks.
I feel like I'm forgetting about half of the concerns that I originally had, but mainly wondering if this is a good plan of attack? I'm still pretty new here, and this feels like a bigger step, I guess. I mean, I know it'll make beer, but whether or not its tasty is the main determination. If the bottle lagering works well, I'd be able to brew more of my favorite styles than what I'm able to with ales, and I'd start using more traditional lager yeasts.
Thanks for any and all input, I've greatly appreciated all the help I've found here in the past. Sorry this post got a bit longer than I expected...
As the temperature in my basement begins to dip, I'm looking to slowly dip my toe into the lagering pool. While this won't be a traditional lager by any means, it's a bit of a practice run? I formulated a recipe that seems like it would be somewhere in between an Oktoberfest and an altbier. I plan on using Wyeast 1009 at ~60F, bottling/carbing, and then lagering in the fridge for about a month (to be ready by Christmas/NYE). I basically just want to see if I'm on the right path, or careening off a cliff.
First up, Grain bill/hops:
I'm looking for something darker, maltier. Oktoberfest-ish taste, maybe a bit more hoppy. I stole the base of the hop schedule, and some ingredients off a recipe here, Oktoberfast Ale, but started adding/subtracting and who knows where I end up now...
2.75G Batch
2lb Pilsner 37%
2lb Vienna 37%
1lb Dark Munich 18.5%
6oz Carahell 7%
.5oz pale chocolate .5%
.5oz Tettnang 60
.25oz Tettnang 45m
.25oz Tettnang 30m
1oz Saaz 15m
Mashing at ~151, stovetop biab
Anything glaringly a problem? I can't add to any of the three base malts, as its all I have of each. Chocolate is for color, mostly. I can, however, shift around the hops a bit, but these would be the only hops for this style I have around except for an ounce of styrian aurora. Although I kind of have that earmarked for a different brew for later this winter.
Fermentation:
To start with, I know this isn't a lager yeast, but I've searched and found that folks have found lagering periods beneficial with this strain.
WYeast 1009. Ferment at 60 for about 10-14days, raise up to about 65-67 for a couple days.
Seems pretty standard to what I've googled and read, but any tips/tricks are welcome. I've never used this yeast before.
Post Fermentation:
This is where I get a bit fuzzy. The only "lagering" I've ever done was last February on a kolsch (2565), and all I did was leave it sit in the basement in primary for about 4 and a half weeks after fermentation. Temps were probably low 40s.
I've read in various threads here that lagering in the bottle is possible, but is there any special instructions I should be aware of? Or is it literally just bottle and prime as normal. Carb up for 3 weeks, then into the fridge for 4-5 weeks.
I feel like I'm forgetting about half of the concerns that I originally had, but mainly wondering if this is a good plan of attack? I'm still pretty new here, and this feels like a bigger step, I guess. I mean, I know it'll make beer, but whether or not its tasty is the main determination. If the bottle lagering works well, I'd be able to brew more of my favorite styles than what I'm able to with ales, and I'd start using more traditional lager yeasts.
Thanks for any and all input, I've greatly appreciated all the help I've found here in the past. Sorry this post got a bit longer than I expected...