Double Lager... Second Attempt!

Magnum used late can have a grassy flavor, one reason it is primarily a bittering hop. 15 minutes is late in my book, BUT I have never used it that way so take this as speculation and hearsay.
 
Donoroto said:
Magnum used late can have a grassy flavor, one reason it is primarily a bittering hop. 15 minutes is late in my book, BUT I have never used it that way so take this as speculation and hearsay.
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ya i could see that, my mag is only at 11.5 AA so i get much more utility out of Loral cryo at 20.1. huge hop loads will doom my finished volumes!

But on that Modern west coast IPA i did manage to get very close to 4 full kegs before i started sucking yeast. so thats pretty good. I carbed it and left it to sit for 24 to let the yeast settle after the carb and i think that helped a lot. its on draft now and is very good IMO
 
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I see you have booziness comments in both recipes, and the IBUs are around 40-43. At 8%ABV I think you would be good in the 48-50 range. I see the last recipe is at 46.

The more I see this, the more I want one on my taps.
 
Dave Y said:
I see you have booziness comments in both recipes, and the IBUs are around 40-43. At 8%ABV I think you would be good in the 48-50 range. I see the last recipe is at 46.

The more I see this, the more I want one on my taps.
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ya that was a comment from the original recipe that i copied and has carried over to each one. lemme look through my notes for the first IBUs.

Importantly this was before i started to use Pils so this was a 2R recipe. this was also before i had the spunding valves and this was fermented warm(17.5c) using Munich lager yeast. My bet is that what i was tasting as boozy was actually ester production combined with the abv
2r: 160
Vienna: 14
Dextrin: 4
Spec x: 3
Dextrose: 6

First batch that i brewed was:
4/10/25
OG: 16.9
Mash temp: 149
IBU: 36
FG: 3.4
Atten: 80%
ABV: 7.7%
10 days fermentation
Carbed on 4/21
packaged on May 1

77% eff--noted that it was super windy and i may have lost some grain/dust to the wind. also that the bed was very tight...i actually tightened up my mill to have a finer crush on the second tube.

Honestly i think the light dryhop will help with the booziness a lot. My current practices produce a MUCH cleaner lager at a better efficiency, combined with a 10ish ibu bump, dryhop, and Augustinian vs Munich lager yeast. Should be a better beer all around.
 
Bigbre04 said:
Importantly this was before i started to use Pils so this was a 2R recipe.
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I was all ready to throw some shade for not having any peasant 2 row
#peasant2rowforthewin
;-)
Bigbre04 said:
his was also before i had the spunding valves and this was fermented warm(17.5c) using Munich lager yeast. My bet is that what i was tasting as boozy was actually ester production combined with the abv
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could be.

I think where you're at now, the 45-50 range is ok, if you do as a lager. At this ABV, probably as high as 55 is good; kind of an imperial, hoppy pils. If you nail the balance - and you've brewed it already so you're closer to "understanding" it than any of us - if you get that just right, it's gonna be really good.
 
Dave Y said:
I was all ready to throw some shade for not having any peasant 2 row
#peasant2rowforthewin
;-)

could be.

I think where you're at now, the 45-50 range is ok, if you do as a lager. At this ABV, probably as high as 55 is good; kind of an imperial, hoppy pils. If you nail the balance - and you've brewed it already so you're closer to "understanding" it than any of us - if you get that just right, it's gonna be really good.
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I may as well have never brewed it before, my process now is totally different then it was a year ago!

I just got in my new hops! switched the 3rd recipe to sterling instead of perle to distinguish it from my golden lager.

I just tried a couple of the beers that changed over earlier this week. FUCK that ipa is hands down the best that i have ever made. Same with the batch of golden lager that is on draft right now. self appreciation over...but damn that ipa is good
 
Bigbre04 said:
I may as well have never brewed it before, my process now is totally different then it was a year ago!

I just got in my new hops! switched the 3rd recipe to sterling instead of perle to distinguish it from my golden lager.

I just tried a couple of the beers that changed over earlier this week. FUCK that ipa is hands down the best that i have ever made. Same with the batch of golden lager that is on draft right now. self appreciation over...but damn that ipa is good
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I shoulda come over this week instead of last…

Next time I’ll come a week later. :p
 
Donoroto said:
I shoulda come over this week instead of last…

Next time I’ll come a week later. :p
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hahaha exactly! should have planned better! to be fair it is the same golden lager(i think??) you tried, its just had some time to age.

pretty pumped to do something with the krush cryo and dolcita that i just got! and i got perle t90s on sale! (77 for 11lbs)
 
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Bigbre04 said:
Thinking this might be tasty. technically not a single hop, but just adding magnum as a bittering rather then using the Dolcita cryo.

shot for 28IBU as the beer is very light. Might add in some additional abv? maybe shoot for 5.4???

https://www.brewersfriend.com/homebrew/recipe/embed/1622721

Thinking that next week i will brew the double lager, the kolsch, and this smoked apricot golden ale.

https://www.brewersfriend.com/homebrew/recipe/embed/1596421
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I've seen the smoked apricot before, I'm sure it will be good.
The Kolsch sounds interesting with Dolcita, I'm not as familiar reading up on Krush. Thinking about picking up some Dolcita myself.

I say do it!
 
Dave Y said:
I've seen the smoked apricot before, I'm sure it will be good.
The Kolsch sounds interesting with Dolcita, I'm not as familiar reading up on Krush. Thinking about picking up some Dolcita myself.

I say do it!
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i edited the smoked apricot to use dolcita since that seems like a really natural fit for the apricot.

my only hold up on the smoked apricot is that i currently have an apricot sour on draft. might be too much apricot. I will make that call next week. the line that it would be following is a slow mover so by the time that it actually comes on, the apricot sour might be wrapping up.

OR i just run it as a smoked golden ale and leave out the apricot...i have options lol.

there is a high chance that i kick that brew to the following week. we shall see what my weekend sales look like.
 
Looks like your in doppelbock territory
More Munich ditch the sugar
 
Brew Cat said:
Looks like your in doppelbock territory
More Munich ditch the sugar
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I dont think that i can get the abv high enough without the sugar. My system is stupid. Also I am going for as light and clean as I can get flavor profile wise.

Think of it like a double Pilsner.

Also i think im gonna start adding 1 lb of dextrose to all of my recipes. It is likely a good Kickstart for my yeast even in beers where my mash in temp is higher. Won't effect flavor or abv drastically.
 
Bigbre04 said:
I dont think that i can get the abv high enough without the sugar. My system is stupid. Also I am going for as light and clean as I can get flavor profile wise.

Think of it like a double Pilsner.

Also i think im gonna start adding 1 lb of dextrose to all of my recipes. It is likely a good Kickstart for my yeast even in beers where my mash in temp is higher. Won't effect flavor or abv drastically.
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I started adding dextrose to a lot of my beer but have since dropped it. Except in my sip of sunshine. Wasn't getting what I was looking for with it
I have stopped chasing ABV
I can never find a nice balance that I like above 7%
 
Brew Cat said:
I started adding dextrose to a lot of my beer but have since dropped it. Except in my sip of sunshine. Wasn't getting what I was looking for with it
I have stopped chasing ABV
I can never find a nice balance that I like above 7%
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I have made some very big beers.

For me big beers give me a little breathing room as I only serve a 10 oz pour of them. So they buy me some time on a draft line.

I can also sell 2 kegs and set 2 aside for a few months. They also dont really cost me that much more and the labor is the same.

Plus all of my tourists from Ohio ask for "what is your strongest beer"...



The dextrose addition is purely functional. I do it for the yeasties! Gotta keep them happy!
 
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