jumping into lagers

Discussion in 'Recipes for Feedback' started by oliver, Mar 15, 2018.

  1. oliver

    oliver Well-Known Member

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    I'm going to jump straight into lagers, going to do a simpler SMaSH IPL to start with. Have a few questions;

    3 gal boil -> 2.25 gal kettle size

    5 lbs Weyereman Pils (should get me above 6% ABV)

    1oz Mittelfruh at 15
    1oz Mittelfruh at 5
    2oz Mittelfruh WP for 15 (10% utilization)
    2oz Mittelfruh Dry Hop
    Total IBUs: 43

    Pitching S-23​


    Questions:

    Does this mash target water look ok? The profile I want is based on a midwest IPA I like.
    Target... Ca: 50, Mg: 5, Na: 20, Cl: 50, SO4: 130
    Or, should I go with really really soft water?

    What mash pH should I target? With an IPA I like to target 5.4, but I know a lot of lagers are mashed more around 5.2.

    For yeast, do I need to build up 1 pack of S-23 on a starter? I always feel more comfortable making a starter. and when I build a 1 liter starter, it gets my fermenter size to 2.5 gallons, yielding 8 liters bottled.

    I know that dry yeast doesn't need a starter, just a good rehydration. But I also know that lagers need a lot of yeast and a good amount of oxygen starting out.
     
  2. Yooper

    Yooper Administrator
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    Hallertauer and other noble hops get very harsh and disagreeable with a high sulfate level. I'd definitely cut the the sulfate in half, or even less. 100% RO water would actually be great, and if you wanted to add a tiny bit of calcium chloride or gypsum, that would be ok but certainly not highly mineralized like an ale profile.

    A mash ph of 5.3 or so would be perfect.

    I don't like S-23 and don't use it, so I have no advice on that.
     
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  3. oliver

    oliver Well-Known Member

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    thanks yoop.

    I've made an IPL in the past with S-23 and the Mosher West Coast profile, turned out very clean, but I didn't use any noble hops in that one.

    so you're suggesting more of a Pilsen water target for this. I'm hoping to get the hops to be the focus here, but focus on their good flavor and not their astringency.
     
  4. Trialben

    Trialben Well-Known Member

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    well it does look like a hopped up pilsner:cool: i do favour my gypsum in my pilsners.
     
  5. oliver

    oliver Well-Known Member

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    so what profile do you aim for on a hoppy german pils, or more of a Czech style pils?

    i'm also now debating as to use ANY boil hop additions, and instead whirlpool everything
     
  6. Trialben

    Trialben Well-Known Member

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    me id just go two to one gypsum to chloride the light colored and hoppy profile. i would add a small bittering charge and throw the rest in whirlpool or dry hop but mind you ive not done a hoppy lager my pilsners are around 35ibus with just a FWH a 15 min and 5 min addition of sazz.

    but if i was emulating a hoppy ale id treat the wort the same and just ferment it as per lager schedule.
     

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