Looking for a Pale Lager Recipe

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Looking for a Pale Lager Recipe

Postby tbonertroninski » Wed May 02, 2012 10:26 am

Hey everyone, I recently drank a Sweetwater beer called "Road Trip". It is marketed as a Pale Lager that is brewed with Ale yeast at some point (possibly starting with a lager strain and then finishing up with an ale stain. It drinks like a smoother refreshing IPA. Think of a beer with the hoppy punch of an IPA with the straw coloring of a Helles and the body of a maibock. I think it comes in at about 6% ABV but is drinkable like a lawnmower beer. Damn Delicious.

I have been unable to find any kits for sale that would lead to this amalgamated beer style. Any suggestions?
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Re: Looking for a Pale Lager Recipe

Postby tbonertroninski » Wed May 02, 2012 10:37 am

UpDate This is the info from Sweetwater Brewing http://sweetwaterbrew.com/brews/road-trip/

a fiery Pilsner fermented at ale temperatures for a fuller flavor, capped by and intense spicy-hop finish. Nobody Rides for Free

Specs – 5.2% alcohol

Grain – Pilsner and Vienna Malt

Hops – Sterling and US Golding


To my knowledge, They generally do not brew any other Largers. Could they be using just a straight American Ale Yeast?

I am looking to put this together as an extract batch
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Re: Looking for a Pale Lager Recipe

Postby turbo_ale » Wed May 02, 2012 11:01 am

If they are stating it is a lager, they are using lager yeast, cold storage ?

The New Belgium 1554 is labeled an ale, but uses a lager yeast at ale temps.
ON TAP:
1. 1C
2. 4B
3.
4.
5.
6.
Bottled: Gewurztraminer, Pinot Noir, Cabernet Sauvignon, 16B, 18B, 18E, 19B, 20, 21A, 23, 27
Fermenting:
Next: 5C

BEER, a mixture of malted grains, water, hops and yeast, that is transformed through the course of fermentation that transcends the simplicity of those basic ingredients, fundamentally into the drink of life.
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Re: Looking for a Pale Lager Recipe

Postby tbonertroninski » Wed May 02, 2012 11:06 am

They do not specify that it is a lager... Only "a fiery Pilsner fermented at ale temperatures for a fuller flavor" I would think Fermenting a At Ale temps with a Lager yeast would produce too much funk. Any thoughts on the Measurables for a recipe? Can I use Pilsner LME and add a pound of German Vienna Malt as a specialty grain? Hop additions amounts and times?
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Re: Looking for a Pale Lager Recipe

Postby pclemon » Wed May 02, 2012 11:11 am

A steam beer is essentially a lager fermented closer to ale temps (60-62 degrees).

I would probably go with a 90/10 mix of Pilsner/Vienna (or figure out what you need for Pilsner extract and steep the 10% Vienna malt).
Hop to roughly 35 IBU's - from the sounds of it there was maybe some amount of late hops, would need to play around with it but an ounce of the EKG at 5 minutes left would be a good starting point

The unknown is what yeast they use. I see no reason not to go with Wyeast 2112 - California Lager and ferment it at 60.

If they say it's a Pilsner fermented at ale temps - a Pilsner by definition uses a lager yeast.... so unless the person writing the copy didn't know what they were talking about I'd suspect it's a lager yeast.
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Re: Looking for a Pale Lager Recipe

Postby turbo_ale » Wed May 02, 2012 11:20 am

What I did for my 1554 Porter I used two different Lager yeasts, carboy 1 used WLP862 Cry Havoc @ 68F and carboy 2 used WLP810 San Fran Lager @ 65F.
ON TAP:
1. 1C
2. 4B
3.
4.
5.
6.
Bottled: Gewurztraminer, Pinot Noir, Cabernet Sauvignon, 16B, 18B, 18E, 19B, 20, 21A, 23, 27
Fermenting:
Next: 5C

BEER, a mixture of malted grains, water, hops and yeast, that is transformed through the course of fermentation that transcends the simplicity of those basic ingredients, fundamentally into the drink of life.
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Re: Looking for a Pale Lager Recipe

Postby tbonertroninski » Wed May 02, 2012 11:31 am

Good input Pete, Thanks.

Here is what I have put together so far. i have no Brew Software stuff so ...cut me some slack:

10 Gallon Batch/ Extract Brew
2 LBS Crushed German Vienna Malt (Steeped)
15.15 LBS Pilsner LME
2 OZ Sterling (60 Min)
2 OZ Strling (30 Min)
2 OZ US Goldings (5 Min)

Expected OG is 1.056

Yeast Wyeast 2112 California Common @ 60*
Estimated Attenuation of 69% gives me a FG of 1.015 A bit Malty (but good) 5.1 % ABV Pretty on Target for the Brew

Have you tasted this beer before Pete. As Far as the IBU's, am on target?
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Re: Looking for a Pale Lager Recipe

Postby pclemon » Wed May 02, 2012 12:04 pm

tbonertroninski wrote:Good input Pete, Thanks.

Here is what I have put together so far. i have no Brew Software stuff so ...cut me some slack:

10 Gallon Batch/ Extract Brew
2 LBS Crushed German Vienna Malt (Steeped)
15.15 LBS Pilsner LME
2 OZ Sterling (60 Min)
2 OZ Strling (30 Min)
2 OZ US Goldings (5 Min)

Expected OG is 1.056

Yeast Wyeast 2112 California Common @ 60*
Estimated Attenuation of 69% gives me a FG of 1.015 A bit Malty (but good) 5.1 % ABV Pretty on Target for the Brew

Have you tasted this beer before Pete. As Far as the IBU's, am on target?


I've not made this beer before, no - was just going back of the envelope (and I've got a small amount of knowledge). IME, 2112 will attenuate a little more than that - just make sure to make a starter for it. If the alpha of the Sterling is in the 7% range you're at ~45 IBU's, which I think a little high for a "lawnmower" beer. Cut it back to 1.5 @ 60 and 1.5@ 30 and you're closer to 35.
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Re: Looking for a Pale Lager Recipe

Postby tbonertroninski » Wed May 02, 2012 12:46 pm

Pete-
Thanks for the responses. I will cut back the Sterlings a bit and if the yeast performs better, Great! Do you think I could ferment both carboys off of one smack pack? I know a good sized starter will be necessary. Or would it be better to "splurge" and spend the extra $6.95. If this gets close, I am going to be very happy. If anyone else has any thought, let men know. i plan on brewing in two weeks.
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Re: Looking for a Pale Lager Recipe

Postby pclemon » Thu May 03, 2012 4:39 am

tbonertroninski wrote:Pete-
Thanks for the responses. I will cut back the Sterlings a bit and if the yeast performs better, Great! Do you think I could ferment both carboys off of one smack pack? I know a good sized starter will be necessary. Or would it be better to "splurge" and spend the extra $6.95. If this gets close, I am going to be very happy. If anyone else has any thought, let men know. i plan on brewing in two weeks.


http://www.mrmalty.com/calc/calc.html

Can't recommend the use of this calculator enough. Using it, you could use one yeast pack but would need quite a large starter.

IMO - don't skimp on the yeast - remember, you don't make beer, you make wort... the yeast is what makes it beer.
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Re: Looking for a Pale Lager Recipe

Postby tbonertroninski » Fri Aug 10, 2012 1:07 pm

Update on Progress. I got a really late start making this beer. It has been in the primary for 10 days and Krausen has fallen but still fine bubbles on the top. I have been fermenting with the fridge temp set at 58* for Wyeast 2112 California Common. I have never done a diacetyl rest before and have decided I need to now.

From my reading, most people only do this with Lagers? And they increase the temp 10* or so for 24-48 hours. That would put me at 68-70* on a lager. Seems strange. I feel like the yeast I use and the ferm temp kind of eliminates the need for a D-Rest. Am I wrong?

The Beer is still in the Primary and I have not taken a Gravity reading yet. My plan is to simply rack to secondary and lager down to 33* for a week or so then keg and age. Should I build in a couple of days for a D-Rest and what should my target temp be?
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Re: Looking for a Pale Lager Recipe

Postby pclemon » Mon Aug 13, 2012 2:22 pm

I wouldn't bother with the d-rest and do just as you outlined. I wouldn't say a D-rest would be in any way strange at 70 degrees though nor would I expect it to hurt.
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Re: Looking for a Pale Lager Recipe

Postby Henning1966 » Wed Aug 15, 2012 12:39 am

On the d rest I would say take a sample and taste it if you get butterscotch or buttery popcorn do one if not dont worry about it. The temp on a d rest is usually a increase of around 8 to 10 degrees above ferment but slowly so as to not shock the active beasts.
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Re: Looking for a Pale Lager Recipe

Postby tbonertroninski » Wed Aug 15, 2012 7:52 am

Thanks Pete and Henning-
I have brewed a few Lagers previously and never did a D-Rest and never had a butter taste. Recently however I simply wanted to improve my been to the fullest. Sample tastes good, still clocking in at 1.016 or so. It has been 14 days in the primary. I will wait until this Saturday to check gravity again. If no change, I am simply going to start Lagering down, Crash, Keg, Carb, and enjoy. I will let you all know the final specs.

Thanks again for the input.
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Re: Looking for a Pale Lager Recipe

Postby tbonertroninski » Tue Aug 28, 2012 9:08 am

Well, The beer is done and came out pretty great. Slightly hazy, crisp, bitter enough, but still has a malt backbone. FG ended at 1.014. Despite wising pale malt etc, it has a honey amber color to it. Really reminds me of Maibock or Saison. Difficult to pin down. Very Drinkable, good head retention, definatly bridges the gap between summer and fall.
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