I like big lagers and...

[Bigbre04]

I cannot lie.

So i was listening to a podcast this morning and they were talking about a double pilsner(New Glarus). That would be a nice easy beer that would go well with the coming beach weather.

I am gonna work up a few recipes, shooting for around 7-7.7% probably in the 30-35 ibu range.

This is very similar to my standard golden lager.
https://www.brewersfriend.com/homebrew/recipe/embed/1553506

I would love feedback! I might be able to brew this at the end of next week. It could also shift into the dark golden/light amber sphere.

 

[Bigbre04]

This one would be pretty interesting, it has a tiny amount of Spec X in it. I have done this before and it adds a really interesting background flavor to a normal clean beer, while staying in the "golden" Color range.

https://www.brewersfriend.com/homebrew/recipe/embed/1553541

A version with Vienna and Rye instead of Spec X and M2

https://www.brewersfriend.com/homebrew/recipe/embed/1553544

Last version for now, Vienna, Rye, and Spec X...getting crazy!

https://www.brewersfriend.com/homebrew/recipe/embed/1553546

Hops are all the same, I could add some cashmere or a small amount of Sabro?

 

[J A]

Maibock! Your whirlpool hopping and flaked additions probably push it more towards an "Imperial Blonde" ale but no reason it won't be a hit. If it was me, I'd keep it as simple as possible and push the big, clean malt flavor. I like the idea of using a larger percentage of Vienna and less other stuff for color and flavor, though once you're pushing 8 % ABV, bigger flavors and mouthfeel won't hurt anything.

 

[Bigbre04]

Maibock! Your whirlpool hopping and flaked additions probably push it more towards an "Imperial Blonde" ale but no reason it won't be a hit. If it was me, I'd keep it as simple as possible and push the big, clean malt flavor. I like the idea of using a larger percentage of Vienna and less other stuff for color and flavor, though once you're pushing 8 % ABV, bigger flavors and mouthfeel won't hurt anything.

I'm fairly limited on my abv. To get much over 7.5-8% I have to start adding sugar. Got the tripel up to 9.2 because the yeast is a beast and I added 20#s of dextrose.

I guess this would make it a maibock.

The small spec x addition is actually really cool in golden lagers. Iv done it with spec x, choc, and black prinz. It adds a really nice subtle flavor on the back end of the beer. You really only get it on the exhale. A slight hit of something beyond just malt. Does that make sense?

I could do the first recipe and reduce the flaked products down?

 

[J A]

I'm fairly limited on my abv. To get much over 7.5-8% I have to start adding sugar. Got the tripel up to 9.2 because the yeast is a beast and I added 20#s of dextrose.

I guess this would make it a maibock.

The small spec x addition is actually really cool in golden lagers. Iv done it with spec x, choc, and black prinz. It adds a really nice subtle flavor on the back end of the beer. You really only get it on the exhale. A slight hit of something beyond just malt. Does that make sense?

I could do the first recipe and reduce the flaked products down?

I get what you mean about the subtle note on the back end. Some breweries try to keep ingredient inventory to a minimum and will get just a little color with a really dark malt so they can make a single bag of one ingredient do the work of several bags of various ingredients. Pretty often I find a lager or blonde that has just a hint of toast/roast/very faint smokiness in the finish. In most cases it doesn't detract but I always notice and don't prefer it.

Re the flaked stuff, maybe just the wheat and not the oats. Seems like the wheat will add body and head without any slickness in the mouthfeel or finish. You might even try some wheat malt to give good DP and fermentability and add a little protein for the head while you're at it.

This is a style that likes a smooth start with a little something extra to counteract the alcohol hit and then a full-flavored but crisp finish without any lingering stickiness. Big beers like strong Belgians or DIPAs can tend to hang on the palate and that's great for the style but a strong lager should give it all up in the front end and let the finish be short and (not too) sweet. I'd watch out for lingering hop bitterness, too. IBUs are nice to balance out any sweetness but you don't want to detract from the big malt/light caramel flavor.

This is making me want to max out my mash tun and put something with some octane in the pipeline.