Lager Hybrid

[Steve SPF]

Any thoughts or recipes?

I have some Pilsner malt that I want to use up but I'm not much up for the whole lagering thing, plus I have no lager yeast. I have lots of other malts, plenty of Saaz hops and lots of other hops as well so I'm thinking of a lager-ish profile with an ale yeast.

I'm wondering about late / aroma hop additions but really not sure about that.

Any experiences or thoughts?

 

[Ward Chillington]

How about a Saazz-y Blonde? That might even be a good smash beer but I have a soft spot for Saaz...I like it as much as i like Fuggles! You'll have warmer weather there shortly so time for lawnmower beers!

 

[Steve SPF]

Man, I like Fuggles; just saying the word pleases me

So Pilsner and pale with a touch of Munich and my usual torrefied wheat maybe? How would you go about the hopping schedule?

 

[Ward Chillington]

You're doing bigger batches right? So whatever volumes equate to what's right for 60 minutes and 15. Maybe more at whirlpool....dry hopping?? You have a better idea of what the local tastes are...if you were here in the USA...more still seems to be better so there's that approach. Me...sometimes a good old beer that tastes like a beer is what I want.

Hell, next time I make my cream ale I'm gonna do an 1/2 ounce at boil and 1 1/2 at flame out...nothing over the top, just hoppy to me!

Oh yeah...Fuggles is fun to say! Lol!

 

[Minbari]

Could do a 100 things. I might do something like this.

7lbs pilsner
3lbs veiena
1 lbs caramuchich
1oz saaz for 60
1oz saaz for 30
0.5 saaz for 5

Then use good ol us05 or get a London dry ale yeast

 

[Megary]

Cream Ale would be my suggestion.

Mostly (or all) Pilsner
Some Flaked Corn, if you have it.
*Maybe* a touch of Pale Wheat for foam, not necessary though.

Neutral bittering hops, 15-20 IBUs
Saaz late.

Clean, crisp ale yeast. BRY97, WLP029…

Great beer, if you ask me.

 

[GFHomebrew]

Man, I like Fuggles; just saying the word pleases me

So Pilsner and pale with a touch of Munich and my usual torrefied wheat maybe? How would you go about the hopping schedule?

Yup sounds like a winner.
Why not give 34/70 a whirl at around 18-19c
I've done this heaps of times now with great results results I'd replicate if brewing a much bigger batch.

 

[Ozarks Mountain Brewery]

Any thoughts or recipes?

I have some Pilsner malt that I want to use up but I'm not much up for the whole lagering thing, plus I have no lager yeast. I have lots of other malts, plenty of Saaz hops and lots of other hops as well so I'm thinking of a lager-ish profile with an ale yeast.

I'm wondering about late / aroma hop additions but really not sure about that.

Any experiences or thoughts?

I have a real nice dark lager mild I'm drinking, fuggles and 34/70 is the way to go for anything dark, this last one turned out brown but that's fine

 

[Steve SPF]

I only have S04 and US05 to hand. I generally find that S04 really works for my English pales and US05 seems to be the go for anything a bit more progressive or hoppy.

US05 for this one?

 

[Zambi]

Following this thread as it seems I may have found a local source for pilsner malt, so that will become my "go to" base malt

 

[HighVoltageMan!]

I only have S04 and US05 to hand. I generally find that S04 really works for my English pales and US05 seems to be the go for anything a bit more progressive or hoppy.

US05 for this one?

I wouldn't. S04 is super clean @ 16to 18C. Plus it's a higher acid producer, meaning the finish pH is lower. This leads to a smoother finish. A brewery I work with makes his cream ale with S04 and it is quite good.

 

[Mark Farrall]

Any thoughts or recipes?

I have some Pilsner malt that I want to use up but I'm not much up for the whole lagering thing, plus I have no lager yeast. I have lots of other malts, plenty of Saaz hops and lots of other hops as well so I'm thinking of a lager-ish profile with an ale yeast.

I'm wondering about late / aroma hop additions but really not sure about that.

Any experiences or thoughts?

Something like an Australian sparkling or Belgian single? 90-100% pilsner malt, 0-10% sugar, keep the ABV around 4% and go for dry and drinkable. Yeast is something with a bit of flavour (so most English strains would also work). Dry hop can also give this style a bit more oomph for palates blasted by other hoppy beers (i.e. my palate).

https://beerandbrewing.com/make-your-best-trappist-single/
https://learn.kegerator.com/australian-sparkling-ale/

 

[GFHomebrew]

Something like an Australian sparkling or Belgian single? 90-100% pilsner malt, 0-10% sugar, keep the ABV around 4% and go for dry and drinkable. Yeast is something with a bit of flavour (so most English strains would also work). Dry hop can also give this style a bit more oomph for palates blasted by other hoppy beers (i.e. my palate).

https://beerandbrewing.com/make-your-best-trappist-single/
https://learn.kegerator.com/australian-sparkling-ale/

Really enjoyed that read Mark.

Do you have any of them books I saw linked in there on Australian beer brewing Hystory?
Cheers

 

[Mark Farrall]

Haven't bought one yet, but I've listened to Peter Symons go over the history a few times on podcasts and at the last homebrewers conference.

https://prstemp.wixsite.com/tritun-books/bronzed-brews

 

[GFHomebrew]

Haven't bought one yet, but I've listened to Peter Symons go over the history a few times on podcasts and at the last homebrewers conference.

https://prstemp.wixsite.com/tritun-books/bronzed-brews

Thanks mate I'll give that a listen cheers!

 

[dmtaylor]

I only have S04 and US05 to hand. I generally find that S04 really works for my English pales and US05 seems to be the go for anything a bit more progressive or hoppy.

US05 for this one?

US-05 is fruity. S-04 is very clean and lager-like in my experience, even fermented at room temperature. If you want clean, you want S-04. I'm starting to use S-04 everywhere that I used to use US-05. It's the better cleaner yeast.

 

[Steve SPF]

We brewed this Monday and it went ok. I was ery surprised at how much break material we produced but my sidekick had a look and we decided it was probably because the Pilsner malt is very protein rich so I calmed down a bit.

It's tasting ok now and looking very hazy but it's early days and I don't mind haze so no drama.

My question today is whether to dry hop or not. I've never used Saaz before so no idea if it's a viable dry hop, any thoughts? I would like some aromas from the beer and currently there isn't a whole lot.

I have Citra and Amarillo on hand as well but would rather stick with Saaz if that will give me anything. I would like to stick with the hybrid lager malt/hops and ale fermentation but want a beer that's pleasant to drink too.

 

[Steve SPF]

Something like an Australian sparkling or Belgian single? 90-100% pilsner malt, 0-10% sugar, keep the ABV around 4% and go for dry and drinkable. Yeast is something with a bit of flavour (so most English strains would also work). Dry hop can also give this style a bit more oomph for palates blasted by other hoppy beers (i.e. my palate).

https://beerandbrewing.com/make-your-best-trappist-single/
https://learn.kegerator.com/australian-sparkling-ale/

Actually, that's almost the answer right there along with the other folk who suggested English style yeast. I used S04, brewed to 4% and the hopping at this stage is very understated so the idea of dry hopping is spot on; just a question of which hops.

 

[The Brew Mentor]

I like the saaz based on what you said you have available.
Amarillo is soft, but fruity
Citra will overpower a small beer.
My 2 cents

 

[Steve SPF]

Kind of my thoughts too. I do like single hop beers as well so a Saaz dry hop addition it is