Post Number: 234
Posted From: 18.104.22.168
|Posted on Tuesday, February 05, 2008 - 05:11 pm: ||
I am planning to brew a light lager/pils, etc for summer mowing season.
I am thinking something like:
20% minute rice or corn meal (edge to minute rice, since it doesn't need a cereal mash)
Mash at 150 for about 60-90 minutes
OG 1.040 - 1.043
1/2 ounce Cluster @ 60, about 15 IBUs
1/2 ounce Cluster @ 10 minutes
Yeast - 3 quart starter of Wy2278 (I have this ready and waiting for a brew)
Ferment at 50-52 degrees
Lager at 35-40 degrees, 6-8 weeks
I realize this is sort of like a Light/Standard American lager, hopefully a crowd-pleaser.
Thoughts? I am open to other ideas for a crisp, light lager for summer. (this yeast is just begging to be put to work)
Thanks in advance. Oh yeah, I do have a fair hop inventory for lagers: mt. hood, saaz (only an ounce), Liberty, NZ hallertau, magnum, horizon, etc.
Post Number: 8465
Posted From: 22.214.171.124
|Posted on Tuesday, February 05, 2008 - 07:45 pm: ||
I don't dislike Clusters at all, and in fact I use them for bittering fairly often. However, I probably would opt for a different (more interesting to me) flavor/aroma hop. Mt. Hood or Liberty would be my choices from your list (I've never used NZ Hallertau). But it's your beer and there is absolutely nothing wrong with your recipe.
Post Number: 35
Posted From: 126.96.36.199
|Posted on Tuesday, February 05, 2008 - 09:25 pm: ||
Mike, I will basically ‘second’ what Bill stated. I utilize Cluster as my bittering hops for CAPs. I then utilize Hallertau type hops for flavor (and aroma). My favorite flavor/aroma hop for American Lagers (CAP) is Hallertau Mittelfrueh but for my last batch of CAP I couldn’t obtain these hops so I used Hallertau Hersbrucker instead. Mt Hood is an American ‘version’ of a Hallertau hop so it should be good as well.
I have heard it mentioned that Cluster hops can have a ‘catty’ flavor/aroma. I have never experienced this but then again I have only used Cluster as a bittering hop. Maybe the ‘catty’ aspect only shows itself if Cluster is used as a flavor/aroma hop? Anyhow, maybe this would be more reason to use something else for your flavor addition?
Post Number: 973
Posted From: 188.8.131.52
|Posted on Tuesday, February 05, 2008 - 09:43 pm: ||
I like Spalt for the yaller beer crowd pleasers.
Post Number: 6619
Posted From: 184.108.40.206
|Posted on Tuesday, February 05, 2008 - 10:43 pm: ||
I'd recommend a lower mash temp for drinkability in the summer. Maybe 146ish.
Post Number: 236
Posted From: 220.127.116.11
|Posted on Wednesday, February 06, 2008 - 04:44 am: ||
Good thoughts everyone, thanks. I am considering the Cluster flavor addition, since I am looking for an american-type flavor profile-it is a bit of an experiment for me. (I am sure it will be too much flavor). I'll need to think about it some more.
Post Number: 726
Posted From: 18.104.22.168
|Posted on Wednesday, February 06, 2008 - 06:54 am: ||
I brew a Belgian Pils. Okay, maybe it's a light Tripel or something. All Pils malt with 2# of sugar in 10gal for a 1.060 beer and ferment with 3787 Trapist High Gravity yeast. Yummy, light, refreshing and still has some kick. Hop lightly.
Post Number: 36
Posted From: 22.214.171.124
|Posted on Wednesday, February 06, 2008 - 03:47 pm: ||
Mike, if you run your 'experiment' could you please report back. I am curious how the Cluster flavor addition works out.
From a Northern Brewer catalog: "Cluster: Sharp, "catty" American hop ..."
Post Number: 1546
Posted From: 126.96.36.199
|Posted on Wednesday, February 06, 2008 - 04:18 pm: ||
I have a great lager on tap right now.
100% American 2-row
100% Cluster (I'll have to check my notes later for quantity and times)
I do not find cluster to be sharp or catty. I find it slightly citrusy and refreshing.
Also on tap I have a CAP bittered with Liberty, flavored with Mt. Hood/Styrian and Liberty for aroma. And next to that I have a 100% Hallertau pilsner so I have some good beers to compare the cluster pilsner to.
Post Number: 5282
Posted From: 188.8.131.52
|Posted on Wednesday, February 06, 2008 - 05:23 pm: ||
Another vote for 100% Clusters. I have used them for flavoring additions, and found them to be delicious. They have a sort of elderberry flavor, IMO.
Skotrat brewed an Oatzen last year that was all-Clusters, and that beer was fantastic!
Post Number: 1016
Posted From: 184.108.40.206
|Posted on Wednesday, February 06, 2008 - 09:19 pm: ||
I would consider some 6 row in a all clusters beer.
Post Number: 1547
Posted From: 220.127.116.11
|Posted on Thursday, February 07, 2008 - 03:43 am: ||
Here is the recipe for the all Cluster beer I am drinking right now:
Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Anticipated IBU: 35.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
34.1 7.50 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
65.9 14.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.50 oz. Cluster Pellet 5.80 10.8 First WH
2.00 oz. Cluster Pellet 5.80 20.7 60 min.
1.00 oz. Cluster Pellet 5.80 3.8 10 min.
1.50 oz. Cluster Whole 7.00 0.0 0 min.
Post Number: 237
Posted From: 18.104.22.168
|Posted on Thursday, February 07, 2008 - 10:08 pm: ||
Hey, thanks everyone.
I do believe I will brew a cluster-only beer, based on the collective's experience. I will post in about 2-3 months with an update.
Post Number: 115
Posted From: 22.214.171.124
|Posted on Thursday, February 07, 2008 - 10:11 pm: ||
If it turns out bad, you can call it Clusterf*ck Lager.
Post Number: 153
Posted From: 126.96.36.199
|Posted on Thursday, February 07, 2008 - 10:49 pm: ||
Thank you Kevin for making my day. That has to be the funniest thing I have seen in a while!!!