I was thinking for my first lager that I would “go back to extract” just so I could focus all my energies on the fermentation temperature control. I guess with a few all grain batches under my belt I could do the whole process, but I sorta want to know if lagering without a fridge is really doable and want to take the issues of messing up the beer on brew day out of the equation.
What do you think? Am I just being overly cautious? Should I just go for it?
The grain bill for the Maibock is going to be ultra simple – just Pilsner and Munich malts…
Probably just one hop addition with 60 minutes to go in the boil.
I don’t know. I could simplify it even more and just focus on fermentation.
Chris
John, if your basement has a stable temperature, sure go for it. It would need to be around 45F-50F. I have a digital temp controler and my temps are very stable. I think this is important for temperature swings. I know lager temps don’t swing as much as ales, so you may be okay. I am going to start to brew lagers as soon as I use up my brick of Nottingham. Keep us posted on the temps on your fermenter. It should take around two weeks to complete. Your recipe looks good for a first lager. Use plenty of yeast, usually twice the amount of an ale recipe.
Chris
Señor Brew™
I say go for it. I mean what is mashing, but preparing your own “extract”?
Mike
The dilema is ease of brewday vs. cost of a bad batch. The all grain route will certainly cost less “to screw up” but it will cost you in time.
You most certainly can perform a lager yeast fermentation, but you’ll need colder winter temps to be able to actually LAGER the beer after fermentation is done.
Brian
Just go for it. Brewing a lager isn’t any different than brewing an ale. It’s the fermentation that is different.
In my opinion good lagers are created the in the week(s) before brew day when growing up the yeast to pitch.
Jason
I think you’re being over cautious. If you are confident enough and your all-grains have turned out well, then you should give it a shot with all grain. Your brew day would be no different with an all-grain ale than it would be for a lager so why worry about it? Once the beer is brewed, then worry about the lagering but I wouldn’t change your process.
I hope it turns out good! I’m getting ready to bottle my first lager. I brewed a Munich Dunkel and it’s been lagering for 3 months.
Cheers,
Jason
John
Guys,
Thanks for the feedback. I appreciate the thoughts.
I think it’s going to come down to the quality of Munich malt extract…which sounds like a question for another post.