Nike_Eayrs
Well-Known Member
Last year I made a "lager like" beer using Nottingham yeast it a tub and alternating out frozen water bottles. I tried it in July and it was clearly too hot in my house. It came out very much like Coors (recipe error) with a hint of apple (temp issue) This year I am going to try it earlier, but with a different yeast. The ambient temp in my spare bathroom right now is 63 degrees. I'm debating using a Kolsch yeast and lagering it in the fridge after primary fermentation is done. My recipe is listed below and I would welcome any recommendations on the recipe as well as the yeast. I really think I can get the temp down to 50 with a water tub and swapping out frozen 2 liter bottles, but that's going to be about it. All in all I'm shooting for a Stella/Peroni kind of brew. I thank you all in advance for your help, cheers!
8lbs 2-row
2lbs pilsner
*1 lb flake maize (up in the air about this addition)*
1oz Saaz at 60
1/2oz Saaz at 15
1/2oz Saaz at 5
WPL Kolsch (open to suggestions)
primary for 2 weeks as close to 50 degrees as I can hold it
lager for 60 days in my fridge
8lbs 2-row
2lbs pilsner
*1 lb flake maize (up in the air about this addition)*
1oz Saaz at 60
1/2oz Saaz at 15
1/2oz Saaz at 5
WPL Kolsch (open to suggestions)
primary for 2 weeks as close to 50 degrees as I can hold it
lager for 60 days in my fridge