Looking for some ideas around winter lager- lots of variety’s out there. sam’s is pretty good, but thinking it could be better. here’s what they list, but curious on thoughts of percentages for malts, and perhaps what might takes this style up a notch or two. thinking wlp833 might be a good yeast here.
HOP VARIETIES
Spalt Spalter and Hallertau Mittelfrueh Noble Hops
MALT VARIETIES
Samuel Adams two-row pale malt blend, Caramel 60, malted wheat, Weyermann Carafa Malt, and Munich 10
YEAST STRAIN
I think a good bock (or dopple) would be hard to beat. Definitely need the 833. Personally I’m not a fan of the spice in the SA beer, so yours will be miles better. I say 60 dark Munich/30 light Munich/10 pils. Adjust SRM with Midnight Wheat. 1.068ish. Sounds good right now.
Yeah I’m not a spice guy either. Mostly why I despise most Xmas ales. SAMs is pretty subtle…id leave out the cinnamon for sure. I’d try for getting my spice from the hop choices.
It’s a bit late for a winter lager for me this year. My preferred way to go is to use the yeast from my Octoberfest brewed in the summer to brew a doppelbock. I follow my normal steps for lagers - D-rest, cold crash, rack to keg. Then I lager it cold for 2-4 weeks, and then age the keg at cellar temps for several months. After 4-6 months at cellar temps, it seems spot-on.
maybe i will go a different route and try a sticke alt…cold fermented ale that’s then lagered, and stronger more hopper version of altbier.
OG of 1.056 ,IBU 50 (magnum and spalt), 16 SRM, 5.5% abv.
damn-now I’m thirsty
edit: found this recipe and write up…looks pretty dang good as is-i’d use wlp029 kolsch.
Sly Fox Altbier
(5 gallons, all grain)
OG= 1.052 FG= 1.010 to 1.012
IBU= 30 to 40 SRM= 15 to 18
Ingredients
6 lbs. German pilsner malt
2 lbs. German Munich or Vienna malt
1.25 lbs. Weyermann CaraMunich III or crystal malt (60° Lovibond)
1 to 3 oz. Weyermann Carafa III or black patent malt
6.4 AAU German Spalt hops (1.25 oz. of 5.5% alpha acid) for 80 minutes
1.5 AAU Saaz or Liberty hops (0.5 oz. of 3.1% alpha acid) for 20 minutes
3.1 AAU Saaz or Liberty hops (1 oz. of 3.1% alpha acid) for 5 minutes
Starter of alt yeast (Wyeast 1007 or White Labs WLP036)
