So I’ve got a pack of lager yeast that’s probably got to be used by early May, and I’m thinking a pils or other lager with whatever hops I’ve got on hand for a five-gallon batch.
I’ve got a shitload of Willamette and Cascade, and some other odds and ends - less than an ounce of Perle, Tettnang, Simcoe and Northern Brewer. From what I’ve seen Willamette can be a decent substitute for the more “traditional” hops. I don’t foresee using the Simcoe for this at all.
Which brings me back to the Cascade. I was thinking something like 1.5 oz for bittering, but I don’t want to overwhelm the other hops with that flavor. I ALSO want to keep the beer overall as a more refreshing, crisp alternative.
I ended up making the above… mashed at 149 and tossed in a 2.1L starter at 56 F, with the lager now comfortably resting at 52 F for the foreseeable future.
I think it’s going to end up pretty crisp, as my mash temp was a little low to start. Ended up at 1.051 OG, so I was a touch less efficient than I would have wanted. Also my volume into the fermenter was low, all things considered. I lost nearly a gallon in trub! I assume it’s the late hop volume contributing to that, as I recently did two pale ales with similar results.
That looks pretty good. I, for one, don’t really care all that much about whether a hop is slated as being for ales or lagers. If I like the smell of it then in it goes. Just put some Tradition in a golden ale yesterday. Finished with Strisselspalt. Your recipe looks good.
