Zelly Posted January 1, 2019 Share Posted January 1, 2019 Hi there has anyone got a good recipe that’s as good as Heineken and tricks on how to make it thanks Link to comment Share on other sites More sharing options...
Hairy Posted January 1, 2019 Share Posted January 1, 2019 Welcome to the forum Zelly. I would go with something like this. Depending on where you live you will probably need temperature control to ferment the Lager yeast at the correct temps. https://www.diybeer.com/au/recipe/green-neck-lager.html Link to comment Share on other sites More sharing options...
Gus96 Posted January 1, 2019 Share Posted January 1, 2019 As Hairy said it comes very close, last time I did this I used Morgans European lager yeast @ 13 degrees and according to my notes it improved in the bottle after 8 weeks ( I kept a 6 pack aside) Link to comment Share on other sites More sharing options...
waigouren Posted January 3, 2019 Share Posted January 3, 2019 Interested in this also. When you say it's close to style, does it need any dry hops do you think? Or is it good as is? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 3, 2019 Share Posted January 3, 2019 Typically lagers are not dry hopped at all. Well the traditional ones anyway. Some of the new age styles are but definitely not Heineken. Link to comment Share on other sites More sharing options...
Gus96 Posted January 3, 2019 Share Posted January 3, 2019 9 hours ago, waigouren said: Interested in this also. When you say it's close to style, does it need any dry hops do you think? Or is it good as is? No hops, I have done it as per recipe and with BE3 plus Morgans European lager yeast, the latter turned out the best IMO. my records show that it needs time in the bottle to mature for best results (min 8weeks) Link to comment Share on other sites More sharing options...
Beerlust Posted January 3, 2019 Share Posted January 3, 2019 Just over a year ago I made a mid-strength version for my Father using the European lager kit. Ideally you need to be able to ferment the brew at 15°C or below. As already mentioned, they're not traditionally dry hopped, but the addition of a small hop tea will work well in this type of beer. I added a 12gm hop tea of Tettnanger & the beer turned out very well I thought. The Euro kit is perfect if you like these Heineken type beers. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 5, 2019 Share Posted January 5, 2019 Most lagers need extended storage time to be at their best, preferably cold storage time, which would explain Gus's notes. I've definitely noticed it in my own as well. Exceptions might be those new world hoppy ones but if you're making a traditional Euro style lager, extended cold storage time after fermentation/carbonation is a necessity in my view. Other than that, pitch a large amount of yeast and keep the ferment temp low, around 10-12 degrees. The kit and BE3 should work fine, even better if you can get a tin of Briess pilsen liquid extract to pair with the kit. Link to comment Share on other sites More sharing options...
Pezzza Posted January 5, 2019 Share Posted January 5, 2019 6 hours ago, Otto Von Blotto said: ...extended cold storage time after fermentation/carbonation is a necessity in my view. any suggestion for bottling fellas like meself - how long I would be best conditioning at a low temp e.g. in Bottle... Would I bottle and then let go secondary ferment in 20s for cuppla weeks... and then condition cold for a few months or? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 5, 2019 Share Posted January 5, 2019 Yeah let them carb up first then store cold for 2 or 3 months. Link to comment Share on other sites More sharing options...
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