King Ruddager Posted July 21, 2020 Share Posted July 21, 2020 ... “D Saaz” Could a little be used in a German lager (authentically, not literally just used) in place of regular saaz? Perhaps I will anyway. Not for bittering of course - I’ve got Germany’s best for that - just a little at the end. Yes, this is a leftovers question. Got some reeeeally old tettnang too Link to comment Share on other sites More sharing options...
Titan Posted July 21, 2020 Share Posted July 21, 2020 Either should be fine. Link to comment Share on other sites More sharing options...
Hairy Posted July 21, 2020 Share Posted July 21, 2020 9 hours ago, King Ruddager said: ... “D Saaz” Could a little be used in a German lager (authentically, not literally just used) in place of regular saaz? Perhaps I will anyway. Not for bittering of course - I’ve got Germany’s best for that - just a little at the end. Yes, this is a leftovers question. Got some reeeeally old tettnang too If you are asking whether it is to style, then no. Riwaka is too fruity to be within the style. But it would be a tasty beer. Link to comment Share on other sites More sharing options...
Hairy Posted July 21, 2020 Share Posted July 21, 2020 9 hours ago, King Ruddager said: ... “D Saaz” Could a little be used in a German lager (authentically, not literally just used) in place of regular saaz? Perhaps I will anyway. Not for bittering of course - I’ve got Germany’s best for that - just a little at the end. Yes, this is a leftovers question. Got some reeeeally old tettnang too If you are asking whether it is to style, then no. Riwaka too fruity to be within the style. But it would be a tasty beer. Link to comment Share on other sites More sharing options...
ben 10 Posted July 22, 2020 Share Posted July 22, 2020 14 hours ago, King Ruddager said: authentically, No Link to comment Share on other sites More sharing options...
King Ruddager Posted July 22, 2020 Author Share Posted July 22, 2020 Well, I reckon I’ll play eeney-meeney-miney-mo Link to comment Share on other sites More sharing options...
BlackSands Posted July 22, 2020 Share Posted July 22, 2020 7 hours ago, King Ruddager said: Well, I reckon I’ll play eeney-meeney-miney-mo Use it. It's a nice hop and to hell with styles! Link to comment Share on other sites More sharing options...
BlackSands Posted July 22, 2020 Share Posted July 22, 2020 (edited) I think you'll be safe... I recently used Nelson and Kohatu in an English bitter... no one died and the world didn't suddenly end! I just ended up with a really nice beer Edited July 22, 2020 by BlackSands 1 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted July 23, 2020 Share Posted July 23, 2020 (edited) Hope you don't mind if I piggyback onto your thread Ruddy. I am planning my next spunded lager. I have 60g of Perle, which is very German. I heard an episode of Basic Brewing radio where they used 3.7g/L of Perle in the whirlpool. They found it resembled soft fruits like apricot, plum, and cantaloupe, but it was not overripe, tropical, or citrusy; it had no spice. Sounded interesting for a lager, so I got some. After I got them home I smelled them (could not do so in the store due to COVID). Unfortunately they don't smell all that interesting to me, just generically hoppy. They may not live up to the promise. Not sure if I will use all 60g in the whirlpool, which works out to 3.5g/L with no dry hop (close to what they used), or split it and put 30g in the whirlpool and save 30g for keg hop (1.75g/L). Opinions? I have some Mt Hood in the house and will be adding some at 20 minutes to boost the bitterness of the kit. I could use more.... Cheers, Christina. Edited July 23, 2020 by ChristinaS1 Link to comment Share on other sites More sharing options...
King Ruddager Posted July 23, 2020 Author Share Posted July 23, 2020 12 hours ago, BlackSands said: Use it. It's a nice hop and to hell with styles! I would usually agree, but based on timing there’s a good chance I’ll enter this in the state brewing comp as an Oktoberfest (or Marzen) Link to comment Share on other sites More sharing options...
BlackSands Posted July 24, 2020 Share Posted July 24, 2020 15 hours ago, King Ruddager said: I would usually agree, but based on timing there’s a good chance I’ll enter this in the state brewing comp as an Oktoberfest (or Marzen) Just don't tell 'em you used Riwaka... they'll never know Link to comment Share on other sites More sharing options...
Norris! Posted July 24, 2020 Share Posted July 24, 2020 On 7/23/2020 at 1:58 PM, ChristinaS1 said: Hope you don't mind if I piggyback onto your thread Ruddy. I am planning my next spunded lager. I have 60g of Perle, which is very German. I heard an episode of Basic Brewing radio where they used 3.7g/L of Perle in the whirlpool. They found it resembled soft fruits like apricot, plum, and cantaloupe, but it was not overripe, tropical, or citrusy; it had no spice. Sounded interesting for a lager, so I got some. After I got them home I smelled them (could not do so in the store due to COVID). Unfortunately they don't smell all that interesting to me, just generically hoppy. They may not live up to the promise. Not sure if I will use all 60g in the whirlpool, which works out to 3.5g/L with no dry hop (close to what they used), or split it and put 30g in the whirlpool and save 30g for keg hop (1.75g/L). Opinions? I have some Mt Hood in the house and will be adding some at 20 minutes to boost the bitterness of the kit. I could use more.... Cheers, Christina. What do you want from the lager? I don't brew a lot of lagers but I probably wouldn't dry hop one but it depends on what you want. For me the 60g at flameout would hold the flavour and aroma as well if not more than half at flameout and a 30g dry hop. With that said it could be very hoppy and might push it towards a hoppier version than you intended. Just something to keep in mind. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted July 24, 2020 Share Posted July 24, 2020 (edited) Hey @Norris!. Thanks for your thoughts. I don't have much experience with lagers and am still trying to figure out how to make them. I brew them in a keg, under pressure. I have made three so far, all partials with a Mexican Cervesa kit base. With my last one I added 30g of Motueka with 5 minutes left in the boil and then added another 15g to the whirlpool, after the temp had dropped to 73C, and let it rest for 20 minutes. It was not dry hopped. The BU:GU was only 0.53 and I did not find it bitter enough. The other two had BU:GU in the low 0.70s, and I liked them better. I think I want to get the BU:GU up to 0.80....I keg hopped one of my lagers, and that one was probably my favourite. I will take your advice and use all 60gm of Perle at FO. Will use a little Mt Hood too, in the kettle, to boost the kit IBUs. Cheers, Christina. Edited July 24, 2020 by ChristinaS1 1 Link to comment Share on other sites More sharing options...
Norris! Posted July 24, 2020 Share Posted July 24, 2020 Mt. Hood, nice. 1 Link to comment Share on other sites More sharing options...
King Ruddager Posted July 26, 2020 Author Share Posted July 26, 2020 In case anyone is keeping score, I used the old tettnang without even giving it a second thought today, so I guess that settles that! Link to comment Share on other sites More sharing options...
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