Heritage Lager questions... first lager

[SunyJim]

Thinking of brewing up a batch of this. It's cold up here in Canada, I think my temperature will be a constant 16-17C so should be good for a lager. A few questions though. What's a good hop and amount to dry hop this beer?

And should I be planning to cold lager the beer in the fermenter out in the unheated garage for a few weeks or will just bottle conditioning it for 4-6 weeks at 16C be ok after the week of warm to carb the beer?

[PB2]

What hops do you have available? Hallertau, Hersbrucker or Tettnanger might go okay.

 

What adjuncts do you have in mind? Are you sticking to the recommended 1.5kg Light Malt?

 

No real need to cold condition if you plan to secondary ferment in the bottle

[SunyJim]

Sticking with the 1.5kg can of light malt suggestion.

Have Tettnanger and Hallertau hops available, never used and am not yet familiar with either, which would be best?

 

Is my 16-17C ok with the supplied yeast or is it high? I could do it in the unheated garage with a brew belt and probably be closer to 10-12C. The other question should I be rehydrating the yeast before pitching, or making a starter?

[Muddy Waters]

It'd be a good idea to do the kit as per recipe the first time round. If you feel it lacks a certain something you can make your own additions next time.

 

I'd just sprinkle in the yeast dry myself unless you have concerns about it's freshness.

[PB2]

If you are only using the yeast supplied, start it around 22C for the first 12hrs then keep it at the 15ish mark for the rest of the ferment.

[Andris]

I would second Muddy on this - its really good brew done per recipe with can of liquid light malt extract.