AdamH1525226084 Posted July 29, 2012 Share Posted July 29, 2012 Greetings brewing friends. So, I have a spare can of the OS lager (I bought a second DIY kit so I have 2 FV's to pump out the beers). Is there anyway I can use this to make an IPA? Is the following feasible or just [sick] 1 x Can OS Lager 0.5 kg DME (what i've got left) 0.5 kg Med. Crystal (I want to use it up before it's too old) BE1 (600g dextrose, 400g Maltodextrin) (to get the OG up) I have some galaxy flowers that I opened a little while ago so they need to get used. This is what I thought.... 30 g Galaxy flowers @15 mins 15 g Cascade pellets @ 15 mins (again, been opened for a while and it's what's left) 15 g Galaxy flowers @ 5 mins Made to 21 L Kit yeast (ale + lager mix) rehydrated (or multiples) OG = 1.058, FG = 1.017 IBU = 56.9 5.6% ABV Brewed at 20 degrees C Any other suggestions welcome. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted July 30, 2012 Share Posted July 30, 2012 Hi Adam, I personally have never made any thing taste very good with the OS Lager can. But since you have one to use I say you go for a Toucan. OS Real/Lager .5Kg BE1 .5Kg Med. Crytal 15g Cascade (5mins) 5g Galaxy (5mins) 30g Galaxy (dry hop) US-05, Notto, or 2 packets of kit yeast 23L water OG 1.060 FG 1.016 IBU 55.6 ABV 5.9% Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted July 30, 2012 Author Share Posted July 30, 2012 Cheers Chad, I'll have a looksie. Another thought I had during the night was to make it into a Dark Lager. I've got 0.7kg of chocolate malt, 0.7kg of med. crystal and 400g of black patent malt too. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted July 30, 2012 Share Posted July 30, 2012 OK Adam, Bavarian Dark it is then! OS Lager Can .5Kg Med Crystal .2Kg Chocalte malt .5Kg BE1 Lager yeast(not the yeast with the OS Lager kit)Bavarian or Munich would be best. Brewed @ 12-15C 23L water 20g Hallertau (dry hop) Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted July 30, 2012 Author Share Posted July 30, 2012 Sweet that sounds good. I have a brewshop near my work so I can easily pick up some Hallertau and lager yeast :) I might get some malt extract cans while I'm there and make a galaxy IPA with all the flowers I've got - mmmmmmmm [EDIT] done - Saflager W-34/70 now in the freezer along with some hallertau pellets.[love] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 2, 2012 Author Share Posted August 2, 2012 Put this down last night, slightly modified from Chad's recipe to get the SGs up (and use up some ingredients). Almost Bavarian Dark (no Bavarian grains, so it's not quite there). OS Lager Can 0.5Kg Med Crystal 0.2Kg Chocalte malt 0.5kg DME 1Kg BE1 Saflager W34/70 rehydrated around 20 degrees (as per Fermentis instructions) then brought down to 16 by letting it sit out in the brewing shed where it was 11) 23L water 20g Hallertau (dry hop) Pitched at 16 degrees and brought down to 12 degrees where it will stay for a few weeks I guess. I plan on transferring to a secondary and lager for 2-3 weeks. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 8, 2012 Share Posted August 8, 2012 Nice one, Adam.[cool] Try to lager it until Oktoberfest and throw a party. You can serve Brats' hot off the barby and a stein full of 'Almost, Dark Bavarian Lager' , Mate![biggrin] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 8, 2012 Author Share Posted August 8, 2012 Just in time for the AFL Grand Final at the end of September maybe? Octoberfest starts in September now... My first Lager and also my first attempt at racking to a secondary and eventually bulk priming too! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 9, 2012 Share Posted August 9, 2012 Sounds good, Adam. Let me know when the party's on and I'll try to make it![biggrin] Who do you think's going to be playing in the final? Racking to a secondary is a practice that has fallen from favour in recent times but I still use it all the time. I find that I can keep the brewery busier by racking and freeing up my PVs. You can get around to bottling at you leisure. You saw in my German Mild post that I held back of from bottling for 5 weeks after the ferment was finished! I use 5 glass carboys for secondaries in my brewery and have 2-3 primary fermenters operating at all times for wine & beer[joyful] . When lagering this brew try to keep it between 2-4C (after you reach FG[rightful] ) . See youu at the end of September![lol] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 11, 2012 Author Share Posted August 11, 2012 Hola Chad Decided to take a grav reading and have a cheeky test taste. It tastes really good! Maybe just because it's cold... Waiting for the tube to warm up a bit before I take the reading so will post that later. The OG was 1.052 [EDIT] SG at 1.025 Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 31, 2012 Author Share Posted August 31, 2012 I racked this to secondary on Monday night which was almost 4 weeks in primary FV. The final gravity was 1.018 - a tad higher than the 1.016 I was expecting. Link to comment Share on other sites More sharing options...
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