PaulPablo Posted September 10, 2012 Share Posted September 10, 2012 Hi there Im thinking of making a honey lager for my next brew.Tell me if this sounds ok-ish.. x1 Coopers European Lager x1 1kg dry malt extract x1 500g Chateau Crystal x1 50g Hallertauer Herbrucker Hops x1 450g honey Any pointers on what to add or not to add?[roll] Link to comment Share on other sites More sharing options...
PaulPablo Posted September 10, 2012 Author Share Posted September 10, 2012 oh..and x1 Safale 04 yeast Link to comment Share on other sites More sharing options...
Hairy Posted September 10, 2012 Share Posted September 10, 2012 I don't have much experience with honey beers but you won't make a lager with S-04, that's an English ale yeast. Get yourself a lager yeast and brew at lager temps (around 9-12 degrees). If you want to use an ale yeast then I would use US-05 and brew it around 16-17 degrees. But it will still be an ale though. I have never tried Chateau Crystal but I have Chateau Ver de Flor [crying] Link to comment Share on other sites More sharing options...
PaulPablo Posted September 10, 2012 Author Share Posted September 10, 2012 Ok Thanks..so except for the yeast..You think the rest is possible..? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 10, 2012 Share Posted September 10, 2012 ... but I have Chateau Ver de Flor [crying] [lol] [lol] Sounds very up market! Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 10, 2012 Share Posted September 10, 2012 And smelly [lol] [lol] [lol] [lol] Link to comment Share on other sites More sharing options...
PaulPablo Posted September 10, 2012 Author Share Posted September 10, 2012 so you guys say it will be a bad idea? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 10, 2012 Share Posted September 10, 2012 Chateau Verdeflore is a joke wine label from a series of spoken word comedy albums by the 12th Man. At least that's where I know it from. [lol] As for the honey lager, I have no idea. I reckon go ahead and experiment and let us know what it turns out like[biggrin] Link to comment Share on other sites More sharing options...
Hairy Posted September 11, 2012 Share Posted September 11, 2012 Yeah, sorry for taking your thread on a different tangent. I couldn't resist throwing that in [innocent] My only other query with the recipe is the amount of crystal; 500g sounds like a lot. But then it might be fine. If I was making it I would drop it back to at least 300g and revisit it next time you made it. Also, what is the hop schedule? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 11, 2012 Share Posted September 11, 2012 Nothing wrong with a bit of 12th Man! Anyway yeah I was thinking the 500g crystal might be a little too much and was also gonna ask how the hops were planned to be used.. but Hairy beat me to it[lol] Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 11, 2012 Share Posted September 11, 2012 Kenny Calendar was at my work yesterday and I was having 12th Man and Wired World of Sports flashbacks all day [lol] \u201cIf majesthic printh doesthn\u2019t bring home the bikkies in thith one well my mithus and kidth will be thinging for their thupper tonight!\u201d [biggrin] Link to comment Share on other sites More sharing options...
GregT5 Posted September 11, 2012 Share Posted September 11, 2012 Now you've done it Muddy. You are going to have to wipe your screen dry after that [crying] [lol] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted September 11, 2012 Share Posted September 11, 2012 I wish I knew what you guys are talking about.[annoyed] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 11, 2012 Share Posted September 11, 2012 If you had have gone on any longer Kenny, I reckon our cameraman would have deadset drowned! Link to comment Share on other sites More sharing options...
Wal Posted September 11, 2012 Share Posted September 11, 2012 Ah yes, classic piece of commentary that..!!! [biggrin] [lol] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 11, 2012 Share Posted September 11, 2012 Yup, well I couldn't agree with me more on that one. [lol] Link to comment Share on other sites More sharing options...
MARKP18 Posted September 13, 2012 Share Posted September 13, 2012 Would love to know a good receipe for Scharer's. Has a very subtle honey/meady taste, but no honey in the ingredients, honey malt maybe or some other malt? http://www.scharers.com.au/beers.php Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 13, 2012 Share Posted September 13, 2012 I don't think there's such a thing as "honey malt", as malt is made from grains. Unless they coat it in honey or something [unsure] Link to comment Share on other sites More sharing options...
MARKP18 Posted September 13, 2012 Share Posted September 13, 2012 I don't think there's such a thing as "honey malt"' date=' as malt is made from grains. Unless they coat it in honey or something [unsure'] http://www.brew-dudes.com/honey-malt/175 Not made from honey, but then again neither is chocolate malt made with chocolate.... ;) Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 13, 2012 Share Posted September 13, 2012 Well this is true.. [lol] My brain's switched off after 8 hours learning bus routes. Thanks for that link though! Link to comment Share on other sites More sharing options...
Guest Posted September 13, 2012 Share Posted September 13, 2012 Good luck with your Honey beer brewing PaulPablo. In the colder months of the year I really enjoy a good honey beer (Especially on tap). I'll be monitoring your progress via the forum. As I said before, Good Luck! Link to comment Share on other sites More sharing options...
MARKP18 Posted September 14, 2012 Share Posted September 14, 2012 http://www.beer-brewing.com/beer-brewing/brewers_yeast/yeast_byproducts.htm Looks like I need to use a yeast that maximises 2,3-Pentanedione, possibly a German Kolsch at the right temperature. Link to comment Share on other sites More sharing options...
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