Shifted gears mid-batch...
#1
Posted 09 June 2010 - 08:53 AM
Stoopid English Lager!
5.75 lbs American 2-row
2.50 lbs UK Pale Malt
1 lb Vienna
8 oz Wheat Malt
1 oz Kent 4.9% plus ¼ oz Styrian Golding 3.5% for 60 mins
¾ oz Styrian Goldings 3.5% for 5 mins
Fermentis S-23 Dry Lager yeast
OG: 1.054, FG: 1.014, IBU: 27, SRM: 4, ABV: 5.2%
I suppose it has no explanation style-wise. It's the grain bill & hop schedule of a Summer English Ale with a dry lager yeast. I plan to ferment it at about 55°
#2
Posted 10 June 2010 - 06:35 AM
#3
Posted 10 June 2010 - 06:50 AM
Ah, see? But how often does a brewer come up with something that cannot be defined? Oh, but wait... everything else is lager? So an American Pale Ale or American Amber Ale or an Irish Stout are all considered lagers? Sheesh. I know I could've just used the US-05 and called it a Blonde Ale or whatever, but I really didn't want to go that way and when I saw that S-23 in my fridge and lightbulb popped on over my head, I just had to go that way. It's fermenting now at about 50° and smells like beery heaven so far. Cheers.One speaker at Cincinnati NHBC was from london and explained the beer judging in England.
All English beer is ale.
All Imports are Lager, regardless of how they are fermented.
So an English Lager is an Oxymoron by their definition.
#4 *_Guest_Matt C_*
Posted 10 June 2010 - 04:15 PM
English Lager strain?? That would explain the fruitiness of this lager yeast! For the record I HATE most dry yeast, even more peculiar is Thats all I used to swear by. What a paradox!Ah, see? But how often does a brewer come up with something that cannot be defined? Oh, but wait... everything else is lager? So an American Pale Ale or American Amber Ale or an Irish Stout are all considered lagers? Sheesh. I know I could've just used the US-05 and called it a Blonde Ale or whatever, but I really didn't want to go that way and when I saw that S-23 in my fridge and lightbulb popped on over my head, I just had to go that way. It's fermenting now at about 50° and smells like beery heaven so far. Cheers.
#5
Posted 10 June 2010 - 08:16 PM
#6
Posted 18 June 2010 - 01:59 PM
#7
Posted 28 July 2010 - 09:14 PM
#8
Posted 29 July 2010 - 08:40 AM
LOL...that makes about as much sense as the definition in Texas that any beer greater than 5% ABV is an ale, everything else is a lager.One speaker at Cincinnati NHBC was from london and explained the beer judging in England. All English beer is ale. All Imports are Lager, regardless of how they are fermented. So an English Lager is an Oxymoron by their definition.
#9
Posted 05 August 2010 - 03:58 PM
#10
Posted 05 August 2010 - 04:23 PM
#11
Posted 06 August 2010 - 12:13 PM
#12 *_Guest_Matt C_*
Posted 09 August 2010 - 08:24 AM
Mad Irishman Lager
10.5 # UK Pale malt
.5# Victory
1oz Chocolate malt for color
Had a mix of Progress and EKG whole hops for a bittering addition at 90 mins for 23.5 IBUs
Adjust chloride vs. sulfates for a balanced profile, and adjust PH accordingly
I used WLP800 (Rougue's Irish Lager uses a Czech yeast also, who better to rip off than Rougue!)
fermented at 48-50 degrees.
Lager at 38 degrees for 4 weeks
Carb at 13 psi at 38 degrees for 5-6 days.
8.9 SRM 1.053 OG 23.5 IBUs
A UK lager,what a concept! From what I understand, the Brits do drink a good amount of lagers.They are extremely popular over there also.
#13
Posted 09 August 2010 - 08:57 AM
Damn Ken, you post some nice pics of some tasty looking beers! I wish I could enjoy this one through the internet right now.Here's a shot of this beer. It's as clear as can be and the pic does NOT do it justice. Long live the English Lager with Maris Otter, Kent & Styrian Golding hops along with S-23 dry lager yeast. Cheers.
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