BeerBorg

I decided to brew an Americam Pale Lager, if there is such a thing.....

Steep 2 Ozs Cyrtsal 10 and 2 oz Honey Malt
1 lbs extra light DME
.5 oz Amarillo 20 mins
.5 oz Amarillo 10 mins
.5 Ozs Casade at Flame out
8 Ozs pale LME at flame out
(LBK size )


Wait figure this is a good precursor to IPA, and right right my basement temps are lower and this would be the only time of year to lager. Also have to wait for warmer temps to work in the Saison .

only 1.5 lbs of malt in a LBK? Pretty low OG I would guess. I use 2.5-2.75 lbs per LBK for 5%(with Saison yeast lower abv with s-23 I would guess), you shooting for 2.5%? I guess you'll get a little from the steep, but still I think you need more malt or sugar.

Monty

Just an FYI, there are ale (top fermenting) yeasts that you can use that will be very similar to lager. I've done a pilsner with Wyeast 1007 that was almost impossible to tell it wasn't a lager. And, this weekend, I'm doing a faux RyePL with the same yeast. Kolsch type yeast work well in the mid to low 60's which is about as low as I can go most of the year but do an excellent job on pale ales and lagers.

I've mentioned this before but go easy on Honey Malt until you've tried it. 8 oz in 5 gallons is usually max and while 2 oz in 2 gallons should be fine, it can stand out if you add too much.

I would use more extract. The majority of the sugars you get from a steep are going to be of the unfermentable types. Have you thought about doing a partial mash? The main difference between the pm & a steep is temp control and time. S-23 works well 55* to 60* range. If you go over a bit in the temp it will not hurt. Another option yeast wise would be of the Chico strains those ferment very cleanly. As Beer-lord stated a Kolsch yeast is another good choice. I think the liquid yeasts are perfectly sized for LBKS. Just pitch and go, no messing with a starter.

monsteroyd wrote:only 1.5 lbs of malt in a LBK? Pretty low OG I would guess. I use 2.5-2.75 lbs per LBK for 5%(with Saison yeast lower abv with s-23 I would guess), you shooting for 2.5%? I guess you'll get a little from the steep, but still I think you need more malt or sugar.

Monty

Haha ...whoops...it was actually 2.5 of malt and I only did 2 gals. Should get about about 5%.

I turned this into a Black and Blue ale. I added 1.5 lbs of Blackberry and Blueberry purée , and 1ozs of blueberry extract after 14 days. It's cold crashing now, and will be bottled Thurs.

I am experimenting with blue berries. I have a Gold & Blue pride in bottles also conditioning.

Combo of Patriots extract, First Gold Hops, Blueberries, and Blueberry extract.

Beer-lord wrote:Just an FYI, there are ale (top fermenting) yeasts that you can use that will be very similar to lager. I've done a pilsner with Wyeast 1007 that was almost impossible to tell it wasn't a lager. And, this weekend, I'm doing a faux RyePL with the same yeast. Kolsch type yeast work well in the mid to low 60's which is about as low as I can go most of the year but do an excellent job on pale ales and lagers.

I've mentioned this before but go easy on Honey Malt until you've tried it. 8 oz in 5 gallons is usually max and while 2 oz in 2 gallons should be fine, it can stand out if you add too much.

Stand out in what way?

Gymrat wrote:

Beer-lord wrote:Just an FYI, there are ale (top fermenting) yeasts that you can use that will be very similar to lager. I've done a pilsner with Wyeast 1007 that was almost impossible to tell it wasn't a lager. And, this weekend, I'm doing a faux RyePL with the same yeast. Kolsch type yeast work well in the mid to low 60's which is about as low as I can go most of the year but do an excellent job on pale ales and lagers.

I've mentioned this before but go easy on Honey Malt until you've tried it. 8 oz in 5 gallons is usually max and while 2 oz in 2 gallons should be fine, it can stand out if you add too much.

Stand out in what way?

I've done several steeps with the Honey Malt usually 4ozs for a 2.5 gal batch. I have not found it to have been over powering in any of those brews.

After extra aging both blueberry experiments came out good. I think that it would be improved with more malt.