Light American Lager
In the three years I have been brewing, I brewed one honey lager when I first started (after only a few brews in) – which I severely underpitched. I did not know how many yeast cells a lager needed, and as a result, pitched one vial of lager yeast leaving some serious off flavors. Now that I have several years of brewing under my belt, and recognize the importance of proper fermentation temperatures, yeast pitch rates, and providing for a dacetyl rest, I thought I would give it another try.
The brew day was easy enough, and I used my new Grainfather and siphonless Big Mouth Bubbler (both are outstanding pieces of equipment that I will review in the future). The beer is a very clear and crisp American lager, with an easy grain (just 2-row and flaked rice) and hop bill (Hallertau). This time, I got a fresh vial of WLP840, and created a 2L starter (enough for a 5 gallon batch).
If you want a nice easy summer drink, or something you can enjoy when you don’t want anything hoppy or heavy, OR, if you have friends who are still stuck on the bud/miller/coors bandwagon and you want to give them a quality lager – I would recommend this recipe (pulled from the AHA recipe database)!
|Pale Malt (2 Row) US
|American Lager Yeast (WLP840)
||50°F - 55°F