Lagering. Boeing Employees Wine and Beer Makers Club

Transcription

1 Lagering Boeing Employees Wine and Beer Makers Club

2 Overview Styles Distinction Why? Equipment Techniques Tips

3 Styles Not just your American yellow swill Pilsner to Dopplebock In terms of sales volume, the most popular beers in the world today are lagers Delicate profiles, smaller margin for error

4 BJCP Styles 1. LIGHT LAGER 1A. Lite American Lager 1B. Standard American Lager 1C. Premium American Lager 1D. Munich Helles 1E. Dortmunder Export 2. PILSNER 2A. German Pilsner (Pils) 2B. Bohemian Pilsener 2C. Classic American Pilsner 3. EUROPEAN AMBER LAGER 3A. Vienna Lager 3B. Oktoberfest/Märzen 4. DARK LAGER 4A. Dark American Lager 4B. Munich Dunkel 4C. Schwarzbier (Black Beer) 5. BOCK 5A. Maibock/Helles Bock 5B. Traditional Bock 5C. Doppelbock 5D. Eisbock 6. LIGHT HYBRID BEER 6A. Cream Ale 6B. Blonde Ale 6C. Kölsch 6D. American Wheat or Rye Beer 7. AMBER HYBRID BEER 7A. Northern German Altbier 7B. California Common Beer 7C. Düsseldorf Altbier

5 Commercial Examples (1) 1. LIGHT LAGER 1A. Lite American Lager - Miller Lite, Bud Light, Coors Light, Amstel Light 1B. Standard American Lager - Miller High Life, Budweiser, Kirin Lager, Molson Golden, Corona Extra, Foster's Lager 1C. Premium American Lager - Miller Genuine Draft, Michelob, Coors Extra Gold, Heineken, Beck's, Stella Artois, Singha 1D. Munich Helles - Hacker-Pschorr M nchner Helles, Paulaner Premium Lager, Spaten Premium Lager, Andechser Hell, Augustiner Lagerbier Hell, Weihenstephaner Original, Stoudt's Gold Lager 1E. Dortmunder Export - DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Saratoga Lager, Dominion Lager, Gordon Biersch Golden Export 2. PILSNER 2A. German Pilsner (Pils) - Bitburger, Warsteiner, König Pilsener, Jever Pils, Holsten Pils, Spaten Pils, Victory Prima Pils, Brooklyn Pilsner 2B. Bohemian Pilsener - Pilsner Urquell, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Dock Street Bohemian Pilsner 2C. Classic American Pilsner - Occasional brewpub and microbrewery specials

6 Commerical Examples (2) 3. EUROPEAN AMBER LAGER 3A. Vienna Lager - Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), G sser Dark, Noche Buena, Negra Modelo, Samuel Adams Vienna Style Lager, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber 3B. Oktoberfest/Märzen - Paulaner Oktoberfest, Hacker-Pschorr Original Oktoberfest, Ayinger Oktoberfest-Märzen, Hofbräu Oktoberfest, Spaten Oktoberfest, Eggenberger Märzen, Goose Island Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Samuel Adams Oktoberfest (a bit unusual in its late hopping) 4. DARK LAGER 4A. Dark American Lager - Dixie Blackened Voodoo, Shiner Bock, San Miguel Dark, Beck's Dark, Saint Pauli Girl Dark, Warsteiner Dunkel, Crystal Diplomat Dark Beer 4B. Munich Dunkel - Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Münchner Dunkel, Weltenburger Kloster Barock-Dunkel, Penn Dark Lager, Capital Munich Dark, Harpoon Munich-type Dark Beer, Gordon Biersch Dunkels, Dinkel Acker Dark 4C. Schwarzbier (Black Beer) - Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Einbecker Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian, Sapporo Black Beer

7 5. BOCK Commercial Examples (3) 5A. Maibock/Helles Bock - Ayinger Maibock, Hacker-Pschorr Hubertus Bock, Einbecker Mai-Urbock, Augustiner Hellerbock, Hofbräu Maibock, Capital Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock 5B. Traditional Bock - Einbecker Ur-Bock Dunkel, Aass Bock, Great Lakes Rockefeller Bock 5C. Doppelbock - Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, Augustiner Maximator, Weihenstephaner Korbinian, Weltenburger Kloster Asam-Bock, EKU 28, Eggenberg Urbock 23, Samichlaus, Bell's Consecrator, Moretti La Rossa 5D. Eisbock - Kulmbacher Reichelbräu Eisbock, Eggenberg Urbock Dunkel Eisbock, Niagara Eisbock, Southampton Eisbock 6. LIGHT HYBRID BEER 6A. Cream Ale - Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Sleeman Cream Ale, Liebotschaner Cream Ale (Lion Brewery), Dave's Original Cream Ale (Molson), New Glarus Spotted Cow Farmhouse Ale, Wisconsin Brewing Whitetail Cream Ale 6B. Blonde Ale - Redhook Blonde, Catamount Gold, Widmer Blonde Ale, Coast Range California Blonde Ale, Fuller's Summer Ale, Hollywood Blonde, Pete's Wicked Summer Brew, Deschutes Cascade Golden 6C. Kölsch - Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; US versions: Goose Island Summertime, Crooked River Kölsch, Harpoon Summer Beer, Capitol City Capitol Kölsch 6D. American Wheat or Rye Beer - Bell's Oberon, Anchor Summer Beer, Pyramid Hefe- Weizen, Harpoon UFO Hefeweizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anderson Valley High Rollers Wheat Beer, Redhook Sunrye, O'Hanlon's Original Rye Beer

8 Commercial Examples (4) 7. AMBER HYBRID BEER 7A. Northern German Altbier - DAB Traditional, Hannen Alt, Grolsch Amber, Alaskan Amber, St. Stan's Amber, Schmaltz' Alt 7B. California Common Beer - Anchor Steam, Southampton West Coast Steam Beer, Old Dominion Victory Amber, Flying Dog Old Scratch Amber Lager 7C. Düsseldorf Altbier - Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlössel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Alt, Widmer Ur-Alt

9 Technical Distinction Yeast strain Lager: Saccharomyces uvarum, formerly known as Saccharomyces carlsbergensis Different than ale yeast (Saccharomyces cerevisiae) Bottom fermenting Fermentation temperature low (40-50F) Primary fermentation takes 1 week typically (2 times that of ales) Secondary fermentation Drop fermentation temperature slowly down towards freezing Alcohol provides protection against freezing

10 Style Ingredients Lager yeast strain is cornerstone Use lightest malt extract you can find Worth it to buy Dry Malt Extract Typically use lighter kilned malt Pilsner malt 6-row malt Also Vienna and Munich, style dependent Water treatment also important Example: soft water of Pilsen Get local water report Consider using distilled water with some chemical additions

11 Lager Ingredients (continued) Typically not hoppy, more malt profile Frequent use of noble hops Typical: Hallertauer Mittelfrueh, Tettnanger, Spalter, and Saaz Low in bitterness, high in aroma High amounts of hop oil humulene Low amounts of alpha acids cohumulone and adhumulone Low amounts of beta acids Others Commonly Used: Hersbrucker, Select, Santiam (US) Less frequently: Crystal, Liberty, Sterling, Vanguard, Strisselspalt, Tradition, Pride of Ringwood (Consult Hop Union Variety Book)

12 Why Lager? Cleaner Profile No fruity esters More malt flavor profile Clearer beer due to settling of proteins Protein and tannin compounds complex and settle out - smooth profile Crisper character

13 Equipment Requirements Primary Fermentation (40-50 F) Somewhere cold that can have temperature control Low tech: Shed, garage, or even in a box on your deck Want to maintain as steady of a temperature as possible to avoid stressing yeast Wrap in a sleeping bag or blanket to provide some thermal stability Can use thermostat and space heater for very cold environments (watch out for fire hazard) Tubs with ice in water High tech: devoted refrigerator or freezer (with thermostat) For extended lagering (32-50 F) Ideal to have refrigerator or freezer Otherwise even colder shed

14 Starting Fermentation Two schools of thought Pitch yeast at room temperature and cool Diacetyl precursors do not form in first hours (during rapid growth phase) Also diacetyl will be reabsorbed during diacetyl rest (immediately preceding lagering) May allow faster initiation of fermentation Cool wort down to primary fermentation temperature Pre-chill yeast starter (less shock) Need to pitch more yeast (slower growth phase) Do whichever makes you comfortable

15 Yeast Starter Very important to have a yeast starter for lagers Size will depend on strength (not linear) 5 gallons of <1.055: billion cells 1 dry yeast package: ~60 billion cells Added to 1 quart starter gives 125 billion cells 1 Wyeast 125 ml Activator Pack or White Labs tube: ~100 billion cells Added to 1quart starter gives: ~170 billion cells 1 Wyeast 50 ml Propagator Pack: ~18 billion cells 5 gallons of : billion cells Recommended 2 quart starter from Wyeast or White Labs 5 gallons of : billion cells Recommended 3 quart starter from Wyeast or White Labs

16 Differences Fermentations typically less vigorous but can still be active Especially if you didn t use a starter Underpitching causes more esters (fruitiness) Relatively undesirable Possible to overpitch More fusel alcohols, diacetyl, acetylaldehyde (green apple)

17 After primary Airlock starting to slow down (3/4 of way to terminal gravity) Diacetyl rest (before siphoning to secondary) Raise beer to ale temperature Increased activity Yeast absorbs diacetyl Leave for 1-5 days Then rack to secondary Some people lager in primary fermenter Autolysis is technically a concern but may not be detectable

18 Lagering Begin dropping fermentation temperature 2-5 degrees F per day Allows steady transition Prevents shocking yeast Down to ~35 F Couple of weeks at least style dependent Bigger beers allow longer Patience is repaid with smoother beer Warmer temps will allow yeast to work faster However, the clearing of the proteins will not occur as well, less clean

19 Afterwards During bottling and bottle conditioning, it is okay to conduct this at room temperature Otherwise carbonation will take a very long time Okay to age at room temperature However, once it is carbonated, almost all beer lasts longer at colder temperatures

20 Other thoughts It is possible to brew lagers at higher temperature Certain strains are better than others (e.g. California Common strain) Will typically end up with more esters If worried about having enough yeast to carbonate quickly, you can add a pack (no starter needed) during bottling (use same strain)

21 10 Keys to Great Lager from BYO Magazine 1. Remember, patience is a virtue 2. Control temperature well. 3. Use a true lager-type yeast. 4. Use a yeast starter. 5. Use Irish moss and a vigorous full-wort boil. 6. Use a wort chiller. 7. Use a two-stage method of fermentation. 8. Incorporate a diacetyl rest into the fermentation. 9. Select appropriate ingredients for the style of lager you are brewing. 10. Sanitize!

22 Tips from Homebrewers Use a thermo-strip on your fermenter to help track your fermentation temperatures If possible, use fairly well-modified lager malts and just do a step mash (just easier) Decoctions are authentic but messy strong malt profile Be patient, this takes a while Give yourself time if you are aiming to have it ready by a certain date Repitch yeast to next batch Plan a stretch of lagers Assures good start See Wyeast website for yeast washing procedure if desired

23 Tips from Homebrewers Take the time and effort to control your temperatures well Consistent results If making an all-grain lager, make sure to ventilate pot well during boil to drive off DMS precursors For all-grain lagers, depending on your malt profile and equipment, you may want to use Acid rest (104 F, ~30 mins) for mash acidification and liquefaction Protein rest (118 F, ~ 30 mins) for undermodified malts Beta Amalase rest (140 F, ~30 mins) for a dry beer