I wouldn't want any other beer to do yard work with. I literally don't drink it any other time, but crushing Yuengling's while cutting grass is a pastime of mine.
Can't get enough of Lutra - it is incredible. I live in a really small apartment so I can't control my ferm temp but I have brewed up some amazing lager styles and no one can tell the difference with Lutra.
Just brewed an American Light Lager for memorialday. I named it "Beer in there Somewhere." I used lutra kveik and even added a late boil addition of Amarillo just for fun.
I brew a similar one for the wife (recently found she had a gluten sensitivity/ allergy) she was always enjoyed my hombrew before. Only thing I do differently is lemondrop hop and lemon zest with clarity ferm. It's her summer beer. Cheers!
Man you did it again! I was looking to make a beer for my brothers bachelor party in two weeks. This is exactly what I was looking for I can’t wait to try out the recipe. I don’t have temp control yet so this is perfect. Thanks for the great content!
Nothing wrong with this. I’ve had beers all over the world, and been brewing for years. Yet, when traveling or in a small town and you cozy up to a bar and have a bud on draft it can be quite welcoming after a long day. 🍻
Looks like I was wrong about the protein content of Heidelberg vs Weyermann Pils. They have about the same protein content. However the two malts definitely have distinct differences in flavor and color.
Nice video. Ive always been more of a miller lite guy so i wouldve used flaked corn instead, but thanks for making craft brewed light beer look possible and worth it.
well i just posted my oktoberfest bier on IG steve. now im looking to make a second batch but an american light lager again. ill be using a small pinch of herkules and then finish it off with mt hood and crystal hops for a small addition of flavor and aroma. the wife loves the OK bier in fact she had 2. she never drinks. yeast wise is still a toss up. maybe a 34/70 strain german lager yeast
Never had a macro lager. I do like pilsner though, so I know exactly what you mean by hay. I really enjoy that flavor / aroma in a pilsner. My cascade Vienna SMaSH blonde just finished bottle conditioning. (Brewed with LalBrew Köln. It tastes like orange marmalade on biscuits.) It's nice having something light, easy drinking, and relatively low ABV. I tend to brew bigger, or darker beers, so it's a but of a pleasant departure for me. The problem with bottling easy drinking beers is that they tend to disappear quickly. I'm sure the same is true when kegging, but bottling takes so much more effort. xD
Would you consider doing this style (with Kviek), but fermented under pressure? Wonder if there would be any noticeable difference. I plan on brewing this exact recipe sometime next week.
Excellent video, looking forward to making this beer in the New Year for summertime. Could we have all the F temperature targets flagged up on screen in C with commentary please?
So I have a question on the nutrients, this will be 3rd brew and I have been doing 2 grams of nutrients in those, so should I go to 4g for the lutra. Really enjoy your videos super informative, like how calculated and precise you are with everything.
Glad you are enjoying the content! I usually double my yeast nutrient additions for kveik. You could probably go higher if you want to, won't hurt anything.
Looking good buddy! Can't wait till you use Skare instead of Lutra. I'll be brewing a Danish lager this weekend with WLP850, local floor malted malts. Sadly we don't have Hallertauer Jacobsen anymore, so i'll be using Hersbrucker. Stay safe, cheers
All my relatives drink Michelob Ultra. I bring my own brewa to parties and what not. Most of the times. Is there a way that an Ultra Light beer can be brewed? Clon?. Let us know. Asking for a friend 😉😉😉😉
I did a light lager with flaked rice on the Grain father s40, and I got a stuck mash & super murky finish. No bueno. Beer doesn't taste bad, but if & when I do this one again, I'm going to use corn syrup in the boil instead of adjuncts in the mash. I am learning that I really, really, really, don't enjoy using rice in the bill. I'm almosy tempted to dump a bunch of hops in one of the kegs and calling it a micro hazy IPL.
@@xander1052 Absolutely...sad thing is that even with rice hulls it was still muck. The rice was too fine. I generally do use rice hulls as insurance, but I must have not had enough on hand, or something, because it didn't go...
This was a super creative usage of lutra. I have some 34/70 and I want to do something similar to this (more of a Peroni vibe though). From your experience, do you suggest a 65ish degree fermentation the whole time or do you drop the temp during fermentation?
Depends on how fast you want it done. Ive used 34/70 at 68 before and it ripped through a beer in 3 days, took a minute to clarify though. You might want to do a diacetyl rest though
Bud light use to be my beer of choose, until I learned how to brew and haven't had one since. May have to try this recipe. BTW hope all is well noticed your right eye was red. Allergies? I know they have been getting me.
Nice video, I have some Lutra I'd like to use in the same recipe as well! Would you recommend adding the acidulated malt upfront or dosing the mash with a few ml's of lactic acid to account for the PH? The acidulated malt increases my srm with just 4oz added. What do you think?
I'd be curious how this 'ages'. Brewing this to take advantage of winter garage lagering would be my Canadian dream, but would it keep until enjoying by the pool in the summer? Right now I have a 60F cold cellar that I am hoping to Kviek this recipe with.
That's awesome - will have to try something like that for July 4th maybe. Do you think you could use this yeast for something approximating a festbier? The idea of clean fermenting high / room temp yeasts is something I hope to take advantage of this summer!
I mean, with this type of beer you're really scraping the bottom of the barrel on cost savings. The ingredients cost me $25 in total, which works out to like 50 cents a beer
Everything in me wants to hate this but I'm a brewer at heart and if I can "brew" seltzer on a regular basis for my "friends" then this can go in the rotation also.
I'm coming back to all grain brewing....well, it's been since Katrina since I last did it. I want to try this. My question is...if bottling rather than kegging....will this work? I thought I'd read that Kviek yeast flocculates so well, that it may not lend itself to going the priming sugar and bottle conditioning route. What are your thoughts on priming and bottling using Kviek yeast on this faux Lager? Thank you in advance, CC
I think you should be fine to bottle condition with kveik as long as you keep it warm enough. In my experience its not any more flocculant than any other ale yeast
@@TheApartmentBrewer Thank you...VERY helpful... I appreciate you getting back to me here...lol, I was just getting ready to watch another of your videos!! Have a great day!!
Great vid, looking to make a blonde ale next but might just try this one ‘cause I was planning to use Lutra anyway! I’m still struggling with water volumes because my stove has a hard time getting a rolling boil with 3gallons, I have to keep the lid on and don’t get as much boil off as when I brewed 1g batches, what is your average boil off rate with lid on? Thank you for all the info you always pass on, skål !
Usually the 120V system barely maintains a boil with the lid off but on extra hot summer days and with the neoprene jacket it actually does a pretty good job. I'll usually see about .5 to .75 gallons boiled off over a 60 minute boil
Hi. Big fan, watch all your vids. Been meaning to ask for a while now. Why are you adding baking soda to your beers? A pale grain bill like this needs the pH to be lowered, thus the salts you have added. But baking soda will raise the pH back up. Also, why are you concerned with the bicarbonate levels at all? Great video as always.
Thanks for the response. I learned water chem from a brewer in Pittsburg, so I’m only echoing what he told me. I’m far from an expert. His explanation was the baking soda is “fighting” with the other salts. He also said bicarbonate never matters, there are better ways to get mouthfeel. But in the end, I don’t think any one opinion is better than another. If this works for you, that’s all that matters. Cheers!🍻
I'm not claiming to be an expert here either haha. There's plenty of ways to skin that cat, I was just keeping the whole water profile light but balanced. It doesn't matter that much in this kind of beer though. Must times you'll see next to nothing for a water profile in this style. Usually I use baking soda for a pH buffer, it works beautifully in darker beers.
the only question i have about cloning a bud light is - why would you even want to ? now i just made a clone this week of Allagash white............thats worth the effort
Pretty much. Mix about a tablespoon and a half of gelatin and 1/2 cup sanitized water, heat to 150 F in the microwave, cold crash the beer and transfer to the keg with gelatin. Generally works in a day or so.
This is my next brew day in about a week and a half. I plan to use 34/70 under 15psi at room temp. Should I add more yeast nutrient to this as compared to the amount normally used to brew an ale using, say, US-05 yeast? Thank you!
HI mate , I'm sorry if this is out of context but one time you suggested other youtuber ,more into graphs and the physics, can you link me to it? Thanks!
Probably would have had more of a white bread type flavor maybe with a bit of biscuit depending on which maltster you go with. Most definitely would not be as pale in color.
Great video! I've been wanting to try and make a light lager or cream Ale style beer for a while. I wonder how this recipe would be using WLP080 cream Ale yeast? Any thoughts?
I’m still really new at brewing. If I use spring water, do I have to add additives to it or am I good to go? I’m wanting to try this as my first “non kit” brew. Any help would be appreciated.
im going to make this recipe in a few weeks. i havent made a light lager yet. ill use nova lager due to not having a freezer setup. i have some hops ill try out but i was thinking of using ... herkules at fwp. 0.25 - magnum at 60 min 0.25 at 60. saaz 0.4 at 15. saaz 0.8 at 5. and saaz 0.4 at 2 min. what do you think? i bought herkules a while back due to being impossible to find so thought id give it a try
Usually I'll use about 5 Tbsp of Fermax for a 5 gallon batch, maybe a little more for the extra ABV. Some DAP added mid fermentation wouldn't hurt either
Voss would make it a bit fruity but I don't think it would be necessarily a bad thing. Lutra is gonna get you the most lager-like beer though. You're most likely not gonna get DMS, especially if you boil for an hour
In my experience, if you ferment kveik at the lower end of its temperature range it will be pretty darn clean, however Lutra is the only one I've used that has been as clean as a lager yeast
Had a sip of Bud once, if I hadn’t been indoors I would have spat it out immediately, but forced myself to swallow it. It was not a pleasant experience. 🥸
@@TheApartmentBrewer, I know, a friend of mine and Sweden’s foremost beerwriter does actually like Bud, as it technically is a very good product, no off-flavours etc, but I dont like the (lack of) taste (but I like hops and malt, but not to keen on rice). 🍻
@@TheApartmentBrewer I'm noticing that, It's been a few days since I poured me a glass, and the flavor was significantly different and much more enjoyable. Maybe in another week it. Kind of reminds me of a Japanese lager
It would be very interesting to say the least, I think it's worth trying, so go for it! Just don't add much at all otherwise even with that late of an addition it can get too bitter
These recent batches of Citra hops, at least the ones I’ve had, have been way more dank than in previous years. If you’re looking for that bright citrus note, you might want to check out some different hops, something like Herald or Lemondrop. Good luck!
I just did this with .5 oz of cascade with 2 minutes left in the boil on a light lager. The flavor was very pronounced and didn't really "fit" in with the style. Going to try Nelson Sauvin next time.
13 IBU is not enough bittering imo i would target ~40 IBU. You need the right medium what is the point of making a really heavily hopped beer in one recipe and then on a recipe like this you add almost no bittering hops at all. You want to try and get the right balance.
It really depends on personal tastes. In my opinion 40 IBI in a beer this low gravity would be significantly over-bittered. Keep in mind too the style guidelines that dictates some of the boundaries
Is that relative to other kveik strains? Every kveik I have ever used has needed roughly 2x the amount of nutrients. Been advised to use more nutrients by many folks who use kveik far more than I do
I’ve never actually finished a full light lager . I refuse to drink macro beer. I’ve gone to a restaurant with my ex, at the time , she wanted me to grab a drink with her and all they had was lagunitas ipa and bud light so I just drank water. My ex was upset to say the least
Dude, do you carry the pot of boiling work in doors in order to chill it? Are you crazy - lol. I had a hose blow and gave me 2nd degree burns on my ankle and foot - be careful dude !!!
No haha. I disconnect everything, close the valves and lift it over the sill. Then I just slide it across the carpet to my kitchen to get chilled. Still not ideal but way less dangerous than the scenario in your mind. But thanks for the concern!
I wouldn't want any other beer to do yard work with. I literally don't drink it any other time, but crushing Yuengling's while cutting grass is a pastime of mine.
Can't get enough of Lutra - it is incredible. I live in a really small apartment so I can't control my ferm temp but I have brewed up some amazing lager styles and no one can tell the difference with Lutra.
It's pretty amazing stuff!
Just brewed an American Light Lager for memorialday. I named it "Beer in there Somewhere." I used lutra kveik and even added a late boil addition of Amarillo just for fun.
Sounds pretty good, hope it turns out nice!
I brew a similar one for the wife (recently found she had a gluten sensitivity/ allergy) she was always enjoyed my hombrew before. Only thing I do differently is lemondrop hop and lemon zest with clarity ferm. It's her summer beer. Cheers!
Ooh that sounds really nice with the lemondrop! Cheers!
Man you did it again! I was looking to make a beer for my brothers bachelor party in two weeks. This is exactly what I was looking for I can’t wait to try out the recipe. I don’t have temp control yet so this is perfect. Thanks for the great content!
Thats awesome man! Congrats to your brother and happy brewing!
Yummm 😋I also prefer a rice lager over a corn lager, annnd now I'm thirsty. Great vid!
The rice lagers always give me a headache, 1 or 10 it doesn't matter
Thanks Trent! Yeah something about that corny taste makes me not want to drink as much
Nothing wrong with this. I’ve had beers all over the world, and been brewing for years. Yet, when traveling or in a small town and you cozy up to a bar and have a bud on draft it can be quite welcoming after a long day. 🍻
Definitely agree with that!
Just got a batch of this into the fermenter. Pitched a packet of Lutra Kveik at 85 F. Can't wait to see how it turns out.
Looks like I was wrong about the protein content of Heidelberg vs Weyermann Pils. They have about the same protein content. However the two malts definitely have distinct differences in flavor and color.
Try Barke pilsner malt.
Nice video. Ive always been more of a miller lite guy so i wouldve used flaked corn instead, but thanks for making craft brewed light beer look possible and worth it.
I'm making a Heidelberg lager because of the advice of the genus guys also this weekend. Will look out for those effects in the finished beer. Cheers!
Best of luck, it's a great pils malt!
To ferment at 85 degrees put your fermenter in a plastic tote full of water and use aquarium heater to keep water surrounding fermenter at 85
Looks absolutely mouth watering!!! Digging that sight glass on your mash recirculation!
Thanks Brian! Its pretty useful and lots of fun to have!
I am guilty of brewing tons of light lagers. I add 6-row PA malt to help convert the rice/corn and Amylase in the mash (at
Sounds like you're doing more of the pre-prohibition style lagers. Good stuff!
@@TheApartmentBrewer Just more enzymatic capacity in 6-row barley. Cheers
brewing one this weekend. but i am using s189 and going to use Glucoamylase enzyme. cheers
3:25 I live at the base of Mt. Hood, didn't know a hop variety was named after it.
Another quality vid AB! Seems like brewing a Psuedo Lager with KVeik is trending...
I think it might be haha, but its a pretty good method to get a clean beer! Cheers and thanks for watching!
well i just posted my oktoberfest bier on IG steve. now im looking to make a second batch but an american light lager again. ill be using a small pinch of herkules and then finish it off with mt hood and crystal hops for a small addition of flavor and aroma. the wife loves the OK bier in fact she had 2. she never drinks. yeast wise is still a toss up. maybe a 34/70 strain german lager yeast
Never had a macro lager. I do like pilsner though, so I know exactly what you mean by hay. I really enjoy that flavor / aroma in a pilsner. My cascade Vienna SMaSH blonde just finished bottle conditioning. (Brewed with LalBrew Köln. It tastes like orange marmalade on biscuits.) It's nice having something light, easy drinking, and relatively low ABV. I tend to brew bigger, or darker beers, so it's a but of a pleasant departure for me.
The problem with bottling easy drinking beers is that they tend to disappear quickly. I'm sure the same is true when kegging, but bottling takes so much more effort. xD
Yeah, I actually also found myself enjoying that flavor as well. With these beers, you gotta keg! Otherwise they're gone before you know it!
I'm expirementing making one of these with Wakatu hops, light lager malt, Pilsner Malt, flaked rice.
Would you consider doing this style (with Kviek), but fermented under pressure? Wonder if there would be any noticeable difference. I plan on brewing this exact recipe sometime next week.
Maybe I'll try brewing a version of my favorite cheap beer, Rolling Rock! Thanks for another great vid!
Go for it! Thanks for watching!
I just looked into it and the recipe calls for creating DMS as part of the flavor profile by leaving the cover on the boil. I think I will try it.
Can't say I'm a big fan of intentionally creating DMS, but go for it!
Excellent video, looking forward to making this beer in the New Year for summertime. Could we have all the F temperature targets flagged up on screen in C with commentary please?
Thanks, I'll work that into future videos. It's all in the description if you need conversions in the future though
I was feeling the same way about Genus and Heidelberg, so I also bought some for the Pilsner I just brewed.
I think I'll be using it on occasion in the future, it's a solid pils malt
Well done. I brewed a couple of these, and a couple cream ales last summer. Need to do some more!
They're a great style!
great vid! if you want to find calories you need to ad the alcohol by weight in grams multiplied by 7 to the calories of the other carbs. cheers 👍🍻😁
i gotta watch your video a few times to get the details down.but I will make this is a new setup. 20 gallon at a time :)
So I have a question on the nutrients, this will be 3rd brew and I have been doing 2 grams of nutrients in those, so should I go to 4g for the lutra. Really enjoy your videos super informative, like how calculated and precise you are with everything.
Glad you are enjoying the content! I usually double my yeast nutrient additions for kveik. You could probably go higher if you want to, won't hurt anything.
Looking good buddy! Can't wait till you use Skare instead of Lutra. I'll be brewing a Danish lager this weekend with WLP850, local floor malted malts. Sadly we don't have Hallertauer Jacobsen anymore, so i'll be using Hersbrucker. Stay safe, cheers
Yeah! I'm excited to use those samples you sent. Cheers!
I love making crushable cream ales, czech pilsners, and Kveik Red IPAs (Amarillo Hops).
Sounds pretty good!
Glad we got the chug at the end. Can't keep calling it crushable...and not crush it!!
Haha, a great way to prove it I suppose
All my relatives drink Michelob Ultra. I bring my own brewa to parties and what not. Most of the times. Is there a way that an Ultra Light beer can be brewed? Clon?. Let us know. Asking for a friend 😉😉😉😉
That looked very nice and crushable!
Twas!
I did a light lager with flaked rice on the Grain father s40, and I got a stuck mash & super murky finish. No bueno. Beer doesn't taste bad, but if & when I do this one again, I'm going to use corn syrup in the boil instead of adjuncts in the mash. I am learning that I really, really, really, don't enjoy using rice in the bill. I'm almosy tempted to dump a bunch of hops in one of the kegs and calling it a micro hazy IPL.
one thing to remember is that rice hulls are always your friend for preventing stuck mashes and sparges.
@@xander1052 Absolutely...sad thing is that even with rice hulls it was still muck. The rice was too fine. I generally do use rice hulls as insurance, but I must have not had enough on hand, or something, because it didn't go...
This was a super creative usage of lutra. I have some 34/70 and I want to do something similar to this (more of a Peroni vibe though). From your experience, do you suggest a 65ish degree fermentation the whole time or do you drop the temp during fermentation?
Depends on how fast you want it done. Ive used 34/70 at 68 before and it ripped through a beer in 3 days, took a minute to clarify though. You might want to do a diacetyl rest though
@@TheApartmentBrewer thanks! I’ll give that a shot!
that was some good "bee" roll you had there
Ahhhhh good one 👉👉
That's really interesting, a mix between a Cream Ale and a Pilsner it looks like with the Flaked Rice addition?
It definitely shares many characteristics with those beer styles. Thanks for watching!
Bud light use to be my beer of choose, until I learned how to brew and haven't had one since. May have to try this recipe. BTW hope all is well noticed your right eye was red. Allergies? I know they have been getting me.
Yup, allergies are currently crushing me haha
This sounds like an ideal brew for when your non-ale drinking mates are coming around for a barbecue 👌
It really is!
Nice video, I have some Lutra I'd like to use in the same recipe as well! Would you recommend adding the acidulated malt upfront or dosing the mash with a few ml's of lactic acid to account for the PH? The acidulated malt increases my srm with just 4oz added. What do you think?
Either method is fine, if you want to avoid q small color change then feel free to use lactic acid instead.
i'll be making a blue moon clone but with Voss Kveik, might film it :P great video as always braj
Do it!
I'd be curious how this 'ages'. Brewing this to take advantage of winter garage lagering would be my Canadian dream, but would it keep until enjoying by the pool in the summer? Right now I have a 60F cold cellar that I am hoping to Kviek this recipe with.
A few weeks later, and its cleared up a lot. Seems to be holding consistent!
That's awesome - will have to try something like that for July 4th maybe. Do you think you could use this yeast for something approximating a festbier? The idea of clean fermenting high / room temp yeasts is something I hope to take advantage of this summer!
Probably would be able to get pretty close. Lutra is very clean
when I make this style, it's cheaper to get minute rice and use that with Pilsner malt and get's nice light yellow.
I mean, with this type of beer you're really scraping the bottom of the barrel on cost savings. The ingredients cost me $25 in total, which works out to like 50 cents a beer
Everything in me wants to hate this but I'm a brewer at heart and if I can "brew" seltzer on a regular basis for my "friends" then this can go in the rotation also.
I think you nailed it. Definitely worth brewing at least once!
I'm coming back to all grain brewing....well, it's been since Katrina since I last did it. I want to try this.
My question is...if bottling rather than kegging....will this work? I thought I'd read that Kviek yeast flocculates so well, that it may not lend itself to going the priming sugar and bottle conditioning route. What are your thoughts on priming and bottling using Kviek yeast on this faux Lager?
Thank you in advance,
CC
I think you should be fine to bottle condition with kveik as long as you keep it warm enough. In my experience its not any more flocculant than any other ale yeast
@@TheApartmentBrewer Thank you...VERY helpful...
I appreciate you getting back to me here...lol, I was just getting ready to watch another of your videos!!
Have a great day!!
Great vid, looking to make a blonde ale next but might just try this one ‘cause I was planning to use Lutra anyway! I’m still struggling with water volumes because my stove has a hard time getting a rolling boil with 3gallons, I have to keep the lid on and don’t get as much boil off as when I brewed 1g batches, what is your average boil off rate with lid on? Thank you for all the info you always pass on, skål !
Usually the 120V system barely maintains a boil with the lid off but on extra hot summer days and with the neoprene jacket it actually does a pretty good job. I'll usually see about .5 to .75 gallons boiled off over a 60 minute boil
Thank you. I took some notes. Looks great!
Glad I could help!
Very nice......I wouldn't brew it but I'd gladly drink yours
Cheers Steve
Haha thanks Jesse! Nice new logo!
Margins, you say? Great video!
Hahaha all about them margins
Isn’t that a240c controller? You have a 240v in your apartment? Lucky!
Nope, thats a 120V controller
Hi. Big fan, watch all your vids.
Been meaning to ask for a while now. Why are you adding baking soda to your beers? A pale grain bill like this needs the pH to be lowered, thus the salts you have added. But baking soda will raise the pH back up.
Also, why are you concerned with the bicarbonate levels at all?
Great video as always.
It really is almost negligible but the bicarb will also add some texture to the mouthfeel, but its really not all that critical.
Thanks for the response. I learned water chem from a brewer in Pittsburg, so I’m only echoing what he told me. I’m far from an expert.
His explanation was the baking soda is “fighting” with the other salts. He also said bicarbonate never matters, there are better ways to get mouthfeel.
But in the end, I don’t think any one opinion is better than another. If this works for you, that’s all that matters. Cheers!🍻
I'm not claiming to be an expert here either haha. There's plenty of ways to skin that cat, I was just keeping the whole water profile light but balanced. It doesn't matter that much in this kind of beer though. Must times you'll see next to nothing for a water profile in this style. Usually I use baking soda for a pH buffer, it works beautifully in darker beers.
the only question i have about cloning a bud light is - why would you even want to ? now i just made a clone this week of Allagash white............thats worth the effort
Nothing wrong with it. Can't say it was my number 1 priority but plenty of folks do want to know how to make this kind of beer
Great video! What’s your process for adding gelatin? Do you add it to the keg and use a floating dip tube?
Pretty much. Mix about a tablespoon and a half of gelatin and 1/2 cup sanitized water, heat to 150 F in the microwave, cold crash the beer and transfer to the keg with gelatin. Generally works in a day or so.
This is my next brew day in about a week and a half. I plan to use 34/70 under 15psi at room temp. Should I add more yeast nutrient to this as compared to the amount normally used to brew an ale using, say, US-05 yeast? Thank you!
For 34/70 I honestly don't think you'd need the extra nutrients, even under pressure.
👍
HI mate , I'm sorry if this is out of context but one time you suggested other youtuber ,more into graphs and the physics, can you link me to it? Thanks!
Can you let me know roughly which video or subject this is in reference to?
@@TheApartmentBrewer I found it it's mean brews , thanks and sorry for the troubles! Happy brews.
What would you expect to change if you just used 2 row instead of the hidelberg?
Probably would have had more of a white bread type flavor maybe with a bit of biscuit depending on which maltster you go with. Most definitely would not be as pale in color.
Yeah I'm planning on making myself a American lager too because I have never made a lager yet. 🍻
Best of luck!
Great video! I've been wanting to try and make a light lager or cream Ale style beer for a while. I wonder how this recipe would be using WLP080 cream Ale yeast? Any thoughts?
As long as you adjust the fermentation accordingly, it would be pretty tasty I think.
Did I miss it? When do you add the cardboard?
Lmao! In secondary of course
Nice beer
Nice preparation
iam new subscriber
Hah, I love beer glasses that magically refill themselves!
They are something special aren't they!
solid video braj!
Thanks dude!
Thanks for the video. Did you fool anyone is the question? My father-in-law is a Budweiser regular fan.
Not yet, working on getting some tasters for the weekend though
Have you had any luck with kveik voss? Or will it change the taste too much? Thanks.
Voss may add some orange notes that will stand out more than Lutra in a beer like this. That being said it may be welcome depending on your tastes.
looking good braj!
I’m still really new at brewing. If I use spring water, do I have to add additives to it or am I good to go? I’m wanting to try this as my first “non kit” brew. Any help would be appreciated.
For a light beer like this, you're probably good with spring water!
Brewing this today!
Best of luck!
wops, I think I missed this video, I will try it next if I can get a hold of some malted rice
im going to make this recipe in a few weeks. i havent made a light lager yet. ill use nova lager due to not having a freezer setup. i have some hops ill try out but i was thinking of using ... herkules at fwp. 0.25 - magnum at 60 min 0.25 at 60. saaz 0.4 at 15. saaz 0.8 at 5. and saaz 0.4 at 2 min. what do you think? i bought herkules a while back due to being impossible to find so thought id give it a try
Sounds like a great plan to me!
Do you think my hop additions will be too much? Just trying to make it simple but want a little more hop characteristics
Hard to tell without knowing what your Alpha acids are. Hercules and Magnum are pretty powerful but a 1/4 oz should be just fine
Magnum is 11 percent. Herkules is 17 percent and saaz 2 percent
Might be a bit bitter at these rates. Try plugging it into brewfather or something and aim for 15-20 ibu
When u say Kviek needs nutrients is this for IPA’s as well ?? How much / 5G batch for 8% abv IPA. ??
Usually I'll use about 5 Tbsp of Fermax for a 5 gallon batch, maybe a little more for the extra ABV. Some DAP added mid fermentation wouldn't hurt either
Will Voss Kviek work as well?? Wanna try this for family with no taste buds
How can mask the DMS??
Voss would make it a bit fruity but I don't think it would be necessarily a bad thing. Lutra is gonna get you the most lager-like beer though. You're most likely not gonna get DMS, especially if you boil for an hour
@@TheApartmentBrewer Thanks Gonna try with 34/70. No temp control and high is around 74 Deg
I have literally never gotten a beer - no matter the OG - to target FG in just 3 days. That's crazy stuff.
I know, right?? It's wild
Is lutra kveik special, or will this also work with other kveik yeasts? Have some dry ones on hand...
In my experience, if you ferment kveik at the lower end of its temperature range it will be pretty darn clean, however Lutra is the only one I've used that has been as clean as a lager yeast
Awesome we love bud light for long hot days, will have to make this too so I don't have to support AB & Bev anymore lol
Had a sip of Bud once, if I hadn’t been indoors I would have spat it out immediately, but forced myself to swallow it. It was not a pleasant experience. 🥸
It is what it is 🤷♂️
@@TheApartmentBrewer, I know, a friend of mine and Sweden’s foremost beerwriter does actually like Bud, as it technically is a very good product, no off-flavours etc, but I dont like the (lack of) taste (but I like hops and malt, but not to keen on rice). 🍻
Awesome man.
Do you have an video with your equipment list?
Sort of, but no dedicated video, what are you interested in?
Could you please add Celsius degrees to your videos? Only 14 countries uses Fahrenheit and rest of us use Celsius.
Celsius and metric conversions have always been included in my videos, where is it missing?
Actually pretty cool!!
👍🏻👍🏻🍺🍺
Thanks Tom! Cheers!
I used Kveiking in my psuedo lager and wasnt a fan. (Real fruity) maybe next time I'll let it sit a little longer and add the extra nutrient
I haven't used that stain yet but most kveiks I've used have had that fruitiness. Lutra is the first without it, but you have to drop it out fully
@@TheApartmentBrewer I'm noticing that, It's been a few days since I poured me a glass, and the flavor was significantly different and much more enjoyable. Maybe in another week it. Kind of reminds me of a Japanese lager
Have you tried the california lager yeast ?
Actually I haven't yet
Hi looking at making a light lager, but adding citra hops at the end of the boil for more flavour, has anyone done this before and did it work?
It would be very interesting to say the least, I think it's worth trying, so go for it! Just don't add much at all otherwise even with that late of an addition it can get too bitter
These recent batches of Citra hops, at least the ones I’ve had, have been way more dank than in previous years. If you’re looking for that bright citrus note, you might want to check out some different hops, something like Herald or Lemondrop. Good luck!
Good suggestions. And good point! Citra is not what it used to be.
I just did this with .5 oz of cascade with 2 minutes left in the boil on a light lager. The flavor was very pronounced and didn't really "fit" in with the style. Going to try Nelson Sauvin next time.
If you watch closely you can see it clarify while you do your character observations.
Replace the bud light with a bud heavy and you got your summer crusher
Why do you keep the lid on during the boil! Keeping the lid off during the boil will limit the DMS in the beer.
The lid is not fully closed. It is cracked open to allow volatiles to escape
@@TheApartmentBrewer ok. I leave mine completely off to let as much escape as possible.
This is great!
Thanks! Glad you enjoyed it!
Thanks!
Thank you!
Hope your eye is okay! Allergies?
Exactly. This week is the peak and it looks like I lost a fight with a beehive
@@TheApartmentBrewer Same here in PA! This beer looks awesome. Just ordered grains from my LHBS to try it for myself :)
Cool! Best of luck with it!
I Drink it for the Flavor.
13 IBU is not enough bittering imo i would target ~40 IBU. You need the right medium what is the point of making a really heavily hopped beer in one recipe and then on a recipe like this you add almost no bittering hops at all. You want to try and get the right balance.
It really depends on personal tastes. In my opinion 40 IBI in a beer this low gravity would be significantly over-bittered. Keep in mind too the style guidelines that dictates some of the boundaries
It's not been my experience that Lutra needs more nutrient. Why do you think that?
Is that relative to other kveik strains? Every kveik I have ever used has needed roughly 2x the amount of nutrients. Been advised to use more nutrients by many folks who use kveik far more than I do
@@TheApartmentBrewer I have only used Lutra so I wouldn't know
You did not sparge ?
I don't sparge with the clawhammer system
Moar hops!
I’ve never actually finished a full light lager . I refuse to drink macro beer. I’ve gone to a restaurant with my ex, at the time , she wanted me to grab a drink with her and all they had was lagunitas ipa and bud light so I just drank water. My ex was upset to say the least
I actually really like Lagunitas IPA haha but I can understand why you wouldn't want to drink macro beers, nothing wrong with it.
Flaked corn will be a bit corny 🤣
Hamms is way better than bud light
From the land of sky blue waters....
Dude, do you carry the pot of boiling work in doors in order to chill it? Are you crazy - lol. I had a hose blow and gave me 2nd degree burns on my ankle and foot - be careful dude !!!
No haha. I disconnect everything, close the valves and lift it over the sill. Then I just slide it across the carpet to my kitchen to get chilled. Still not ideal but way less dangerous than the scenario in your mind. But thanks for the concern!
what is that on the lid!
I’d rather brew water xD
To each their own!