Why are Lagers so special?
Lager beers are like the ninja of drinks, always present, but a little more complicated to dominate for the amateur brewer. Although lagers are a classic in the world of beer, especially in America and Europe, preparing one at home can be a worthy challenge of a beer warrior.
Cold, cold, cold: the magic of fermentation
When you think about your first lager, most likely you are emotions and run to buy a kit, just to discover that it is not as easy as it seems. For magic to happen, your lager needs a cold temperature; ideally of the 11-12 ° C range. Ferment at room temperature could lead you to little desired surprises, such as apple flavors or caramel notes you didn’t ask for.
The cooling plan
You may think that your domestic refrigerator is enough, but it is probably not ideal. Sometimes, investing in a temperature controller for home breeders is the best output. Or, if you dare, you can make an ice bath, but prepare for physical activity!
The secrets for a perfect lager
In addition to the temperature, there are other details that you should take into account when you embark on the adventure of the preparation of Lagers.
Maceration: brewing alchemy
Maceration is key. A light flavor profile is ideal for lagers. You can end using a two -step maceration method, first at lower temperatures and then a little warmer. This maximizes the conversion of sugars into malt, giving your lager that light body and a clean finish.
Embullition: Do not escape the taste!
The lagers need a complete boiling of at least 70-90 minutes to avoid unwanted flavors such as the famous ‘creamy corn’. Remember, without a lid! We want to release those volatiles.
Oxygenation: Start is fundamental
Lager’s yeasts are demanding artists who love oxygen. Be sure to oxygenate the must before entering the yeast. You can mix in several ways, think about it as a dance!
Extra tips for successful fermentation
For the lagers, be patient. Fermentation takes longer, and if you decide to help a little lifting the temperature at the beginning, it may not be expected. Most of the time, the specific instructions of the type of yeast follow.
Avoiding the dreaded died
The diacetyl, to be brief, is how the beer world is going to talk about butter. You will need a break to make sure that your yeasts absorb it at the end of fermentation. This means slightly raising the temperature for a couple of days.
LAGING: A serenity period
After the fermentation is over, your lagers need some additional love. The period of lagering, which can last from 4 to 12 weeks, is like the dramatic pause in a film: flavors are softened and cleaned. Ideal to eliminate those unwanted aromas.
Close with a gold brooch: carbonation
To the bottling, it is advisable to add some extra yeast to make sure that your beer has that bubble spark we expect. But if you decide to use a barrel, forget it! CO2 carbonation will be in charge of that.
Ready for the challenge?
Lagers’ elaboration can be a challenging art, but with patience and attention to detail, you could end up creating something exceptional! If you want more tips and recipes, do not hesitate to consult other resources on the fascinating world of homemade beer. Cheer up to make the leap and give up in the beer adventure!
