Porterhouse Temple Brau

Blisterman

Planning on making a nice light lager to drink over summer soon, and was thinking of attempting to make something along the lines of this.

There's something about the taste of it, which I can't quite put my finger on, like a kind of freshness to the malt or something. I've seen it in a few microbrewed lagers, but it's never in mainstream lagers. Anyone know what it could be? The yeast maybe?

Gonna make it extract or partial mash.

From what I can remember, It's light, not particularly hoppy.


The porterhouse website lists the ingredients as:

Grain: Lager Malt
Hops: Galena, Nugget, Hallertau Perle, Hersbrucker

Anyone with a bit more experience have any advice on what sort of yeast, hop schedule and IBUs I should be going for?

BeerNut

Do you have temperature control? It's non-starter without.

The Galena will be bittering only, the others flavour and aroma. IBUs I'd say about 25.

oblivious

Temp control is a must, then a good week per o.g. to lager at 0-2c and lager yeast too

or a pseudo lager with Nottingham yeast fermented at 12-15c

Blisterman

Have a brewing fridge, so temp control shouldn't be a problem.

Not sure about which yeast to go for. Seems to be described as a pilsner, though it doesn't really taste too much like any Czech or German Pilsner I've ever had. Does the choice of Yeast make as big a difference in lagers as it does in Wheat Beers? Don't really want to go to this trouble to shove some generic lager yeast into it.

oblivious

Blisterman wrote: »

Does the choice of Yeast make as big a difference in lagers as it does in Wheat Beers? Don't really want to go to this trouble to shove some generic lager yeast into it.

Not as much, there is less variance in lager yeast than ale

For dry yeast both Saflager-189 or Saflager W34/70 dry lager yeast are supposed to be very good if you can find them, S-23 can give a fruitiness in a lager that many don’t like

For liquid yeast the two end of lager spectrum are WLP820 Oktoberfest/Märzen Lager Yeast for a more malty beer or WLP802 Czech Budejovice Lager Yeast for a dry beer. But remember lager yeast need massive starter usually double or more of what needed for ale

Blisterman

Temple Brau does seem to have quite a "fresh" taste, which I've only ever tasted in microbrewed lagers. Could it be the unfiltered yeast that's giving it that flavour? If so I'd like to match it as close as possible. Does anyone know what type of Lager (Czech, Bavarian, etc) that Temple Brau tastes most lile?

guildofevil

Blisterman wrote: »

Temple Brau does seem to have quite a "fresh" taste, which I've only ever tasted in microbrewed lagers. Could it be the unfiltered yeast that's giving it that flavour?

Temple Brau is filtered, so that's not where the taste is coming from. I suspect that the fresh taste you are referring to is coming from late hop additions, so what you are tasting is the Perle and Hersbrucker.