Jack Daniels 1866 Amber Lager
#1
Posted 30 April 2009 - 08:04 AM
#2
Posted 30 April 2009 - 09:17 AM
#3
Posted 30 April 2009 - 11:40 AM
Thanks, very helpful. Unfortunately I don't know what yeast they used. I imagine to get any more info than I already have i'd have to find a way to contact Barret. Would they have used an ale yeast to make a lager you think?I never had that beer. From the link it looks to be about 60L Crystal (caramel) malt. I think the yeast strain is going to make a big difference. Any idea what yeast they used? With something like White Lab's California Ale yeast you could easily go up to 15% crystal malt (85% 2-row) for your grist without the end-product being overly sweet. I would guess the same as you on the hops. Welcome to the board.
#4
Posted 30 April 2009 - 12:03 PM
This might help you track him downThanks, very helpful. Unfortunately I don't know what yeast they used. I imagine to get any more info than I already have i'd have to find a way to contact Barret. Would they have used an ale yeast to make a lager you think?
#5
Posted 30 April 2009 - 09:10 PM
You're right, brain fart on my part there. Probably some sort of Bavarian lager yeast would do the trick. And thinking more about it I might start more around 10% crystal malt for the first try if I were doing this.Thanks, very helpful. Unfortunately I don't know what yeast they used. I imagine to get any more info than I already have i'd have to find a way to contact Barret. Would they have used an ale yeast to make a lager you think?
#6
Posted 01 May 2009 - 08:55 AM
thanks, i'm trying the company he mentions in the article.
#7
Posted 01 May 2009 - 08:55 AM
Sounds good, thanks.You're right, brain fart on my part there. Probably some sort of Bavarian lager yeast would do the trick. And thinking more about it I might start more around 10% crystal malt for the first try if I were doing this.
#8
Posted 01 May 2009 - 03:33 PM
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