Haagen Lager receipe
Haagen Lager receipe
I have had a couple of beers lately at the neighbour’s house and to my surprise my wife now calls Haagen Lager, “Kissable Beerâ€. See website: http://www.independentdistillers.com.au ... ?tabid=318 Haagen Larger from Independent Distillers in Victoria. This is the only beer that I have found that the wife will kiss me afterwards, if it is VB, New, Crown, Coopers or anything else, no kisses. So can anyone help with a receipe? Thanks
hmmm, how can it be brewed in Australia, but get an award as one of the top five imported beers?
The things all of the other beers probably have in common is the pride of ringwood hop and a decent lump of adjuncts.
Probably just shoot for a german pilsener style, 80% Pilsener malt, 10% carapils, 10% Munich or Vienna malt. Probably about 30-35IBU, but I'd suspect the haagen is probably closer to 20-25, from hallertau, or hersbrucker hops and 15g or so for flavor.
Knowing nothing about your brewing skills, equipment, etc. I cant give you a detailed recipe. But that's the gist of what you're after.
The things all of the other beers probably have in common is the pride of ringwood hop and a decent lump of adjuncts.
Probably just shoot for a german pilsener style, 80% Pilsener malt, 10% carapils, 10% Munich or Vienna malt. Probably about 30-35IBU, but I'd suspect the haagen is probably closer to 20-25, from hallertau, or hersbrucker hops and 15g or so for flavor.
Knowing nothing about your brewing skills, equipment, etc. I cant give you a detailed recipe. But that's the gist of what you're after.
whoops, almost forgot,
Welcome to the forums.
You will need a lager yeast and lagering capabilities to make a clone.
It probably sounds complicated, but the delicate flavor profile of commercial lagers is one of the toughest for a homebrewer to replicate. Not that you cant, but it's an intermediate-advanced brew.
Welcome to the forums.
You will need a lager yeast and lagering capabilities to make a clone.
It probably sounds complicated, but the delicate flavor profile of commercial lagers is one of the toughest for a homebrewer to replicate. Not that you cant, but it's an intermediate-advanced brew.
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Oliver
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- Location: West Melbourne, Victoria, Australia
Perhaps start with a kit like the Cooper's Pilsner. It comes with a lager yeast, so try and get it down to 12C or so. It will take a fair bit longer to ferment, but you'll end up with a cleaner-tasting beer.
Pitch the yeast about 18C-20C, then reduce it to 12C. Being winter (in the south at least), it's a good time to brew lagers.
Beware, though, that not all "lager" homebrew kits (cans) come with lager yeast. The vast majority come with an ale yeast, meaning they won't ferment much below 18C.
Let us know how you go.
Cheers,
Oliver
Pitch the yeast about 18C-20C, then reduce it to 12C. Being winter (in the south at least), it's a good time to brew lagers.
Beware, though, that not all "lager" homebrew kits (cans) come with lager yeast. The vast majority come with an ale yeast, meaning they won't ferment much below 18C.
Let us know how you go.
Cheers,
Oliver