Novalager European Golden Lager Recipe & Methods
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- Опубликовано: 12 сен 2024
- Novalager European Golden Lager Recipe & Methods.
Here is the full recipe from this guide and also a link to the recipe on the Brewfather platform.
Golden European Lager - 4.7%
Batch Size : 19 L / 5.02 US Liquid Gallons
Brewfather Link:- share.brewfath...
Author: David Heath
Type: All Grain
Brewhouse Efficiency: 75.2%
Mash Efficiency: 80%
IBU : 18 (Tinseth)
BU/GU : 0.41
Colour : 6 EBC
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.038
Original Gravity : 1.044
Final Gravity : 1.008
Mash Profile
68 °C / 154.4 °F - 60 min - Temperature
75 °C / 167 °F - 10 min - Mash Out
Fermentables (3.51 kg)
2.804 kg - Extra Pale Premium Pilsner 3 EBC (...
526 g - Vienna 8.5 EBC (15%)
175 g - Carapils/Carafoam 3.9 EBC (5%)
Hops - Calculate your hop weight using your hops alpha acid % to the IBU levels shown below.
I recommend using Brewfather for this, which can be used without payment.
30 min - Saaz - (12 IBU)
15 min - Saaz - (6 IBU)
1 min - Saaz - (1 IBU)
Yeast
1 pkg - Lallemand (LalBrew) NovaLager
Fermentation Profile
Ale
23 °C/73F - 2-7 days - Primary
Novalager is very fast but timings can vary.
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
This was my second lager brew and was super impressed with this yeast. Clean flavour and lightning fast ferment! Great recipe David, I will brew again for sure.
Great to hear :) Yes, great yeast for sure 🍻🍻🍻
Great timing! Was just looking at your lager recipes and this fits my needs perfectly! Much appreciated as always :)
Hope you enjoy!
Thanks for the recipe and easy to follow informative video. l appreciate being able to do a 30 min boil like I started doing a while back upon your advice with my hazy pales.
I've brewed it and am now drinking it. It's lovely, really crisp and clean. I'll definitely be brewing this again. It's a pleasure to drink and share with friends.
I brewed it on my g30 and fermented under pressure with my fermzilla allrounder in a fermentation fridge. I used gelatin and its cleared up perfectly. I bottle only with the itap.
Cheers David 🍺
Great to hear. Yes, really there is no need now to go over a 30 min boil for the vast majority of styles.
Thank you for all your informative content. Starting brewing three years ago, and you were one of our go to sources, and remain so, highly recommend your channel.
Great to hear and much appreciated 🍻🍻
Thank you again for sharing your recipes.I have tried several and never been disappointed. I will put this one on my "to brew list"
Thanks, a lot of works goes into getting these to a high standard 🍻🍻🍻
Great, I have been looking forward to this one. Your American lager recipe is one of the best beers I have brewed yet
Great to hear, enjoy 🍻🍻🍻
Excellent video David👍
I have to admit I have always struggled to produce a decent lager but recently I have started using Nova Lager yeast and I doubt I will use anything else now. My latest Helles type lager is definitely the best I have ever brewed and it’s all down to the yeast. I think I tried to brew it at a traditional lager temperature of 12 degrees C but could only manage 16 degrees for most of the time. I thought it would be another failure but the result however was the nicest tasting and refreshing lager I have ever made!
Will try your recipe soon sir and many thanks👍👍👍
Great to hear. Yes Nova sure makes it easy!
Can you do a mexican lager in the future?
It will certainly be covered at some point yes 🍻🍻🍻
Just as I was about to start building a summer lager recipe! Top timing :)
Cheers , enjoy 🍻🍻🍻
Thanks for the recipe ❤
It is already downloaded 👍👍👍
Great to hear, Enjoy 🍻🍻🍻
Another excellent looking recipe to add to my list to try. Thank You :)
Cheers Paul, I think this is a nice crowd pleaser
Very similar to one of my test recipes, I'm still waiting for mine to lager. I also have one with Munich malt in there too.
Great, these recipes are all going to be along similar lines for each style. The ratios however are where the differences can be found.
Thank you, i will be brewing this in the near future.
Hope you enjoy it! 🍻🍻🍻
I’m intrigued by this and keen to hear others feedback on Nova.
I made a Dortmund export, so a fairly basic lager, fermented 20l at between 18-19 degrees and used 2 packs of Nova.
Certainly had the lager crispness but the fruity esters were quite prominent and it didn’t work with the style.
Ive not had big esters personally at higher temps but you are not the only one saying this.
It's like you read my mind David... 👌
Great to hear, enjoy 🍻🍻🍻
Great video as always!
I was about to brew another lager but I do have all the ingrediens for this except the hops.
Do you think Loral would work as replacement, else I only got Perle. :)
Thank you. Loral I think would work but I can wholeheartedly recommend getting some saaz in 🍻🍻🍻
Thanks so much David. I have made this my first all grain brew in the G40. It’s in the fermenter. So far so good. I used the Brewfather app to upload to the Grainfather one as I am using an IOS device to control the G40 and that seemed to work really well. I ended up with a slightly higher OG. One question. When you mash do you periodically stir throughout the 60mins. noticing in the video you cant with the top plate on ?
Great to hear. You can stir the mash but really there should be no need 🍻🍻🍻
Thanks David! If I may ask, would you be able to explain how the results differ from say the same beer but fermented with Lutra at 20C? And also do you have a preference? Cheers
I find Nova to be cleaner personally. I also enjoy the flavour profile. I am still a fan of Lutra though 🍻🍻😎
Hi David. Another great recipe, thank you. One question re cellaring - does this need to be kept cold? I only have kit to bottle condition - would this recipe work and any advice on temp post bottling?
Thank you 🍻🍻🍻
After you have transferred this to bottles and they have carbonated then storing them cold will help the beer condition further (as its a lager beer) and will also keep them fresher for longer.
Did you find some red apple sweetness in the beer with Nova? I had this staying with the beer for almost 3 months
Love your video and recipe! Find similarities to your Munich helles here!😊
I had the same issue. Fruit esters were way too intense for such a clean beer. I fermented at 18 - 19 degrees
Thank you.
No nothing like that is detectable in my experience with this yeast so far.
Thats odd. Ive been using 23 recently and the esters have not been big.
@@DavidHeathHomebrew venturing a guess here. From the looks in your video you don’t use the small pouches of yeast. Would an overpitching reduce the esters during fermentation?
Im not sure if I am overpitching but underpitching will certainly push esters.
Great video! I am looking for a beginner friendly home brew forum hoping to get some answers to a few questions of my own. Can you recommend any? TIA!
Thank you. I have a channel Facebook group that is very popular for such things. I am also happy to answer your questions here too 🍻🍻🍻
Great video!
Its my first lager and it has been now 7 days in fermentatiob bucket. How long should i keep it there until i should bottle it? And after bottling how long will last conditioning? Thank you in advance
Thank you and great to hear. Do you have a hydrometer? It is vital kit
I would like to try this. Without temp control I can ferment most yeasts around 23C. But I have not touched this as the website says max 20C.
Its fine at 23C , thats the temp I use for this recipe and it works great. 🍻🍻🍻
Thank you for the recipe, I have brewed recently a German Pils with this yeast and I must say it’s really good.
I have now a Wit beer in the fermenter almost ready to bottle. I have used Lallemand Wit yeast, I tasted it and I get a lot of pear and apple flavour but I don’t get the citrus character from the orange and Coriander additions. I used 40g of sweet dry orange and 10g of coriander in the boil for 5 min (20l batch). Do you think the citrus aroma will come out later after I bottle or should I add some more spices in the fermenter? I was thinking maybe i could mix in some limoncello. I fermented at 22C.
My pleasure 🍻🍻🍻
It is unlikely for much citrus to build later.
David did you set temp at 23 from the start? Any diacetyl rest? I have a Munich Dunkel just in the fermenter. Thanks!
Hey Jason, yes 🍻🍻🍻
David do you think that this yeast could work for a New Zealand Pilsner and still be completed fermenting in that short 2-3 day range? Also, any thoughts on adding pressure? Thanks!
Hey Jason, I should think so. I would go 10-12 PSI of pressure max , enjoy 🍻🍻🍻
@@DavidHeathHomebrew perfect thanks again for the great advise. I'll give it a go.
🍻🍻🍻
Hi David, another great video. You mentioned upgrading the Grainfather with the ultra low density element, where could I purchase this element? Thanks, John.
Hi, you cannot buy just the element. I went from G30 to G40 🍻🍻🍻
Hello, I'm starting a new batch of helles type beer and facing a tuff decision. Should I use Novalager or Saflager 34/70 ?. Studied several threads about those yeasts and with Novalager the results seem to vary more than with the Saflager. Some say it's great and some say it's not that great and produces esters. Opinions of Saflager seem to be more consistent. I have the opportunity to pressure ferment but without temp control. The fermentation room has a temp around 15 to 18 °C. Which one to choose ?
I suggest doing a split batch and trying both. You will then be able to decide for the next full batch 🍻🍻🍻
Hi mate :D
Any opinions on useing something like Magnum for the 30min bittering hops, instead of "alot of Saaz"? As you would need around 1/3 of the hops.
Sure you can, I simply prefer the end result this way though.
Hey David. Im brewing that recipe and I don't know why during the mass the wort started to be very dark.. I used pilsner malt 3ebc, Vienna 8ebc and Carapils 3ebc.. I just concerned your recipe.. What could make the work darker than yours?
* I convert your recipe
That is common. The wort will be changing colour during the process.
Thanks for the recipe. I just ordered the ingredients to try it out. My suppliers Saaz hop Alpha Acid % is at 3.4% which makes my recipe call for roughly 125 grams of Saaz instead of your 50 grams 5.5 AA% to reach 19 IBU . Should I use some higher AA hops for the 30 minute addition (magnum etc) to reach a certain level of IBU and then go with Saaz for the 15 and 1 minute addition, or simply go with the 125 grams of 3.4 % Saaz?
Hi Lasse, I prefer this one as all Saaz personally.
Would it be possible to bottle condition a novalager beer?
Yes, Novalager is fine for bottle carbonation 🍻🍻🍻
@@DavidHeathHomebrew thanks a lot! I'll give it a try then 🍻
@xLUST90x Enjoy 🍻🍻🍻
Would this work using voss kveik at around 25ºC?
Its going to taste ale like at that temperature unless you ferment under pressure 🍻🍻🍻
Thank you David
What temperature would you suggest to get as close to a pseudo lager with pressure? Is any way to get a clean lager like result without pressure?
If you go 17-20 then it will be cleaner without pressure. With pressure you can go much higher and it will be clean.
Perfect. Currently fermenting, we’ll see how it goes.
Thank you very much for your work and time answering all our doubts!
Hm. Have tried brewing this and an NZ pilsner with NovaLager, at 23c with 15psi of pressure added at the start, but both of them have finished wayyyy higher at around 1.014 instead of going to 1.010 which was my target, starting at 1.046. Usually I have the opposite problem, my saisons always finish at 1.000. Any idea what I'm doing wrong? :)
Sounds like something within your brew or recipe that is not being accounted for. This could be , for example, a higher actual mash temp leading to more residual sugars. Or ot would be that your ingrediants and not performing as expected, as another example.
Which brewing software are you using? Are the predictions usually closer?
@@DavidHeathHomebrew Brewfather, and usually it's usually very close, or higher attenuation. 66c mash in for 60 min, 75c 15 min mash out, 30 min boil, chill, let the splash be the aeration when transfer into fermenter... Thinking of trying with a recipe I did before, just to see if I get the same result. First yeast pack was a bit older, so I thought that could be the issue, but the second was completely new from the store.
On this basis I would say the attenuation clearly needs to be dialed it. Small test batches are my main brews and would cover this nicely before moving up.
Obrigado.. Portugal Aveiro
Cheers 🍻🍻🍻
Novalager is a great yeast
It sure is Chris 🍻🍻🍻
@@DavidHeathHomebrew obviously you already know, but I find it makes brewing easy and clean fresh lagers without any off flavours compared to other lager yeast. Dare I say it? Makes me look like a decent brewer 😄
It sure does. Brewing it well is one thing but fermentation set up creates the winner. I would suggest fermentation under pressure.
@@DavidHeathHomebrew I have moved on to pressure fermentation having purchased the Fermzilla 55l. I'm judging the Novalager yeast based on the latest lager brewed in my stainless steel grainfather conical. Granted it isn't a decent test case but still, it was a good beer
Sounds good to me 🍻🍻🍻
Mr Heath, what is the big deal with this Blichmann Surface I'm hearing about?🤔Has anyone here brewed with it?
Could be interesting, price will determine I think. Plenty of competition though really.
@@DavidHeathHomebrew 🤔
🍻🍻
Ibet that this yeast is the same as lutra or oslo
It is not the same , it is not kveik but it is very impressive for sure. More info here:- ruclips.net/video/axfulnXTknY/видео.html
They’re so differerent
Yup 🍻🍻🍻
Where did you get your wooden mash paddle?
I think that one is from Kegland 🍻🍻
@@DavidHeathHomebrew Strange I can only find the steel ones there.
Could be they are changing it or unsure of ETA.
I feel better knowing I'm not the only one who forgets to rotate their racking arm into position 😅
Hmm? Its in the right position 🍻
@@DavidHeathHomebrew I find having it facing upwards makes life easier when it comes to bottling time so your first bottle isn't full of trüb/yeast. Lol, just realised I forgot to do it again today 😂.
On a more positive note, thanks for the heads up on brewfather - lovely app!
Ahh I see.
In this case I am using a Brewbuilt X2, which has a flex chamber at the bottom which holds the trub and yeast. The racking arm is above this meaning that there are no such concerns.
I have a couple of videos out about this 🍻🍻🍻