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A friend of mine last year mentioned that he thought it would be interesting if the UK were more interested in making lagers. The UK ale styles have great flavors and a lager made with maris otter and their famous hops would be outstanding. I agree.

I had some issues getting my grains this time and had to do a last minute pickup from a local homebrew shop..it was under milled pretty severely and my extraction was terrible (had to use about 1 lb of DME to hit my numbers. I also performed a much longer diacetyl rest than I ever have and waited until I stopped tasting diacetyl to cold crash the beer…but I still ended up with a noticeable amount of diacetyl in the beer after lagering. Not a disastrous amount, but a still noticeable amount.

This one went ok. A lot of problem solving was necessary throughout and the end product is drinkable, but not as good as I hoped.

My Recipe.

My Notes.

My Readings.

My Water Profile.

What would I do differently if I make this beer again?
*Better grain milling and an even longer diacetyl rest. I’m also going to try to lower the wort temp to a couple degrees below fermentation temp for pitching the yeast with my next lager.