I just kegged a Doppelbach lager that I used Novalager in and it's the best tasting lager to date. ABV of 7.5%. Hallertau hops. I'm switching to Novalager for all my medium to dark high ABV lagers. I'm sure it'll work just as well for lighter lagers too.
I've just dropped a Cerwveza with Novalager, and probably going to do a few with it... I haven't had a good crack it it yet, wasn't impressed with my early brews with it. Will see....
Glad to see you brewing with the NovaLager yeast. Been looking forward to the arrival of this yeast in the US. Only commercial brewers could get it until recently, and now I see at least one online shop has 11.5 gram sachets! Homebrew Network and Mr Scotchpie both had excellent results. I have a feeling you'll get a good result too. Cheers John!
Thinking of using this instead of US05 for my session pale ale - lemondrop lorikeet. my non official brewing name is three beaks, cause I have two birds, a budgie and a greencheek conure and my old folks have a green quaker parrot, So I name by brews after Australian native birds. But stats for my session/ low carb pale is - 19lt batch in my brewzilla 35lt, 2.75kg pale malt, 150g cara gold and changing my recipe to novalager it would attenuate less apparently than US05 so it would finish around 1.005, add only 50g dextrose to bump it up to 3.8% and dry it out to 1.004, should start around 1.033, 60°c mash for 75m and mashout as you'd do. hops, 4 IBUs of lemondrop at first wort 4 IBUs of lemondrop at 30m and 20g or 1g/lt dry hops lemondrop. I've done it before with pride hops and it's been great, I use whirlfloc at 15m boil and gelatin finings, ferment under about a bar of pressure. You know the rest, cheers 👍👍🍻🍻
You may find the attenuation similar or even higher than 05, upper range is 84%, which is a tad more than 05. But I think it would work nice in this brew, bit of a new world vibe with lemondrop and a tad of bio wouldn't hurt the profile. Let us know how it goes. Would love to se a photo of the finished brew.
@@littlejohnsbrewing I was talking with one of the blokes at grain and grape and was saying I was going to pour my märzen out but after 9 months of just bottle conditioning it was one of the best beers I’ve ever made. Nothing beats time