Cabana Lager
#1
Posted 22 April 2009 - 02:45 PM
#2
Posted 22 April 2009 - 02:48 PM
#3
Posted 22 April 2009 - 02:51 PM
#4
Posted 22 April 2009 - 03:03 PM
#5
Posted 22 April 2009 - 03:04 PM
#6
Posted 22 April 2009 - 03:07 PM
#7
Posted 22 April 2009 - 03:08 PM
Cara-pils would be a good sub for those attributes.BrewBasserI bet it still would be mighty tasty just leaving the wheat out of it. I have noticed Ken likes to ad wheat malt to all his recipes...probably more for mouth feel, head retention etc rather than taste...
#8
Posted 22 April 2009 - 03:14 PM
Always thinkin...He is def right on that one...but I guess wait till Ken has time to chime in on the subject...he is the recipe masterCara-pils would be a good sub for those attributes.BrewBasser
#9
Posted 22 April 2009 - 04:34 PM
You might be right. I have no idea what constitutes a good lawnmower beer. I suggested the rye because it wasn't as neutral as oats and wheat. In my world, neutral is not a good quality.rye would be cool, but it has a very distinct flavour while oats and wheat are far more neutral.For a lawnmower (cabana boy) beer, I think oats are a better substitute for wheat than rye.Although rye is a very interesting choice. Less haze than wheat. Somewhat less mouthfeel too.
#10
Posted 22 April 2009 - 04:37 PM
Neutral is the way of the lawnmower/cabana beer.BrewBasserYou might be right. I have no idea what constitutes a good lawnmower beer. I suggested the rye because it wasn't as neutral as oats and wheat. In my world, neutral is not a good quality.
#11
Posted 22 April 2009 - 04:40 PM
Yeah, that's why it's foreign to me.Neutral is the way of the lawnmower/cabana beer.BrewBasser
#12
Posted 22 April 2009 - 07:27 PM
#13
Posted 23 April 2009 - 10:09 AM
Will do. I went with the oatmeal. This will be my first time doing a Lager and playing with water chemistry. Our water is really hard, so I'll be mixing in distilled.Yeah, just use something that will lend some head stability and mouthfeel. It's a small amount so you could easily use CaraPils or CaraFoam if you have them. If you don't have those then go with oatmeal and see how it comes out. Good luck with it & let us know how it comes out. Cheers.
#15
Posted 24 April 2009 - 12:52 PM
This could be good for a very soft & delicate beer like an American Standard, Pilsner, etc. The area in the Czech Republic where Pilsner Urquell is brewed has ultra-soft water, I believe. I mentioned this in the Blonde Ale thread, but I just put a pilsner on tap that I made with Wyeast 2001 Pilsner Urquell and I just left the water alone (filtered, but not diluted). It's good, but it's a little clunky. I have some others in secondary where I went 50/50 distilled-filtered but I should probably think about doing a few more of these and use a greater percentage of RO or distilled. I wish I had some Cabana Lager right now because it's sunny, 80° and beautiful here today! Cheers.We also have very hard water, for really light beers I often use 90% RO water.
#16
Posted 07 September 2009 - 07:55 PM
#17
Posted 08 September 2009 - 05:51 AM
#18
Posted 08 September 2009 - 06:58 AM
#19
Posted 01 April 2010 - 03:45 PM
Cerveza Clara
6 lbs Rahr Pilsner Malt
2 lbs Vienna
1½ lbs flaked corn
¼ oz Tradition 4.5% plus ¼ oz Hallertau Mittelfruh 4.1% plus ½ oz Tettnanger 4.7% for 60 minutes
½ oz Tettnanger for 5 minutes
White Labs 940 Mexican Lager yeast (on it's 5th use)
OG: 1.050, FG: 1.012, IBU: 22, SRM: 3, ABV: 4.8%
The hops were just leftovers from bags that I had partially used... you could just use one of these hops and get it in the 4-4½ AAU range. I did do a 3:1 distilled-to-filtered tap in the mash and a 1:1 ratio in the sparges. It's been in the 70s the past few days around here so it seems like the perfect time to have this beer on tap. Cheers.
#20
Posted 11 July 2013 - 01:13 PM
I am resurrecting an old thread here. I made a batch of Cabana Lager (Durst Turbo Pils, Vienna, flaked corn, all Hallertau hops, WLP940 yeast) and applied the distilled-water knowledge to this pale, light beer for the first time. I sampled some last night and it came out as good as I could ever imagine. I know that this is "almost nobody's" idea of beer (at least homebrewers, anyway) but I am hopped up over the fact that I can make such a clean, delicious, refreshing and satisfying style like this and have it come out so nicely. This is something I make every spring and/or summer and this is the best batch I have made of it yet.
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