Mexican Lager - Lutra Kveik Vs. White Labs Mexican Lager Yeast - Split Batch Experiment
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- čas přidán 31. 03. 2021
- The weather is warming up and light lager season is almost here. Not only that but Cinco de Mayo is right around the corner. There's no better time to make a Mexican Lager! And now that Lutra Kveik is more available you can make a lager like beer without the need for temperature control. So fill up those kettles and start crushing your grain, it's time to make a Mexican Lager!
Remember this recipe is for an 8 gallon split batch using Brew in a Bag, so don't forget to adjust your batch size as needed!
Recipe:
11.87 gallons of strike water; Mash Temp 152
Water Profile:
Ca-4
Mg-1
Na-8
Cl-6
SO-9
HCO-19
5 ml Lactic Acid added to mash
Grains:
5 lbs Pale 2-row Malt
4 lbs 9.2 oz Pilsner Malt
2 lbs Vienna Malt
3 lbs Flaked Yellow Corn
Hops:
1.5 oz Hallertauer Mittelfrueh @60 minutes
1.5 oz Hallertauer Blanc @5 minutes
Yeast:
1 package Lutra or 2 packages of WLP940 Mexican Lager Yeast
(I made starters for both)
Lutra was fermented at room temp which was around 72 degrees
WLP940 was fermented at 52 degrees
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Thanks in advance, Brian!
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Really cool experiment, lutra really is capable of many styles. Would definitely be interested in seeing more split batch experiments!
I was really impressed as well! Just ordered another keg so I can start doing more split batch experiments 🍻
I have avoided lagers on purpose due to temp control requirements. You have changed this for my future. Thanks.
Definitely give it a try! Thanks for watching!
Also. US-05 fermented cool will give a similar lager like finish. But lutra is king.
I love a good split batch experiment!
Hey Dr Hans!!! I know you do, thanks for all the videos!!!
@@ElementaryBrewingCo Cheers!
Recently bottled a porter brewed with Lutra. No yeast character at all. As much as I love yeast character, I also enjoy having the flexibility to really let the malts shine. It's a wonderful yeast.
Bread is something I need to do, I always feed my grains to my chickens. I did a Marzen recently and couldn’t tell the difference hardly. Lutra was slightly more sweet. They have this out in dry form now, super excited about that.
I love bread with spent grains! I’m excited to try the dry form as well. Thanks for watching!
This is the first vid I see of you. Nice experiment.You earned yourself a sub!
Thanks!!
Great experiment ! , I’m impressed that the kveik attenuated more than the lager yeast, cheers Mr Borowicz 🍻🤙🏼!!
Cheers!
Braj? Te veo en todos sitios,eso quiere decir que ambos cocinaremos una pseudolager con lutra kveik al final jejejeje saludos desde RD.
@@sleyterth jajaja somos amigos , la misma comunidad, aún no he pensado hacer una , saludos bro !! 🍻🍻🤙🏼
@@Hellbrews pues te agradezco mucho que me abrieras los ojos a las levaduras kveik enserio eso cambia totalmente las reglas del juego. Cheers🤙🏾
@@sleyterth nada que agradecer amigo ! Salud 🍻🍻
I did a double batch of Vienna Lager recently, fermented half with Lutra and half with Whitelabs Mex Lager yeast. Was definitely able to taste the difference, the Mex had more malt at the back of the palette, it also had better head retention. I did blind tastings, (3 cups with 2 being the same) 8/10 got it correct and preferred the Mex. when I explained the temp control and time benefits of the Lutra, most agreed the Lutra tasted decent enough to justify taking the easier faster route of Lutra.
Nice! When they’re side by side I do like the lager yeast better but they’re so close it’s hard. I do pick up a bit more of the esters from the Lutra but it’s still passable as a lager in my opinion.
Great exbeeriment! Would love to see more... and the chickens
I was thinking of trying the Lutra yeast in a cream ale recipe, this got me more excited to try it!
Great video, came from The Apartment Brewer, subscribed :)
Hey, thanks for checking it out! The Apartment Brewer is a good dude!
Im working on a psuedo lager so knowing Lutra works here is awesome!
Love the triangle test
Best timing. I already planned my next batch for next week - and guess what it is: A fake lager with Lutra. Thanks to your video I can´t wait for brewday. Whoop Whoop.
p.s. love it at 3:50 when the music kicks in and the chicken walks by in slo-mo :D
Nice! Happy brewing! This was my first go with Lutra and it’s awesome! I really haven’t heard anything bad about it.
I have a Mexican Lager on deck for my next brew. I was going to use the Omega Mexican Lager Yeast that I have but I also just picked up Lutra....think I'm going with Lutra after this video. Great video, Brian!
Thanks for watching! I will definitely be picking up more to experiment with!
If u have the chance try Escarpment Labs Krispy. After 3 weeks of cold condition it was the closest to lager fermentation of all the "clean" kveik strains that i´ve tried. Also on a german brewing podcast they did a side by side of Oslo, Lutra, Krispy and 34/70. In the beginning Lutra was the cleanest... after some weeks the Krispy became even cleaner.
I’ll have to check that one out! Haven’t seen it around yet, thanks for the tip!!!
"...so I could brew larger batches, if necessary."
1. It is. It is, very much, 'necessary.'
2. Story of my life.
3. You had me at 'larger batches.'
Appreciate this video I’m convinced to try Lutra now!
Another Great Video EB. I'm brewing a lager next, so you know I'll be referencing your video....
Nice! Happy brewing! My grain bill seemed a bit random at the time but I’m very happy with how it turned out!
Love this. Now I can brew a lager with dealing with finding equipment
Those beers look amazing I’d crush either one! Spent grain bread is definitely a tasty treat 🍻
I own a nano brewery and finally started brewing during sn extra heat wave this past August in Georgia. First beer brewed is what I call Norwegian Summer Ale. It is often our top seller.... Gets you 95 percent of the way to Lager land. Super easy and dangerously crushable.... Great crossover beer for typical macro drinker
I've developed a technique whereby I don't pull the bag/basket. It's a little extra work transferring the first runnings from the mash, but does 2 things. 1. Makes the sparge so much easier & efficient. 2. Allows for very clean & clear wort, back into the kettle. Kinda defeats the purpose of an all in one system, but it works.
They are great for bocks and marzen beer, with nice esters and crispy malty phenolic end, like old bavarian yeast.
Great video.I will try this yeast on a Marzen recipe.
Thank you for this! Now I can brew a lager
Great video. Thanks for the info!
Very cool! Great video
Thanks!
Awesome video! I want to make a Marzen Oktoberfest this fall but don't have a dedicated fridge or freezer to get cold lager temps. Definitely gonna make it with Lutra now!
I’ve used Escarpment Labs KRISPY Kveik yeast in a pseudo lager and it was awesome!
Kviek yeasts are super cool!!!
I don't have a separate freezer for lager so the lutra would probably be good for a fosters lager. I learned something new tonight
Nice video Brian! I have tried lutra in a seltzer, and will give it a go with a lager soon.
Nice! I tried it in a seltzer but didn’t do any yeast nutrient and it flopped :/ live and learn
The chickens in the backyard!!!!!
Dude... You have a chicken wandering around on your pool deck. I bet your HOA lady is in Hyper-Karen mode
Those beers looks delicious 😋
I used Lutra many times on my lagers style and none of my mates could tell the difference. Why not use it?!
I've tried with Lallemand Voss Kveik and came out really nice as well, not so clear though.
Thanks for the video 🍻
Great experiment...
Thank you! Cheers!
Woo proud to be your 1000th sub 😁
Thank you!!!!!!
Nice video! Greetings from the Netherlands.
Wow! The Netherlands! Thanks for watching!
@@ElementaryBrewingCo Far away from where you're at -) I'm new to home brewing and thats why i came to your channel via via via via on CZcams. I'm almost complete with my needed gear so i hope to get my first taste within 2 monts. Your way of explaining is very clear so i subscribed to your channel. My first beer will be simple but after i get the hang on it i will brew my favourite La Chouffe beer clone. You know that beer?
@@bassieadriaan4278 Great to hear! Good luck on your first brew! I’ll have to look that beer up, I’m always looking to try new beers!
@@ElementaryBrewingCo The Bier Hooligan on CZcams have a nice review on it. Hope you do a review on it too one day. For me it's available in the supermarket and i always buy it when it's off-priced. It's to expensive for my wallet to drink it more regular. But why not brew it at home? Greets Leon
Try fermenting the split batch with Lutra in the Fermzilla pressurised at 1 bar at high room temperature. It will be ready to drink in less than one week. Lager it for another week and you are done.
all nighter?!!?!?
🍻 Cheers!!! No, I had scheduled it the day before.
G’day Brian 👍
Sweet, was looking forward to this video after last night! I love comparison videos like this. I take it you didn't add gelatin or other cold side finings? Can't wait to use the packet of Lutra I have in the fridge, probably will do a American Light Lager with it. Nice chickens btw!
The girls are rad! This beer impressed me, my favorite lager so far! I did not add any gelatin, I wanted to see how they would each clear on their own. So far so good🍻
Hey! Did you ever do an American Light Lager with the Lutra? I watch a tonne of your vids but not sure if I ever saw that one. Thanks!
Nevermind, I found it: czcams.com/video/p_iSc7485lQ/video.html And, in fact, I did already watch it. Thanks again.
I did a Fest beer with a Lutra and it came it good.
Nice! I’ll be checking out Lutra for more styles.
Awesome video!
I feel like that lutra would make a killer pilsner
It does!!!
Crispy Boys by the pool niceee! 🍻
My experience with Lutra at 72* was terrible -- bunch of off flavors that tasted like a funky tangerine. Good to see you had better luck than I did. I have had better luck using 34/70 at room temp; give it a shot!
Bummer! Ya, I use 34/70 all the time and ferment at 66 under pressure. I’ve had great results with that one. 34/70 is one of my favorites for sure!
@@ElementaryBrewingCo What is the advantage of fermenting 34/70 under pressure @ 66? Give it a try with no pressure next time -- I haven't noticed any difference.
I'm thinking of giving the Lutra a go for a Cold IPA, based on some of the results I've read it seems like it would be a good fit. Thanks for your awesome videos.
Lutra has been awesome when I need a clean fermenting yeast. I just go with 72-75F for fermentation and it still finishes up in about 5 days. I bet it would be really good in a cold IPA!
@@ElementaryBrewingCo that temp range seems perfect. Its summer here in Australia and that temp range is perfect for ambient temp in my brew space. I love West Coasts, but sometimes I just want something clean...Cold IPA's are the perfect go to!
Are you aware of that chicken wandering around behind you? Cool video too, enjoyed it.
Those are the girls😂thanks for watching!
@@ElementaryBrewingCo
Thats great. We have chickens too, and my brew setup is very similar, right down to the Inkbird controller. Cheers!
New Subber !!! - Great Vids.
Thanks for checking them out!
Hi there, really nice experiment
For the nex time i could suggest you to try to ferment lutra yeast under pressure
So you can totally suppres all the flavours coming from the yeast. that vould be another good experiment
I agree! I’ve used Lutra a few times now and when under pressure it is extremely clean.
So ~70° did good for clean lager. Make it so.
Next split batch Lutra fermented with and without pressure. Cheers.
That would be a good one!
So let me ask you this. What would be the difference of using a regular lager yeast but fermenting under pressure at room temperature vs using ultra as you did?
Not really much, either way you’re going to get a really clean beer. I’ve done it both ways and they are very hard to tell apart. 34/70 does a really nice job at room temp under pressure and ferments just as fast as Kviek in my experience.
Finally gonna take a stab at a Mex lager soon. How big did you make your starter with the WL yeast? Debating on getting that yeast or just using 34/70. I just use 34/70 in so much that I want to try something different.
34/70 is solid but there are definitely some other great choices. I really like the WL Mexican Lager yeast as well. For the starter I just use the canned wort, either Propper Started or NB Fast Pitch work great! Super easy to use! Cheers 🍻
I'm in Bangkok, but from California. This beer is next on my hitlist using kveik. I mash together recipes using bits of information from wherever i can find it. I got my corn ratio from this video. Do you think i can use more corn to dry it out and get a higher abv?
Nice! Ya you could up the corn a bit but I wouldn’t go too much more than 30-40% of total grist. You could also add flaked rice at 10-20% to bump up ABV or just go with straight corn sugar, that would probably dry it out even more than a flaked adjunct, cheers 🍻
And here i'm having to run Lutra in a heated fridge to make it behave consistently ... i need a hotter climate
Just brewed a Mexican lager recipe I did last year that was awesome. Homebrew shop didn't have Mexican lager yeast so I grabbed German lager yeast. Should be interesting to see how it comes out. I've done a few lagers and seltzers with lutra and it always comes out super clean. Even at 90+ degrees F. Your beers look very clear. Did you use gelatin?
Nice! No gelatin just a few weeks of lagering did the trick:)
I'm using lutra for first time and krausen has settled to bottom after around 24 hours. Hope that's normal. Pitched at 80-85 and room temp is about the same where my vessel is at. Did your beer clear on its own with the lutra or by another process? Mine is currently a pretty orange color but isn't clear.
Lutra can ferment really fast! 24-48 hours is totally normal especially at higher temps. Only way to find out for sure though is a gravity reading. Lutra will clear up a bit on its own but I’ve found that it never really gets super bright on its own. I usually use gelatin to help it clear in lagers.
@@ElementaryBrewingCo I see. Since I'm working today, I'll give another 24 hours and check gravity tomorrow. Thanks for the info.
Awesome test! How do you think this recipe/fermentation will hold up when room temp in Visalia gets to ~78F this summer?
I’ll definitely be checking it out. According to Omega yeast, 78 degrees is actually on the low side. I’ll be checking it out this summer and plan on fermenting on the hot side, like 80-90:) I’ll let everyone know how it goes!
I find that nova larger is ferment much cleaner than lutra kveik
Do beers carbonate in the kegs or is something needed to make it carbonate? I’m using brewing and bottling it in 12oz glass bottles so I’m not sure how to do kegs I wanna learn.
Beer, or any liquid, will carbonate in bottles or kegs. There are 2 ways to do it. The most popular way, and usually the way people start, is by bottle conditioning. This is where you take your fermented beer and put it into a bottle and then add a little more sugar. The beer will ferment again but this time because it is sealed up the CO2 can’t escape so it will carbonate your beer. You can also do this in a keg since it is sealed you just need to use more sugar. There are calculators online (search up Homebrew priming sugar calculator) that will give you the amounts to use depending on the size of the container you want to use, temperature, and amount of carbonation you desire. Way number 2 is to use a keg and CO2 from a cylinder. This is the way I usually do it now since it takes less time and requires less cleaning of bottles 🤣 It does require more equipment though which initially will cost more money. You will need kegs, beer line, beer line connection parts, a CO2 tank, gas line, a CO2 regulator and all those connections, and then a place to store the keg cold. Once you have that though all you do is transfer finished beer to a clean and sanitized keg and then hook up CO2. Depending on what pressure I have the CO2 set to I can push in CO2 and carbonate my beer in anytime from a few hours to a week or so. If you use a carbonation stone it can be done in 1 day but I usually just set it to serving pressure and wait a week to let it slowly carbonate and condition.
Hope this helps! Cheers 🍻
I haven't had the opportunity to preform a split batch. I still haven't made a SMaSH yet either. Am I a real brewer? Also, your yard is on point.
SMaSH beers are really fun! A good way to test malts and hops! Thanks, the garden is definitely key! Looking forward to using more of what we grow in my beers.
@@ElementaryBrewingCo I legit love the spring and early summer. We get tons of rain and my lawn is super green. Then late summer hits and I can barely even water enough to keep my lawn looking good.
What was the lag time on the White Labs Mexican Lager?
I wanna make this recipe in a 20Litre batch size, can you help me with the recipe for that, I am a but confused and new to home brewing.
For 5 gallons I would use 7lbs Pilsner malt, 2 lbs flaked corn, and 1 on Vienna malt. 1oz hallertauer mittelfrueh at 60minutes 1oz hallertauer blanc at 5minutes. You can use a clean lager yeast like 34/70, white labs Mexican lager yeast, or even Lutra Kveik. Start with 8.25 gallons or 31 liters spring water. Let me know if you need any other details!
aweomse work man , voss kveik yeast work and give similar results for mexican lager ?
Thanks! No Voss Kveik is not as clean as Lutra. It’s much better in ales as it has a very orange ester flavor. Works great for Hazy beers where you want to push that orange citrus character.
@@ElementaryBrewingCo is there any Keveik would work with that?
@@mohamedabbas4546 From my experience Lutra Kveik is the only one that will give super clean lager like results. They have it in liquid or dry form now too.
What about Voss kveik instead of Lutra? Thanks!
Voss is not nearly as clean a fermenter as Lutra. To me it gives of a super citrusy orange flavor. Which is great for ales but not really in a lager.
@@ElementaryBrewingCo I appreciate the reply
Did you use a starter with the lutra? I've been getting 3 pitches from a pouch (~33ml ) and no starter. Also I heavily aerate and run in the mid 80's. Clean ferments every time usually in about 4 days. I also use hornindal and have had good success with that but it tends to taper off at the end of the ferment, those last couple points take a few extra days.
I made a starter only because the pack I had was 5 months old. I would agree that with fresh yeast you could use less I’m sure. Thanks for watching!
i just tried my first lutra sunday, no starter, it took off in about 2 hrs at around 95 degrees, that was sunday, i think its almost done now on wednesday
@@davidbeiler6364 sounds about right, its amazing stuff.
@@SyBernot cant wait to try it! if only i had a quick carb kit i could be drinking it by saturday lol
@@davidbeiler6364 Look into pressure fermenting ;) beer finishes already carbed
was that a chicken that ran by? #omen?
Yup! Chickens are rad!!!
Крутой 👍
How were the esters?
Initially the Lutra had some, but they dissipated to the point I had a really hard time telling the difference between the two.
Eyyyy vato! I’m Mexican and I find this offensive que no?
Coulda just went to the distributor n bought a 30 pack
Ah, another homebrewer fooled by a Lutra yeast salesman.
For sure, just dumped a pseudo rice lager that I used it in. Not good! I will say I do like Lutra for clean ales though especially fermented at lower temps. Cheers
#nobodyisgonnaknow haha
dude u have chickens
Dang… your wife- she single?