Home of the BrewNosers

December 19
NS lager

OG 1.052
FG 1.009
ABV 5.3%

4 kg (50%) Horton ridge pilsner
2 kg (25%) Horton munich
2 kg (25%) Horton vienna

40 g Hallertaur 60 min
2 packets of Saflager W-34/70, rehydrated
Started at 11.7 degC, then rose to 18 degC over 6 days, then held below 21 degC for 7 days, then bottled

Best to put this one in the fridge about a week before consuming, so it will be best if you put it in around Dec 11th.

Really enjoyed the nose on this one. Great bready, toasty malt up front. Picked up some fruity and floral character in the flavour, which I think is the Horton Ridge malt doing that. Has a bit of a spicy note in the finish. Overall quite a nice beer, very crisp without being too dry. Thanks for sharing

Nice lager. It had quite a bit of floral and spicy aroma and flavour which I assumed was from hops but you only used bittering hops, so I guess that was the malt (or malt + yeast). It would be interesting to do a side by side with the same recipe with say, Weyermann vs Horton Ridge malts.

A nice beer. Also got the floral character I've noticed with every Hortons malt beer I've had. I'm not a big fan of that character, but it's actually good in this beer. Thanks!

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sheppard107 wrote: ↑

Tue Dec 19, 2017 10:06 pm

A nice beer. Also got the floral character I've noticed with every Hortons malt beer I've had. I'm not a big fan of that character, but it's actually good in this beer. Thanks!

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I found the exact same thing. I did an all-horton esb earlier this year and found the aroma and flavour quite distinctive. Thanks for the beer Adam. Just curious, did you notice any difference in your efficiency with those malts? I lost a few points when I did mine but that's hardly a thorough experiment.

My efficiency has been low but I'm still working out some kinks in my system so I wouldn't be able to attribute it to the Horton malt.

This Horton malt has definitely improved and has much less of that floral aroma than it did last year. I heard they changed some of there process, I'd say it was for the better.

A number of people have noticed efficiency losses with Hortons Ridge Malts.

I have three belgians Dubbels that I can't seem to get through a glass of with Hortons Ridge Malts in them and each one has that floral characteristic.

Anywho back to the beer. I liked it. It's definitely a distinct lager. It's get a little Belgian twist to it but presents itself like a lager.

It's definitely unique. If 50 breweries made this in Nova Scotia we'd be known for the "Nova Scotia lager"



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I honestly thought you used the pin cherry yeast until I read the recipe again. I was confused by the FG I actually had some bullshit typed up about how this is in no why by definition a lager.

Anyway, memorable beer.




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Easy drinking beer. Got the same floral characteristics that others mentioned. It was just on the cusp of too much, anymore and it would have take away from the beer.

Was this beer fermented for 13 days? or did I misread that and you held it at 11.7c and eventually ramped it up over 6 days. Curious if that's the case then how long did you leave it at 11.7c.

Thanks for the beer!

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I left it at 11-13 deg for 3-5 days and after the fermentation slowed down and the krausen was down I let it rise to 18 degC at a rate of about 1-2 degC per day. Then left it there for 6 days for the diacetyl rest.

I'm liking this one, the malt is so exaggerated.


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Tasty. I liked it more after I allowed it to warm up.

I really enjoyed this, it was also my first time getting that distinct floral taste people have mentioned. Did you do or add anything for clarity? Or was it just from the lagering? It was on point either way from what I saw.


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I didn't do anything for clarity. It wasn't even cold conditioned.