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re: Homebrewing Thread: Volume II
Posted on 5/24/21 at 8:00 pm to Zappas Stache
Posted on 5/24/21 at 8:00 pm to Zappas Stache
quote:
I would assume noble hops like Saaz, Tettnanger, Hellertau.
What’s the difference, then, between a Czech pils like Urquell loaded with saaz hops, and Italian style?
Currently, I have saphir and hallertauer hersbrucker in my recipe.
1
Posted on 5/24/21 at 8:07 pm to BugAC
quote:
What’s the difference, then, between a Czech pils like Urquell loaded with saaz hops, and Italian style?
I was gonna ask you. I've never heard of a hoppy Italian pils.
Posted on 5/24/21 at 8:11 pm to Zappas Stache
I’ve been googling and from what I gather, an Italian pils is simple a German style pils but with a lot of hops. Maybe urquell is outside the norm with all the hops used, and Italian style is the same but a German variation with other noble hops.
Pivo pils is supposed to be an example.
Pivo pils is supposed to be an example.
Posted on 5/24/21 at 8:50 pm to BugAC
quote:
Pivo pils is supposed to be an example.
Pivo is Czech for beer so that may be a clue.
Posted on 5/24/21 at 8:58 pm to Zappas Stache
Did you see this article? LINK
Posted on 5/24/21 at 11:44 pm to Zappas Stache
quote:
Did you see this article
Not that one, but read a couple similar, all talking about birraficio tipopils as the standard bearer. I also found a clone recipe in craft beer and brewing mag from that brewery owner. Just don’t have the spalter or perle available before the weekend. Didn’t know about the sparge ph. Thanks for the link.
Posted on 5/25/21 at 7:50 am to BugAC
Some things i garnered from the article that makes an "Italian-style Pilsner".
Ferment @ 52-54. I do this with the yeast i use anyway, so I got that.
30g/hL = 1 oz./26 gallons and 70g/hL = 2.25 oz/hL. I'm fairly sure that was a typo.
Doesn't sparging @ a lower temp, 168 and below, also prevent extraction of tannins? That's why we sparge at that temp anyway, right? Otherwise, if you sparge to high temp, you extract tannins, which isn't great unless you are doing mixed ferm. beers, and the tannins play with the brett.
I doubt this does anything, at least on a homebrew level, if every brulosophy experiment has taught me anything.
Birrificio Italiano Tipopils
I plan on doing just a simple infusion. Will probably adjust the sparge pH, and hops i'll be utilizing are Magnum @ 60, then Saphir and Hallertau Mittelfruh (instead of Spalter Select).
quote:
“We ferment at higher temperatures, and this makes a certain differences,” Arioli says. While it’s typical to ferment in the middle-forties, Arioli goes higher, as much as ten degrees. The coldest he ferments is around 52° F. We know that higher fermentation temperatures produce more esters, but there may be more going on than that here.
Ferment @ 52-54. I do this with the yeast i use anyway, so I got that.
quote:
Arioli also dry-hops during primary fermentation with Tipopils. We know the biochemistry changes hop expression when yeast is still active, and that must be in play here—the hoppy character he gets is certainly unusual.
quote:
Arioli dry hops at very low levels (30 grams/hectoliter in primary, 70 grams/hecto during maturation)
30g/hL = 1 oz./26 gallons and 70g/hL = 2.25 oz/hL. I'm fairly sure that was a typo.
quote:
Finally, Arioli doesn’t just dry-hop the beer, he does a quick post-flameout addition as well.
quote:
Arioli is also far more attentive to pH than other brewers I’ve spoken to. He starts with a low mash pH and suggests adjusting your sparge liquor to a pH of 5.5. Why? Because higher pH may extract tannins from the husk of the grain, giving the beer astringency.
Doesn't sparging @ a lower temp, 168 and below, also prevent extraction of tannins? That's why we sparge at that temp anyway, right? Otherwise, if you sparge to high temp, you extract tannins, which isn't great unless you are doing mixed ferm. beers, and the tannins play with the brett.
quote:
He also starts fermentation at a low pH for yeast health—usually around 5.1—and sometimes adjusts the wort again at this point. What effect does this have on the dry-hopping? At the time I didn’t have the presence of mind to ask, but it may be a factor as well.
I doubt this does anything, at least on a homebrew level, if every brulosophy experiment has taught me anything.
Birrificio Italiano Tipopils
quote:
MALT/GRAIN BILL
8.8 lb (4 kg) German pilsner
1.4 oz (40 g) Caramunich
HOPS SCHEDULE
0.7 oz (20 g) Northern Brewer [8.7% AA] at 75 minutes
0.3 oz (9 g) Perle [10% AA] at 45 minutes
0.5 oz (14 g) Spalter Select at flame-out
0.25 oz (7 g) Saphir at flame-out
0.5 oz (14 g) Spalter Select at dry hop
0.25 oz (7 g) Saphir at dry hop
YEAST
2 packets of Fermentis SafLager W-34/70
DIRECTIONS
Mill grains and mash in at room temperature—about 68°F (20°C). Steadily raise mash to 151°F (66°C), and rest there 10 minutes. Raise to 162°F (72°C); rest 20 minutes. Raise to 170°F (77°C), rest 10 minutes, and mash out. Vorlauf until runnings are clear, then run off into the kettle. Sparge and top up as necessary to get 6.5 gallons (24.6 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops schedule. After the boil, chill to 52°F (11°C), aerate wort, and pitch yeast. Ferment at 55°F (13°C) for about 1 week. After fermentation is complete, crash, add dry hops, and lager at 36°F (2°C) for about 4 weeks.
I plan on doing just a simple infusion. Will probably adjust the sparge pH, and hops i'll be utilizing are Magnum @ 60, then Saphir and Hallertau Mittelfruh (instead of Spalter Select).
Posted on 6/4/21 at 1:34 pm to BugAC
Anyone use web apps to put their homebrew tap lists on a screen? Found a couple web apps that pair with fire TV's, taplist.io and pourwall.com. Wondering if anyone uses them, and if so, what's your preferred. both are free, taplist.io seems a little cleaner, but can only upload 4 beers on the free version. Yearly subscription is $39. Pourwall is completely free, just a little more basic.
Posted on 6/4/21 at 8:45 pm to BugAC
Welp, I nerded out and now have a beer screen for my homebrews when the outside tv isn’t in use.
Posted on 6/7/21 at 12:27 pm to BugAC
Beersmith is now online as of today. It appears you can create recipes and do everything you can on the program, but it is now webbased if you work off of the cloud.
Posted on 6/18/21 at 11:07 am to BugAC
Kegged the italian style pilsner i brewed a couple weeks ago. Tastes great. I find it to be a little sweeter/fruitier than the czech style pilsner i made previously, with the same yeast.
Yeast used was Bootleg Biology Regal lager blend. I love this yeast. You can brew a lager and start drinking in as little as 2 weeks. This previous batch, i pitched warm @ 80 degrees, then began my ramp down to the 50s. Let it sit at 54-56 for 4 days until 50% attenuation, then began my rise up to 78 where it stayed until full attenuation (1.009 FG). Then cold crashed with some gelatin and let sit another 3 days before kegging. Very clean, no diacetyl or sulphur. I believe this is a lager/kveik blend strain. Can't wait to use it on an oktoberfest this fall.
Yeast used was Bootleg Biology Regal lager blend. I love this yeast. You can brew a lager and start drinking in as little as 2 weeks. This previous batch, i pitched warm @ 80 degrees, then began my ramp down to the 50s. Let it sit at 54-56 for 4 days until 50% attenuation, then began my rise up to 78 where it stayed until full attenuation (1.009 FG). Then cold crashed with some gelatin and let sit another 3 days before kegging. Very clean, no diacetyl or sulphur. I believe this is a lager/kveik blend strain. Can't wait to use it on an oktoberfest this fall.
Posted on 6/18/21 at 11:31 am to BugAC
That looks refreshing. I want to start brewing lighter style beers like this one. 
Posted on 6/18/21 at 11:40 am to BigDropper
quote:
That looks refreshing. I want to start brewing lighter style beers like this one.
Go with those clean kveil strains, or this regal lager strain from bootleg. The main thing that kept me from brewing lagers was the lagering period. These yeast variants work fast.
Posted on 6/18/21 at 12:11 pm to BugAC
I have been loving the regal blend also. Brewed a New Zealand pils, helles, doppelbock, and a German pils so far.
Posted on 6/18/21 at 12:36 pm to BugAC
Yeah, I've been reading up on the Kveik strains available in the US market and what impresses me is their high heat tolerance. Read some interesting things about Omega Lutra that make it seem like a great yeast for light lager style beers.
Posted on 6/20/21 at 10:24 am to BigDropper
Brewed up a turbid mash lambic yesterday. Lot of work, 8 hr brewday. Efficiency was extremely high.
And it’s fermenting pretty good right now.
And it’s fermenting pretty good right now.
Posted on 7/7/21 at 4:47 pm to BugAC
I have two new entrants in to my decade long journey of trying to brew my perfect steam beer.
Steam Beer #1 (left)
The grain bill in your basic Anchor Steam. I changed up the hops to Sorachi Ace. I've always liked Sorachi Ace for it's rather bright, herbal qualities.
10 lbs 2-row
1 lb C40
0.5 lb Special Roast
0.5 oz Sorachi Ace @ 60
0.5 oz Sorachi Ace @ 30
1.5 oz Sorachi Ace @ flameout
Wyeast 2112 Cal Lager @ 62 for a week or so, then raised to 68 for a few days, then back down to 32 for a week. Fined with gelatin.
Steam Beer #2 (right)
The grain bill in your basic Anchor Steam. I changed up the hops to Sorachi Ace. I've always liked Sorachi Ace for it's rather bright, herbal qualities.
7 lbs 2-row
3 lbs Munich
1 lb C40
2 oz Special Roast
0.5 oz Sorachi Ace @ 60
0.5 oz Sorachi Ace @ 30
1.5 oz Sorachi Ace @ flameout
Wyeast 2112 Cal Lager @ 62 for a week or so, then raised to 68 for a few days, then back down to 32 for a week. Fined with gelatin.
Both water profiles were my pale ale water profile.
Calcium 116
Sodium 0
Sulfate 221
Chloride 42
Addition of munich and less special roast is the only difference between the two. I thought I'd like the second one more, but I preferred the first one.
The Sorachi Ace was interesting. I like it, but I don't, if that makes sense. It made for a good beer, but not what I want in a steam beer. It worked a lot better in the first beer with the special roast. When there was less malt character to hide behind in the second one, the hops kind of came forward too much.
Neither are perfect, but both are good. I shall continue the journey until I find The One. Onward and upward with the steam beer journey.
Steam Beer #1 (left)
The grain bill in your basic Anchor Steam. I changed up the hops to Sorachi Ace. I've always liked Sorachi Ace for it's rather bright, herbal qualities.
10 lbs 2-row
1 lb C40
0.5 lb Special Roast
0.5 oz Sorachi Ace @ 60
0.5 oz Sorachi Ace @ 30
1.5 oz Sorachi Ace @ flameout
Wyeast 2112 Cal Lager @ 62 for a week or so, then raised to 68 for a few days, then back down to 32 for a week. Fined with gelatin.
Steam Beer #2 (right)
The grain bill in your basic Anchor Steam. I changed up the hops to Sorachi Ace. I've always liked Sorachi Ace for it's rather bright, herbal qualities.
7 lbs 2-row
3 lbs Munich
1 lb C40
2 oz Special Roast
0.5 oz Sorachi Ace @ 60
0.5 oz Sorachi Ace @ 30
1.5 oz Sorachi Ace @ flameout
Wyeast 2112 Cal Lager @ 62 for a week or so, then raised to 68 for a few days, then back down to 32 for a week. Fined with gelatin.
Both water profiles were my pale ale water profile.
Calcium 116
Sodium 0
Sulfate 221
Chloride 42
Addition of munich and less special roast is the only difference between the two. I thought I'd like the second one more, but I preferred the first one.
The Sorachi Ace was interesting. I like it, but I don't, if that makes sense. It made for a good beer, but not what I want in a steam beer. It worked a lot better in the first beer with the special roast. When there was less malt character to hide behind in the second one, the hops kind of came forward too much.
Neither are perfect, but both are good. I shall continue the journey until I find The One. Onward and upward with the steam beer journey.
This post was edited on 7/7/21 at 4:52 pm
Posted on 7/7/21 at 8:11 pm to BottomlandBrew
I just finished a keg of an light ale with sorachi ace. Maybe the way I used it but it was pretty meh.
Think it would be hard to beat northern Brewer in a steam. When I think steam I want the piney-minty flavor.
Think it would be hard to beat northern Brewer in a steam. When I think steam I want the piney-minty flavor.
Posted on 7/7/21 at 9:33 pm to mchias1
quote:
I just finished a keg of an light ale with sorachi ace. Maybe the way I used it but it was pretty meh.
It's a weird hop. It can be bold in some recipes, like in some saisons, and it can be almost non-existent in others, like in light lagers. Brooklyn's aptly named Sorachi Ace Saison is the showcase beer for the hop. Twelve Mile Limit in New Orleans used to always have it on tap when I frequented there, and I abused that tap.
quote:
Think it would be hard to beat northern Brewer in a steam
It is hard to beat, and Anchor Steam is my stranded-on-a-deserted-island beer. That said, I'm not a fan of traditions. I prescribe to a steam beer mentality that is a little more rough around the edges, much like the original steam beers probably were.
Posted on 7/9/21 at 10:40 am to BottomlandBrew
quote:
It's a weird hop. It can be bold in some recipes, like in some saisons, and it can be almost non-existent in others, like in light lagers. Brooklyn's aptly named Sorachi Ace Saison is the showcase beer for the hop. Twelve Mile Limit in New Orleans used to always have it on tap when I frequented there, and I abused that tap.
I've used Sorachi Ace in my mixed ferm saison blend. The brett/sach portion of the blend (non sour portion) was dry hopped with Sorachi and enhanced some of the lemony/citrus flavors. I really liked it.
On the homebrew front, my Italian pilsner is tasting really great right now, and is incredibly clear. I may go more heavy handed on the hops next time, as the flavor/aroma is present, but not very pronounced. I had the chance to try Gilla's Bellisimo Italian Pilsner, and i honestly prefer mine over Gilla's version. Gilla's has a flavor on the back end that was off-putting.
I also brewed another NEIPA with lupomax Mosaic and Lupomax citra. The aroma from the hops in the fermenter right now, is incredible. Bright tropical/citrus fruit. Hope it maintains through kegging. Also, i took apart my valve from my brew kettle 2 brews ago, and so this brew is the first brew in my cleaned out kettle. I'm ashamed to say, i never scrubbed the ports of the valve in the kettle since i've had it, and relied on hot rinse with PBW and starsan to clean the kettle. Well that didn't do the job completely, so there was some nasty gunk in the threads. So while all my past beers were perfectly fine, i wonder if having a completely clean kettle/ball valve will impact my beer any.
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