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Started By
Message
re: Homebrewing Thread: Volume II
Posted on 12/23/25 at 9:05 am to BugAC
Posted on 12/23/25 at 9:05 am to BugAC
Bug's 2025 year end brew recap
As the year closes, i figured i'd post a recap similar how i did last year of my brewing for the year.
I brewed 9 beers this year, with a possible 10th to be brewed before the year is over.
Beers Brewed:
7 Lagers
- Czech Pilsner
- New Zealand Pilsner
- Japanese Rice Lager
- Italian Pilsner - On tap, almost gone
- Munich Helles - Currently on tap
- Czech Pilsner - newly on tap
- Czech Amber Lager - Fermenting
2 Sours
- Mixed Fermentation Saison
- Lambic
I entered beers into 3 homebrew competitions this past year, earning 5 medals total (points out of 50):
- Czech Amber Lager - Bronze - (44). This beer has previously won silver in category last year.
- Oatmeal Stout - no medal - (34)
- Gueuze - entered in 2 comps, Bronze (47) and Silver (43)
- New Zealand Pils - entered in 2 comps, Bronze (38) and Gold (45)
I plan on entering my Helles, Czech Pale Lager, and Gueuze into Bluebonnet Brewoff in January.
My lagers are getting really good now. I'm starting to win medal with them, and my process is pretty well refined. Still brewing sours every now and then. The mixed ferm saisons will probably start going away, while i maintain brewing Lambic and blending Gueuze once/year. Didn't brew any ales this year. I'm not brewing as much anymore, so i find the lagering time allows me to set and forget the beer for awhile while i do other things.
A few beers i have planned next year:
Lambic #7 - May try to get this one brewed before the end of the year.
German Pils w/ Huell Melon and Mandarina Bavaria hops
Vienna Lager
German Pils with Heidelberg malt (very light malt), Rye, and hopped with German Perle
Rebrew of Biere de Table - This beer one gold and placed gold and 2nd Best of Show a few years back. Nice light, low ABV, slightly tart, refreshing saison.
Toasted Coconut Brown Ale
And as always, a czech pils, and czech amber will be throw in there.
Brew Total Recap - 138 beers brewed:
2025 - 9 beers
- 7 lagers, 2 mixed ferm/sours
2024 - 10 beers
- 5 lagers, 5 clean ales, 0 mixed ferm/sours
2023 - 10 beers
- 4 lagers, 3 clean ales, 3 mixed ferm/sours
2022 - 15 beers
- 4 lagers, 1 pseudo lager blend, 3 clean ales, 7 mixed ferm/sours
- 2022 is the first year i started brewing legitimate lagers
2021 - 11 beers
- 3 pseudo lager blend, 1 kveik, 3 clean ales, 4 mixed ferm/sours
2020 - 17 beers
- 1 lager, 5 clean ales, 11 mixed ferm/sours
2019 - 8 beers
- 4 clean ales, 4 mixed ferm/sours
2018 - 6 beers
- 1 clean ale, 5 mixed ferm/sours
2017 - 9 beers
- not good enough records in beersmith
2011 - 2016 - 43 beers brewed
Brew Competition Stats
21 total beers entered into competitions, 12 medals earned. 1st Competition was in 2015, but didn't really start entering into comps until 2022. I hope to continue entering competitions. However, I don't believe this year, i'll be brewing beer
Total Competition Award Count (12):
- 2 Best of Show - Silver Medals
- 10 category medals - 4 Gold, 3 Silver, 3 Bronze
- - - 2015 - (2) - 1 Gold Cat., 1 Silver BOS
- - - 2022 - (1) - 1 Gold Cat.
- - - 2023 - (3) - 1 Gold Cat., 1 Silver BOS, 1 Bronze Cat.
- - - 2024 - (1) - 1 Silver Cat.
- - - 2025 - (5) - 2 Bronze Cat., 2 Silver Cat., 1 Gold Cat.
As the year closes, i figured i'd post a recap similar how i did last year of my brewing for the year.
I brewed 9 beers this year, with a possible 10th to be brewed before the year is over.
Beers Brewed:
7 Lagers
- Czech Pilsner
- New Zealand Pilsner
- Japanese Rice Lager
- Italian Pilsner - On tap, almost gone
- Munich Helles - Currently on tap
- Czech Pilsner - newly on tap
- Czech Amber Lager - Fermenting
2 Sours
- Mixed Fermentation Saison
- Lambic
I entered beers into 3 homebrew competitions this past year, earning 5 medals total (points out of 50):
- Czech Amber Lager - Bronze - (44). This beer has previously won silver in category last year.
- Oatmeal Stout - no medal - (34)
- Gueuze - entered in 2 comps, Bronze (47) and Silver (43)
- New Zealand Pils - entered in 2 comps, Bronze (38) and Gold (45)
I plan on entering my Helles, Czech Pale Lager, and Gueuze into Bluebonnet Brewoff in January.
My lagers are getting really good now. I'm starting to win medal with them, and my process is pretty well refined. Still brewing sours every now and then. The mixed ferm saisons will probably start going away, while i maintain brewing Lambic and blending Gueuze once/year. Didn't brew any ales this year. I'm not brewing as much anymore, so i find the lagering time allows me to set and forget the beer for awhile while i do other things.
A few beers i have planned next year:
Lambic #7 - May try to get this one brewed before the end of the year.
German Pils w/ Huell Melon and Mandarina Bavaria hops
Vienna Lager
German Pils with Heidelberg malt (very light malt), Rye, and hopped with German Perle
Rebrew of Biere de Table - This beer one gold and placed gold and 2nd Best of Show a few years back. Nice light, low ABV, slightly tart, refreshing saison.
Toasted Coconut Brown Ale
And as always, a czech pils, and czech amber will be throw in there.
Brew Total Recap - 138 beers brewed:
2025 - 9 beers
- 7 lagers, 2 mixed ferm/sours
2024 - 10 beers
- 5 lagers, 5 clean ales, 0 mixed ferm/sours
2023 - 10 beers
- 4 lagers, 3 clean ales, 3 mixed ferm/sours
2022 - 15 beers
- 4 lagers, 1 pseudo lager blend, 3 clean ales, 7 mixed ferm/sours
- 2022 is the first year i started brewing legitimate lagers
2021 - 11 beers
- 3 pseudo lager blend, 1 kveik, 3 clean ales, 4 mixed ferm/sours
2020 - 17 beers
- 1 lager, 5 clean ales, 11 mixed ferm/sours
2019 - 8 beers
- 4 clean ales, 4 mixed ferm/sours
2018 - 6 beers
- 1 clean ale, 5 mixed ferm/sours
2017 - 9 beers
- not good enough records in beersmith
2011 - 2016 - 43 beers brewed
Brew Competition Stats
21 total beers entered into competitions, 12 medals earned. 1st Competition was in 2015, but didn't really start entering into comps until 2022. I hope to continue entering competitions. However, I don't believe this year, i'll be brewing beer
Total Competition Award Count (12):
- 2 Best of Show - Silver Medals
- 10 category medals - 4 Gold, 3 Silver, 3 Bronze
- - - 2015 - (2) - 1 Gold Cat., 1 Silver BOS
- - - 2022 - (1) - 1 Gold Cat.
- - - 2023 - (3) - 1 Gold Cat., 1 Silver BOS, 1 Bronze Cat.
- - - 2024 - (1) - 1 Silver Cat.
- - - 2025 - (5) - 2 Bronze Cat., 2 Silver Cat., 1 Gold Cat.
This post was edited on 12/23/25 at 9:47 am
2
Posted on 3/22/26 at 2:31 pm to BugAC
Where is everyone buying their grains now the homebrew store is gone?
Posted on 3/22/26 at 7:30 pm to CarRamrod
Last time I bought some was the store in denham. You need to call or FB message him to get your roder. He has some grains in stock but not a lot. All he mostly has is 1# bags.
Posted on 3/22/26 at 9:05 pm to CarRamrod
I just bought a mill and started bulk ordering grains online... Not ideal but there have been some positives in having so many grains on hand.
Posted on 3/22/26 at 9:54 pm to BugAC
quote:did you post your brew day in this thread?
New Zealand Pilsner
Posted on 3/23/26 at 11:04 am to CarRamrod
quote:
Where is everyone buying their grains now the homebrew store is gone?
Online. Either morebeer or northern brewer/austinhomebrew/whoever owns them now.
Morebeer has actual humans that will talk to you if you make a mistake or need to change your order. NB does not, but has a bigger variety of ingredients.
Posted on 3/23/26 at 11:15 am to BigDropper
quote:
New Zealand Pilsner
did you post your brew day in this thread?
I don't think so. Here's my brew sheet: I can't recreate this recipe anymore because Omega stopped selling their Thiol enhanced (GMO) yeast to homebrewers. So i'll have to pivot this year to using the base yeast which i think is a mexican lager yeast.
Mash type: Double Infusion
OG: 1.048
FG: 1.010
ABV: 5%
IBU: 44
Ingredients
Amount Name Type # %/IBU Volume
--WATER--
9.52 gal Distilled Water Water 1 - -
--MASH SALTS --
2.67 g Gypsum (Calcium Sulfate) Mash 60.0 min Water Agent 2 - -
0.44 g Salt Mash 60.0 min Water Agent 3 - -
2.12 g Calcium Chloride Mash 60.0 min Water Agent 4 - -
0.87 g Epsom Salt (MgSO4) Mash 60.0 min Water Agent 5 - -
1.60 ml Lactic Acid Mash 60.0 min Water Agent 6 - -
-- MASH HOP --
2.00 oz Cascade Mash Hop Addition (5.5% AA, 6.5 IBUs) Hop 7 6.5 IBUs -
-- GRAINS --
10 lb 0.0 oz Pilsner Malt (Root Shoot) Mash (92.0%) - 1.9 SRM Grain 8 92.0% 0.78 gal
4.0 oz Carapils (Briess) Mash (2.3%) - 1.5 SRM Grain 9 2.3% 0.02 gal
6.0 oz Pale Ale, Golden Promise®™ (Simpsons) Mash (3.4%) - 2.5 SRM Grain 10 3.4% 0.03 gal
4.0 oz Pilsen Malt (Czech Prostejov) Mash (2.3%) - 2.0 SRM Grain 11 2.3% 0.02 gal
-- SPARGE SALTS --
2.03 g Gypsum (Calcium Sulfate) Sparge 60.0 min Water Agent 12 - -
0.34 g Salt Sparge 60.0 min Water Agent 13 - -
1.61 g Calcium Chloride Sparge 60.0 min Water Agent 14 - -
0.66 g Epsom Salt (MgSO4) Sparge 60.0 min Water Agent 15 - -
-- HOT SIDE HOPS --
0.40 oz Nelson Sauvin First Wort Addition (12.0% AA, 16.3 IBUs) Hop 16 16.3 IBUs -
1.00 Items Whirlfloc Tablet Boil 15.0 min Fining 17 - -
0.50 oz Nectaron Boil 10 min (12.0% AA, 6.4 IBUs) Hop 18 6.4 IBUs -
0.50 oz Superdelic Boil 10 min (10.5% AA, 5.6 IBUs) Hop 19 5.6 IBUs -
-- WHIRLPOOL HOPS--
2.00 oz Nectaron Whirlpool 20 min at 170.0 F (12.0% AA, 7.6 IBUs) Hop 20 7.6 IBUs -
0.50 oz Superdelic Whirlpool 20 min at 170.0 F (10.5% AA, 1.7 IBUs) Hop 21 1.7 IBUs -
-- YEAST --
2.0 pkgs Lunar Crush Lager Liquid - Omega Yeast Labs #OYL-403 Lager yeast 22 - -
-- COLD SIDE ADDITIONS --
1.00 oz Phantasm Powder Secondary 20.0 min Flavor 23 - -
1.00 oz Superdelic 5 Days Before Bottling for 5 Days (10.5% AA, 0.0 IBUs) Hop 24 0.0 IBUs -
1.00 oz Nectaron 5 Days Before Bottling for 5 Days (12.0% AA, 0.0 IBUs) Hop 25 0.0 IBUs -
Lagered for 6-7 weeks.
Posted on 3/24/26 at 8:49 am to BugAC
So i havent brewed in like 3 or 4 years. I know right....
I had built that custom electric system including a RIMS tube with the ability to heat Fly Sparge water gravity fed through the RIMS system. I only brewed on it 3 times but it was so efficient and easy. for my normal 12 g batch on propane burner from walking out brewing cleaning and back inside took 6-7 hours. I think i did it in 5 the last time. Mainly the saving came from the time it takes for electric to heat mash/sparge/boil water from what i remember.
Well to knock the cobwebs off i think i am going to go BIAB this time so i dont have to mess with fly sparging. I will still be able to do the stepped mash, with the electric system. Plan to brew a 10g Pale Ale i developed years ago and then do a NEIPA.
Digging back into beersmith and Brew'un water... man i forgot how to do all this. Wish me luck.
I had built that custom electric system including a RIMS tube with the ability to heat Fly Sparge water gravity fed through the RIMS system. I only brewed on it 3 times but it was so efficient and easy. for my normal 12 g batch on propane burner from walking out brewing cleaning and back inside took 6-7 hours. I think i did it in 5 the last time. Mainly the saving came from the time it takes for electric to heat mash/sparge/boil water from what i remember.
Well to knock the cobwebs off i think i am going to go BIAB this time so i dont have to mess with fly sparging. I will still be able to do the stepped mash, with the electric system. Plan to brew a 10g Pale Ale i developed years ago and then do a NEIPA.
Digging back into beersmith and Brew'un water... man i forgot how to do all this. Wish me luck.
Posted on 3/24/26 at 9:57 am to CarRamrod
Good luck!
I feel like i'm the only person that still brews. The hobby is definitely dying off, for sure, at least locally. I did compete in the bluebonnet brewoff. Scored very well but curiously didn't medal. (45 for a gueuze and only got honorable mention).
My brewing is slowing down a little. I don't drink nearly as much as i did. I went from having 1 or 2/night with dinner to really just having a beer on the weekends, and even then only 2 or 3. I still love to brew, but i feel better not drinking as much. I need to invest in some 2.5 gallon kegs or something.
I've been brewing almost exclusively, lagers nowadays. The long maturation time suits my current drinking habits. However, i still have 3 taps on my kegerator so whatever i make, will stay on tap for 3 or more months until it's finished.
Regarding electric, i was going to go electric and still may do so, however, it's more out of convenience rather than quality. I've been making some really good beer as of late. I usually medal at least 1 of my beers in competitions now. I'm a traditionalist, and like to brew classic lager styles, however i'm starting to venture into a few twists on the styles, and experimenting with more/different hops in some pilsners. My New Zealand Pilsner i made last year was incredible. I'm brewing a Vienna Lager next, and was thinking of adding corn and lime peel. My Czech amber lager is dialed in, and has medaled twice, and hopefully a 3rd time next month. My czech pils still needs some fine tuning. I'm getting close on my german pils. They've not been as dry as i'd like them, but i think i've narrowed down the culprit. i've been doing a modified decoction mash on most of my lagers, which until recently, i didn't realize provides a fuller mouthfeel despite the low FG. The NZ pils was a double infusion mash, which is why it gave a drier taste, which worked for the style.
I've halted brewing sours outside of my annual gueuze. I still have 4 fermenters of blended sours i need to bottle, after that, it will be gueuze and maybe 1 other saison based sour. The sours are my most consistent medaling beers. Patience is the key.
I feel like i'm the only person that still brews. The hobby is definitely dying off, for sure, at least locally. I did compete in the bluebonnet brewoff. Scored very well but curiously didn't medal. (45 for a gueuze and only got honorable mention).
My brewing is slowing down a little. I don't drink nearly as much as i did. I went from having 1 or 2/night with dinner to really just having a beer on the weekends, and even then only 2 or 3. I still love to brew, but i feel better not drinking as much. I need to invest in some 2.5 gallon kegs or something.
I've been brewing almost exclusively, lagers nowadays. The long maturation time suits my current drinking habits. However, i still have 3 taps on my kegerator so whatever i make, will stay on tap for 3 or more months until it's finished.
Regarding electric, i was going to go electric and still may do so, however, it's more out of convenience rather than quality. I've been making some really good beer as of late. I usually medal at least 1 of my beers in competitions now. I'm a traditionalist, and like to brew classic lager styles, however i'm starting to venture into a few twists on the styles, and experimenting with more/different hops in some pilsners. My New Zealand Pilsner i made last year was incredible. I'm brewing a Vienna Lager next, and was thinking of adding corn and lime peel. My Czech amber lager is dialed in, and has medaled twice, and hopefully a 3rd time next month. My czech pils still needs some fine tuning. I'm getting close on my german pils. They've not been as dry as i'd like them, but i think i've narrowed down the culprit. i've been doing a modified decoction mash on most of my lagers, which until recently, i didn't realize provides a fuller mouthfeel despite the low FG. The NZ pils was a double infusion mash, which is why it gave a drier taste, which worked for the style.
I've halted brewing sours outside of my annual gueuze. I still have 4 fermenters of blended sours i need to bottle, after that, it will be gueuze and maybe 1 other saison based sour. The sours are my most consistent medaling beers. Patience is the key.
Posted on 3/24/26 at 10:29 am to BugAC
My wife asked my why I don't brew as much the other day. It's not that I don't want to, it's a pain in the arse now with the homebrew shop closing. I used to plan my brews in an afternoon and go pick everything up. Now I have to plan a week out and order everything online. My desires could easily change week to week for what I want to brew.
Posted on 3/24/26 at 10:59 am to mchias1
quote:
My wife asked my why I don't brew as much the other day. It's not that I don't want to, it's a pain in the arse now with the homebrew shop closing. I used to plan my brews in an afternoon and go pick everything up. Now I have to plan a week out and order everything online. My desires could easily change week to week for what I want to brew.
It's actually working out better for me. I have a grain mill, so i order 2 or 3 brews worth of ingredients at a time. But i'm also a meticulous planner, so i have several brews planned out ahead of time.
I like the selection of ingredients available online, as opposed to LA Homebrew. They had some stuff that i needed, but often i had to either substitute for what i didn't really want, or order online anyway for that missing ingredient and pay $15-20 in shipping for a $20 order. Now, it's free shipping over a certain dollar amount (usually 75-100).
Posted on 3/24/26 at 11:23 am to BugAC
quote:
Morebeer
This is who I've been ordering from for a few years now after my HBS closed during the pandemic. I've shopped other online stores and they seem to be the least expensive especially when you factor on shipping which is free at Morebeer for orders over $79. I've also had a mill for 10 years or so and can order grain in bulk and mill it on brew day. I brewed a Norwegian Imperial Black Death Metal Stout 3 weeks ago and its drinking great.
[/url][/img] This post was edited on 3/24/26 at 11:26 am
Posted on 3/24/26 at 12:30 pm to Zappas Stache
quote:
I've shopped other online stores and they seem to be the least expensive especially when you factor on shipping which is free at Morebeer for orders over $79.
I'd much rather give my business to morebeer than northern brewer. I think adventures in homebrewing bought out northern brewer. However, their customer service sucked long before that. The only benefit to using NB, IMO, is getting heritage grains and more yeast variables. I usually start with morebeer, and if they can't complete most of my order, i'll order from NB.
quote:
I brewed a Norwegian Imperial Black Death Metal Stout 3 weeks ago and its drinking great.
Similar to Jester King Black Metal Stout? FWIW, JK's black metal stout was the best stout i ever had, years ago when i first started getting into craft beer. We had shipments of Jester King to BR for awhile a couple years ago, and we were getting some of their core brands. Then the great craft beer recession happened and only thing on the shelves is the shite people wouldn't buy then.
Posted on 3/24/26 at 3:01 pm to BugAC
quote:
Similar to Jester King Black Metal Stout?
Not really, that is a good one and I've brewed a clone of that before. I may have used Black Metal Stout as a starting point but added a litte rye, oats, special B, Dark Chocolate malt and a lot more hops. It almost drinks like Storm King Stout......which I may have used as a starting point.....have to go back and look at my notes.
Posted on 3/24/26 at 3:02 pm to BugAC
I brewed once in the lat 24 months, and for some reason got the itch again. I brewed 2 beers this last weekend, a 2.5 gal strawberry saison and a 5 gal pale ale... I am definitely opting for ease over quality as I get back into it lol. Measurements were very vague and I relied on some buddies to help me. My 5 gal only ended up being like 3.5 gal in the fermenter so idk wtf happened there. Didn't measure any gravities either lol. Just winging it.... I really enjoyed brewing, I just think I was getting stressed out planning it all out ahead. With 2 young kids now I do not feel like breaking out the excel spreadsheets when they go to bed lol.
Posted on 3/24/26 at 3:19 pm to BugAC
quote:i have 4 i think...
I need to invest in some 2.5 gallon kegs or something.
i kept starsan in them. i actually like the idea of smaller batches. i have a couple 1 gal glass jugs i could use as fermenters.
I think LA home brew closing caused the collapse. I stopped because i had 3 kids in quick succession, but not having a shop when i realized i have a Saturday off also was a reason i didnt get a brew or 2 a year in.
I might look into if brewing like 2 to 3 gallons on the stove top would be worth it,. All grain BIAB. one one way to fine out... i guess i need to find a pot.
This post was edited on 3/24/26 at 3:39 pm
Posted on 3/24/26 at 11:41 pm to BugAC
Some interesting ingredients... had to look up phantasm powder.
I notice your sulfate levels are slightly elevated. Did the beer express the hops like you intended?
Posted on 3/25/26 at 9:03 am to BigDropper
quote:
Some interesting ingredients... had to look up phantasm powder.
Enhances thiol production and gives off more of that white wine grape character.
quote:
I notice your sulfate levels are slightly elevated. Did the beer express the hops like you intended?
Yes. Hops were extremely prevalent in the nose and the taste. I'm actually interested in seeing how this beer does without the phantasm powder and the thiol yeast. Superdelic and Nectaron are great NZ hops, and i think they'd carry the beer just fine without the additional thiols. I'd still do the mash hop, as that adds some thiol precursors.
For a German pils base, i think having a higher sulfate to chloride ratio is important to get that dry character. I don't have issues with my beers attenuated, but often my mash process builds mouthfeel. I'm still tweaking to get the right settings for a german pils. I brewed a German Pils with Mandarina Bavaria and Huell Melon hops a week and a half ago. I followed the same mash and water profile as the NZ pils. I'll be able to get a better idea if this is the base to start tweaking when it's ready. IMO, lagers are all about how you perform your mash. Want more body even with great attenuation? Decoct. Want dry/crisp lagers. Play with the water profile, hop schedule, and tinker with the mash. From what i've read, decoction may be the enemy of a crisp dry beer, so i'm trying out double infusion. In the end, it could be as simple as a single infusion w/ some carapils. However, I also want a foamy head on the beer, which is the reasoning for a 2 stage infusion, first stage being a protein rest. But, the protein rest builds body along with head retention.
I'm going to see how this beer turns out and if it's not what i want, i'm going to try the simple single infusion mash.
Posted on 3/27/26 at 10:20 am to BugAC
I finalized another recipe, and created a couple more. Now i have ingredients for 2 beers.
My current beer inventory:
Sour Closet: 3-4 lambics in various stages of aging
2 Saison base sour blends, 1 with spruce tips. Both needs bottling.
2 Solera blends that need bottling
1 Brett beer that needs bottling.
Tap 1: Munich Helles, almost empty
Tap 2: Czech Pale Lager - not my favorite version of this. I think i used too much melanoiden.
Tap 3: Czech Amber Lager - May be my best version yet. Love this beer.
Lagering: German Pils with Mandarina Bavaria and Huell Melon hops
Next brew: Mexican Style Vienna Lager - Probably brew this next weekend
On deck: West Coast Pilsner with cryo citra, cryo idaho 7, cryo mosaic
In the hole: German Pilsner with Hiedelberg and Rimrock Vienna malt with Perle hops. Heidelberg is a very pale color malt (1.3 SRM). Loosely inspired by Suarez brewing's Nimble Pils
Future Brews:
- Rebrew of my NZ pilsner.
- Czech Pale Lager with Sterling Hops
- Rebrew of my Jester King Le Petit Prince inspired saison. Previous version garnered gold and 2nd place BOS in a competition.
My current beer inventory:
Sour Closet: 3-4 lambics in various stages of aging
2 Saison base sour blends, 1 with spruce tips. Both needs bottling.
2 Solera blends that need bottling
1 Brett beer that needs bottling.
Tap 1: Munich Helles, almost empty
Tap 2: Czech Pale Lager - not my favorite version of this. I think i used too much melanoiden.
Tap 3: Czech Amber Lager - May be my best version yet. Love this beer.
Lagering: German Pils with Mandarina Bavaria and Huell Melon hops
Next brew: Mexican Style Vienna Lager - Probably brew this next weekend
On deck: West Coast Pilsner with cryo citra, cryo idaho 7, cryo mosaic
In the hole: German Pilsner with Hiedelberg and Rimrock Vienna malt with Perle hops. Heidelberg is a very pale color malt (1.3 SRM). Loosely inspired by Suarez brewing's Nimble Pils
Future Brews:
- Rebrew of my NZ pilsner.
- Czech Pale Lager with Sterling Hops
- Rebrew of my Jester King Le Petit Prince inspired saison. Previous version garnered gold and 2nd place BOS in a competition.
This post was edited on 3/27/26 at 10:32 am
Posted on 3/27/26 at 3:18 pm to BugAC
quote:now I'm familiar with Riwaka, Wai-iti, Nelson Sauvin, Motueka, but I'm not familiar with these two.
Superdelic and Nectaron
I have a surplus of Galaxy & Citra so I reworked your recipe on Beersmith to work on my system with a slightly lower sulfate ppm & a substitution of these two hops. I can get NS & OYL-113 from the lhbs but i might take your opinion and omit the phantasm powder.
It won't be a NZ pilsner but it'll be a NZ style hoppy pilsner. Now I just have to find time to brew it...
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