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Message
re: Homebrewing Thread: Volume II
Posted on 4/19/17 at 11:49 am to BugAC
Posted on 4/19/17 at 11:49 am to BugAC
Has anybody here got a good German pilsner recipe that they'd like to share with me? I've got a starter of 2124 going and I'm planning to brew this weekend. Looking for something crisp, hoppy and dry for drinking over the summer. I've got some noble hops in the freezer (Tett, Saaz & HM) but I'm not opposed to using New World versions (like Sterling, Crystal, etc.). TIA...
2
Posted on 4/19/17 at 1:03 pm to MountainTiger
I made this German Pils with 2124 a couple of months ago. The beer is very good, but is missing that crisp finish of a typical German Pils. I think I need to up the sulfates in my water next time to get that crispness and will definitely add more late hops to up the aroma.
Grains
86% German Pilsner
4% Munich
5% Carafoam
Hops
1 oz Perle at 60 min
0.5 oz Hallertauer M at 15 min
0.25 oz Hallertauer M at 1 min
Stats
1.048 OG
1.009 FG
36 IBU
3.8 SRM
Grains
86% German Pilsner
4% Munich
5% Carafoam
Hops
1 oz Perle at 60 min
0.5 oz Hallertauer M at 15 min
0.25 oz Hallertauer M at 1 min
Stats
1.048 OG
1.009 FG
36 IBU
3.8 SRM
Posted on 4/19/17 at 1:15 pm to MountainTiger
quote:
Has anybody here got a good German pilsner recipe that they'd like to share with me? I've got a starter of 2124 going and I'm planning to brew this weekend. Looking for something crisp, hoppy and dry for drinking over the summer. I've got some noble hops in the freezer (Tett, Saaz & HM) but I'm not opposed to using New World versions (like Sterling, Crystal, etc.). TIA...
No but if you find one, share it. I've been meaning to brew one. Need to brew something different other than IPA's, Sours, and Funky beers.
Posted on 4/19/17 at 3:06 pm to BugAC
quote:
No but if you find one, share it. I've been meaning to brew one.
Bleed's recipe looks like a good start but:
1) I can see that it needs more late hops and
2) I'll probably go with 100% pils malt.
ETA: I just had a look at Jamil's recipe and it's very similar to Bleed's. So I'm guessing that he started with Jamil's and modified it. Either that or great minds think alike.
So I'll probably go with that except I'll use Opal for bittering (because I don't have any Perle) and Tett for late hops. I'll also work up a water profile for a pale bitter beer.
ETA2:
Final Recipe
11.5 gallons, OG: 1.048, eff: 80%, boil 90 min.
Grain
18.5 lb. Weyermann pils malt
Mash
131 20 min.
147 90 min.
Hops
2.75 oz. Opal, 60 min.
1.5 oz. Tettnanger, 15 min.
1.5 oz. Tettnanger, 1 min.
Yeast - Wyeast 2124
Water Adjustments
Ca: 70, Na: 6, SO4: 105, Cl: 45, HCO3: 24
Gypsum - 4.3g mash, 6.7g sparge
CaCl2 - 1.9g mash, 2.9g sparge
Lactic acid - 1.8mL mash, 1.1mL sparge
This post was edited on 4/19/17 at 7:52 pm
Posted on 4/19/17 at 7:45 pm to MountainTiger
quote:
So I'm guessing that he started with Jamil's and modified it.
Yeah, I went to his recipe for the hop schedule. I made his Bo pils last summer, but felt that the finished beer was too hoppy, so I cut back on the late hops when I made the German pils. That was a mistake.
quote:
Water Adjustments
Ca: 70, Na: 6, SO4: 105, Cl: 45, HCO3: 24
Gypsum - 4.3g mash, 6.7g sparge
CaCl2 - 1.9g mash, 2.9g sparge
Lactic acid - 1.8mL mash, 1.1mL sparge
I feel that the other problem I made was treating the water too much like a Bo pils. I will definitely add more minerals next time.
Posted on 4/19/17 at 8:09 pm to Bleed P&G
Starting from one of Jamil's recipes is never a bad way to go. Have you ever tried his Vienna Lager recipe? I almost never brew a recipe without making some kind of little tweak. But I brewed that one verbatim and took it to the Telluride Bluegrass Festival a few years ago. The keg ran out in no time. I can't recommend that recipe enough.
I love me some BoPils but I specifically don't want that soft malty backbone this time. Crisp with an almost sharp bitterness is what I'm looking for.
I love me some BoPils but I specifically don't want that soft malty backbone this time. Crisp with an almost sharp bitterness is what I'm looking for.
This post was edited on 4/19/17 at 8:11 pm
Posted on 4/19/17 at 8:12 pm to MountainTiger
I did one last fall that was 100% German pils and I want to say northern brewer hops. May have been hallertau. Can't remember. Either way, it was delicious. I did a 4-step mash and used wyeast' bo pils Lager yeast 50F. I need to get another one going for summer drinking.
I find a lot of American craft versions are too hoppy. Maybe too hoppy is the wrong term. I guess too grassy. They try and use too many flavorful hops at the end of the boil and dry hops. IMO, hops in a Pilsner should be strong for bittering and a crisp, bright finish.
I find a lot of American craft versions are too hoppy. Maybe too hoppy is the wrong term. I guess too grassy. They try and use too many flavorful hops at the end of the boil and dry hops. IMO, hops in a Pilsner should be strong for bittering and a crisp, bright finish.
Posted on 4/19/17 at 8:17 pm to BottomlandBrew
Adding to that, I've switched over to Avangard Pils malt for almost all of my beers. I prefer it over weyerman.
Posted on 4/19/17 at 11:57 pm to BottomlandBrew
quote:
I find a lot of American craft versions are too hoppy. Maybe too hoppy is the wrong term. I guess too grassy. They try and use too many flavorful hops at the end of the boil and dry hops. IMO, hops in a Pilsner should be strong for bittering and a crisp, bright finish.
That's certainly true for a German style pils. One cool thing about noble hops is you can use a lot without them becoming too overpowering. They remain smooth to the point that it's hard to over-hop. American hops you have to be careful with. That said, I do like some of the non-traditional flavors you can get out of some of the American varieties. Santiam is a particular favorite of mine.
quote:
Adding to that, I've switched over to Avangard Pils malt for almost all of my beers. I prefer it over weyerman.
Thanks for the rec, I'll see if I can find it. I usually use Best or a Belgian maltster like MFB.
Posted on 4/21/17 at 5:51 am to MountainTiger
So, I planned to brew yesterday afternoon, got my pot filled with water, added my salts and acid, heated up to mash temp, went to get my BIAB bag and found it in the corner of the yard still full of spent grains from my last brew 
Sounds like I started drinking last brew day and threw it to the side and forgot about it. Needless to say, it was a stinky mess that went straight in the trash. Going to have to get a new bag today and try again
Sounds like I started drinking last brew day and threw it to the side and forgot about it. Needless to say, it was a stinky mess that went straight in the trash. Going to have to get a new bag today and try again
Posted on 4/21/17 at 8:13 am to I_heart_beer
A couple updates:
1) My beer gun is a pain in the arse. Tried to bottle some up for y'all but the damn thing kept foaming. I think i realized the problem, but by that time, i was so pissed off i just disconnected everything and threw it in the bucket. I'll be using the growler filler to bottle up Purple Drank.
2) My NEIPA is in the keg. I used Galaxy, Ekuanot (or equinox),and Simcoe. This one doesn't taste as smooth or fruity as my Citra, Amarillo, Chinook NEIPA. The grain bill did change slightly due to LA Homebrew no longer carrying spelt. So that might be a small portion of it. The other being the hop varietals. Ekuanot and Simcoe just doesn't throw that "juicy" flavor you want in an NEIPA, i guess. Now i say this, and the thing's been in the keg for all of a day. I'm sure in 3 or 4 days it will be fine. For the record, it still tastes good, just didn't get the tropical flavor i was smelling in the fermenter initially.
1) My beer gun is a pain in the arse. Tried to bottle some up for y'all but the damn thing kept foaming. I think i realized the problem, but by that time, i was so pissed off i just disconnected everything and threw it in the bucket. I'll be using the growler filler to bottle up Purple Drank.
2) My NEIPA is in the keg. I used Galaxy, Ekuanot (or equinox),and Simcoe. This one doesn't taste as smooth or fruity as my Citra, Amarillo, Chinook NEIPA. The grain bill did change slightly due to LA Homebrew no longer carrying spelt. So that might be a small portion of it. The other being the hop varietals. Ekuanot and Simcoe just doesn't throw that "juicy" flavor you want in an NEIPA, i guess. Now i say this, and the thing's been in the keg for all of a day. I'm sure in 3 or 4 days it will be fine. For the record, it still tastes good, just didn't get the tropical flavor i was smelling in the fermenter initially.
Posted on 4/21/17 at 8:27 am to BugAC
quote:
1) My beer gun is a pain in the arse. Tried to bottle some up for y'all but the damn thing kept foaming. I think i realized the problem, but by that time, i was so pissed off i just disconnected everything and threw it in the bucket. I'll be using the growler filler to bottle up Purple Drank.
Didn't I tell you this a long time ago?
This post was edited on 4/21/17 at 8:27 am
Posted on 4/21/17 at 8:28 am to BMoney
quote:
Didn't I tell you this a long time ago?
Well it worked really well with the long aged sour, however, it also wasn't carbonated yet. Maybe that's why. I'm going to give it another shot at a later date, have another idea, but yeah, i was getting supremely pissed at that thing.
Posted on 4/21/17 at 9:50 am to BugAC
What your issue with the beer gun? I've never had a problem with mine.
Posted on 4/21/17 at 10:38 am to MountainTiger
quote:
What your issue with the beer gun? I've never had a problem with mine.
Getting too much foam. I think my problem is that i was using the same regulator line to push the beer out the keg, and purge the bottles via the gun. Also, they give you 10' of beer hose. I had the keg at 4-6 psi and it wouldn't even make it all the way to the gun.
I'm thinking next time, i use a seperate regulator for serving pressure, and a different one for bottle purging.
Posted on 4/21/17 at 10:44 am to BugAC
That's pretty strange. I use one regulator with a Y in the gas line. In fact I'm planning to build a new one so that I don't have to pull the one out of my kegerator every time I want to bottle something.
Posted on 4/21/17 at 10:49 am to MountainTiger
quote:
That's pretty strange. I use one regulator with a Y in the gas line. In fact I'm planning to build a new one so that I don't have to pull the one out of my kegerator every time I want to bottle something.
Currently i have a 10 lb co2 tank connected to a dual way regulator. One of those regulators goes straight to a keg. The other goes to a 3 way manifold. I use 1 line for carbonating and serving (keg). I use another line to purge, and the 3rd right now has a quick connect to attach to the beer gun.
I was using the 3way to handle the beer gun duties, and my guess, is that it was not pushing enough co2 to get the beer out of the line. Like i said, i'll test it next time with the other regulator as opposed to just using the 3 way manifold.
This post was edited on 4/21/17 at 10:50 am
Posted on 4/22/17 at 8:45 am to BugAC
quote:
Getting too much foam.
Did you chill your bottles first? I always put them into the freezer for 5-10 minutes before filling.
quote:
they give you 10' of beer hose. I had the keg at 4-6 psi and it wouldn't even make it all the way to the gun.
What was the elevation of your bottle filling area relative to the elevation of your keg? I try to keep both at the same elevation. If your filling area is higher than your keg, then you need to add 1-2 psi more to account for the elevation difference.
quote:
i use a seperate regulator for serving pressure, and a different one for bottle purging.
This is what I do. I will set one at 5 psi and the other at 15-20 psi for purging.
Posted on 4/22/17 at 11:08 pm to Bleed P&G
Yea I do the same and I've never had problems even with room temp bottles.
Kegged a sour stout on sour cherries today, cleaned a bunch of stuff in the brewery, and now I'm about 15 mins from whirlpool addition on a NEIPA. Good little evening's work.
Kegged a sour stout on sour cherries today, cleaned a bunch of stuff in the brewery, and now I'm about 15 mins from whirlpool addition on a NEIPA. Good little evening's work.
Posted on 4/23/17 at 1:37 pm to Canuck Tiger
I have a few questions about how y'all do things. Seeing if I can become a little more efficient.
For sanitizing carboys, fermenters, kegs. Do y'all make a full 5 gallons batch of sanitized water to run through them? Or do you make less and give a good shake? How many times can you run this solution through different vessels?(same sanitized water for fermentor, keg, and equipment?
How long can sanitized solution stay in a spray bottles?
For sanitizing carboys, fermenters, kegs. Do y'all make a full 5 gallons batch of sanitized water to run through them? Or do you make less and give a good shake? How many times can you run this solution through different vessels?(same sanitized water for fermentor, keg, and equipment?
How long can sanitized solution stay in a spray bottles?
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