Extremely light Lager w/ some Columbus?
#1
Posted 16 May 2017 - 05:25 AM
Beuller? Beuller?
#3
Posted 16 May 2017 - 05:57 AM
Lol. That would be me home-skillet. There's 1/2 keg of the second batch of this on tap right now. My buddies and I kicked 1 keg during a backyard party, 1/2 of the second keg at a moving party. Even having craft beer fans in the mix nearly everyone (even me) went to this beer due to the weather being warm.
#4
Posted 16 May 2017 - 06:03 AM
I'm going to shoot for 1.050 and roughly the same bitters as you. 34/70 slurry ready to do the grunt work.
Edited by Steppedonapoptop, 16 May 2017 - 06:06 AM.
#5
Posted 16 May 2017 - 06:08 AM
How does the Columbus play in what I consider a pretty straight Pils thing going on?
It doesn't. Bitterness acceptable for the batch. No SO4 in this beer though. Only CaCl2 to 50ppm. Use RO water or you won't pull this off well. Bitterness was pretty much the same as macro lager.
Inspiration.
#6
Posted 16 May 2017 - 06:13 AM
#7
Posted 16 May 2017 - 06:13 AM
How does the Columbus play in what I consider a pretty straight Pils thing going on?
I'm going to shoot for 1.050 and roughly the same bitters as you. 34/70 slurry ready to do the grunt work.
1.050 will be a bit different beer but nice anyway. I wouldn't add amylase to 1.050, I'd let it ferment out and it'll stop somewhere ~1.008. I almost think I denatured my amylase on the batch that tasted so good. (Can't remember but I may have added it to boiling water when I mixed it up with yeast nutrient) I think it finished at 1.005.
#8
Posted 16 May 2017 - 06:17 AM
I'm nowhere near the Water Rabbit Hole, my water will be resting out the chlorine starting this evening until Sunday. Lactic acid will help with my ph. That's all I got.
Hope your minerals are low. This type of beer doesn't leave anything to hide behind. Campden would be a good insurance policy against chlorine/amines. A few gallons of distilled if minerals are high.
#10
Posted 16 May 2017 - 06:29 AM
#11
Posted 16 May 2017 - 06:31 AM
If that is 210 SO4, I'd use all RO with no SO4 and enough CaCl2 to 50ppm of Ca . If it's 21.0 I'd dilute to knock it down to 10.0 and add CaCl2 to get 50ppm of calcium.
Edited by Steve Urquell, 16 May 2017 - 06:33 AM.
#12
Posted 16 May 2017 - 06:35 AM
The Desired Water Profile is listing Sulfate at 105.0....
Edited by Steppedonapoptop, 16 May 2017 - 06:38 AM.
#13
Posted 16 May 2017 - 06:37 AM
It's 21.0, what would you use to dilute?
Distilled or RO. I build from RO due to iron laden well water, so making other sources work is a bit foreign to me.
#14
Posted 16 May 2017 - 06:51 AM
It's 21.0.
The Desired Water Profile is listing Sulfate at 105.0....
100 is too high for this beer IMHO. It would not do anything good for it. Really no reason to add much to this beer in the order of mineral additions at all. You would taste it and it would not taste good.
#15
Posted 16 May 2017 - 06:55 AM
#16
Posted 16 May 2017 - 07:02 AM
Everyone may attack this from different angles... 21ppm would work, IMO. I generally add 3g of CaCl to a beer like this. My chloride ends up around 65-70ppm, my Ca is around 60ppm and my sulfate stays at 27. I get a nice malty beer with some crispness in the finish and no harshness. 21 would work. 10 would work.By switching out half the water to Distilled, I brought it down to about 12.
#17
Posted 16 May 2017 - 07:03 AM
#18
Posted 16 May 2017 - 07:13 AM
#19
Posted 16 May 2017 - 07:28 AM
#20
Posted 16 May 2017 - 07:30 AM
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