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Castle Malt Blend Světlý Ležák


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#1 Steve Urquell

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Posted 22 May 2017 - 04:17 AM

So, I tried CZ Prostejov malt and my Svety recipe came out just OK. I didn't have a ton of hope before brewing it after tasting the raw grain. It was pretty lifeless with more husk flavor than sweetness. TBH, Rahr US pils had more flavor than it did. Tossed some Saaz leaf in the keg yesterday to spice things up a bit. So, Prostejov malt--No. I've heard good things about Castle when used for CZ styles so...

 

I bought a couple sacks of grain when up at Ozark, MO a week ago, Castle Belgian pils 1.6L and Pale Ale 3.2L. I tasted the raw grain. The  pils has some sweetness to it, the pale ale bready and nutty. I can make some nice beer with this malt. A couple tweaks to my Svetly recipe to boost malt flavor and blendiing Pale ale and pils. Let's see if this is my Goldilocks malt.

 

A bit more acidic than I calculated for. 5.1 on the beta and alpha rests. Sitting at 159F for alpha now.

 

1.051OG, 4SRM, 30IBUs, 7gal batch, MJ 84 harvest

 

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#2 HVB

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Posted 22 May 2017 - 05:05 AM

Other than the boil being too long :)  it looks great.  

 

When you pitch your slurry to you wing it are have a calculated amount you use?
 



#3 Big Nake

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Posted 22 May 2017 - 05:37 AM

On a related note, I have a keg of helles in my on-deck fridge where the grist was 50% Rahr Pale Ale malt and 50% Berke Pils. I have not tried that beer but I have very high hopes for it. I really like both of those malts for their own reasons and together I'm hoping for that SUPER PIMA blend that I mentioned in another thread.

On a related related note, when I was brewing Saturday I considered Drez's 30-minute boil. Of course I considered it when I was almost done with the 60-minute boil. As long as everyone is in agreement that a 30m boil couldn't possibly harm any of my beers flavor-wise, clarity-wise, etc., I do plan on adopting this method at some point. 30 minutes saved would always be a plus. Cheers kids.

#4 HVB

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Posted 22 May 2017 - 05:58 AM

On a related related note, when I was brewing Saturday I considered Drez's 30-minute boil. Of course I considered it when I was almost done with the 60-minute boil. As long as everyone is in agreement that a 30m boil couldn't possibly harm any of my beers flavor-wise, clarity-wise, etc., I do plan on adopting this method at some point. 30 minutes saved would always be a plus. Cheers kids.

 

As I have said - no issues at all from my 30 minute beers and several of those have been Helles.  Clarity has also not been a problem.  I think you should try it.



#5 Big Nake

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Posted 22 May 2017 - 06:08 AM

As I have said - no issues at all from my 30 minute beers and several of those have been Helles.  Clarity has also not been a problem.  I think you should try it.

I will definitely be trying it, no question. I was somewhere around 50 minutes in on Saturday and thought... a 30m boil would have been good here. :P

#6 Steve Urquell

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Posted 22 May 2017 - 06:44 AM

Other than the boil being too long :)  it looks great.  

 

When you pitch your slurry to you wing it are have a calculated amount you use?
 

Thanks. On the slurry--about that much. Usually 200ml of very clean slurry to the drauflassen volume. It's probably a lot after it's started up.

 

On a related note, I have a keg of helles in my on-deck fridge where the grist was 50% Rahr Pale Ale malt and 50% Berke Pils. I have not tried that beer but I have very high hopes for it. I really like both of those malts for their own reasons and together I'm hoping for that SUPER PIMA blend that I mentioned in another thread.

On a related related note, when I was brewing Saturday I considered Drez's 30-minute boil. Of course I considered it when I was almost done with the 60-minute boil. As long as everyone is in agreement that a 30m boil couldn't possibly harm any of my beers flavor-wise, clarity-wise, etc., I do plan on adopting this method at some point. 30 minutes saved would always be a plus. Cheers kids.

You know those dorkweeds made up a new name for that malt blend right? HEMA, Helles Malt. Ugh! :stabby:

Hoping this is the malt I've been looking for. Wort tasted and smells awesome with all those hops. That Prostejov malt was lame and I knew it after crunching a few kernels before brewing with it. This seems promising.

 

During my boil I'm so busy that shortening it wouldn't help. As it is my drauflassen volume is still chilling at the end of my main batches' boil. I wash everything and pick up, sanitize etc during the 60min boil. I really ran out of time during the boil. I needed 10 more minutes.



#7 Big Nake

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Posted 22 May 2017 - 07:00 AM

You know those dorkweeds made up a new name for that malt blend right? HEMA, Helles Malt. Ugh! :stabby:

I didn't know that because I haven't been on their FB page or their forum in a very long time.

On the boil time, I agree that there are sometimes a lot of things going on. A high percentage of the time I'm moving another beer from primary to keg on a brewday so it's very possible that the shorter boil would cause me some concern as well. But the saved time and saved propane could really be good so I plan to look at it.

#8 HVB

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Posted 22 May 2017 - 07:08 AM

Yes, not a lot of time during a 30 minute boil.  It takes some planning and you have to have everything ready but for me it just works.  



#9 Big Nake

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Posted 22 May 2017 - 07:16 AM

Yes, not a lot of time during a 30 minute boil.  It takes some planning and you have to have everything ready but for me it just works.

I'm sure I could find a way around it but it often happens that my wort comes to a boil, I jot down times to add hops, etc. and then I look at the clock and say "Okay, I have 45 minutes to do [all these things]... GO!". That will now change to 15 minutes which could be an issue. It needs some examination but I think it could work.

#10 Steve Urquell

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Posted 22 May 2017 - 08:16 AM

Finished at 81% eff, 1.057. I probably missed some extracr cuz I forgot to cut the mash cap during the sparge and it was waxy after I opened the tun. Sparge pH was 5.4, wort tasted sweet, malty/bready and hoppy. Amber colored--I think the Pale Ale malt may be darker than 3.2L. I added another 1oz of Hall Tradition at 30mins just for the heck of it pushing IBUs to 40.

 

Funny how the malt plays a huge role in how the hops are perceived. My Prostejov batch wasn't very sweet or malty and the raw wort did not have much hop flavor at all using a load of the same hops. This one had all of the above.

 

I have my drauflassen volume spinning on the plate and the main batch above it in the chamber chilling down. 4.5hr brewday.



#11 Steve Urquell

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Posted 04 July 2017 - 02:08 PM

Needs a week or two to smooth out but tasting pretty good right now.

 

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#12 MyaCullen

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Posted 04 July 2017 - 07:46 PM

no offense meant, but the beer title makes me think Sweaty Ballsack



#13 Big Nake

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Posted 05 July 2017 - 07:06 AM

no offense meant, but the beer title makes me think Sweaty Ballsack

It's a sign that you've spent too much time in the PH. :D

That beer looks nice Chils. Quite a bit of color from the pale ale malt, Vienna and CaraRed. What is CaraRed again... 20L? Looks yum & I can taste the Saaz in it. :D

#14 Steve Urquell

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Posted 05 July 2017 - 02:10 PM

It's a sign that you've spent too much time in the PH. :D

That beer looks nice Chils. Quite a bit of color from the pale ale malt, Vienna and CaraRed. What is CaraRed again... 20L? Looks yum & I can taste the Saaz in it. :D

Still a little harsh in hop character due to having a pretty good load.. The carared is 17-20L. I'm loving the color and malt character on this one. Pale malt is the shizzle


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