Edited by StudsTerkel, 13 October 2011 - 08:04 AM.
keys to making a good bohemian pils?
#1
Posted 13 October 2011 - 08:04 AM
#2
Posted 13 October 2011 - 08:25 AM
#3
Posted 13 October 2011 - 08:45 AM
well that's good I suppose...pretty much everything you wrote.
#4
Posted 13 October 2011 - 08:51 AM
#5
Posted 13 October 2011 - 09:17 AM
#6
Posted 13 October 2011 - 08:06 PM
#7
Posted 14 October 2011 - 02:35 AM
water is pretty soft so no problem. can you make those mash steps by just infusing boiling water or something?I like to add either Munich or Vienna to my BoPils which is something you can't/don't typically do with a German pilsner. I could see the Aromatic as a good ingredient as well. I made a few BoPils this past summer with the 2782 Staro yeast (as well as a Vienna & a Red Lager) and it is a dynamite yeast. I hate to bring it up but the one thing that comes to mind is water. If you are lucky enough to have ultra-soft water you're probably in good shape. My water is high enough in bicarbonate that it's unsuitable for a beer like this. Also, you could look into something like a Hochkurz mash where you go 142x30 and then 158x60. This is supposed to get you a more fermentable wort but still with a solid maltiness from the higher mash temp. Not single infusion but not decoction either.
#8
Posted 14 October 2011 - 05:10 AM
Yes. Start lower than usual and try to dial in 142-145°. Add boiling water until you reach about 158°. You will begin to thin out your mash so start thicker. Ending thin is okay for this style and apparently a German and/or Czech thing in normal practice. This is something that I have done but I will still just go with a single infusion at 150-151° for this style as well. Cheers.water is pretty soft so no problem. can you make those mash steps by just infusing boiling water or something?
#9
Posted 14 October 2011 - 10:13 AM
#10
Posted 14 October 2011 - 10:17 AM
you thinking the higher end of the temp range would work for an alt? never heard of anyone using a lager yeast for an alt...I am thinking the staro yeast as it's listed temp range of 50-58(a little high for a lager strain) will make a nice altbier as well as lagers. I have some staro I just grew up on the stir plate that I plan on a Munich Dunkel to start and probably an alt at some point with it.
#11
Posted 14 October 2011 - 11:13 AM
the BJCP guidelines say to use a lager yeat for NG alts, and considering the clean yeast profile you look for in an dussy I don't see why not use a lager yeast.you thinking the higher end of the temp range would work for an alt? never heard of anyone using a lager yeast for an alt...
#12
Posted 16 October 2011 - 06:56 AM
#13
Posted 16 October 2011 - 08:56 AM
sounds like I'm really going to like this yeast. Maybe I'll make your red lager as well. I'm figuring I'll get 4-5 beers out of this yeast. bopils and o'fest are already definite.The funny thing about this yeast is that my tastebuds have declared it decidedly "pilsner-y". My guess is that it is used primarily in pilsner production so the Vienna & the Red Lager I made both have that profile, IMO. Some people may not notice it but if you drank my Vienna or Red Lager and closed your eyes, you might guess that the beer was "gold". I also made a Helles with it that's still in secondary.
Edited by StudsTerkel, 16 October 2011 - 08:57 AM.
#14
Posted 17 October 2011 - 05:54 AM
#15
Posted 20 December 2011 - 04:27 AM
8.5lbs pils
1/4lb aromatic
1/4lb carafoam
1lb munich
mash @ 151F (single infusion)
0.75oz saaz for 90 mins
0.5oz munich for 90 mins
1oz saaz for 15 mins
1oz saaz for 0 mins
OG: 1.053
SRM: 4
IBU: 41
ferment on wyeast 2782
now the tricky part...
here are my final water numbers for my mash. I need to pull that RA down but I don't want to harden up my water too much. How much calcium chloride and/or gypsum can I use to hit my RA without hurting the final product? Just to be clear I want to hit -44 but I'm at 18 right now.
httpss://lh5.googleusercontent.com/-IVBzLVpvHgQ/TvBxhkYq9JI/AAAAAAAALlc/RVQ4ZKrSIU0/s1029/mash.jpg
Edited by StudsTerkel, 20 December 2011 - 04:31 AM.
#16
Posted 20 December 2011 - 05:19 AM
#17
Posted 20 December 2011 - 06:55 AM
#18
Posted 20 December 2011 - 10:34 AM
#19
Posted 20 December 2011 - 11:24 AM
#20
Posted 20 December 2011 - 11:34 AM
I'm fine with the SRM is but I've done this with other beers and it does work quite well. something dehusked would be even better. eta: I should probably check in designing great beers for this style - I can't recall if it's in there...A tad bit of RB puts a sweet golden/orange color to it.
Edited by StudsTerkel, 20 December 2011 - 11:35 AM.
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