Maid in Heaven Pilsner A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 9.00 Anticipated OG: 1.047 Plato: 11.59 Anticipated SRM: 2.9 Anticipated IBU: 46.6 Brewhouse Efficiency: 75 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.15 Gallons Per Hour Pre-Boil Wort Size: 6.65 Gal Pre-Boil Gravity: 1.039 SG 9.65 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 100.0 9.00 lbs. Pilsener Germany 1.038 2 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.00 oz. Magnum Whole 10.50 37.4 60 min. 1.00 oz. Hallertauer Mittelfruh Pellet 4.30 8.4 15 min. 1.00 oz. Tettnanger Tettnang Pellet 4.50 0.8 1 min. Yeast ----- Augustiner Lager Yeast Water Profile ------------- Profile: GM - Pilsner Profile known for: Pilsners in Colorado Springs Calcium(Ca): 72.7 ppm Magnesium(Mg): 3.2 ppm Sodium(Na): 14.3 ppm Sulfate(SO4): 149.3 ppm Chloride(Cl): 9.5 ppm biCarbonate(HCO3): 59.0 ppm pH: 8.31 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 9.00 Water Qts: 11.25 - Before Additional Infusions Water Gal: 2.81 - Before Additional Infusions Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions Saccharification Rest Temp : 147 Time: 90 Mash-out Rest Temp : 0 Time: 0 Sparge Temp : 0 Time: 0 Total Mash Volume Gal: 3.53 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes ----- Augustiner yeast. Primary: 47-52. Secondary: 4 weeks (or more) at 35. Carbonate: 2-2.5 vols CO2. Source: Derived from Brewing Classic Styles, p. 58.
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#1
Posted 06 March 2012 - 08:46 AM
#2
Posted 06 March 2012 - 08:46 AM
Shine On You Crazy Dortmund A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 10.63 Anticipated OG: 1.055 Plato: 13.47 Anticipated SRM: 5.9 Anticipated IBU: 28.7 Brewhouse Efficiency: 75 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.15 Gallons Per Hour Pre-Boil Wort Size: 7.22 Gal Pre-Boil Gravity: 1.042 SG 10.36 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 70.6 7.50 lbs. Pilsener Germany 1.038 2 28.2 3.00 lbs. Munich Malt Germany 1.037 8 1.2 0.13 lbs. Melanoidin Malt 1.033 35 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.70 oz. Hallertauer Mittelfruh Pellet 4.30 27.1 60 min. 0.50 oz. Hallertauer Mittelfruh Pellet 4.30 1.6 5 min. 0.50 oz. Hallertauer Mittelfruh Pellet 4.30 0.0 0 min. Yeast ----- Augustiner Lager Yeast Water Profile ------------- Profile: Dortmund Profile known for: Pale Lager Calcium(Ca): 260.0 ppm Magnesium(Mg): 23.0 ppm Sodium(Na): 69.0 ppm Sulfate(SO4): 240.0 ppm Chloride(Cl): 106.0 ppm biCarbonate(HCO3): 270.0 ppm pH: 8.34 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 10.63 Water Qts: 13.28 - Before Additional Infusions Water Gal: 3.32 - Before Additional Infusions Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions Saccharification Rest Temp : 152 Time: 60 Mash-out Rest Temp : 0 Time: 0 Sparge Temp : 0 Time: 0 Total Mash Volume Gal: 4.17 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes ----- Primary: 50°F; Secondary: 4 weeks (minimum) @ 35°F. FG: 1.013. Carbonate to 2-2.5 volumes CO2. Source: This is basically just J&J's DE recipe from p. 55 of Brewing Classic Styles.
#3
Posted 06 March 2012 - 08:47 AM
Banditos Vienna A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 10.13 Anticipated OG: 1.051 Plato: 12.72 Anticipated SRM: 10.8 Anticipated IBU: 27.4 Brewhouse Efficiency: 75 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.15 Gallons Per Hour Pre-Boil Wort Size: 7.22 Gal Pre-Boil Gravity: 1.039 SG 9.78 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 32.1 3.25 lbs. Pilsener Germany 1.038 2 27.2 2.75 lbs. Munich Malt Germany 1.037 8 39.5 4.00 lbs. Vienna Malt Germany 1.037 3 1.2 0.13 lbs. Carafa III De-husked Germany 1.030 470 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.50 oz. Hallertauer Mittelfruh Pellet 4.30 24.5 60 min. 0.50 oz. Hallertauer Mittelfruh Pellet 4.30 3.0 10 min. Yeast ----- Augustiner Lager Yeast Water Profile ------------- Profile: Colo Spgs - Mesa Profile known for: Calcium(Ca): 17.4 ppm Magnesium(Mg): 3.2 ppm Sodium(Na): 14.3 ppm Sulfate(SO4): 16.6 ppm Chloride(Cl): 9.5 ppm biCarbonate(HCO3): 59.0 ppm pH: 7.96 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 10.13 Water Qts: 12.66 - Before Additional Infusions Water Gal: 3.16 - Before Additional Infusions Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions Saccharification Rest Temp : 152 Time: 60 Mash-out Rest Temp : 0 Time: 0 Sparge Temp : 0 Time: 0 Total Mash Volume Gal: 3.98 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes ----- Primary: 50°F; Secondary: 4 weeks (minimum) @ 35°F. FG: 1.012. Carbonate to 2-2.5 volumes of CO2. Source: North of the Border Vienna, p. 68 of Brewing Classic Styles.
#4
Posted 06 March 2012 - 09:53 AM
#5
Posted 06 March 2012 - 09:57 AM
149ppm of SO4 and only 9ppm Chloride? What am I missing? That, plus the 10AAU of Magnum up front seems like it would be spiky beyond belief.
That's all the chloride my water has. I could reduce the gypsum if you think I should.
#6
Posted 06 March 2012 - 11:18 AM
Well, I'm not about to tell you what direction to go but it just seems out there to me. For comparison, I made a nice ESB last year and added 2.5g of CaSO4 to the mash and ended up with 60ppm of SO4 overall (127ppm for the mash only) and that is for a beer where sulfates should be high. Plus, I thought there was a "high sulfates with Noble hops" thing that you should be careful with... something about really harsh & sharp flavors. Just thinking out loud. Not sure how much gypsum you're adding but I would probably add some CaCl to boost the chlorides and then lower whatever amount of gypsum you're adding to make the ratio closer. If you believe in the Cl:SO ratio, you're way, way into the VERY BITTER area.That's all the chloride my water has. I could reduce the gypsum if you think I should.
#7
Posted 06 March 2012 - 11:37 AM
On a pilsner?I think I do pretty good with 354ppm of SO4
#8
Posted 06 March 2012 - 12:07 PM
#9
Posted 06 March 2012 - 12:15 PM
Well, I'm not about to tell you what direction to go but it just seems out there to me. For comparison, I made a nice ESB last year and added 2.5g of CaSO4 to the mash and ended up with 60ppm of SO4 overall (127ppm for the mash only) and that is for a beer where sulfates should be high. Plus, I thought there was a "high sulfates with Noble hops" thing that you should be careful with... something about really harsh & sharp flavors. Just thinking out loud. Not sure how much gypsum you're adding but I would probably add some CaCl to boost the chlorides and then lower whatever amount of gypsum you're adding to make the ratio closer. If you believe in the Cl:SO ratio, you're way, way into the VERY BITTER area.
That water profile is just Co Spgs tap water with 7g of gypsum so it doesn't really sound that "out there" to me. I thought about adding some CaCl2 and I still might but I didn't want too much Cl rounding out the bitterness. Plus if I start adding a bunch of ions to the water, at some point it's no longer *my* water. It's Germany's water or whatever. Water is about the only way to create a local terroir in beer.
I've heard talk of the Cl:SO4 ratio but I don't know what's significant about it.
#10
Posted 06 March 2012 - 01:16 PM
#11
Posted 06 March 2012 - 01:29 PM
#12
Posted 06 March 2012 - 01:52 PM
I think I do pretty good with 354ppm of SO4
I would love to just ignore my water and make whatever styles I wanted without worrying but the truth is that I don't know how to use my filtered tap water (as 100% of the brewing water) to make certain styles.
Guest, being the geologist that he is, discovered a weird wormhole that connects the aquifers of Burton-on-Trent and eastern Colorado. And really, is there a wormhole anywhere that isn't weird?
#13
Posted 06 March 2012 - 01:53 PM
Yeah, that looks amped up. But the recipe looks great. I was just reading something (I forget where) and someone suggested yeast for a Dortmund and the options were something like 830, 2278 or 2042 Danish and someone thought that the Danish would be the best bet for the style. This is a lager yeast I have not used. Lulz, Shine On You Crazy Dortmund.Posted the Dortmunder recipe.
You'll note that this time around, it's definitely NOT my water, lol.
![:P](https://brews-bros.com/public/style_emoticons/default/tongue.png)
#14
Posted 06 March 2012 - 02:03 PM
#15
Posted 06 March 2012 - 02:13 PM
![:crazy:](https://brews-bros.com/public/style_emoticons/default/crazy.gif)
#16
Posted 06 March 2012 - 02:14 PM
#17
Posted 06 March 2012 - 02:18 PM
I would agree about the lager yeasts. I would not make a pilsner with 2308, 2206, 838, 833 or 820 because I feel that they're more towards Oktobers, Dunkels, Viennas, Marzens, etc. But there are a lot of pilsner type lager yeasts... 800, 802, 830, 840, 940, 2000, 2001, 2124, 2278, 2042, 2782 and probably 10 that I forgot. Tough call on the name of the Vienna... something from the sound of music maybe Vienna Von Trapp or something. The hills are alive... with the sound of Vienna...
2206 actually makes a very good pilsner. In fact that is a Swiss Army yeast if there ever was one. More of a German style than Czech though.
Needs to be a song that I can play on the guitar. How about Banditos? The original recipe is called North of the Border so the Banditos reference could tie in with the Mexican amber lagers like Dos XX and Negra Modelo.
#18
Posted 06 March 2012 - 02:50 PM
#19
Posted 06 March 2012 - 06:46 PM
BMC make Pilsners?This begs a question: How does BMC advertise both crisp and smooth to describe their pilsners?
![:D](https://brews-bros.com/public/style_emoticons/default/biggrin.png)
#20
Posted 07 March 2012 - 02:05 PM
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