21 replies to this topic

[shaggaroo]

Just looking for comments and/or critiques... thanks! 5 gal batch, OG 1.055, IBU 27, mash 152ºF for 60 min, WY2206 German Pilsner Malt 5.5 lb German Munich Malt 2 lb German Vienna Malt 2 lb Belgian Aromatic Malt 4 oz German Sauer Malt 4 oz German Carafa Special III 0.75 oz 1 oz Hallertauer Mittelfrüh @4.4% for 60 min 3/4 oz Hallertauer Mittelfrüh @4.4% for 30 min 3/4 oz Hallertauer Mittelfrüh @4.4% for 10 min

Edited by shaggaroo, 22 May 2012 - 07:52 AM.

[MtnBrewer]

I'm not sure I like the acidulated malt in there and I would eliminate the last hops addition. I've made the mistake more than once of trying to include a late addition in an o'fest and it ruined the beer every time. I'd also boost the Munich until I didn't need the carafa for color. I'd probably go 1:1 pils-to-Munich ratio and remove the Vienna.

[shaggaroo]

Thanks, I'll remove the last hops addition. I always find that I do better hitting numbers, etc with the acid malt in there. I've made 50/50 pils/munich biers before and didn't like the results so thought I'd stray away from that this time... and I tried to keep the dehusked carafa III as low as possible just to bump the color a bit, thinking that at 3/4 oz it won't contribute much, if at all to flavor.

[Big Nake]

I agree on the Munich too. The best for this style, IMO, is Weyermann "dark" Munich which clocks in at 10°L. I just made one a few weeks ago that was something like 5 lbs Weyermann Pils, 5 lbs Munich 10L and 2 ounces each of Aromatic and Biscuit (or was it Melanoidin?). Also, I went with about 6.5 AAU of a mix of Tettnanger and Hersbrucker for 60 mins for a total IBU of 28... all hops added at the beginning of the boil. What yeast are you going to use?

[MtnBrewer]

Thanks, I'll remove the last hops addition. I always find that I do better hitting numbers, etc with the acid malt in there. I've made 50/50 pils/munich biers before and didn't like the results so thought I'd stray away from that this time... and I tried to keep the dehusked carafa III as low as possible just to bump the color a bit, thinking that at 3/4 oz it won't contribute much, if at all to flavor.

No, I don't think so either. I'd just rather get my color from the Munich if possible because that way I know I have enough Munich. You shouldn't need the acid malt for an amber beer but if you do, you ought to take a look at your water.

[shaggaroo]

you ought to take a look at your water.

so here's my water (all units ppm)... I don't know why acid malt helps me, it just seems to, unless it's in my head... I would think too that maybe an addition of 0.25 g/gal of CaCl₂ would be good to get the calcium up...

all units ppm
Sodium 24
Calcium 40
Magnesium 10
Potassium 2
Total Hardness, CaCO₃ 142
Nitrate 1.8
Sulfate 33
CO3 < 1
HCO3 89
Chloride 37
Total Alkalinity, CaCO₃ 73

Edited by shaggaroo, 22 May 2012 - 10:15 AM.

[MtnBrewer]

It helps because you've got a lot more carbonate than calcium. I agree with the CaCl₂ addition but I'd have to play around with a spreadsheet to determine how much. Still, there's nothing really wrong with some acid malt but I'd prefer not to use it if possible.

[shaggaroo]

OK cool... I played around with Bru'n Water and 0.25 g CaCl₂ per gallon bumps calcium to about 55 ppm, but I could probably be OK without it?

[positiveContact]

I agree with the comments so far. I like FWH for a beer like this.

[shaggaroo]

I agree with the comments so far. I like FWH for a beer like this.

yup I do plan some fwh for sure...

[positiveContact]

yup I do plan some fwh for sure...

you do? why not in the recipe then?

[shaggaroo]

you do? why not in the recipe then?

brainfart?

[shaggaroo]

So I'll be brewing this tomorrow with WY2206 and I know Ken has used that strain alot, so I was wondering if anyone knows if there is a "sweet spot" as far as temperature for it? Any guidance is appreciated!

[MtnBrewer]

So I'll be brewing this tomorrow with WY2206 and I know Ken has used that strain a lot, so I was wondering if anyone knows if there is a "sweet spot" as far as temperature for it? Any guidance is appreciated!

Not as far as I know. I ferment all my lagers in the 48-50°F range.

[shaggaroo]

Not as far as I know. I ferment all my lagers in the 48-50°F range.

Wyeast gives a pretty big temp range of 46-58ºF, so figured I'd better check to be sure.

[positiveContact]

Not as far as I know. I ferment all my lagers in the 48-50°F range.

same here.

[shaggaroo]

Not as far as I know. I ferment all my lagers in the 48-50°F range.

same here.

maybe Ken will chime in, but I guess I'll shoot for 50.

[MtnBrewer]

I don't think you can go wrong at 50. I usually set my controller for 9°C which is a little under 50°F. Fermentation will generate a little heat of its own.

[shaggaroo]

I don't think you can go wrong at 50. I usually set my controller for 9°C which is a little under 50°F. Fermentation will generate a little heat of its own.

all right... sounds like a plan

[Big Nake]

maybe Ken will chime in, but I guess I'll shoot for 50.

After getting my lager primary fridge set up, I figured I would just try to use the controller that came with the fridge instead of a Johnson, etc. I placed a large cup of water in there and checked the temp of it with my Thermapen and eventually got the controller to remain at 47°. It's very close to the warmest setting on the fridge. If primary did generate the accepted 5° of addtional heat, my primaries would be between 47 and 52° which I think is fine. Cheers.