76 replies to this topic

[denny]

It's been so long since I've done a lager that that I could use a temperature timeline for the required/desired rests.  Do we have an FAQ on this?  And if not, can one of you experts write one up?  I ask because by the time I started lagering, I really didn't get that many batches in before I went on my brewing hiatus.  

 

You mean mash rests?  148 for 90 min.  Done.

 

Primary til done, d rest for 2-3 days if necessary, lager as close to 35 as you can get for at least a couple months.

[Deerslyr]

You mean mash rests? 148 for 90 min. Done.Primary til done, d rest for 2-3 days if necessary, lager as close to 35 as you can get for at least a couple months.

Nope, just the fermentation.

[denny]

Nope, just the fermentation.

 

Well, then, there's more info than you need!

[Deerslyr]

Well, then, there's more info than you need!

[Big Nake]

Back to the original topic, DJ I'm going to differ from Ken on the water profile. In my German pilsners I like to add some gypsum to sharpen up the hops. For Czech pilsners I prefer softer water for a rounder, smoother hop bitterness but for the Germans I prefer more bite.

I get this and I think it's personal preference.  My guess is that when I make a beer like this, I'm usually shooting for something in the Czech category anyway.  It also depends on what you want from the beer.  To get some balance, I can use more hops, mash a little lower and make sure my mash pH is on the low side.  For those who would like their pilsners to border on IPAs or something, using more gypsum, more hops, etc. can always be done.  I think it's the AJ DeLange camp that suggest going low (or no) on the sulfate and low (or no) on the bicarb. 

[BlKtRe]

I like to add a touch of roasted barley so beer color is gold/orangish. Pretty. 

[Big Nake]

I like to add a touch of roasted barley so beer color is gold/orangish. Pretty. 

[BlKtRe]

Some pro guys told me this a long time ago. So it can't be all that bad.

[djinkc]

 

When I do this it's maybe an ounce or two in a 20# grainbill.  

[Big Nake]

When I do this it's maybe an ounce or two in a 20# grainbill.  

On a pilsner!?

 

 

Some pro guys told me this a long time ago. So it can't be all that bad.

I'll assume these were not German pro guys.

[BlKtRe]

On a pilsner!?

 

 

I'll assume these were not German pro guys.

Who cares? If it puts a awesome color to it. Like I said, gold/orangeish. 

[Steve Urquell]

When I do this it's maybe an ounce or two in a 20# grainbill.

I could taste a slight bit of roast after adding 2ozs of Carafa II to my Czech amber right before the sparge. RB is a little stronger flavor. I would def taste it in a German pils.

[denny]

Some pro guys told me this a long time ago. So it can't be all that bad.

 

Just because someone is a "pro" brewer (I prefer the term "commercial" becasue "pro" implies a level of quality that may not be there), doesn't mean it's a good idea.

[Mya]

Just because someone is a "pro" brewer (I prefer the term "commercial" becasue "pro" implies a level of quality that may not be there), doesn't mean it's a good idea.

didn't basser imply that even a tiny amount of roast malt improves  stability?

 

don't think I'd do it on a pils though, and alt yes

[denny]

didn't basser imply that even a tiny amount of roast malt improves  stability?

 

don't think I'd do it on a pils though, and alt yes

 

He might have and I have heard that repeatedly all during my homebrewing.  It might very well, but I have no idea of the scientific evidence behind it.  My statement about "pro" brewers was much broader based.  Kinda like "if you do it, do it becasue you know how and why it works.  Not because some guy who just happens to have a job brewing beer said so". He might or might not have any idea what he's talking about.

[djinkc]

I could taste a slight bit of roast after adding 2ozs of Carafa II to my Czech amber right before the sparge. RB is a little stronger flavor. I would def taste it in a German pils.

 

I haven't done it in a pils.  A few times in a (Wheat) PA but I didn't really pick up on it, although 50+ IBUs may have masked it.

[BlKtRe]

You guys are awful harsh for something you don't know anything about.

[positiveContact]

You guys are awful harsh for something you don't know anything about.

 

i'd say a lot of people have an idea of how little RB it would take to detect in a light beer like a pils.  i'd agree that except for the tiniest amount i'd be able to tell.  might be tasty beer but not really like a pils.

[BlKtRe]

i'd say a lot of people have an idea of how little RB it would take to detect in a light beer like a pils. i'd agree that except for the tiniest amount i'd be able to tell. might be tasty beer but not really like a pils.

You can't taste it so the flavor component is not there. A few people here visualize they can obviously.

[Mya]

You can't taste it so the flavor component is not there. A few people here visualize they can obviously.

you are talking about what an oz in 5 gallons? I have to agree the color will come through stronger than the flavor