74 replies to this topic

[Steve Urquell]

Once again, thank you for the kind review. Beautiful setting for that pic too. That beer was also not gelled. That beer has a little age on it and the keg is getting light. I hoped it wasn't over the hill, so I pulled a pint when I bottled it and it was still acceptable--but faded. It is not my favorite version of that recipe. My favorite version was all floor malt instead of the Best Malz blend with hops upped to 2ozs each for the 15 and whirlpool additions and the (cantankerous) Mangrove Jack's M84 yeast.

[Mya]

bookmarks thread

 

 

I just ordered up 10# of the Weyerman Floor Malted Bohemian Pilsner, 4 oz of Czech Saaz and some WY2124  looking forward to this one

[neddles]

bookmarks thread I just ordered up 10# of the Weyerman Floor Malted Bohemian Pilsner, 4 oz of Czech Saaz and some WY2124 looking forward to this one

thats some spendy malt for you mic! But seriously, I think you wont be disappointed. Keep us posted on how it comes out for you.

[Mya]

thats some spendy malt for you mic! But seriously, I think you wont be disappointed. Keep us posted on how it comes out for you.

LOFL, I'm cheap, but will spend where it's warranted

 

that honey sweet charachter is what I've been trying to duplicate with other Pils malts, hope this does the trick.

 

Planning on a 1.050 gravity lager 90% Floor Malt 5% Munich 5% Carared, Magnum to bitter, Saaz to fiinish, 2124 yeast, soft water profile, here's hoping

[Steve Urquell]

LOFL, I'm cheap, but will spend where it's warranted   that honey sweet charachter is what I've been trying to duplicate with other Pils malts, hope this does the trick.   Planning on a 1.050 gravity lager 90% Floor Malt 5% Munich 5% Carared, Magnum to bitter, Saaz to fiinish, 2124 yeast, soft water profile, here's hoping

Should be good. I've fermented it with 2124 before and it was very good. Make sure to slice up your grainbed before draining--it will cap and channel on you. This keg blew on me ~2hrs ago. I got 2 pints after I bottled Nettles' beer. Can't believe it was still fresh. I have some Wyeast 2002 crawling to a finish under my Vienna lager. As soon as it finishes, I'll brew this recipe again with all Floor malt instead of adding Best malz and pitch the 2002, see how it turns out.

[neddles]

Should be good. I've fermented it with 2124 before and it was very good. Make sure to slice up your grainbed before draining--it will cap and channel on you. This keg blew on me ~2hrs ago. I got 2 pints after I bottled Nettles' beer. Can't believe it was still fresh. I have some Wyeast 2002 crawling to a finish under my Vienna lager. As soon as it finishes, I'll brew this recipe again with all Floor malt instead of adding Best malz and pitch the 2002, see how it turns out.

Yeah I was impressed. Obviously your process for O2 minimization is solid.

 

ETA: I will second his thoughts on cutting the grain bed. While it doesn't matter for me (BIAB) I can see how that waxy protein goo on the surface might effect negatively effect sparging.

Edited by nettles, 16 May 2015 - 03:09 PM.

[Steve Urquell]

Yeah I was impressed. Obviously your process for O2 minimization is solid.  

I know eliminating my secondary made a difference. My kegs would be stale 3/4 down when I was secondarying. I've had my doubts about warming and then cold crashing knowing the warm cycle blows off CO2 and the cold crash draws in O2. I had thought about filling the primary headspace with CO2 before crashing but haven't done it yet. If I get any staling, I'll add the CO2 step.

[Mya]

doing this tomorrow Chils

 

for 5 gallons

 

7.5 # Floor malted Pilsner

1 # 7L German Munich

 

RO water with 50ppm Ca from balance of Gypsum and CaCl 

 

3 step mash 135-145-155

75 minute boil

 

FWH with 1.5 oz Sterling

1 oz Cz Saaz @ 10 minutes with Whirlfloc

1 oz Saaz and .5 oz Sterling @ 170°F whirlpool

 

cool to 55, aerate, pitch 2124

 

edit: using a little lactic acid to keep ph to 5.2 on first step and a little in the sparge

Edited by miccullen, 18 July 2015 - 03:10 PM.

[positiveContact]

can we rename this beer?

 

special character pils?

 

character map pils?

[Mya]

can we rename this beer?

 

special character pils?

 

character map pils?

Sweaty Lazy Pilsner?

Edited by miccullen, 18 July 2015 - 05:52 PM.

[Steve Urquell]

I was typing Svetly Lezak before the BJCP thought it was cool.

Mic, that beer should be good. I haven't used Munich in my recipe but can't see how it would be anything but tasty. Brew on, duder.

[Mya]

I was typing Svetly Lezak before the BJCP thought it was cool.

Mic, that beer should be good. I haven't used Munich in my recipe but can't see how it would be anything but tasty. Brew on, duder.

I am debating over Munich or just 100% Pils, I am leaning Pils

[Steve Urquell]

I am debating over Munich or just 100% Pils, I am leaning Pils

For my tastebuds, the 80/17/3%(not counting acid malt) Floor Malt/Vienna/Carared mix is divine. I like em rich and malty.

[Mya]

For my tastebuds, the 80/17/3%(not counting acid malt) Floor Malt/Vienna/Carared mix is divine. I like em rich and malty.

I took a more northerly direction, decided to go German but with 50/50 Floor Malt Best Pils, step mash, 100% distilled water with enough gy[sum for 50 ppm, Magnum and Hersbrucker 

 

looking for dry but hoppy and a good hint of that famous honey sweetness 

[Steve Urquell]

I took a more northerly direction, decided to go German but with 50/50 Floor Malt Best Pils, step mash, 100% distilled water with enough gy[sum for 50 ppm, Magnum and Hersbrucker 
 
looking for dry but hoppy and a good hint of that famous honey sweetness

My German pils is a mix of those two malts as well. 48/35% BM/FM. You should like that one.

[neddles]

Looks like Mic is fermenting this 2124 at 55F? I think this yeast has a reputation for making good lager even warm (55-65F), no? What have you guys experienced with this? I can't get to 50F and maintain it so I was thinking I could get it down to about 54-55 and keep it there for a couple of days before allowing to rise. Thoughts?

[Steve Urquell]

Looks like Mic is fermenting this 2124 at 55F? I think this yeast has a reputation for making good lager even warm (55-65F), no? What have you guys experienced with this? I can't get to 50F and maintain it so I was thinking I could get it down to about 54-55 and keep it there for a couple of days before allowing to rise. Thoughts?

I've fermented 2124 and W34/70(supposedly the same yeast) up to 58F and it was ester free as far as I could tell. I fermented 1 batch w/ W34/70 (a NB 1554 clone) at 60F (too clean) then at 68F to try and gain esters and it was much cleaner than S05 fermented at 68F.

[neddles]

I've fermented 2124 and W34/70(supposedly the same yeast) up to 58F and it was ester free as far as I could tell. I fermented 1 batch w/ W34/70 (a NB 1554 clone) at 60F (too clean) then at 68F to try and gain esters and it was much cleaner than S05 fermented at 68F.

Good info.

 

2124 ordered. I can't keep watching you guys make lager after lager.

[Brauer]

I've fermented 2124 and W34/70(supposedly the same yeast) up to 58F and it was ester free as far as I could tell. I fermented 1 batch w/ W34/70 (a NB 1554 clone) at 60F (too clean) then at 68F to try and gain esters and it was much cleaner than S05 fermented at 68F.

Yes! Whenever anyone talks about making a faux Lager with something like S05, I tell them to use 2124 or 830 and they'll have better success. Heck, 2124 is probably a better choice than S05 for anything that you might consider S05 for, if you are considering it because it is clean. If I made "clean" Ales, I'd consider it as a house yeast.

[positiveContact]

Yes! Whenever anyone talks about making a faux Lager with something like S05, I tell them to use 2124 or 830 and they'll have better success. Heck, 2124 is probably a better choice than S05 for anything that you might consider S05 for, if you are considering it because it is clean. If I made "clean" Ales, I'd consider it as a house yeast.

 

interesting.