New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > OverAcidulated Pils! Help?




Reply
 
LinkBack Thread Tools Display Modes
Old 11-23-2010, 11:35 PM   #1
DeNovo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Location: Washington
Posts: 71
Likes Given: 1

Default OverAcidulated Pils! Help?

About to brew a Czech Pilsner and found an error on the grain bill... I intended 4 oz. of acidulated malt and got 12 oz. It's already ground together (of course) as follows:

12# German 2-row pils
0.75# Light Munich
0.75# Acidulated Malt
0.25# Melanoidin Malt


This is for a 6g. batch. Anyone have any suggestions to improve this? Not eager for a sour pilsner... I was hoping to brew tomorrow, so please get back to me asap!



__________________
DeNovo is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 12:02 AM   #2
bovineblitz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Binghamton, NY
Posts: 2,325
Liked 110 Times on 92 Posts
Likes Given: 37

Default

Grab some more munich of vienna and make it a saison instead?



__________________
bovineblitz is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 12:43 AM   #3
markg388
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: seattle
Posts: 380
Liked 14 Times on 10 Posts

Default

eek, know anyone with some big equipment to do an 18 gallon batch? I'd say it's time to get 24# of pilsner and make a new friend.

__________________
markg388 is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 01:29 AM   #4
indigi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Philadelphia
Posts: 438
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Add some lemon zest at knockout and call it a lemon pilsner. It'll be great come the spring*. Do a regular one next time, and double check your grain bill

__________________
indigi is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 02:41 AM   #5
Hermit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Alternate Universe
Posts: 2,012
Liked 41 Times on 37 Posts
Likes Given: 9

Default

Well, your ph will be off for mashing. I guess you need to add something to neutralize that?

__________________
Hermit is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 02:55 AM   #6
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,281
Liked 101 Times on 89 Posts
Likes Given: 13

Default

There isn't enough there to make the beer sour. You should be fine but why did you decide to add the acid malt? Is there a water problem?

http://www.weyermann.de/usa/produkte.asp?idkat=164&umenue=yes&idmenue=269&spra che=10

__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 06:13 AM   #7
DeNovo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Location: Washington
Posts: 71
Likes Given: 1

Default Thanks for your suggestions

Think I'll add sufficient malt to crank up the batch size to 8g. and call it good. I'll report back on how it all turns out.

__________________
DeNovo is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 09:07 PM   #8
indigi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Philadelphia
Posts: 438
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Quote:
Originally Posted by BigEd View Post
There isn't enough there to make the beer sour. You should be fine but why did you decide to add the acid malt? Is there a water problem?

http://www.weyermann.de/usa/produkte.asp?idkat=164&umenue=yes&idmenue=269&spra che=10
Are you sure it wouldn't affect the flavor? I've seen as little as 3% called for in wits to add a noticeable lactic bite to the finish.
__________________
indigi is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 09:14 PM   #9
remilard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 3,655
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by BigEd View Post
There isn't enough there to make the beer sour. You should be fine but why did you decide to add the acid malt? Is there a water problem?

http://www.weyermann.de/usa/produkte.asp?idkat=164&umenue=yes&idmenue=269&spra che=10
If he is using low ion water, and he should be, the pH will be too high at about 5.8. Adding acid is exactly what a bohemian brewery would do. So, perfectly authentic practice.
__________________
remilard is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 11:55 PM   #10
DeNovo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Location: Washington
Posts: 71
Likes Given: 1

Default

Not sure of the ph of my water, but it's all well water, and I thought it better to err on the acid side; I'll add some distilled to it to keep the mineral content low). I got enough additional malt to make a 9g batch (it'll take some trickery) and so reduce the ratio of acidulated malt to 3.7% (same as the munich and vienna malts, with 5% carapils. I'm shooting for a 1.056 SG. and a fg of 1.016, using Sterling for bittering and Czech Saas for flavor, aroma and dry-hopping. High hopes!



__________________
DeNovo is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
My first Pils smarek82 Recipes/Ingredients 3 07-17-2010 01:37 PM
All 2-row Pils? yogensha Recipes/Ingredients 1 06-11-2010 03:48 AM
Belgian Pils v. German Pils EamusCatuli Recipes/Ingredients 2 09-16-2008 09:04 PM
Pils? Mr. Awesome Recipes/Ingredients 2 06-29-2008 12:49 AM
Bohemian Pils UselessBrewing Recipes/Ingredients 10 03-04-2008 04:15 PM