Denny's Evil Concoctions

Recipes 

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homebrewer_99

Recipes 

I've seen several recipes using the same 3 (in equal parts).

I was curious about the outcome. Maybe I'll give it a try (soon I hope).

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HB Bill

DeRoux's Broux

Recipes 

it's a good combo. there's a Texas Micro called Real Ale Brewing Co., and they have a Rio Blanco Pale Ale hopped with the Saaz (and i think the Halletaur too). very good, pale ale. smooth, but has a nice hop presence.

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DeRoux's Broux

Bayou Brewing

Primary: empty
Secondary: Degenberg's Dunkelweizen
On Tap: Claymore Wee Heavy, Red Bird Ale

homebrewer_99

Recipes 

OK. You convinced me. In the next "generic" batch I brew (not a Weizen of something special) I'll try the combination of 3 hops.

Probably just a plain pilsner. I should be doing a Czech Budvar soon. Maybe I'll make a second batch and use the 3 hops.

Thanks.

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HB Bill

Denny's Evil Concoctions

Recipes 

Whats your recipe for the czeck budvar. I like that stuff.

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homebrewer_99

Recipes 

I've been to Budweis (Ceske Budejovice, Czech Republic) several times just to drink the original Bud. When I lived in Bamberg, Germany the CZ Rep was only a 1.5 hour drive from my place. A 1/2 liter of Bud at a gasthaus was only a whopping 53 cents! I used to spent $3-5 for my entertainment...


This is from “Brew Classic European Beers At Home” book, page 124.

Budweiser - Budvar
True Budweis lager. Spritzy aroma of hops and gentle fruit. Quenching, beautifully balanced in the mouth, bitter-sweet finish with light vanilla notes.

OG: 1048 / 11.9 Plato

Lager malt (Pilsen):
25 liters – 5,300 gm / 23 liters – 4,900 gm / 5 UK gals – 10.65 lb / 5 US gals – 8.85 lb (approx 5.4 lb DME)

Start of Boil: Saaz hops
25 liters – 50 gm / 23 liters – 45gm / 5 UK gals – 1.5 oz / 5 US gals – .3 oz

Last 15 mins of Boil add Irish Moss
25 liters – 10 gm / 23 liters – 10 gm / 5 UK gals – .35 oz / 5 US gals – .3 oz

Brewing Method: Temperature-stepped infusion or double concoction mash. Bottom working lager yeast.

Mash Schedule:
50C – 20 mins (122F)
60C – 40 mins (140F)
70C – 40 mins (158F)

Boil Time: 90 mins

(Yeast is not mentioned and I used White Labs Czech Budejovice Lager Yeast #WLP802 )

Racking Gravity: 1011 / 2.7 Plato

Alcohol Content: 5.0% ABV / 4.0% ABW

Bitterness: 20 EBU

Color: 4 EBU

Lager for 3 months.



Here's another one I did that was very tasty but had more body:

Brewer: Bill Elwell Email: homebrewer_99@yahoo.com

Beer: 5001 - Billvar - Czech Budvar Style: Czech Pilsner
Type: Extract Size: 5.5 gallons
Color: 9 HCU (~7 SRM)
Bitterness: 5 IBU

OG: 1.057 FG: 1.006
Alcohol: 6.6% v/v (5.2% w/w)

Boil: 60 minutes SG 1.210 1.5 gallons
7 lb. Extra Light DME
2 tsp Irish Moss and 1 tsp Yeast Nutrient added for last 15 mins of boil.

Hops:
1.5 oz. Saaz (3.0% AA, 60 min.)
.5 oz. Saaz (3.0% AA, 30 min.)
.5 oz. Saaz (3.0% AA, 15 min.)

Yeast: Yeast Starter - 1 vial of White Labs Czech Budejovice Lager Yeast #WLP802 and 16 oz of the same yeast from a primary from 16 Oct 04.

Brew date: 15 Jan 05

Added all malts and 1.5 oz Saaz hop pellets at the time of boil.
Added .5 oz Saaz hops at 30 mins into boil.
Added .5 oz Saaz hops, Irish Moss and Yeast Nutrient at 45 mins into boil.

Sparged wort through a bucket net with the 4 gals of water from freezer.

Temp: 76F
OG: 1.057
FG: 1.006

Added Yeast and stirred for several minutes.

Transferred to the secondary on 3 Feb 05 (18 days in primary).
Gravity at 1.004, no temp taken.

Added 2 tsp Polyclar

Bottled: 8 Mar 05.
Conditioned until 24 Mar 05.

I also made a batch where I left the beer in the secondary for 100 days.

I will probably brew another batch of this soon.

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HB Bill

Rookie

Recipes 

Have you ever tried sterling hops?
They are supposed to be a crossbreed of Saaz and Hallerteau and a little something american for heartiness.
I brewed my first pilsner with sterlings last year and was very happy with the results.

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"We all put the yeast in", Larry, Moe & Curley.

homebrewer_99

Recipes 

I've never used Sterling so I can't help you.

I'll check on it later to see if it's on any of my hop charts.

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HB Bill

Genghis77

Recipes 

I just recently changed to using whole hops rather than pellets. I think the most dramatic aspect is the wonderful aroma that comes from using whole hops. I favor the Saaz, Tettnang and Willamette. But, whole hops are definitely preferred.

For the purists, yes I would like to be brewing with whole grains. But limited space , finances, time etc prevent that.

DeRoux's Broux

Recipes 

as long as we are brewing and be creative, productive, and gett'n a buzz!!!!
i agree on the whole hops. especialy when you dry hop.......mmmmm......

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DeRoux's Broux

Bayou Brewing

Primary: empty
Secondary: Degenberg's Dunkelweizen
On Tap: Claymore Wee Heavy, Red Bird Ale