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03-28-2009, 07:28 AM
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#1
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Senior Member
Join Date: Nov 2008
Location: Portland, OR
Posts: 257
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All-Grain - Tettnanger Lager
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GRAINS:
9 lb German Pilsner
MASH:
Hold at 152F for 60 minutes.
HOPS:
Tettnanger 1.5oz for 60 min
Tettnanger 0.5oz for 10 min
Just curious what others think about this recipe. I got some tettnanger hops pellets and wanted to try them out to see the difference between hallertau, holding grains, yeast, and mash constant.
PROST!!
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03-30-2009, 08:10 AM
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#2
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Grande Megalomaniac
Join Date: Oct 2005
Location: West Kelowna BC, Canada
Posts: 7,481
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Sounds like a SMaSH. I like tett. Solid noble hop. Hard to explain but a bit "spicier" than Saaz.
Have you already done this recipe with Haller?
I bought 5lbs of tett last year for 30 bucks, just before my wholesaler had to raise his pricing. So I have been using tett a lot more than I used to.
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03-30-2009, 08:48 AM
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#3
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Yeast pee connoisseur
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,628
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Quote:
Originally Posted by Denny's Evil Concoctions
Sounds like a SMaSH. I like tett.
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I also like Tett. I made a Munich/Tett SMaSH lager that I liked so much I'm doing it again!
If you're going for a German Pilsner like Bitburger, you want that sucker DRY. Consider a rest around 140F, then step/infuse/decoct up to alpha rest. Big ol' starter, aeration, yeast nutrient, blah blah blah.
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OD: SMaSH Gambrinus Organic Pils/Spalt Select (2308), SMaSH CMC Pils/Spalt Select (2308)
Pri -
Keg: SMaSH Mystery Malt/Spalt Select (2308), SMaSH Munich/Northern Brewer (2308), SMaSH Briess Pils/Spalt Select (2308), Kronik (WL002)
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03-30-2009, 01:22 PM
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#4
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Senior Member
Join Date: Aug 2006
Location: Oxford, PA
Posts: 1,911
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Should be an easy drinker, what yeast?
Make sure you do a 90 min boil.
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03-30-2009, 03:51 PM
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#5
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Senior Member
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,524
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Quote:
Originally Posted by 944play
I also like Tett. I made a Munich/Tett SMaSH lager that I liked so much I'm doing it again!
If you're going for a German Pilsner like Bitburger, you want that sucker DRY. Consider a rest around 140F, then step/infuse/decoct up to alpha rest. Big ol' starter, aeration, yeast nutrient, blah blah blah.
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My next planned brew is almost identical to this one.
When I saw 152, I thought 145 would be better, but working up from 140 sounds the best.
I just got some Tett, and am thinking about using it in combination with Saaz on this brew.
The Saaz I got was plugs, all I have ever used is pellets, so this will be interesting. |
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03-30-2009, 06:49 PM
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#6
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Grande Megalomaniac
Join Date: Oct 2005
Location: West Kelowna BC, Canada
Posts: 7,481
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I'm doing mine as a single step at 148F.
Still deabting the hop schedule. my love of pilsners keeps clouding my mind.
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04-02-2009, 06:54 AM
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#7
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Senior Member
Join Date: Nov 2008
Location: Portland, OR
Posts: 257
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Quote:
Originally Posted by Ryan_PA
Should be an easy drinker, what yeast?
Make sure you do a 90 min boil.
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White labs German Lager yeast.
What's the advantage of the 90 min boil? |
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04-02-2009, 07:17 AM
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#8
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Senior Member
Join Date: Nov 2008
Location: Portland, OR
Posts: 257
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Quote:
Originally Posted by Cpt_Kirks
My next planned brew is almost identical to this one.
When I saw 152, I thought 145 would be better, but working up from 140 sounds the best.
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Cool, glad this has been done/attempted before.
Thanks for catching the mash profile. I generally do a 3 step like this (straight from Palmer chapter 19):
125°F 20 minutes
140°F 30 minutes
158°F 30 minutes
Only with my most recent lager did I try the single mash step at 152F, and that was with Mt.Hood hops just for fun (instead of Hallertau which I love). I just reread the top of the thread and for the record I have not tried the single mash step with Hallertau. So many hops so little time, especially with lagers that take forever! I just rolled out a cascade pale ale that was drinkable in three weeks, ah but lagers are soooo smooth. Anyway, back to the thread:
The Mt.Hood version is about ready to be kegged, hopefully I can keg while I'm mashing or boiling the tettnanger batch this weekend. The OG was 1.044, and when I racked after three weeks the reading was 1.009. The FG is probably going to be ~1.008. We'll see how the flavor turns out.
Last edited by larrybrewer; 04-02-2009 at 07:21 AM.
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04-02-2009, 01:22 PM
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#9
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Junior Member
Join Date: Jan 2009
Location: Minneapolis
Posts: 24
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''What's the advantage of the 90 min boil?''
90 minute boil reduces DMS associated with pilsner malt.
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“The only people for me are the mad ones, the ones who are mad to live, mad to talk, mad to be saved, desirous of everything at the same time, the ones who never yawn or say a commonplace thing, but burn, burn, burn, like fabulous yellow roman candles exploding like spiders across the stars and in the middle you see the blue centerlight pop and everybody goes "Awww!”
-Jack Kerouac
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04-02-2009, 02:10 PM
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#10
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Senior Member
Join Date: Jun 2007
Location: Delaware
Posts: 3,281
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Quote:
Originally Posted by larrybrewer
I generally do a 3 step like this (straight from Palmer chapter 19):
125°F 20 minutes
140°F 30 minutes
158°F 30 minutes
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I'd skip the 125°F rest. Palmer's info is a bit dated in regards to protein rests and current malt modification. What brand of Pilsener malt are you using? Unless it's specifically undermodified, you'll get better head retention by just using the 140°F and 158°F rests. Also, to gain a good attenuation, you might consider increasing the 140°F rest to 1 hour.
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