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Old 05-04-2006, 10:14 PM   #1
knewshound
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St Wenceslas Pils.

10 Gallon Bill

18 lbs German Pils Malt
1 lb German Munich malt
1 lb Vienna Malt
.1 tsp gypsum
.1 tsp Calcium Chloride
2 tbs Irish Moss (edit)
2.5 oz Saaz Hops (First Wort) 15.5 IBU
3.5 oz Saaz Hops (60 min) 20.3 IBU
1/2 oz Saaz Hops (30 min) 1.07 IBU
2 Packs WLP830, WLP802, #2007 or #2272 Yeast

SG 1.051
IBU 37.20

90 Minute Sugar Rest Mash, (Single Dect.)
One Hour Sparge
90 Minute Boil
Use Mineral- Free Water

Recipe courtesy of the Beverage People

I brewed this before and it was one of the very best I have made.

Light, with a crisp Saaz hop, quite simular to St Pauli Girl or perhaps Becks.



I am brewing it again tomorrow and would like any suggestions tword improving it.

I live in Northern Calif and it is already hot. I like my summer beers to be light, crisp and very drinkable with a lower end alcahol content to prevent early "retirement".

It was my first experiance with "first wort" hopping and the results were impressive.

Thoughts?

Comments?

Smart ass remarks?

Cheers,

knewshound

Homebrewing 101

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Old 05-04-2006, 10:19 PM   #2
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Are you using Irish Malt or Moss? 2 TBS is overkill isn't it?

What's with .1 tsp gypsum? Not one tsp? How do you measure a 1/10 of a tsp?

The pic looks nice...

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Old 05-04-2006, 10:24 PM   #3
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Too fast on the fingers for my own good here.

Irish MOSS now.

Jeez, I am my own worst enemy sometimes.

I translated the .1 tsp to be a "pinch".

The second time I made it I didnt even bother and I honestly think it came out better.

I'm thinking about doing the same again.

I mean .1 tsp in 10 gallons, that has to be like 1 part in 100,000. How much difference can it make?

So so it seems to me.

Cheers,

knewshound

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Old 05-05-2006, 12:24 AM   #4
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OK, we understand a "pinch", but I sure was curious how you measured 1/10 tsp...

I use 1 tsp gypsum for my weizens and they still come out smooth and creamy.

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Old 05-05-2006, 12:36 AM   #5
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Quote:
Originally Posted by homebrewer_99
OK, we understand a "pinch", but I sure was curious how you measured 1/10 tsp...

I use 1 tsp gypsum for my weizens and they still come out smooth and creamy.
You lay out a teaspoon of Gypsum flat, like this;



Then divide in to 10 indidual piles.

Its easy and fun for the whole family !

Cheers,

knewshound
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Old 05-05-2006, 01:24 AM   #6
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I'm glad you have other hobbies...

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Old 05-05-2006, 02:38 AM   #7
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Quote:
Originally Posted by knewshound
...
.1 tsp gypsum
.1 tsp Calcium Chloride
...
Use Mineral- Free Water
Does this mean you are building your brewing water from scratch ?
Maybe you should invest in a precision scale for small weights. This way you can target a particular profile.

Quote:
2 Packs WLP830, WLP802, #2007 or #2272 Yeast
Are you making a starter for this batch? I'd assume that even 2 packs of WYeast is underpitching.

Kai
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