Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Jamil's Bohemian Pilsner - Extract version
Reply
 
LinkBack Thread Tools
Old 06-05-2011, 02:56 AM   #1
old_tx_kbb
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
old_tx_kbb's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Nashville, TN, Tennessee
Posts: 214
Liked 8 Times on 7 Posts
Likes Given: 1

Default Jamil's Bohemian Pilsner - Extract version

OK.....here's my disclaimer

I'm an AG brewer...

I recently brewed a batch of Jamil's Bohemian Pilsner recipe using the AG option.... and I spent an easy 7 hours including clean up time. I'm usually done in around 4 hours.

It took a long time for the sacrification conversion...almost 3 hours at 154 degrees. I did 2 batch sparges. Then I did a 90 minute boil to minimize any DMS production.

Jamil recommends chilling the wort down to 44 degrees before aerating and pitching any yeast....so that took another 24 hours. I pitched a 1 liter starter at 44 degrees and brought the fermentation temp up to 50 degreees slowly within 48 hours and it's fermenting quite nicely(this is day 7). I'm not exactly thrilled with the color...it's much darker than I was planning on. I think the darker color is attributed to such a long boil and possible maillard reaction.

I consider myself a knowledgable AG brewer who started with extracts. And I can still remember the difference in taste between my best extract brews 15 years ago and my 1st AG. But I've got to know what the difference will be now after so many years of AG brewing.

For my next science project, I'll brew the same recipe except I'll do the extract version. I'm sure it will be completed much faster. I won't do a full volume boil and I will add the final 2/3 of the extract in the final 10 minutes of the boil. I'll run it through my therminator to chill, then I'll add 2 or 3 gallons of 33 degree distilled water to the fermentor. I'll ferment it on the fresh yeast cake that the AG has been fermenting on.

I'm very interested in what the difference in taste and color will be between both batches after 2 months of conditioning at 30 degrees.

I will keep you posted on my results.

__________________

Kegged: Dry Stout
Primary: Imperial IPA
Whiskey Barrel: Imperial Stout
On Deck: Wee Heavy
Dry Stout
Saison
Bo Pils

old_tx_kbb is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2011, 01:25 PM   #2
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 6 Times on 6 Posts

Default

My prediction is you'll have mixed feelings. If you make it using 90-100% extract it's not going to be nearly the same. Doesn't this recipe call for some Dextrin malt? But for the time invested in brewing it, it will be a very good return on your investment.

__________________
PT Ray is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2011, 01:47 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,061
Liked 4472 Times on 3254 Posts
Likes Given: 870

Default

I can't believe it took three hours for conversion! That doesn't seem possible at all. At 154, it should have been converted in 20-30 minutes!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2011, 02:19 PM   #4
old_tx_kbb
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
old_tx_kbb's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Nashville, TN, Tennessee
Posts: 214
Liked 8 Times on 7 Posts
Likes Given: 1

Default

First, I apologize to the extract brewers for going into the AG details below....since this is an extract forum.

I use iodine for testing conversion and mash in a 10 gallon Rubbermaid cooler with a false bottom. There was plenty of black in the solution at the end of the first hour. I checked it every half hour after the first hour and although there was less and less blackness each time, there was still enough for me to not want to start my sparge. I mashed my grist of Weyermann Bohemian Pilsner at 154 degrees at 1.25 qts./lb. I've never had this issue with American 2 row or Maris Otter, they convert in less than an hour. My process was consistent with all of my other single infusion batches.

And yes, the extract recipe calls for 1 pound of CaraPils where as the AG recipe called for .75 lbs.

__________________

Kegged: Dry Stout
Primary: Imperial IPA
Whiskey Barrel: Imperial Stout
On Deck: Wee Heavy
Dry Stout
Saison
Bo Pils

old_tx_kbb is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2011, 02:34 PM   #5
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,423
Liked 102 Times on 75 Posts
Likes Given: 39

Default

Like Yooper, I doubt it took 3 hours for conversion. Iodine testing can give false positives if there's husk material around.

__________________
PseudoChef is offline
 
Reply With Quote Quick reply to this message
Old 08-07-2011, 02:57 AM   #6
old_tx_kbb
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
old_tx_kbb's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Nashville, TN, Tennessee
Posts: 214
Liked 8 Times on 7 Posts
Likes Given: 1

Default

AG has been lagering for 2 months.....extract is ready to have a diacetyl rest.

AG = YUMMMM

Extract = not ready for comparison....but there appears to be a huge difference comparing the AG prior to the diacetyl rest to the extract today....in the AG's favor....just saying...

It's not fair yet to compare them until I can lager the extract for at least a month.....

__________________

Kegged: Dry Stout
Primary: Imperial IPA
Whiskey Barrel: Imperial Stout
On Deck: Wee Heavy
Dry Stout
Saison
Bo Pils

old_tx_kbb is offline
 
Reply With Quote Quick reply to this message
Old 10-29-2012, 08:40 PM   #7
fosaisu
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
fosaisu's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Denver, CO
Posts: 381
Liked 41 Times on 37 Posts
Likes Given: 101

Default

So how did the extract compare to the AG in the end?

Also, do you happen to have a link to the Jamil pilsner extract recipe you used (I can only seem to find the AG recipe on homebrewtalk).

__________________
fosaisu is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2012, 12:41 AM   #8
old_tx_kbb
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
old_tx_kbb's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Nashville, TN, Tennessee
Posts: 214
Liked 8 Times on 7 Posts
Likes Given: 1

Default

You won't like the answer. There was absolutely no comparison to what I brew or drink today. After the lagering process.... I dumped the entire batch.

That's not to say that extracts aren't good. I do use DME for my yeast starters as well as when I'm wanting more gravity points in a high gravity beer. I have a 10 gallon MLT and have about a 26 pound grain limit. I recently did a parti-gyle taking the 1st runnings off the full MLT and 2nd runnings. To the first I added 2 lbs of dark brown sugar and 2 lbs of DME and got about 4 gallons of a nice barleywine with an OG of 1.113. With the 2nd runnings and 2 pounds of DME I got a 4 gallon batch ESB with an OG of 1.060

My science project reminded me that I'm not a very good extract brewer...but that I can use extract (DME ) to get the gravity boosts I need to do parti-gyles and big beers.

I'll leave the extract brewing to the extract brewing experts and stick with what I do best.

__________________

Kegged: Dry Stout
Primary: Imperial IPA
Whiskey Barrel: Imperial Stout
On Deck: Wee Heavy
Dry Stout
Saison
Bo Pils

old_tx_kbb is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 05:42 PM   #9
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 29,065
Liked 2021 Times on 1771 Posts
Likes Given: 1497

Default

So did the extract pils come out terrible or what?
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 11-03-2012, 05:55 PM   #10
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,234
Liked 195 Times on 174 Posts
Likes Given: 47

Default

Quote:
Originally Posted by unionrdr View Post
So did the extract pils come out terrible or what?
Sounds like...I think that's what he dumped.
__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pilsner Extract and DMS? porterpounder Extract Brewing 1 11-16-2010 07:36 PM
Pilsner Malt Extract & DMS michael.berta Extract Brewing 2 09-14-2010 04:31 AM
Premium Pilsner hopped extract kit held79 Extract Brewing 1 06-01-2010 05:39 PM
Trying to assemble extract kit for Jamil's Chocolate Hazelnut Porter DRoyLenz Extract Brewing 11 01-21-2010 01:16 PM
Edworts Haus Pale Extract Version. Cannot find Munich LME Vorsicht709 Extract Brewing 10 12-22-2009 07:13 PM