Kitty litter brewing company pilsner thread

[claphamsa]

I am going to (maybe monday) brew a pilsner.....

I have a can of (coopers?) pilser, thats been sitting around for a while, so im gonna make it!


I have 2OZ of hops pellets. I have 2LBS of light DME and 7lbs of light brown sugar. (dont plan on using it al) and california ale yeast.......

my plan
1. clean, sanizize (did I ever learn my lesson!)

2. boil water (2-3 gallons)

3. add can of coopers (?)

4. stir well.... add 2 LBS of light DME and 1 LB of brown sugar stir even better

5. Add 2oz of hop pellets in hop bag

6. boil for 30 min

7. cool real fast (or try)

8. poor agressivly into carboy

9. wait




So what does everyone think of this plan? long enough boiling with the hops? too much brown sugar? not enough?


Thanks for all the wonderful advice!

[mew]

what do you expect to gain from the brown sugar?

[old_townie]

DC in the house.
By your post it looks like you are only going to boil for 30 minutes?

This is not a long time. When we boil our wort, we are not just doing it to sterilize; we are trying to achieve something called a hot break. We want the protein to settle out (becoming trub).

Secondly you may want to try 2 hop additions.
When you put hops in early, much of the oils boils out and evaporates- contributing bitterness, but not much aroma. An Early Hop adition and a late hop adition give you bitterness and aroma.

Have you used a hop bag before?
Try it without.
When you are cooling your wort, get a BIG BIG wirlpool going in your pot, put the lid on, then go watch a tv show.
come back and you will have a nice cone of trub and hop in the bottom of your pot, making siphoning a breeze.

Peace out, from alexandria'

[claphamsa]

Originally Posted by mew

what do you expect to gain from the brown sugar?

flavor, and sugar

[Soulive]

California ale yeast and brown sugar?!? I don't know how Pilsner that would be...

[claphamsa]

Originally Posted by old_townie

DC in the house.
By your post it looks like you are only going to boil for 30 minutes?

This is not a long time. When we boil our wort, we are not just doing it to sterilize; we are trying to achieve something called a hot break. We want the protein to settle out (becoming trub).

Secondly you may want to try 2 hop additions.
When you put hops in early, much of the oils boils out and evaporates- contributing bitterness, but not much aroma. An Early Hop adition and a late hop adition give you bitterness and aroma.

Have you used a hop bag before?
Try it without.
When you are cooling your wort, get a BIG BIG wirlpool going in your pot, put the lid on, then go watch a tv show.
come back and you will have a nice cone of trub and hop in the bottom of your pot, making siphoning a breeze.

Peace out, from alexandria'

right boil till the hot break then about 5 min longer... this has never taken longer than 30 min....

so you think i should get to a boil.. poor in my can (its muntons pilsner not coopers) then add sugar, and the first hops? how long should i wait for the second one? how long should I leave it bailing aftet I put in the second one? would this be the same with fresh hops? (I have never added my own hops before...)

Thanks for all the help!

[claphamsa]

Originally Posted by Soulive

California ale yeast and brown sugar?!? I don't know how Pilsner that would be...

Ok Im daft... I just went and looked at my yeast, its sanfransico lager yeast. dunno where i got the ale part from........

[old_townie]

I would boil for between 45 and 50 minutes, then add the finishing hops and boil for a further 10 or so minutes.

I agree that the molases used to make suger into brown suga' will make your beer colored, and almost cidery in taste.

Tough luck on the lager yeast. I keep a few packets of dry cheapie ale yeast in the fridge. Its nothing special, but it ensures no yeast mix ups.

Good luck from alexandria

[claphamsa]

Originally Posted by old_townie

I would boil for between 45 and 50 minutes, then add the finishing hops and boil for a further 10 or so minutes.

I agree that the molases used to make suger into brown suga' will make your beer colored, and almost cidery in taste.

Tough luck on the lager yeast. I keep a few packets of dry cheapie ale yeast in the fridge. Its nothing special, but it ensures no yeast mix ups.

Good luck from alexandria

well i dfidnt mix up the yeast, just forgot what I had

[theoriginalryan]

from what i understand, if you use a lager yeast at ale temp (65ish) you are going to get some funk. Taste and i think some pretty unwanted alchohols. Is that your plan?