Heretofore I have been using recipes developed by others but on my next brew I am thinking about using a recipe I put together myself. I have no problem using other people痴 recipes, it痴 just that, while they all are good, I have a flavor I知 looking for and I am at the point where I think I can begin to experiment a little.
I知 shooting for a German pilsner kind of a thing with a little sweetness and aroma like you might find in Grolsch or Stella Artois or other Dutch varieties. I知 not sure how else to describe what I want.
I知 a little apprehensive about trying this without at least some input from those of you who have been doing this a lot longer than me. So if you don稚 mind taking a look at the recipe and tell me if you see anything that seems glaringly wrong or anything you would add or subtract. I would appreciate any and all input.
This is an extract with grain recipe and a 5 gallon batch. I was thinking I would try and ferment it as cold as I can. If I知 lucky I can keep it at 55ｰ to 60ｰ but it will be a lot of work as I have no mechanical means to do that, only ice in a swamp cooler.
5 # Light Malt Extract
2.5 # German Pilsner Malt
ｼ # German Light Crystal Malt
ｼ # German Munich Malt
ｼ # CaraPils (for head retention)
1 oz. Northern Brewer Hops(bittering) 60 minutes
ｽ oz. Hallertau Hersbruck (flavoring) 15 minutes
ｽ oz. Czech Saazhops (finishing) 5 minutes
ｽ oz. Czech Saazhops (finishing) 0 minutes
1 oz Irish Moss (added to boil with Hersbruck hops)
Wyeast #1007 German Ale Yeast
O.G. 1.042
F.G. 1.011
IBU 35
ABV 4%
SRM 3
Thanks,
Dennis
__________________ Let me eat when I'm hungry, let me drink when I'm dry
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Is this intended to be a partial mash recipe? I'm guessing no. You may want to drop the pilsner malt and maybe go with CaraMunich or CaraVienne instead of the Munich considering those should be mashed.
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Is this intended to be a partial mash recipe? I'm guessing no. You may want to drop the pilsner malt and maybe go with CaraMunich or CaraVienne instead of the Munich considering those should be mashed.
I guess it would be called steeping but kind of like a partial mash.
I've used those grains in the past. I have to keep the temperature constant during the steep. I use iodine to test to see the starches are converted.
__________________ Let me eat when I'm hungry, let me drink when I'm dry
Two dollars when I'm hard up, religion when I die
The whole world is a bottle, and life is but a dram
When the bottle gets empty, Lord, it sure ain't worth a damn
the only thing i would consider changing is the yeast. i'm sure it'll come out well with the german ale yeast, but kolsch yeast might get you closer to a pilsner like taste.
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If you're using grains that are unconverted (the munich and pilsner), and steeping them at a temperature that causes conversion then you are mashing. So it is a partial mash by your ingredients and process.
That's about all the input I have, I'm still learning the whole recipe building thing myself.
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If you're using grains that are unconverted (the munich and pilsner), and steeping them at a temperature that causes conversion then you are mashing. So it is a partial mash by your ingredients and process.
That's about all the input I have, I'm still learning the whole recipe building thing myself.
Yes, I guess I never really paid attention to the terminology. I have always done it this way since first brew. Shown to me by another brewer.
I know what you mean about learning. For me the term "Learning" is a polite way of saying "stumbling around figuring out everything the hard way".
Thanks,
Dennis
__________________ Let me eat when I'm hungry, let me drink when I'm dry
Two dollars when I'm hard up, religion when I die
The whole world is a bottle, and life is but a dram
When the bottle gets empty, Lord, it sure ain't worth a damn
I assume that 1 oz Irish Moss is a typo, and you meant 1 tsp?
Yes, sorry, 1tsp.
__________________ Let me eat when I'm hungry, let me drink when I'm dry
Two dollars when I'm hard up, religion when I die
The whole world is a bottle, and life is but a dram
When the bottle gets empty, Lord, it sure ain't worth a damn
the only thing i would consider changing is the yeast. i'm sure it'll come out well with the german ale yeast, but kolsch yeast might get you closer to a pilsner like taste.
Good point. I like Wyeast products and I know they have Kolsch yeast. I may give that a try instead. Here is an issue. I made a batch of Kolsch a few months back and it has an extrodinarily high amount of loose sediment. Unlike my other brews I have to leave a lot of my kolsch in the bottle as the sediment gets mixed in so easily. Is that something attributable to kolsch yeast?
__________________ Let me eat when I'm hungry, let me drink when I'm dry
Two dollars when I'm hard up, religion when I die
The whole world is a bottle, and life is but a dram
When the bottle gets empty, Lord, it sure ain't worth a damn
Would You Guys Review My Recipe For Me?
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