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Old 12-03-2013, 11:16 PM   #11
shaigl
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for the 'dry' facts:
brew was fermenting for 21 days at 7-8C. no dyc rest (was out of the country and when i came back fermentation was already done).
no cold crushing before bottling.
no clarifiers.
bottled 12 days and 10 hours ago - been carbing for 7 days in the fridge (same as fermenting temp: 8C) and another 5 days and 10 hours in room temp (around 20C).

the beer is amazing!
starting with a nice, smooth, bright lager taste an gradually turning into a mild hoppy taste towards the end. foam on top is just beautiful, im just shocked at how good my first lager turned out and feeling like a proud father!
(sry im not good with describing tastes, never done that before).

i really wanna thank the original publisher of this thread for the recipe and all the other guys around the forum for sharing the info, im learning a lot!
i would like you guys to excuse my spelling as well, english is not my first language.

for the results:
i took a beer that was carbonating at room temp to see if its ready. shoved it in the freezer, surrounded by ice cubes, for about 40 min and cracked it open.
the photo is infront of you.

cheers!

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Old 01-15-2014, 04:35 PM   #12
Bottoms_Up
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Shaigl, would you mind posting the recipe as you have modified it? Thanks.

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Old 02-12-2014, 05:33 PM   #13
MollyHatchet
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I noticed the original poster listed the hop schedule, but later he says to drop the battering hops at a different time which leaves me confused. I really want to make this as I love Grolsch, and would love to have it on tap all the time! So any help would be greatly appreciated.


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Old 02-14-2014, 10:00 PM   #14
shaigl
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Quote:
Originally Posted by Bottoms_Up View Post
Shaigl, would you mind posting the recipe as you have modified it? Thanks.

Hey mate, sorry for the late reply but I've just seen yours now.

That's my recipe for 50 liters:
10kg German 2 row pils
250gr 10L crystal
125gr German Munich

Mash at 65C for 45 min
Batch sparge at 75C for 20 min

Hops are the same as the original only down to 45 min boil
(Full hour boil but hops after 15)

8C fermentation for about 3 weeks with w-34/70 with 1 liter starter for every 10 liters batch (always worked for me).

Hope it helps! Cheers


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Old 02-14-2014, 10:01 PM   #15
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Btw I'm looking for another interesting set of hops for this one if anyone has ideas for it


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Old 02-16-2014, 03:55 PM   #16
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Thanks for the recipe, shaigl. As for the hops, I think that Halertauer and Saaz are quite standard for Grolsch. The only thing I would change is the Northern Brewer bittering hops. I've used them a lot in the past for other German pilsners, but always wondered what the "harsh" taste was. I changed to Perle, and the harsh taste disappeared, improvoing the results significantly. So when I make this recipe, I'll exchange the Northern Brewer hops with Perle. Premiant is another option - very smooth for a bittering hop. Or I'll use a combination of Perle and Premiant which I did with my last lager, which turned out quite good. The Halertauer and Saaz will stay.

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Old 05-20-2014, 01:18 PM   #17
shaigl
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Quote:
Originally Posted by Bottoms_Up View Post
Thanks for the recipe, shaigl. As for the hops, I think that Halertauer and Saaz are quite standard for Grolsch. The only thing I would change is the Northern Brewer bittering hops. I've used them a lot in the past for other German pilsners, but always wondered what the "harsh" taste was. I changed to Perle, and the harsh taste disappeared, improvoing the results significantly. So when I make this recipe, I'll exchange the Northern Brewer hops with Perle. Premiant is another option - very smooth for a bittering hop. Or I'll use a combination of Perle and Premiant which I did with my last lager, which turned out quite good. The Halertauer and Saaz will stay.
i had the harshness problem as well. i solved it by just lagering the beer longer.. would try the sub for the NB next time ill brew it
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