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Old 12-06-2013, 12:18 AM   #41
YeastieBoys
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Just tapped mine today after three months of lagering. Nice saaz flavor. It finished dry-1.005. Abv was 6.4%, which is too high. Oh well.

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Old 12-06-2013, 02:59 AM   #42
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Quote:
Originally Posted by YeastieBoys
Just tapped mine today after three months of lagering. Nice saaz flavor. It finished dry-1.005. Abv was 6.4%, which is too high. Oh well.
Imperial pilsner...
I recognise the yeastie boys brand name.
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Old 12-09-2013, 09:20 PM   #43
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Quote:
Originally Posted by crusader1612
Imperial pilsner... I recognise the yeastie boys brand name.
Oh, do you?!
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Old 12-09-2013, 10:16 PM   #44
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Quote:
Originally Posted by YeastieBoys
Oh, do you?!
So are you part of Yeastie Boys or just coincidence?
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Old 12-14-2013, 06:11 PM   #45
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Picked up ingredients to brew this sometime this week. Saaz was only 3.0% AA at my LHBS... Had to nearly double the amount to get above 40 IBUs... Anyways, will let you know how it turns out!

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Old 12-15-2013, 03:39 PM   #46
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Some questions:

1) Is a full double/triple decoction mash necessary for this beer? I'm still planning on doing one, I'm curious to know if I should start with a 122F Protein Rest or just a 145F Beta rest?

2) Has anyone calculated the IBU levels for the additions? With iBrewmaster's calculation for 6 gallons using the Tinseth method, I get, for the four additions, 14.46 IBU, 22.23 IBU, 6.99 IBU, and 0 for the whirlpool addition. Adjusting for 3.0% Saaz, I get 1.4oz for 13.96 IBU, 2.9oz for 22.23 IBU, 1.9oz for 6.87 IBU, and a final addition of .8oz and 2.34 IBU (calculated at 6min) for flameout/whirlpool.

3) My water is relatively soft, but still quite a bit above Pilsen water. Chemistry is:
Ca 59ppm
Mg 7ppm
Na 30ppm
Cl 28ppm
SO4 30ppm
Alkalinity 115ppm

Should I dilute with distilled (thinking 50/50) or just leave it as is?

Thanks!

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Old 12-18-2013, 07:08 PM   #47
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Brewed this yesterday. That was a LONNNNNG brew day. Taste and flavor were great, but I'm really not liking the thought of having to do double decoctions. Thinking of changing to a light body double infusion for next time with the following grist:

(for 6 gallons)
88% Weyermann Floor-Malted Bohemian Pilsner 11lbs
6% Breiss Carapils 12oz
4% Weyermann Munich 1 8oz
2% Weyermann Melanoiden Malt 4oz

Hops:
Czech Saaz 60min 13.69 IBU
Czech Saaz 30min 21.79 IBU
Czech Saaz 10min 6.73 IBU
Czech Saaz 0mini 0.00 IBU (whirlpool 20 minutes)

OG goes up to 1.051, IBUs are at 42.2, and everything stays pretty much the same. My SRM calculator shows an increase to 4.7 instead of 3.5, but only the most hawk-eyed judges would notice that.

Mash schedule for my system is an protein rest infusion of .9qts/lb at 137F (to 122F) for 30 min, a conversion rest at .8qts/lb at 173F (to 150F) for 30min, and a mash out at .8qts/lb at 196F (to 168F) for 10 min.

This schedule should save you a lot of time and yield a very similar beer. Next time I do a BoPils, I'm using this recipe and I'll report the differences. Cheers!

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Old 12-27-2013, 03:05 AM   #48
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This one is done! Finished at 1.014 with a great flavor. Going to lager it for a month before entering it the Best Florida Beer Competition.

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Old 03-04-2014, 06:21 AM   #49
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How did your final product turn out after lagering it for a month?

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Old 03-04-2014, 03:24 PM   #50
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I thought it tasted amazing. However, the judges disagreed. They gave this beer a 22/50.

Even though I used 100% Czech Saaz in this, one judge said it had aromas of tropical fruit and mango, a low pils malt aroma, and other significant dings.

However, I did have some issues on getting it to clear. I think my decoction technique needs work because I got an opaque polyphenol haze that didn't disappear with lagering or gelatin finings.

I also think that my bottling needs work. I've been using a growler tube as of the last few times and the judges always seem to ding me for lower than normal carbonation. I think I'll just build a counter pressure filler out of an old siphon tube I have.

Anyways, I really thought this was an excellent beer, no matter what the judges think. Next time, I might use something like Magnum for bittering, but keep the heavy late Saaz additions for all the flavor and aroma.


Sent from my iPhone using Home Brew

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