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Old 12-30-2014, 04:53 AM   #31
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sounds awesome, i've been wanting to brew a german pilsner. have you tried fermenting with dry yeasts like saflager s-23 or w-34/70?
thanks
I've tried W-34/70 before and got similar results to when I used WLP830 German Lager, which is said to be the same strain. It was good, but was a bit on the malty side for my taste. I'm looking for that more balanced, crisp dry finish that I get from German imports, and I get more of that from the WLP833 Bock Lager yeast. Either of these yeasts will produce a fine lager, provided your process is sound.
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On tap:
1. Dubbel 2. IPA 3. Belgian Blonde 4. Boh Pils 5.[Nitrogen] empty
Primary:
1. Irish Stout 2. Irish Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Belgian Blonde, Boh Pils
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Old 12-30-2014, 03:19 PM   #32
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Have you ever tried a decoction mash with this recipe? I've been looking for an authentic pils recipe and it looks like I've found one! I am getting more and more interested in German styles and brewing them with traditional German brewing methods.

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Old 12-30-2014, 06:17 PM   #33
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Have you ever tried a decoction mash with this recipe? I've been looking for an authentic pils recipe and it looks like I've found one! I am getting more and more interested in German styles and brewing them with traditional German brewing methods.
I have. I thought it turned out great, but not worth the added time and effort in my opinion. I emulate that a bit with a step mash via my HERMS and adding a small amount of melanoidin malt. Lately, I've been brewing this without the melanoidin and love it. The more important thing to me is the effect of the step mash, not the maillard reactions from the decoction.
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On tap:
1. Dubbel 2. IPA 3. Belgian Blonde 4. Boh Pils 5.[Nitrogen] empty
Primary:
1. Irish Stout 2. Irish Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Belgian Blonde, Boh Pils
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Old 12-30-2014, 08:15 PM   #34
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I've heard so many conflicting stories about decoction mashing. A lot of people claim that the decoction mash is absolutely necessary and some people say it's a waste of time. I have yet to do one myself. I have an Oktoberfest planned for March and I plan to do a triple decoction using Kaisers method. So I guess I'll find out for myself then. I was just curious if you've noticed a difference. I'm sure the step mash and a good long boil probably gets the job done just fine.

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Old 12-30-2014, 08:30 PM   #35
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A decoction mash turns my 6 hour brew day into a 9 hour brew day. Does it make a difference? Sure. An appreciable difference? You could argue either way. Is it worth it? Not for a German Pils, in my opinion. Maybe more worth while for a Czech Pils...

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On tap:
1. Dubbel 2. IPA 3. Belgian Blonde 4. Boh Pils 5.[Nitrogen] empty
Primary:
1. Irish Stout 2. Irish Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Belgian Blonde, Boh Pils
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Old 12-30-2014, 08:43 PM   #36
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Good to know!! Thanks for the reply. I'll skip it for now then and stick with the step mash you have outlined. Thanks for the recipe. Sounds like a good one. I love the k.i.s.s. method when it comes to recipes. Lately I've been sticking to simple grain bills and hop schedules and it's working out great.

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Primary: House Amber
Secondary:
Bottled:
Kegged: Vienna Lager
Future: Kaiser Alt, Oktoberfest Lager, Imperial Helles Bock, Leinenkugel Summer Shandy Clone, BierMunchers Centennial Blonde, Yoopers Fizzy Yellow Beer, Fesh Squeezed IPA.

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Old 12-30-2014, 09:17 PM   #37
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Quote:
Originally Posted by Tiber_Brew View Post
I've tried W-34/70 before and got similar results to when I used WLP830 German Lager, which is said to be the same strain. It was good, but was a bit on the malty side for my taste. I'm looking for that more balanced, crisp dry finish that I get from German imports, and I get more of that from the WLP833 Bock Lager yeast. Either of these yeasts will produce a fine lager, provided your process is sound.
thanks! definitely need a sound process when brewing pilsners.
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Old 12-30-2014, 09:29 PM   #38
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Quote:
Originally Posted by NorthSide View Post
thanks! definitely need a sound process when brewing pilsners.
Exactly. It's more of a process beer than an ingredient beer. Of course, quality ingredients are still important
__________________
On tap:
1. Dubbel 2. IPA 3. Belgian Blonde 4. Boh Pils 5.[Nitrogen] empty
Primary:
1. Irish Stout 2. Irish Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Belgian Blonde, Boh Pils
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Old 12-31-2014, 09:01 PM   #39
Tiber_Brew
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Quote:
Originally Posted by Justdrumin View Post
Good to know!! Thanks for the reply. I'll skip it for now then and stick with the step mash you have outlined. Thanks for the recipe. Sounds like a good one. I love the k.i.s.s. method when it comes to recipes. Lately I've been sticking to simple grain bills and hop schedules and it's working out great.
That's singing the song of the Pilsner right there. A properly researched and well executed process with simple, delicately balanced ingredients forms an amalgamation that can only be performed and appreciated by few brewers and connoisseurs.
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On tap:
1. Dubbel 2. IPA 3. Belgian Blonde 4. Boh Pils 5.[Nitrogen] empty
Primary:
1. Irish Stout 2. Irish Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Belgian Blonde, Boh Pils
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