Unless you use this
Yes my thoughts were to clear the beer with the gelatin much like if i would have used AE...Does the recipe i use and all my procedures sound good. It stinks i have to wait a long time to find out if i messed up or not. One or two packets of US 05...Prim two weeks, gelatin 48hrs and then bottle condition for week
I use a tablespoon per five gallon batch.
Mix it with hot tap water in a sauce pot, about 1 cup of water per tablespoon.
Stir it up and let it sit for 20-30 minutes to hydrate and bloom.
Put the pot on the stove and heat until it looks like its about to start boiling dont boil.
Cool slightly (I put my pot in a cold water bath).
Add it (gently) to the secondary (or keg) as youre racking your beer.
Thanks I used two packs last time. I will only use one pack of yeast this time
On a light tasting beer like this, I personally like using 2 packets to keep the yeast profile as clean as possible. Using one packet is obviously fine, but what's another $2-3 in yeast?
Its not economics, its flavor.
In that particular case shamrock had an og of something around 1035, using us-05 means 11.5g of yeast per packet, one packet is actually an overpitch.
Tell you what...pull out a half pound of the 2-row and a half pound of the corn and replace with 1 pound of simple table sugar. That will really lighten up and dry out this beer. That's a pretty normal practice for me with my "house" beer.I am so doing this recipe next... I have too many hairly knuckle dragging friends that chuckle and laugh and look at me a little odd when I tell them I brew my own beer to not try this.
For some of them, it wouldn't matter if I handed them a craft beer (bought, from a store, with a receipt) or I hand them something I brewed. "Tastes like swampwater!", is what I hear... lol
That will be one very dry...very crisp and very clear beer.
I found that if I pull the corn and rice down by 50% and replace with table sugar, that cream ale characteristic (slight corn flavor) goes away and the beer gets much crisper.
...Also would corn sugar would give the same results?
Biermuncher:
I've made this recipe twice, and really liked it. I had higher gravity but that was due to an efficiency jump and also a heavier grain bill. Since this is such a faux-lager, I was thinking of dropping a ton of saaz in late additions with the following increased grain bill (5gal) since I've got a pound of saaz pellets and need to use them. Maybe a pilsner-ish imperial?
8.5 lbs 2 row
2.5 lbs corn
1.8 rice
1lb corn sugar
something around 76 IBU mostly saaz
70% eff + ~7.7% abv
does that sound tasty or nasty?
Hi all....I just moved into my new house and plan on brewing this Saturday. I have a couple of questions...
- if I use flaked rice do I just mash it along with the grain and corn?
- I planned on fermenting in my basement where it seems to hold a pretty constant 55 degrees...what yeast would you guys(gals) recommend?
I've never fermented at a temp lower than 65 so I'm not sure if there is anything different I need to do or be on the look-out for.
Any advice for what I guess would be my first lager would be greatly appreciated.
Thanks
I've been through a good amount of pages of this thread and I haven't found an answer to the question I was wondering yet, so I'll just ask:
How do I go about mashing this? Do I just go about it like a regular beer, with a 1.33 Water to Grist Ratio @ 152, let it sit for 90 and collect first running's and then sparge @ _______ for the first sparge @ then ________ for the second sparge? I Do batch sparge method, obviously. Can anyone push me in the right direction of how I should go about doing this (sticking to the 11.5 gallon batch).
For the mash you are correct for the 90 minute. You can single or double batch sparge, aiming to raise the grain bed temp to 168 for better sparge results but not over 170.
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