runningweird
Well-Known Member
need to brew this
need to brew this
hmmm you might want to substitute the flaked rice with flaked maize..
I brewed this and it turned out horribly.. probably my fault but anywho.. the final results ended with a major rice flavor lingering in the mouth. I call it my Sake Beer. It will be very difficult to pass this off to my friends.
SirBrewsAlot said:Just brewed this no flaked rice but did toss in 1/2 lb of flaked maize. Had to roll with the Wyeast 2124-Bohemian Lager. Lookinging foward to the outcome..
bmason1623 said:I currently have on tap my version with the rice flake and 34/70 dry yeast (pitched 2 packets) which is the same strain as 2124 according to mr malty. It is slightly fruity, slight diacetyl (which is acceptable for bohemian lagers), finishes dry and crisp. I'm very happy with it. Attached is a picture of "Billsner".
<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=49826"/>
Finally got to crack one of these open last night. Not quite carbonated fully, but close. It's awesome, clean and crisp with a malty backbone and slight hoppiness. Thank you for the recipe.
suicider said:Brewing this as my first lager. What kind of water is everyone using? I was thinking of going half tap water half distilled water just to be onthe safeside.
Finally after pitching yeast late saturday , Thursday I finally started seeing krausen and bubbling. It's been at 50 degrees this whole time. Any need to worry with such a long lag time?
suicider said:I'm still getting a feel for my analog temp controller. It's like ten degrees warmer in the fridge than on the dial so I'm happy to be in the ballpark. Two or three degrees makes a significant difference ya think?
suicider said:being as my fermentation took forever to start, should i wait a couple days to do a diacetyl rest? it was smelling kinda buttery there for a day or two but doesn't really smell that way now. bubbles were coming out every thirty seconds or so when i checked on it yesterday.
suicider said:Well, the beer turned out hoppier than i expected, but still decent, which is good considering the long lag tiem for fermentation to start. I subbed mt.hood for libert. The beer has a sort of citrus grapefruit aroma/taste that i wasn't really expecting, not bad just not too pilsnery. Thinking i might have to dilute the tapwater a bit more.
When I made this recipe, my idea was to split the difference between a lager like Chezchvar or Stella Artois and an American style Lager like Budweiser and come up with a hybrid - something somewhere in between. Well as it turns out, this beer is a lot closer to Stella Artois than to an American Lager. In fact the taste resemblance to Stella Artois is uncanny - hence the name.
Anyway, other than the fact that this beer is quite a bit stronger than Stella, with regards to flavor and aroma its pretty close.
I imagine you'd get even closer if you left off the 2# of Rice Flakes in the recipe. Next time I make it I will likely omit the Rice. I don't think you really need it, I just put it in there because I was trying to go big without adding a lot of body - the rice adds a bit more alcohol which makes it quite a bit stronger but it stops me at the third glass. If you want something closer to Stella thats still a guzzler omit the rice.
Here's the ingredients:
Malts:
4.5 # Weyerman Pilsner 37PPG, 2L
4.5 # American 2 Row Lager 38PPG, 2L
2 # Flaked Rice ( optional )
Mashed at 147F for 90 minutes
Hops:
1 oz Sterling Leaf 6.7% AA @ 60 minutes
1/2 oz Liberty Pellets @ 30 minutes
1/2 oz Liberty Pellets @ 10 minutes
Very simple recipe, very easy to make, very nice results.
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