Lager recipe for the spiedel braumeister 50l

CornyKegs 728
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edubrueurope

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BM owners.... have you successfully brewed a pilsner lager?

What recipe did you use?

Did you use the standard settings or did you programme your own times and temperatures?

Any answers gratefully received.
 
Ihave this one fermenting right now. Have obviously not tasted it but this was one of the clearest and maltiest worts I've ever made. Have high hopes for this one!

For the decoction I paused the unit just after the 15 minute rest at 65C finished. Pulled 6 liters of thick mash from the malt pipe and heated it slowly to boiling. Boiled for 30 minutes, returned it to the malt pipe and let the unit continue with its mash schedule. the next rest was 30 minutes at 72C.

I stole this mash schedule:
http://forum.northernbrewer.com/viewtopic.php?f=5&t=76598&start=30

So the programmed steps were:

Mash-in 53C
1st. rest 53C 40 min
2nd. rest 65C 15min
-------------
Pause and pull decoction
Boil for 30 minutes
Return decoction and resume program
-------------
3rd. rest 72C 30min
4th. rest skipped
5th. rest 78C 15min (mashout)

And sparged with 9 liters of 78C water



Pilz I 2012
Brew Type: All Grain Date: 10.01.2012
Style: Bohemian Pilsner
Batch Size: 23.00 L
Boil Volume: 29.40 L Boil Time: 90 min
Brewhouse Efficiency: 90.00 % Equipment: Speidel - 20l
Actual Efficiency: 94.72 %


Ingredients Amount Item Type % or IBU
4.00 kg Bohemian Pilsner (Weyermann) (1.7 SRM) Grain 100.00 %
33.00 gm 2009 Saaz, HD [5.50 %] (90 min) Hops 20.8 IBU
33.00 gm 2009 Saaz, HD [5.50 %] (20 min) Hops 11.8 IBU
33.00 gm 2009 Saaz, HD [5.50 %] (5 min) Hops 5.2 IBU
0.50 gm White Labs Yeast Nutrient (Boil 15.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
3.00 items FermCap S (Boil 90.0 min) Misc
1 Pkgs Pilsner Lager (White Labs #WLP800) [Cultured] Yeast-Lager

Beer Profile Estimated Original Gravity: 1.049 SG (1.044-1.056 SG) Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.011 SG (1.013-1.017 SG) Measured Final Gravity: 0.000 SG
Estimated Color: 2.8 SRM (3.5-6.0 SRM) Color [Color]
Bitterness: 37.9 IBU (35.0-45.0 IBU) Alpha Acid Units: 12.8 AAU
Estimated Alcohol by Volume: 4.95 % (4.20-5.40 %) Actual Alcohol by Volume: 0.00 %
Actual Calories: 0 cal/l


Mash Profile Name: pils 2011 Mash Tun Weight: 14.00 kg
Mash Grain Weight: 4.00 kg Mash PH: 5.4 PH
Grain Temperature: 22.0 C Sparge Temperature: 78.0 C
Sparge Water: 8.91 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
innmesk Add 24.50 L of water at 57.0 C 53.0 C 40 min
Step Heat to 65.0 C over 1 min 65.0 C 15 min
Step Decoct 5.94 L of mash and boil it 72.2 C 30 min
Step Heat to 78.0 C over 10 min 78.0 C 15 min
 
Hi beefeater.... great to read your reply.... and good to know someone else is using the BM for brewing lagers.

Did you boil the six litres of thick mash in a separate saucepan? Could you explain why you did this.

And the recipe - 4 kilos malt, 100gm hops plus one sachet (11g) yeast.... is that right? I will just double up the quantities for my 50l BM.

Water - 23l to start plus another 9l added during sparging.... correct?

Look forward to hearing how this one turns out after fermentation.... 12 deg C?

I will post on how my first brew goes.... hopefully on monday.
 
Hi!

I boiled the decoction in a 9 litre saucepan. The same I use for heating my sparge water.

The recipe was 4kg Pils and 100g Saaz.
I used slightly less than 1/2 liter unwashed WLP-800 slurry from a previous batch.
With dry yeast I would have used two satcets of W34/70 for 20-25 liters of beer.

Water - I mashed in with 24.5 liters in the Braumeister and sparged with 9. 23 liters is the final volume in the fermenter.

Fermenting at 7 degrees. Lowest I ever tried but it is chugging away sloooowly but steadily. I'll increase the temperature if the fermentation stalls.

I did the decoction because I wanted to try to get some "decoction flavor", namely melanoidins and a darker colored wort without adding any speciality malts. This is a "SMASH"!.
I got inspired by this discussion:

http://forum.northernbrewer.com/viewtopic.php?f=5&t=76598&start=30

I recently bought a german language homebrew book off German Amazon to give to a German friend to get him into homebrewing. It had lot's of good ratings from readers. I had a look at the recipes in there. No decoctions at all but all the mashes were three step. 64, 72 and 78 degrees. The only variation were the times for each step. I don't remember all of them but I have used the "Pilsner" schedule from that book to brew two good APA's. It was supposed to make a quite fermenteable wort and it does. It was 40 minutes at 64, 20 minutes at 72 and 5 or 10 minutes at 78.

I theaked it a bit and used this:

Mash-in 60 C
1st. step 64 for 45min
2nd. step 72 for 20min
skipped 3rd.and 4th.
5th step 78 for 15minutes.

This is of course a lot easier than decoction and it will work.

Happy brewing!
 
Thanks for replying.


Last night i did my first brew on the 50 litre Braumeister machine. I found a pilsner recipe that i used. Below is some facts n figures:

53 ltrs water
10kg organic lager malt
100g saaz hops
2 x 11g saflager 34-70 yeast

Mashing in 38 deg c
Phase1 - 52 deg c - zero mins
Phase2 - 63 deg c -40 mins
Phase3 - 73 deg c - 25 mins
Phase4 - 78 deg c - 10 mins

7 ltrs sparge @ 78 deg c

Hopping - 100 deg c - 80 mins
75g added after 10 mins
25g added after 70 mins

I took a few readings - ph of the wort was 5.5 and i think the OG was 1009.... does that sound right?

I added the yeast directly to the wort - below 20 deg c, and it is now sitting in my store room at 11 deg c.

Will let you know how it turns out....
 
An og of 1.009 sounds veeeery low. Are you sure your reading is correct?
How much wort did you end up with inthe fermenter?
Or did you read 9 plato or brix? That would be OG 1.039. Still very low but not impossible.
 
Re the reading... the hydrometer came frome germany and i now understand it reads in degrees Plato!!

Not exactly sure how many liters in the fermenter... around 45.

Had a look in the store yesterday...and the air lock seems to be bubbling away nice and steady.
 
Good to hear that your beer is saved!
Many good pilsners are brewed from 10 and 11 plato worts so your 9 will be good!
The efficciency is a bit low though if you ended up with 45 liters of 9 plato wort from 10 kilos of malt. How did you crush your grains?
 
Just a quick update...one week after start of fermentation it took another reading - 6 deg plato / 1024. Its been pretty cold here and the temperature in the store is 10 deg C... but the brew is still bubbling along!
I had a taste - it seemed ok, but cloudy.

To answer your last question, i bought the malt pre crushed direct from the maltster (warminster malts) last october.... perhaps its a bit old?
 
The brew has finally finished fermenting.... after three weeks! Its still only 11 - 12 deg C so maybe thats why it has taken so long.

My next problem is how to get it fizzed! I intend to bottle in 500ml flip top bottles and have been advised to add 4gms of sugar to each bottle before filling. I understand that the bottles then need to be put somewhere warm to produce the CO2 needed to make a good lager.

Any advice on how to get the CO2 levels up?

What temperature and for for how long?

Thanks
 
beefeater said:
Ihave this one fermenting right now. Have obviously not tasted it but this was one of the clearest and maltiest worts I've ever made. Have high hopes for this one!

For the decoction I paused the unit just after the 15 minute rest at 65C finished. Pulled 6 liters of thick mash from the malt pipe and heated it slowly to boiling. Boiled for 30 minutes, returned it to the malt pipe and let the unit continue with its mash schedule. the next rest was 30 minutes at 72C.

I stole this mash schedule:
http://forum.northernbrewer.com/viewtopic.php?f=5&t=76598&start=30

So the programmed steps were:

Mash-in 53C
1st. rest 53C 40 min
2nd. rest 65C 15min
-------------
Pause and pull decoction
Boil for 30 minutes
Return decoction and resume program
-------------
3rd. rest 72C 30min
4th. rest skipped
5th. rest 78C 15min (mashout)

And sparged with 9 liters of 78C water



Pilz I 2012
Brew Type: All Grain Date: 10.01.2012
Style: Bohemian Pilsner
Batch Size: 23.00 L
Boil Volume: 29.40 L Boil Time: 90 min
Brewhouse Efficiency: 90.00 % Equipment: Speidel - 20l
Actual Efficiency: 94.72 %


Ingredients Amount Item Type % or IBU
4.00 kg Bohemian Pilsner (Weyermann) (1.7 SRM) Grain 100.00 %
33.00 gm 2009 Saaz, HD [5.50 %] (90 min) Hops 20.8 IBU
33.00 gm 2009 Saaz, HD [5.50 %] (20 min) Hops 11.8 IBU
33.00 gm 2009 Saaz, HD [5.50 %] (5 min) Hops 5.2 IBU
0.50 gm White Labs Yeast Nutrient (Boil 15.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
3.00 items FermCap S (Boil 90.0 min) Misc
1 Pkgs Pilsner Lager (White Labs #WLP800) [Cultured] Yeast-Lager

Beer Profile Estimated Original Gravity: 1.049 SG (1.044-1.056 SG) Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.011 SG (1.013-1.017 SG) Measured Final Gravity: 0.000 SG
Estimated Color: 2.8 SRM (3.5-6.0 SRM) Color [Color]
Bitterness: 37.9 IBU (35.0-45.0 IBU) Alpha Acid Units: 12.8 AAU
Estimated Alcohol by Volume: 4.95 % (4.20-5.40 %) Actual Alcohol by Volume: 0.00 %
Actual Calories: 0 cal/l


Mash Profile Name: pils 2011 Mash Tun Weight: 14.00 kg
Mash Grain Weight: 4.00 kg Mash PH: 5.4 PH
Grain Temperature: 22.0 C Sparge Temperature: 78.0 C
Sparge Water: 8.91 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
innmesk Add 24.50 L of water at 57.0 C 53.0 C 40 min
Step Heat to 65.0 C over 1 min 65.0 C 15 min
Step Decoct 5.94 L of mash and boil it 72.2 C 30 min
Step Heat to 78.0 C over 10 min 78.0 C 15 min
Click to expand...
That is CRAZY efficiency! Reading this post finalized my decision to purchase this machine. I was wondering about decoction mashing and if it is possible with the BM as I really enjoy malty brews.

You have just cost me $2K:mug:

Awesome post!
 

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