pudland
Well-Known Member
- Joined
- Aug 20, 2014
- Messages
- 146
- Reaction score
- 5
So this is my first PM and I decided to try a pilsner.
I have a refrigerator controlled by an STC-1000 and I'm using a Thermowell.
Not knowing what it "should/could" taste like...
Here's what I detected:
8/22/15 SG = 1.015 hydro. Ferm chamber changed to 17C(62.6F) for diacetyl rest. Sample had mild banana flavor, mild "butter" also.
8/26/15 SG = 1.013, racked to secondary and set ferm chamber to 15C. Sample had just a VERY mild hint of banana, no "butter" flavor. Has a mix of mild sour/tart flavor. No open sign of infection.
Questions:
Flavor of the yeast?
Because its a super light beer?
Normal?
Could mellow after "lagering" and carbing?
Thanks!
The first pic is from todays sample.
The second pic: inset is the day i set it to diacetyl rest, large pic is today
The 3rd pic: inset is 24 hours after pitching, large pic is day 3 after pitching.
RECIPE:
Type: Partial Mash
Batch Size: 5.50 gal
Boil Size: 7.05 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 5.00 gal
Fermentation: Lager, Three Stage, Adams - Thermowell
Date: 16 Aug 2015
Equipment: Pot and Cooler ( 8 Gal Boil Kettle/5 Gal MLT) - Extract/Partial Mash - Adams
Efficiency: 72.00 %
Est Mash Efficiency: 77.9 %
4 lbs Pilsner (2 Row) Ger (2.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Vienna Malt (3.5 SRM)
4.0 oz Munich Malt - 10L (10.0 SRM)
Mash In Add 11.08 qt of water at 152.9 F 148.0 F 60 min
Batch sparge with 2 steps (Drain mash tun , 3.16gal) of 175.0 F water
1.00 oz Cluster [6.90 %] - Boil 60.0 min
0.50 oz Saaz [2.60 %] - Boil 30.0 min
3 lbs 2.4 oz Pilsner Liquid Extract [Boil for 15 min](3.5 SRM)
1.50 tsp Irish Moss (Boil 15.0 mins)
0.50 oz Saaz [4.00 %] - Boil 5.0 min
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]
16 Aug 2015 - Primary Fermentation (7.00 days at 54.0 F ending at 54.0 F)
23 Aug 2015 - Secondary Fermentation (3.00 days at 62.0 F ending at 62.0 F)
26 Aug 2015 - Tertiary Fermentation (4.00 days at 62.0 F ending at 40.0 F)
Age beer for 30.00 days at 40.0 F
IGLOO held the heat better than expected.
MLT preheat water temp was 175*F.
Mash In water temp was 162*F.
Mash temp at 30 min was 153*F.
3 gal mash in = 2.25 gal drain
3 gal sparge.
Boil vol before top off = 5 ish gal.
Topped off to 7 gal.
Pre boil Brix = 4.4 = 1.019 = lower than expected.
Hydro reading = 1.023.
Post boil SG = 1.045
Ferm vol 6.00 gal.
I have a refrigerator controlled by an STC-1000 and I'm using a Thermowell.
Not knowing what it "should/could" taste like...
Here's what I detected:
8/22/15 SG = 1.015 hydro. Ferm chamber changed to 17C(62.6F) for diacetyl rest. Sample had mild banana flavor, mild "butter" also.
8/26/15 SG = 1.013, racked to secondary and set ferm chamber to 15C. Sample had just a VERY mild hint of banana, no "butter" flavor. Has a mix of mild sour/tart flavor. No open sign of infection.
Questions:
Flavor of the yeast?
Because its a super light beer?
Normal?
Could mellow after "lagering" and carbing?
Thanks!
The first pic is from todays sample.
The second pic: inset is the day i set it to diacetyl rest, large pic is today
The 3rd pic: inset is 24 hours after pitching, large pic is day 3 after pitching.
RECIPE:
Type: Partial Mash
Batch Size: 5.50 gal
Boil Size: 7.05 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 5.00 gal
Fermentation: Lager, Three Stage, Adams - Thermowell
Date: 16 Aug 2015
Equipment: Pot and Cooler ( 8 Gal Boil Kettle/5 Gal MLT) - Extract/Partial Mash - Adams
Efficiency: 72.00 %
Est Mash Efficiency: 77.9 %
4 lbs Pilsner (2 Row) Ger (2.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Vienna Malt (3.5 SRM)
4.0 oz Munich Malt - 10L (10.0 SRM)
Mash In Add 11.08 qt of water at 152.9 F 148.0 F 60 min
Batch sparge with 2 steps (Drain mash tun , 3.16gal) of 175.0 F water
1.00 oz Cluster [6.90 %] - Boil 60.0 min
0.50 oz Saaz [2.60 %] - Boil 30.0 min
3 lbs 2.4 oz Pilsner Liquid Extract [Boil for 15 min](3.5 SRM)
1.50 tsp Irish Moss (Boil 15.0 mins)
0.50 oz Saaz [4.00 %] - Boil 5.0 min
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]
16 Aug 2015 - Primary Fermentation (7.00 days at 54.0 F ending at 54.0 F)
23 Aug 2015 - Secondary Fermentation (3.00 days at 62.0 F ending at 62.0 F)
26 Aug 2015 - Tertiary Fermentation (4.00 days at 62.0 F ending at 40.0 F)
Age beer for 30.00 days at 40.0 F
IGLOO held the heat better than expected.
MLT preheat water temp was 175*F.
Mash In water temp was 162*F.
Mash temp at 30 min was 153*F.
3 gal mash in = 2.25 gal drain
3 gal sparge.
Boil vol before top off = 5 ish gal.
Topped off to 7 gal.
Pre boil Brix = 4.4 = 1.019 = lower than expected.
Hydro reading = 1.023.
Post boil SG = 1.045
Ferm vol 6.00 gal.
