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Old 11-28-2012, 10:21 PM   #61
TINMANBrew
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Nov 2012
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Thanks!
I ended up using 5 lbs. 2 row, 5.5 of pilsner and 1 lb rice, .5 of carapils.
Threw in saaz and hallertau for hops. Wyeast Urquel, I believe 2001 is the number, already rockin!

 
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Old 02-20-2013, 11:16 AM   #62
truekey
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Dec 2012
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I just made this. Went straight for the regular ingredients but I scaled it down to 3 gallons. Didn't have pure clover honey so I used a blend of a few types, didn't have the right pilsner yeast so I used saflager-34/70 which said it was a german style lager yeast.

Luckily my LHBS did have saphir hops, so I got to try these babies out. Right now the primary is bubbling so furiously that I've had to change out my blowoff collection bowl already. Hasn't even been 24 hours. Wondering if the honey added so much fermentables that it's going nuts.

First pilsner for me. First lager. First time using honey. First three gallon batch. Too many firsts?

UPDATE: Lost probably a beer or two's worth of wort from blowoff. Is this normal? Super strong fermentation.. I had it going at probably 64 degrees for a day, realized that might be too much and so I moved the primary to my basement, which is about 54 degrees. I hope I didn't screw this up.

 
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Old 04-08-2013, 06:45 PM   #63
wes_1696
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Dec 2008
N Carolina
Posts: 48

How do I scale the hops for a one gallon batch? this looks really good.

 
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Old 04-13-2013, 05:29 PM   #64
truekey
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Dec 2012
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I scaled down in I brewmaster what my recipe was.

Saphir Pils

Style: Unassigned OG: 1.036
Type: FG: 1.009
Rating: 0.0 ABV: 3.54 %
Calories: 117 IBU's: 47.69
Efficiency: 70 % Boil Size: 1.45 Gal
Color: 4.9 SRM Batch Size: 0.80 Gal
Preboil OG: 1.032 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 21 days @ 55.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
0.27 lbs 22.99 % Extra Light Dry Extract 60 mins 1.044
0.54 lbs 45.98 % Extra Light Dry Extract 10 mins 1.044
0.24 lbs 20.69 % Honey 0 mins 1.035
1.30 ozs 6.90 % Caramel/Crystal Malt - 20L 60 mins 1.035
0.65 ozs 3.45 % Belgian Caramel Pils 60 mins 1.034

Hops
Amount IBU's Name Time AA %
0.16 ozs 32.79 Pearle 60 mins 8.00
0.24 ozs 14.90 Saaz 20 mins 4.00
0.08 ozs Saaz 7 days 4.00

Replace saaz with Saphir if your LHBS carries.

The idea is to just hit the right IBU I guess. Tinker with your boil time.

 
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Old 04-13-2013, 05:31 PM   #65
truekey
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Dec 2012
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Also since its extract the efficiency is going to be much higher. Like 90% or above I'd imagine.

This has been aged for four weeks in bottles now and I have to say, it came out a bit estery for me but it's delicious.

 
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Old 06-04-2013, 11:02 PM   #66
ender416
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Apr 2013
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How does one ferment at 54~ degrees? i have a fridge in my garage but as far as i can see its not adjustable by temperature, just 1 2 3 4 or 5 and i dont think 1 is quite warm enough

 
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Old 06-09-2013, 03:23 PM   #67
Broham1
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Oct 2011
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Quote:
Originally Posted by ender416
How does one ferment at 54~ degrees? i have a fridge in my garage but as far as i can see its not adjustable by temperature, just 1 2 3 4 or 5 and i dont think 1 is quite warm enough
Temperature controller: a little gadget that acts as an external thermostat. You set the temperature you want, plug the fridge/freezer into the gadget instead of the wall, and the gadget turns the appliance on/off to maintain the set temp.

Some brewers get similar effect with swamp coolers and ice packs.

Fermentation temperature control should be an early addition to your brewery.

 
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Old 06-12-2013, 04:52 PM   #68
Kozwald
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Apr 2012
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I'm going to try this recipe this weekend and was wondering if anyone has made it without the yeast starter? Do you think it would make a big difference?

 
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Old 08-10-2013, 08:59 PM   #69
truekey
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Dec 2012
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I did a quasi starter by putting a pack page of dry yeast into my wort before I got to sparge or boil, but no actual starter. It didn't fully attenuate for me and the beer was more on the sweet side than to my liking. But it didn't have any troubles starting to ferment, happened before 12 hrs.

 
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