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Old 11-24-2010, 12:35 AM   #1
DeNovo
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Nov 2005
Washington
Posts: 75



About to brew a Czech Pilsner and found an error on the grain bill... I intended 4 oz. of acidulated malt and got 12 oz. It's already ground together (of course) as follows:

12# German 2-row pils
0.75# Light Munich
0.75# Acidulated Malt
0.25# Melanoidin Malt


This is for a 6g. batch. Anyone have any suggestions to improve this? Not eager for a sour pilsner... I was hoping to brew tomorrow, so please get back to me asap!

 
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Old 11-24-2010, 01:02 AM   #2
bovineblitz
 
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Mar 2010
Binghamton, NY
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Grab some more munich of vienna and make it a saison instead?

 
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Old 11-24-2010, 01:43 AM   #3
markg388
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Nov 2009
seattle
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eek, know anyone with some big equipment to do an 18 gallon batch? I'd say it's time to get 24# of pilsner and make a new friend.

 
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Old 11-24-2010, 02:29 AM   #4
indigi
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Jul 2010
Philadelphia
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Add some lemon zest at knockout and call it a lemon pilsner. It'll be great come the spring*. Do a regular one next time, and double check your grain bill

 
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Old 11-24-2010, 03:41 AM   #5
Hermit
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Nov 2009
Alternate Universe
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Well, your ph will be off for mashing. I guess you need to add something to neutralize that?

 
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Old 11-24-2010, 03:55 AM   #6
BigEd
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Nov 2004
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There isn't enough there to make the beer sour. You should be fine but why did you decide to add the acid malt? Is there a water problem?

http://www.weyermann.de/usa/produkte...269&sprache=10

 
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Old 11-24-2010, 07:13 AM   #7
DeNovo
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Nov 2005
Washington
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Think I'll add sufficient malt to crank up the batch size to 8g. and call it good. I'll report back on how it all turns out.

 
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Old 11-24-2010, 10:07 PM   #8
indigi
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Jul 2010
Philadelphia
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Quote:
Originally Posted by BigEd View Post
There isn't enough there to make the beer sour. You should be fine but why did you decide to add the acid malt? Is there a water problem?

http://www.weyermann.de/usa/produkte...269&sprache=10
Are you sure it wouldn't affect the flavor? I've seen as little as 3% called for in wits to add a noticeable lactic bite to the finish.

 
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Old 11-24-2010, 10:14 PM   #9
remilard
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Nov 2008
Kansas City
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Quote:
Originally Posted by BigEd View Post
There isn't enough there to make the beer sour. You should be fine but why did you decide to add the acid malt? Is there a water problem?

http://www.weyermann.de/usa/produkte...269&sprache=10
If he is using low ion water, and he should be, the pH will be too high at about 5.8. Adding acid is exactly what a bohemian brewery would do. So, perfectly authentic practice.

 
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Old 11-25-2010, 12:55 AM   #10
DeNovo
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Nov 2005
Washington
Posts: 75


Not sure of the ph of my water, but it's all well water, and I thought it better to err on the acid side; I'll add some distilled to it to keep the mineral content low). I got enough additional malt to make a 9g batch (it'll take some trickery) and so reduce the ratio of acidulated malt to 3.7% (same as the munich and vienna malts, with 5% carapils. I'm shooting for a 1.056 SG. and a fg of 1.016, using Sterling for bittering and Czech Saas for flavor, aroma and dry-hopping. High hopes!

 
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