Having problems with Pilsner malts - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Having problems with Pilsner malts

Reply
 
Thread Tools
Old 10-22-2012, 02:53 AM   #1
tschoolman
Recipes 
 
Jan 2010
Mpls
Posts: 22


Just finished a doppelbock today that consisted of relatively equal parts pilsner malt and dark munich malt, with some caramunich III and a little accidulated malt per AJDeLange's recommendations (exact recipe is the Jamil's doppelbock in one of the last BYO issues).

My problem is that I am unable to get clear runnings from by mash tun (I batch sparge with a braided hose a la Denny Conn). With a high pilsner malt grist, I consistently get "a lot" of thick, creamy precipitate. I can seperate some of it by whirlpooling the wort and letting it sit for an hour, but still have a buch of wort that just won't clear.

Does the lower kilning temps with Pilsner malt (also Kolsch malt) result in more protein hot break? I've been crushing the malt relatively fine, is this just "flour" escaping the mash?

If Denny's lurking, I'd love your thoughts!

fyi, Minnesota water, but using 3:1 ratio of R.O. water and tap water. Adding CaCl2 per AJDeLange.

 
Reply With Quote
Old 10-22-2012, 03:20 AM   #2
Aunt_Ester
Recipes 
 
Jul 2011
Charlottesville, Virginia
Posts: 237
Liked 18 Times on 14 Posts


I don't know the kilning science behind it, but your results are consistent with my findings. I get a lot of protein precipitate from Carapils, too.

I will state that they still flocculate out and the finished product is always sparkling.
__________________
Quote:
Originally Posted by mattlsull View Post
There are actually techniques that some use that are an open fermentation where they basically ferment in a bucket covered in aluminu, alumini, aluemin... tin foil.

 
Reply With Quote
Old 10-22-2012, 04:39 AM   #3
wickman6
 
wickman6's Avatar
Recipes 
 
Sep 2011
vernon hills, il
Posts: 643
Liked 61 Times on 48 Posts


I have found I get awesome head retention with my pils batches. I can't say I've noticed too many differences otherwise as far as runnings go.

 
Reply With Quote
Old 10-22-2012, 07:51 AM   #4

I suppose it depends on the malt.

I noticed the same thing with our local Croatian pils malt, but then I switched to Castle Pils (Belgium) and get crystal clear runoff after a very short recirculation, like 5 minutes. With the Croatian malt, I'd recirc for 20 minutes and would just NEVER get it totally clear. That said, the beer I made with the local malt was tasty, never noticed any problems, astringency etc from it. I still use the Belgian pils, though, as it's quicker and easier to clear it for runoff. Would be interesting to test the same recipe with the 2 malts, but that's for another time.
__________________
HOMEBREWING SINCE 1997

 
Reply With Quote
Old 10-22-2012, 12:13 PM   #5
Quaker
Beer Missionary
HBT_SUPPORTER.png
 
Quaker's Avatar
Recipes 
 
Sep 2011
Burlington, WI
Posts: 985
Liked 105 Times on 80 Posts


Ditto to Matt's results. I've been using Chinese malted Australian barley. I don't even bother vohrlaffing more than a liter anymore, because it takes nearly all of my first runnings to finally go clear. I just do enough to keep bits of husk out. The proteins all precipitate out without a problem later, and I still produce clear beer. I do have a sack of Castle Pils which I've only used in a 3 gallon batch of a dark ale. I didn't pay attention, but I will next time. Although I'm forcing myself to finish the Chinese malt first. I think I have about 20% of the 55kg sack remaining.
__________________
My father says, "hobbies are supposed to cost money".

 
Reply With Quote
Old 10-24-2012, 01:21 AM   #6
tschoolman
Recipes 
 
Jan 2010
Mpls
Posts: 22

Thanks everyone, I appreciate the feedback. I used Weyerman's Bohemian Pils - I'll try Castle Pils next batch and see if it makes a difference. I haven't noticed any taste issues, so I don't think there are problems with the protein precipitate>

 
Reply With Quote
Old 10-25-2012, 09:50 AM   #7
Brew-boy
 
Brew-boy's Avatar
Recipes 
 
May 2006
Lapeer, Michigan
Posts: 2,280
Liked 16 Times on 13 Posts


Maybe back off on your crush some and try again?
__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/

 
Reply With Quote
Old 10-25-2012, 04:02 PM   #8
DSmith
Recipes 
 
Sep 2011
Robbinsdale, MN
Posts: 796
Liked 77 Times on 64 Posts


It's usually an unnecessary step, but I run my mash hose into a boil bag that's clipped to the side of the boil kettle to catch anything fine. The Vorluf usually takes care of this but there are times where the crush is fine or you deliberately fine crush dark grains and that bag catches some grain.

I've used Castle pilsner for Belgian beers and have not seem issues with runnings like you mentioned with the other pilsner. I've also consistently measured the pH of that malt in distilled water to be about 5.6 (room temperature). Be prepared to eliminate some of the acid malt if using Castle pils IMO.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian beers...Pilsner malts Megaseth Recipes/Ingredients 8 08-01-2012 03:14 PM
Step mashing and pilsner malts Mmenges Beginners Beer Brewing Forum 1 01-09-2011 04:37 AM
Are pale and pilsner malts interchangeable? scottlindner All Grain & Partial Mash Brewing 1 10-11-2009 05:57 PM
pilsner malts in ales mandoman Recipes/Ingredients 21 10-10-2008 09:36 PM
Belgian vs German vs US Pilsner malts kscomp0 Recipes/Ingredients 1 04-22-2008 08:02 PM


Forum Jump