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Old 12-11-2008, 04:10 AM   #11
Boerderij_Kabouter
 
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I have a pump in my arsenal. My current plan is to very slowly recirculate for at least 20 minutes. I think that's the best I can do... just curious.

 
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Old 12-11-2008, 04:13 AM   #12
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Nice... that wort will be beautiful enough to bring a tear to my eye. If I were there to see it.
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Old 05-28-2009, 02:16 PM   #13
Boerderij_Kabouter
 
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Alright... This is getting brewed on June 13th!

Recipe: Helles
Brewer: Justin S. Talbot
Asst Brewer:
Style: Munich Helles
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.82 gal
Estimated OG: 1.049 SG
Estimated Color: 3.4 SRM
Estimated IBU: 17.1 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.0 oz Rice Hulls (0.0 SRM) Adjunct 1.33 %
17 lbs 12.0ozPilsner (2 Row) Ger (2.0 SRM) Grain 94.67 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %

2.50 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 17.0 IBU
0.10 oz Hallertauer Hersbrucker [4.00 %] (1 min) Hops 0.0 IBU

1 Pkgs Bohemian Lager (Wyeast Labs #2124) [StarteYeast-Lager


Mash Schedule: Decoction Mash, Single
Total Grain Weight: 18.75 lb
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
35 min Protein/Sacc rest Add 37.50 qt of water at 140.9 F 133.0 F
45 min Saccharification Decoct 12.50 qt of mash 155.0 F
10 min Mash out Add 13.18 qt of water at 210.0 F 168.0 F

...............................

Please let me know what you think. Suggestions? Comments?

Also, I am looking for a good Wiesn style Okteberfestbier recipe if anyone has one. Not a traditional Marzen beer, a lighter drinking beer typically served at the O-fest.

Thanks,
Justin

 
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Old 05-28-2009, 02:26 PM   #14
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Quote:
Also, I am looking for a good Wiesn style Okteberfestbier recipe if anyone has one. Not a traditional Marzen beer, a lighter drinking beer typically served at the O-fest.
Helles was my O-fest beer last year, they drink that stuff by the liter over in Germany so I thought it was the most appropriate. September is still hot here so I'm not in the mood for a Maerzen anyway.

Recipe looks awesome. I prefer the herbal nature of Saaz myself, but if you like the floral-ness of the Hallertau by all means carry on.

The 34/70 strain (WY2124 / WLP830) is one of my favorite yeast strains, it makes an amazingly clean and malty beer.
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Old 05-28-2009, 04:50 PM   #15
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Looks good BK... except those rice hulls are so non-Reinheitsgebot-y!

I like your mash schedule. Although I will say that I've really come to like the Hochkurz mash schedule. I recently brewed a German pils using it and it will be ready to drink tomorrow night. All indications are that it is awesome, but I have yet to see the foam stability for it.

Also, I don't know if you saw my thread on Saflager W-34/70, but I brewed the aforementioned Pils with it and it is awesome. I don't plan on using liquid lager yeast again for a long time. It was so nice not to have to make a huge starter and it tastes the same (if not even cleaner, probably due to better pitch rate than my starters were) as WLP830 (and, therefore Wyeast 2124).
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Old 05-28-2009, 05:22 PM   #16
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Yeah I guess I could get rid of the rice hulls. I just use them as habit now.

I think I will try the dry yeast, it is easier and the cost should be about equal. Mr. malty says I need to pitch 50 grams of dry yeast for a 1.050 lager. Crazy.

 
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Old 05-28-2009, 05:46 PM   #17
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Quote:
Originally Posted by Boerderij_Kabouter View Post
Mr. malty says I need to pitch 50 grams of dry yeast for a 1.050 lager. Crazy.
Really? I definitely have my reserves about the reality of the results of that calculator, but I just ran the numbers and came up with 23 grams per 5.25 gallons with a production date as far back as 1/1/09. All I can say is that I pitched 23 grams into ~5.5 gallons and it came out clean as a whistle with good attenuation (76%).
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Old 05-28-2009, 05:55 PM   #18
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Oh, yeah. I brew 11 gallon batches. that's where the 50g comes in. So the same pitching rate as you used.

 
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Old 05-28-2009, 07:25 PM   #19
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Quote:
Originally Posted by menschmaschine View Post
I like your mash schedule. Although I will say that I've really come to like the Hochkurz mash schedule. I recently brewed a German pils using it and it will be ready to drink tomorrow night. All indications are that it is awesome, but I have yet to see the foam stability for it.

Also, I don't know if you saw my thread on Saflager W-34/70, but I brewed the aforementioned Pils with it and it is awesome. I don't plan on using liquid lager yeast again for a long time. It was so nice not to have to make a huge starter and it tastes the same (if not even cleaner, probably due to better pitch rate than my starters were) as WLP830 (and, therefore Wyeast 2124).
I've also been very happy with the Hochkurz mashes I've done for 3 Helles, just using straight german pils malt and 2124 or 2206.
Basically following this and skipping the 133F step.
Decoction mash - Home Brewing Wiki

I'd like to compare my Helles to some from Munich, but I don't really trust any light lagers travelling the globe to be representative of what I'd drink on draft in beer gardens. Maybe I'll have to take mine there

 
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Old 05-28-2009, 07:40 PM   #20
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Quote:
Originally Posted by Boerderij_Kabouter View Post
Oh, yeah. I brew 11 gallon batches. that's where the 50g comes in. So the same pitching rate as you used.
Me too... I used 4 packs. At ~$3.00 a pack, it's still about equal to the cost of a vial and DME for a huge starter, minus all the hassle.
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