bartosz1313
New Member
- Joined
- Apr 13, 2021
- Messages
- 3
- Reaction score
- 0
I'm more of a wine guy, but recently I tried making beer. I have been using kits to make 5 gallons of beer, but I found that that's a lot of freakin beer and I want to experiment. So I picked up two 1 gallon carboys and started looking for random recipes. The first one I found was for a riverwalk Czech amber lager. Needless to say, it came out like crap. It was watery, felt like it didn't ferment all the way through (I didn't record the OG and FG because up until this point it was fine without doing it, but from this point on I probably will). I took the bill that was made for 5 gallons and I divided it by 5 so everything is measured out for 1 gallon and made the modifications I needed to make. Here is the original: Riverwalk Czech Amber Lager Recipe
Here's mine:
MALT/GRAIN BILL
I did it sort of based on how I saw people brew with brew bags on youtube and how I have been doing it with these kits that have been turning out so damn good. What I did, and probably somewhere here is where I messed up:
Here's mine:
MALT/GRAIN BILL
- 0.6 lb Maris Otter malt
- 0.6 lb Floor-malted Pilsner malt
- 0.3 lb Munich malt
- 0.1 lb 50/60L Crystal malt
- 0.1 lb Melanoidin malt
- 0.1 lb Chocolate malt
- 0.4 oz Saaz at 45 minutes
- 0.2 oz Saaz at 15 minutes
I did it sort of based on how I saw people brew with brew bags on youtube and how I have been doing it with these kits that have been turning out so damn good. What I did, and probably somewhere here is where I messed up:
- I don't have a grail mill (yet), so I took the malts and threw them into a bag, and crushed them with a rolling pin.
- Threw them all into a brew bag
- Threw the brew bag into a gallon or so of water (not reverse osmosis or anything fancy), and I let the bag sit in the water at a temp I monitored with a thermometer at something in the order of 160 degrees for about 75 minutes with the lid on.
- I boiled the wort for 60 minutes, throwing the hops in according to the schedule
- let it cool it room temp
- Threw it in my fermenter and topped off the water that boiled off with more water
- Threw the yeast in as I described above
- Let it sit for a week in my 65F ish basement. The kits I made had the beer bubbling like crazy, which this beer was not. I don't even remember it bubbling. There was a faint taste of beer though, so I didn't think much of it.
- Syphoned it into a different bottle and added 21g of corn sugar for conditioning, and sealed it off (still in my basement).