organicrust
Active Member
So I want to brew a beer similar to a Bohemian Pilsner, but with an ale yeast. Here is the recipe that I have settled on.
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Type: All Grain
Batch Size (fermenter): 3.25
Boil Size: 3.00 gal
Boil Time: 60 min Equipment: Pot ( 3 Gal/11.4 L)
End of Boil Volume 2.78 gal Brewhouse Efficiency: 62.00 %
Final Bottling Volume: 3.00 gal Est Mash Efficiency 62.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Ingredients:
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.7 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 3.6 %
3.0 oz Victory Malt (25.0 SRM) Grain 3 2.7 %
0.50 oz Sterling [7.50 %] - First Wort 60.0 min Hop 4 23.6 IBUs
0.33 oz Sterling [7.50 %] - Boil 30.0 min Hop 5 10.9 IBUs
0.33 oz Sterling [7.50 %] - Boil 15.0 min Hop 6 7.0 IBUs
0.83 oz Sterling [7.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 8 -
Beer Profile
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 41.6 IBUs
Est Color: 5.7 SRM
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I will perform a step mash consisting of a 20 min rest at 104 F, a sacc rest at 153 F until conversion and then mash-out at 168 F.
I plan to ferment at the low end for WLP029, probably ~62 F and then will "lager" for a few weeks at ~40 F. If I had the equipment, I would use a real lager yeast, but unfortunately that is not possible.
I tried to play it conservatively with the crystal malt and I added some victory for a little toasty malt flavor (I really like toasty malt).
I choose Sterling over Saaz because Sterling stores better and is more likely to be fresh at my LHBS. It is also keeping with the theme of American ingredients.
What do you think about it? Any suggestions about yeast choice or the grain bill?
Thanks for your consideration.
-----------------------------------------------------------------------------------------
Type: All Grain
Batch Size (fermenter): 3.25
Boil Size: 3.00 gal
Boil Time: 60 min Equipment: Pot ( 3 Gal/11.4 L)
End of Boil Volume 2.78 gal Brewhouse Efficiency: 62.00 %
Final Bottling Volume: 3.00 gal Est Mash Efficiency 62.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Ingredients:
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.7 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 3.6 %
3.0 oz Victory Malt (25.0 SRM) Grain 3 2.7 %
0.50 oz Sterling [7.50 %] - First Wort 60.0 min Hop 4 23.6 IBUs
0.33 oz Sterling [7.50 %] - Boil 30.0 min Hop 5 10.9 IBUs
0.33 oz Sterling [7.50 %] - Boil 15.0 min Hop 6 7.0 IBUs
0.83 oz Sterling [7.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 8 -
Beer Profile
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 41.6 IBUs
Est Color: 5.7 SRM
-------------------------------------------------------------------------------------------
I will perform a step mash consisting of a 20 min rest at 104 F, a sacc rest at 153 F until conversion and then mash-out at 168 F.
I plan to ferment at the low end for WLP029, probably ~62 F and then will "lager" for a few weeks at ~40 F. If I had the equipment, I would use a real lager yeast, but unfortunately that is not possible.
I tried to play it conservatively with the crystal malt and I added some victory for a little toasty malt flavor (I really like toasty malt).
I choose Sterling over Saaz because Sterling stores better and is more likely to be fresh at my LHBS. It is also keeping with the theme of American ingredients.
What do you think about it? Any suggestions about yeast choice or the grain bill?
Thanks for your consideration.