CKH1
Member
Hello all!
Yes, right of the bat, I am a NOOB in the field of homebrewing. However during the day I am a scientist.
After reading and studying a lot of the threads and posting some in here, I am ready to start, well almost. I found this recipe that I want to attempt for my first batch, however I don't understand the instructions/steps/methods. I have seen other recipes that take you by the hand and lead you through the process in detailed steps. Even the methodologies I used in the lab are more detailed and easy to follow. But maybe it is just because I am a noob and not familiar with some of the shorthand brewing methodologies.
So enough of my BS'ing.
Can someone that has been homebrewing for years, decades...centuries assist me with the step by step for this recipe?
I would greatly appreciate it. I hope it is not too much to ask.
I do have some idea of how and when and where, but would like someone to "spell it out" for me in detail so I don't F UP my first batch.
The recipe is a CARLSBERG HOF clone, which was found on this website.
(we are a bunch of Danes in the lab and miss our Danish Pilsner!)
My local brew shop has all the ingredients except for the Danish Yeast, which is in transit. I have all the equipment needed.
All I need now is a detailed step by step, so I don't make complete swill my first time around. Any an all help in this I would greatly appreciate.
Thanks. If you have any questions please feel free to ask me. Any suggestions or comments?
The recipe is below:
Re: Carlsberg Clone
by tazman67 on Wednesday Jul 16, 2008 6:01 pm
From "Brew Classic European Beers At Home.
Graham Wheeler and Roger Protz (12/1995)
CARLSBERG HOF
OG 1041
Plato 10.2
23 Litres
Pilsner Malt 3220g
Carapils 240g
White Sucrose 470g
Hallertau 35g 90min
Irish moss 10g 15min
Brewing method
Temperature-stepped infusion or double-decoction mash. Can do this as a 2 step mash or a simple infusion mash.
Mash Schedule 50c-20min
66c-45min
72c-45min
Boil time 90min
Racking gravity 1006 1.5 Plato
Alcohol content 4.7% by volume 3.8 by weight
Bitterness 23 EBU
Colour 5 EBC
Ferment at 10-15C, lager at 10C
Malt extract
Replace Pilsner Malt with Pale Malt 2500g
Yeast Wyeast 2042 Danish Lager yeast would be my choice.
Yes, right of the bat, I am a NOOB in the field of homebrewing. However during the day I am a scientist.
After reading and studying a lot of the threads and posting some in here, I am ready to start, well almost. I found this recipe that I want to attempt for my first batch, however I don't understand the instructions/steps/methods. I have seen other recipes that take you by the hand and lead you through the process in detailed steps. Even the methodologies I used in the lab are more detailed and easy to follow. But maybe it is just because I am a noob and not familiar with some of the shorthand brewing methodologies.
So enough of my BS'ing.
Can someone that has been homebrewing for years, decades...centuries assist me with the step by step for this recipe?
I would greatly appreciate it. I hope it is not too much to ask.
I do have some idea of how and when and where, but would like someone to "spell it out" for me in detail so I don't F UP my first batch.
The recipe is a CARLSBERG HOF clone, which was found on this website.
(we are a bunch of Danes in the lab and miss our Danish Pilsner!)
My local brew shop has all the ingredients except for the Danish Yeast, which is in transit. I have all the equipment needed.
All I need now is a detailed step by step, so I don't make complete swill my first time around. Any an all help in this I would greatly appreciate.
Thanks. If you have any questions please feel free to ask me. Any suggestions or comments?
The recipe is below:
Re: Carlsberg Clone
by tazman67 on Wednesday Jul 16, 2008 6:01 pm
From "Brew Classic European Beers At Home.
Graham Wheeler and Roger Protz (12/1995)
CARLSBERG HOF
OG 1041
Plato 10.2
23 Litres
Pilsner Malt 3220g
Carapils 240g
White Sucrose 470g
Hallertau 35g 90min
Irish moss 10g 15min
Brewing method
Temperature-stepped infusion or double-decoction mash. Can do this as a 2 step mash or a simple infusion mash.
Mash Schedule 50c-20min
66c-45min
72c-45min
Boil time 90min
Racking gravity 1006 1.5 Plato
Alcohol content 4.7% by volume 3.8 by weight
Bitterness 23 EBU
Colour 5 EBC
Ferment at 10-15C, lager at 10C
Malt extract
Replace Pilsner Malt with Pale Malt 2500g
Yeast Wyeast 2042 Danish Lager yeast would be my choice.