Lithuanian pea lager?

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giraffe

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http://beerhunter.com/documents/19133-000921.html
http://www.garshol.priv.no/download/lithuanian-beer-guide/book.pdf


In short, anyone ever brew a lager with fresh green peas? Peas are in season here, and well, ive always been curious. These sources say it ranged from 3-15%, anyone have any experience with mashing them/should i do a cereal mash? Would you throw the pods in too? I dont often brew with weird adjuncts so if anyone has an advice, id appreciate it.

Recipe wise im thinking:

1.048

60% Bohemian floor malt pils
22% Weyermann Vienna
3% Caramunich I
15% green peas

128-145-155

25ibu

whatever addition of perle @ 60 to hit 25 ibu total
1 oz saaz (20)
1 oz saaz(5)

[email protected] ( i got a couple of free cans from a czech yeast from imperial yeast, which looks like its the same strain as 2278)
 

Indiana Red

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Never thought of that. Sounds bizarre but trying this would be totally in the spirit of creative homebrewing. As a bit of a gardener, I would think leaning toward (sugar) snap peas would seem more logical. Choped or otherwise semi broken up and in maybe secondary. "Dry-Peaing" if you will. A Pilsener, Blonde or even a light Pale ale would I think be a giid vehicle for this.
Go for it and tell us what you find.
 

saltymirv

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Do it! I would cook the peas first and then add the peas and remaining pea water to the start of the mash
 

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giraffe

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Thanks all, any idea of what kind of gravity contribution one would get per lb or kg of fresh peas? Or any similar vegetable/legume to get a ballpark guesstimate?
 
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giraffe

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Well for posterity I brewed this last night. I guessed that the peas would have the same gravity contribution as black patent which was the lowest in my spreadsheet. I chopped them, shells and all, as fine as i could and used a cereal mash.

Lithuanian Pea Lager (Širvenos)

11gal

1.044 (74% efficiency)
60% Weyerman Floor Malted Pils
21% MFB Special Aromatic 5L
3% Caramunich I
1% Acid Malt
15% Fresh green peas (~4lbs)

Added Cacl2 to get to a mash ph of 5.4
Mashed in at 131. Did the cereal mash, added the peas to the mash, brought it up to 144. Rested 20 minutes. did a decoction to 155. Infused to mash out. Lautering went well.

The hot break was vast and nasty. I skimmed it. alot.

Added 2oz of sterling at (20)
and 2oz of sterling at (5)

for 25ibu.

Hit a gravity of 1.048, so maybe I got more gravity from the peas than expected.
Wort tasted.... unusual.

Ran out of o2 1/2 way through oxygenation. So thats less than ideal.

Pitched an ample amount of 2278 at 52F. We shall see how it is in 6-8 weeks. Im kind of afraid.
 
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giraffe

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Kegged it yesterday, and put in the cold conditioner. ended at 1.009. Sample tasted odd, kind of a weird biterness to it, tasted much more bitter than 25 ibus should be. Having doubts i should have used the pea shells as well as the peas. Hopefully it will clean up after 4 weeks at 32F.
 
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