Lithuanian pea lager?

[giraffe]

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)

2278@52 ( 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]

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]

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

 

[ThatVideoKid]

I have to see where this takes us...

 

[Aristotelian]

I saw a historic recipe for beer made entirely from pea shells and hops.

https://www.homebrewtalk.com/showthread.php?t=544199

 

[madscientist451]

Here's a great review off all kinds of literature pertaining to pea beer:

http://zythophile.co.uk/2012/10/16/pea-beer/

Many of the recipes are using what I believe are dried peas. One recipe explains how to "malt" the peas by soaking in water and sprouting them.

Bear Republic makes a "Clobberskull" ale using 10% split peas (dried)

http://www.ratebeer.com/beer/bear-republic-clobberskull/113508/

http://bearrepublic.com/beer/clobber-skull/

 

[Jaybird]

I saw a historic recipe for beer made entirely from pea shells and hops.

https://www.homebrewtalk.com/showthread.php?t=544199

That was a killer thread!

Cheers
Jay

 

[Calichusetts]

 

[giraffe]

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?

 

[giraffe]

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.

 

[BGBC]

Following with interest

 

[yeastylad]

Many countries in the world enjoy pee lager, the US in particular, it's commonly referred to as BMC.

 

[giraffe]

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.