New Member Intro!!

[wildturkey]

Hello HBT community! I have been an active follower and reader of the forums since 2011!!!

As my life has become more stable, I finally made an account and plan to start sharing some recent brews and future plans (recipes, equipment, processes etc).

I am very interested in the chemistry, history, industry of brewing.

Currently, I am submitted to the SoCal Regional Homebrew Competition with the following entries:
1. Munich Helles
2. Munich Dunkel
3. Altbier

And plan to enter the Pacific Brewers Cup with the same beers.

All grain brewing since 2012. Batch size 5 gallons. Maltose Falcon member since 2013.

I am happy to start sharing any recipes or answer any questions! I’ll do my best to respond.

Look forward to interacting with everyone!

Cheers,

Wildturkey

 

[ncbrewer]

Welcome to HBT.

 

[redrocker652002]

Welcome to the fray. I have always wanted to try a Helles but just recently have been able to ferment cooler. Would love to see your recipe for that if you are able to share. Ask away here, these folks are Rock Stars at sharing info and helping out. I have learned a ton from here and keep learning as I go.

 

[wildturkey]

Welcome to the fray. I have always wanted to try a Helles but just recently have been able to ferment cooler. Would love to see your recipe for that if you are able to share. Ask away here, these folks are Rock Stars at sharing info and helping out. I have learned a ton from here and keep learning as I go.

Appreciate the welcome!

Of course, here is my recipe:

5g|20qts
7 lbs Pilsner (2 Row) Ger
12.0 oz Cara-Pils/Dextrine
8.0 oz Munich Malt - 10L
4.0 oz Acid Malt (3.0 SRM)
0.50 oz Mt. Hood [6.00 %] - Boil 60.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
1.00 oz Tettnang [3.90 %] - Boil 10.0 min
1.00 oz Tettnang [3.90 %] - Boil 5.0 min
1.0 pkg Bavarian Lager (Wyeast Labs #2206) (built 1.8L starter, no stir plate)
All water from bottled spring source

Protein Rest Add 8.22 qt of water at 140.0 F 127.0 F 20 min
Saccharification Add 4.53 qt of water at 209.1 F 152.0 F 45 min
Mash Out + Sparge Add 16.00 qt of water at 182.9 F 168.0 F 10 min

SG: 1.048
FG: 1.011

Fermentation:
Days 0-14 10C|50F
- smells of apple sauce and hydrogen sulfide
Days 15-27 8C|46F
Days 27-29 held keg at room temp 70F. Keg reached internal temp of 55-64
Days 29-42 lager and carbonate 0.5C-1.5C|35F-38F
-drop temp few degrees daily to reach lager temp (maintain healthy yeast in suspension)

Finding the ability to hit those lager temps opens up a whole world of previously unreachable beers. Have you ever looked into a Spunding valve? I've read that it can help create lager characteristics at room temp using the beers own carbonation pressure. I have not tried this method since I have the ability to control temps, but it's very compelling once your keezer is full!

Let me know if any question or ideas. All feedback is welcome.

Any other recipes you're currently working on?