Did few AG batches and got my process down pretty much... found really good deal for bulk malt and hops, so i can waste some on experiments and looks like winter is going away in europe, so just few more weeks "natural" conditions for lagering left, so thinking to go big an go PARTI-GYLE!
Plan
22lb pilsen + 4lb unmalted barley (i can get it cheap for bringing up gravity a bit) for 12 gallons total, 4 gallons for first beer (OG 1.078 + 1lb sugar = OG 1.09) and for second beer 8 gallons (OG 1.039 + 2lb honey = OG 1.044). 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout.
Second beer plan:
sparge twice for 8 gallons
90 min boil
1oz=28g Styrian Golding 90 min
0.25oz=7g Styrian Golding 15 min
priming with honey and orange extract to taste
yeast S-05
First beer plan:
not really, but somewhere there: 1/2 Pink Elephant - Delirium Tremens clone + 1/2.....
4 gallons (OG 1.078 + 1lb sugar = OG 1.09)
90 min boil
Styrian Golding 0.7 oz, Pellet, 60 minutes
Styrian Golding 0.3 oz,, Pellet, 15 minutes
Coriander Seed 6 grams, Spice, 10 min
Ginger 2 grams, Spice, 10 min
Paradise 2 grams, Spice, 10 min
7 days ferment with T-58
Split to 2 batch each to 2 gallons,
first (really 2nd) batch going to second fermentation on lager temp for 14 days then
bottle for month or two, second (3rd) batch what i call...no name... second fermentatio with addition of 0.5lb dark candy sugar and champagne yeast for 14 days and then lager in 3rd fermentation for 14 days and bottle for month or two or more.
Questions:
1)What the f... am I doing?
2)Substitute for paradise seed spice?
3)There is not much yeast choices, where I am from (Slovenia). T-58?
4)Wine/champagne yeast for the ....?Any ideas on type?Its suposse to give just another few % of alc. Red wine, white whine, champagne or I should order high attunation beer yeast on line?
5)When to add exra yeast while priming?
6)Adding some specialty grains to batch nr.3, no name (yet).....?, just for fun and experiment...
6)Any thoughts if this is too far out of the box?
7)Any thoughts at all?
Plan
22lb pilsen + 4lb unmalted barley (i can get it cheap for bringing up gravity a bit) for 12 gallons total, 4 gallons for first beer (OG 1.078 + 1lb sugar = OG 1.09) and for second beer 8 gallons (OG 1.039 + 2lb honey = OG 1.044). 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout.
Second beer plan:
sparge twice for 8 gallons
90 min boil
1oz=28g Styrian Golding 90 min
0.25oz=7g Styrian Golding 15 min
priming with honey and orange extract to taste
yeast S-05
First beer plan:
not really, but somewhere there: 1/2 Pink Elephant - Delirium Tremens clone + 1/2.....
4 gallons (OG 1.078 + 1lb sugar = OG 1.09)
90 min boil
Styrian Golding 0.7 oz, Pellet, 60 minutes
Styrian Golding 0.3 oz,, Pellet, 15 minutes
Coriander Seed 6 grams, Spice, 10 min
Ginger 2 grams, Spice, 10 min
Paradise 2 grams, Spice, 10 min
7 days ferment with T-58
Split to 2 batch each to 2 gallons,
first (really 2nd) batch going to second fermentation on lager temp for 14 days then
bottle for month or two, second (3rd) batch what i call...no name... second fermentatio with addition of 0.5lb dark candy sugar and champagne yeast for 14 days and then lager in 3rd fermentation for 14 days and bottle for month or two or more.
Questions:
1)What the f... am I doing?
2)Substitute for paradise seed spice?
3)There is not much yeast choices, where I am from (Slovenia). T-58?
4)Wine/champagne yeast for the ....?Any ideas on type?Its suposse to give just another few % of alc. Red wine, white whine, champagne or I should order high attunation beer yeast on line?
5)When to add exra yeast while priming?
6)Adding some specialty grains to batch nr.3, no name (yet).....?, just for fun and experiment...
6)Any thoughts if this is too far out of the box?
7)Any thoughts at all?
