Sanity Chek - First brew

[Piilu kirves]

My first Brew..

Trying to make some Lager.

IBU : 10 (Tinseth)
BU/GU : 0.22
Color : 7
EBCCarbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.042
Original Gravity : 1.047
Final Gravity : 1.007

Batch volume 22.71L

Fermentables 4.5 kg - Pilsner 4 EBC Viking Malt (100%)

Hops
60 min - 20 g - Saaz (9 IBU)
10 min - 5 g - Cascade - 4.3% (1 IBU)

Yeast
23g Fermentis Saflager Lager W-34/70

Mash Profile
53 °C - Strike Temp
50 °C - 15 min - Temperature
63 °C - 30 min - Temperature
70 °C - 30 min - Temperature

Boil
90min

Fermentation
11C 18 Days
15C 3 Days

Keg it and Force Carbonate to 2.4?

 

[fluketamer]

Add Vienna or Munich 1-2 lbs. it’s much easier than making a Pilsner. All Pilsner malt can lack depth but also is less forgiving than say 80/20


You could also reverse the hops but I think you are good there. .

15-20 min mash out is prolly enough
As is a 60 to 75 min boil if you want to save some time .

34/70 is the best but I find it’s a little less predictable in terms of fermentation time. Depending on a lot of factors I have seen it take anywhere from as little as 5 days to as much as 21 to finish up even at lower temps.

This will be good regardless. But Without the Vienna or Munich it might take longer to clean up any unwanted flavors.

In my opinion lagers are a little easier than pilsners.

Good luck and welcome to hbt

 

[Piilu kirves]

Add Vienna or Munich 1-2 lbs. it’s much easier than making a Pilsner. All Pilsner malt can lack depth but also is less forgiving than say 80/20


You could also reverse the hops but I think you are good there. .

15-20 min mash out is prolly enough
As is a 60 to 75 min boil if you want to save some time .

34/70 is the best but I find it’s a little less predictable in terms of fermentation time. Depending on a lot of factors I have seen it take anywhere from as little as 5 days to as much as 21 to finish up even at lower temps.

This will be good regardless. But Without the Vienna or Munich it might take longer to clean up any unwanted flavors.

In my opinion lagers are a little easier than pilsners.

Good luck and welcome to hbt

Long boil time to combat DMS, many sources say 90 - 120min boiltime...

 

[Kickass]

Long boil time to combat DMS, many sources say 90 - 120min boiltime...

DMS in Pilsner malt is no longer an issue with today’s highly modified malt. 60 min is MORE than enough.

 

[Piilu kirves]

DMS in Pilsner malt is no longer an issue with today’s highly modified malt. 60 min is MORE than enough.

Nice to know, i will reduce it to 60mins

 

[Piilu kirves]

First time brewing...
Everything was kinda chaos but worked out Ok.
All new equipment and things came up for improvement.
Spargewater heating was one of them, 4000wats power need...
Lukily i had my gas burner in garage. Nest time i use 2 differen phases with power cord.
And the second was cooling, it eats ton of ice, now just rotated new water. Next time make more ice...

 

[fluketamer]

that looks really good.. i like the ferm fridge. and i love fermzillas, carb caps, and duotight.

i like to heat up all my water at once (sparge included) then run off the sparge to a kettle that i keep in a oven set to 170 degrees while i mash. then i dont have to seperately heat my sparge. i can add cold water to bring my strikewater down to mash temps if needed.

i admit moving a kettle full of 3-4 gallons of 170 deg sparge water is not fun but it works for me.

what is you wort cooling set up like. there are a lot of threads on here regarding chilling and im sure others can help. (my ground water is very cold and usually does most of the job)

 

[Piilu kirves]

I run just a bucket and infuse chiller. Next time i will use radiator inline and after 50c input the ice. 10kg of ice after 50c should be enought to get 11c..

 

[Peaty Jones]

View attachment 859940First time brewing...
Everything was kinda chaos but worked out Ok.
All new equipment and things came up for improvement.
Spargewater heating was one of them, 4000wats power need...
Lukily i had my gas burner in garage. Nest time i use 2 differen phases with power cord.
And the second was cooling, it eats ton of ice, now just rotated new water. Next time make more ice...

Ohhoh.. meillä on melkein samanlainen setup käymisen osalta. Mikä termostaatti? Itsekin aloitteleva panomies.

 

[Piilu kirves]

Ohhoh.. meillä on melkein samanlainen setup käymisen osalta. Mikä termostaatti? Itsekin aloitteleva panomies.

Fermentrak ja uno käskee puolijohde relettä.

 

[Peaty Jones]

Fermentrak ja uno käskee puolijohde relettä.

Ok ok. Automaatio miehiä siis. Itsellä tuli hommattua jääkaappiin rapt temperature controlleri ja siihen bluetoothilla pari rapt pilliä. Vedin kaappiin pistorasiat ja molemmissa lokeroissa n. 130w lämmitystä. Lagerointiin erikseen 100l pakastin minne vedin CO2 linjat. Siihen laitoin ihan vaan inkbirdin.

 

[Piilu kirves]

Ok ok. Automaatio miehiä siis. Itsellä tuli hommattua jääkaappiin rapt temperature controlleri ja siihen bluetoothilla pari rapt pilliä. Vedin kaappiin pistorasiat ja molemmissa lokeroissa n. 130w lämmitystä. Lagerointiin erikseen 100l pakastin minne vedin CO2 linjat. Siihen laitoin ihan vaan inkbirdin.

Itellä on vielä vähän vaiheessa tuo lämmitys puoli, 14w lämmitys matto mutta lisempää sais olla. Kegiin vai pulloon? Meneekö 100l miten käytännössä tavaraa?

 

[doug293cz]

Nice to know, i will reduce it to 60mins

The important thing for avoiding DMS, after the boil is over, is to cool the wort quickly in an open vessel. DMS can continue to form from residual SMM at temps down to about 170°F (77°C), and it is important that any that is formed is free to evaporate.

Brew on

 

[Peaty Jones]

Itellä on vielä vähän vaiheessa tuo lämmitys puoli, 14w lämmitys matto mutta lisempää sais olla. Kegiin vai pulloon? Meneekö 100l miten käytännössä tavaraa?

Anteeksi nyt muistin väärin 45w tuubilämmitin plus 17w lämmitysmatto molemmissa kaapeissa eli siis yhteensä melkein se 130w. Pitänyt autotallia kylmillään niin lämmittimet pakolliset. Käymisen ja diasetyylitauon jälkeen lasken lämpötilan hiljalleen sinne 1-2C tuntumaan ja sitten kegitän. Kegi sitten siirtyy lagerointipakastimeen jossa lämpötila 1-2C ja saan taas tilaa tuolle jääkaapille. Eihän siihen isoja mahdu. Just sen kaks corny kegiä. Piti hommata myös vastapaine pullotusvehkeet mutta en ole vielä pullottanut isommin.

 

[Piilu kirves]

Anteeksi nyt muistin väärin 45w tuubilämmitin plus 17w lämmitysmatto molemmissa kaapeissa eli siis yhteensä melkein se 130w. Pitänyt autotallia kylmillään niin lämmittimet pakolliset. Käymisen ja diasetyylitauon jälkeen lasken lämpötilan hiljalleen sinne 1-2C tuntumaan ja sitten kegitän. Kegi sitten siirtyy lagerointipakastimeen jossa lämpötila 1-2C ja saan taas tilaa tuolle jääkaapille. Eihän siihen isoja mahdu. Just sen kaks corny kegiä. Piti hommata myös vastapaine pullotusvehkeet mutta en ole vielä pullottanut isommin.

Aika samaa reseptiä...
Tänään itseasiassa tuli nukatabin vastapainepullotin.

 

[Peaty Jones]

Aika samaa reseptiä...
Tänään itseasiassa tuli nukatabin vastapainepullotin.

Mutta joo hauska hoksata että täällä muitakin suomalaisia. Terveisiä vaan täältä Kainuun perukoilta.

 

[Piilu kirves]

Starting to look like lager.
And taste like lager.
Second batch with douple the hops is even better.
Sadly too good, will be drinked by the time it is properly lagered...

 

[Peaty Jones]

Starting to look like lager.
And taste like lager.
Second batch with douple the hops is even better.
Sadly too good, will be drinked by the time it is properly lagered...

Nice. I just read your recipe and its also quite similar what i have brewed. Same malt except i have about 10% viking dextrin malt. As hops i have Magnum for bitterness, saaz and hallertau for taste and hallertau for aroma. Give it a atleast 9wks for lagering and you will notice tha change in clarity and especially in flavor. After wk14 you can drink it all. I didnt notice any change after that. It was at its best at week 12.

Meanwhile take a visit to your local alko and buy something like lagavulin 16yo to keep your hands of the gracious beer!!

 

[Piilu kirves]

Nice. I just read your recipe and its also quite similar what i have brewed. Same malt except i have about 10% viking dextrin malt. As hops i have Magnum for bitterness, saaz and hallertau for taste and hallertau for aroma. Give it a atleast 9wks for lagering and you will notice tha change in clarity and especially in flavor. After wk14 you can drink it all. I didnt notice any change after that. It was at its best at week 12.

Meanwhile take a visit to your local alko and buy something like lagavulin 16yo to keep your hands of the gracious beer!!

 

[Piilu kirves]

Yeas i need to refill on that department...

 

[Peaty Jones]

Yeas i need to refill on that department...

My god!! Im starting to think we are some sort of soul mates!!

 

[Piilu kirves]

Great minds think alike.

 

[Clint Yeastwood]

I was bummed out when I saw Ron Swanson drinking Lagavulin on Parks and Recreation. I don't want to deal with all the ignoramuses who would make fun of me for running out and buying Scotch just because an imaginary person drinks it on a TV show. It's like the movie Urban Cowboy. For 5 years after it came out, I had to endure annoying remarks about my boots.

Lagavulin really is wonderful, although I would not buy the 7-year-old one again.

Sadly too good, will be drinked by the time it is properly lagered...

That's a familiar experience.

 

[Peaty Jones]

Lagavulin really is wonderful, although I would not buy the 7-year-old one again.

I haven’t tasted a better peated whisky so far . But because of its price i usually settle for laphroaig 10 yo.

 

[Kickass]

Love my Glencairn glasses! My girlfriend, now my wife, bought me a couple sets 10 years ago for my birthday.

 

[Peaty Jones]

Mine are from wish but considering that, their quite good quality.

 

[hotbeer]

Not sure how we got to the topic of Scotch. But IMO, anything less than 15 year old Scotch is about the same as drinking a cheap bourbon. Scotch doesn't really taste great till it's in the closer to or over 20 y.o.

As for the peaty ones, I bought a bottle of Ardbeg's Arry Nam Beist back in 2008 or 2009. That stuff was fantastic. It changed flavor and perception at least 50 times from the tip of your tongue till getting to the back of the throat.

Wish I'd bought a case instead of a single bottle.