Weyermann Barke Pilsner - I made FIRE!

[bkboiler]

Ooh floor malted is always interesting! I can't say that I know in *general* the kind of difference it makes for all types of malts, but have tended to find it more "artisanal" to be way too ambiguous about it...
Can't wait to hear your tasting notes!

 

[passedpawn]

These are both SMaSH beers (Same Malt and Same Hops). Nearly identical beers except for the malt. As expected, the vienna malt is a little darker.

• Left: Barke Pilsner Malt - OG=1.046, FG=1.009
• RIght: Barke Vienna Malt - OG=1.052, FG=1.013

That Vienna malt delicious. In fact, I had a bunch of people at my house on Sunday. Many of them were the typical macro-brew drinkers. I think they all preferred the vienna lager. They have different flavors - I like both. I think I can taste some of the byproducts of the yeast fermentation in the Pilsner, but not in the Vienna lager. Difference in flavor could easily be some other difference than the malts. Anyway, 100% Barke Vienna is delish.
View attachment 682310

That vienna lager (i.e., just vienna malt) is da bomb. Making another this weekend.

 

[Dog House Brew]

Ok, so maybe I'll just keep avoiding gelatin and stick with the 30 day lagering scheme

Gelatin coats my teeth. I used it in 2 beers with the same results. I never used it again.

 

[day_trippr]

Right, and thanks for that (ugh).
I still have yet to get motivated to use gelatin. Eventually I might try it on half a batch of a pils, maybe, just to see if it makes any difference, but with all the neipa's, wheats and stouts I brew these days there's no place for gelatin

Cheers!

 

[bkboiler]

I quit using gelatin on my last 5 beers and instead just gave it another week to clear naturally...less effort, and I was in no huge hurry as I had other beer to drink. No issues!

 

[Beer666]

Gelatin coats my teeth. I used it in 2 beers with the same results. I never used it again.

Sorry if i misunderstand but are you saying you can detect gelatin after fining your beer? I have only ever used isinglass.

 

[beersk]

I quit using gelatin on my last 5 beers and instead just gave it another week to clear naturally...less effort, and I was in no huge hurry as I had other beer to drink. No issues!

But do those beers get AS clear? I'll never use gelatin again, but I've had good results with biofine. I'm almost out of it and trying to decide if I should get more. I do use those floatie dip tub thingies as well. I noticed the beers I used biofine on got really nice and bright, seemingly brighter than beers I make that don't get fined at all. Could just be my imagination, but they looked filtered. I loved it.

 

[Broothru]

But do those beers get AS clear? I'll never use gelatin again, but I've had good results with biofine. I'm almost out of it and trying to decide if I should get more. I do use those floatie dip tub thingies as well. I noticed the beers I used biofine on got really nice and bright, seemingly brighter than beers I make that don't get fined at all. Could just be my imagination, but they looked filtered. I loved it.

I generally do not use clarifiers if I can get by without it. In the past I've used gelatin with very good results for those few beers that I want to be especially clear and in which I want it to happen quickly. Works fine (so to speak) and no negative effects that I can perceive. Still, it always seems like "cheating" somehow, though I don't know what makes me feel that way.

I've been brewing quite a few lagers and light ales lately that I wanted to have sparkle and shine but didn't want to cold condition for a couple of months, so I thought I'd try Biofine. Used it on two different beers and was seriously underwhelmed (disappointed). Rather than following up with a gelatin fining, I used some keiselsol followed a day later with chitosan, a process I always use in wine making that yields fantastic results in just a few days. I'd never used it before in beer brewing since I heard it strips away body and flavor compounds in beer. Maybe it's just me, or maybe it's because the beers were a light lager and a blonde ale, but I really couldn't detect a lack of flavor or body in either one. And they were 'Very Brilliant' clarity.

I also "K & C'd" my next two beers to validate the results. The first was a hoppy West Coast IPA (just kicked last night, after going really fast) and an Irish Red ale that's settling in the kegerator right now (replaced the IPA on the tap list). The IPA wasn't as clear as the first two, but neither did it lack body or hoppiness. I'll let you know about the Red Ale tomorrow.

I like clearer beers, but only fanatical about certain styles. I only use fining agents less than 30% of the time, mostly because of the type of beer I'm brewing. Biofine didn't give me anything close to the results I was expecting or looking for. Gelatin does an amazing job in a relatively short time, but makes me feel as if I'm cheating somehow. Kieselsol and Chitosan clear even better and faster than gelatin, but with the reported risk (which I didn't detect) of thinning body and flavor loss, but it still feels like cheating. Extended cold conditioning/lagering will help to clarify beer, but not to the extent that fining agents do. At least that's my experience. YMMV.

 

[bkboiler]

I'm making a Munich helles pretty soon...I'll let you know about the clarity without gelatin...
Last couple beers were darker so clarity was less important...

 

[Bilsch]

Sorry if i misunderstand but are you saying you can detect gelatin after fining your beer? I have only ever used isinglass.

Isinglass makes my teeth feel scaly.

 

[Dog House Brew]

Sorry if i misunderstand but are you saying you can detect gelatin after fining your beer? I have only ever used isinglass.

Yes, hard to explain.

 

[camonick]

Reviving this thread. I used Weyermann Barke Pilsner malt for the first time today. I hit all my numbers as planned and should have a wonderful 5% German Pilsner in a few weeks when the yeast finish their job. I have received a 41 score with this recipe using other malt and I’m interested to see if there is any kind of noticeable difference between the two versions. Temperature corrected OG of 1.047

 

[marc1]

Reviving this thread. I used Weyermann Barke Pilsner malt for the first time today. I hit all my numbers as planned and should have a wonderful 5% German Pilsner in a few weeks when the yeast finish their job. I have received a 41 score with this recipe using other malt and I’m interested to see if there is any kind of noticeable difference between the two versions. Temperature corrected OG of 1.047
View attachment 747803

What's the rest of the recipe - hops and water profile?

 

[Immocles]

Reviving this thread. I used Weyermann Barke Pilsner malt for the first time today. I hit all my numbers as planned and should have a wonderful 5% German Pilsner in a few weeks when the yeast finish their job. I have received a 41 score with this recipe using other malt and I’m interested to see if there is any kind of noticeable difference between the two versions. Temperature corrected OG of 1.047
View attachment 747803

I can only dream of that clarity of wort going into the fermenter...

 

[camonick]

What's the rest of the recipe - hops and water profile?

100% pils malt mashed @149°
60 minute boil
Tettnang for 60 minutes
Mittelfrueh @ 15 & 1
Total IBUs ≈35
1/3 whirlfloc tablet @5 minutes
Distilled water treated with brewing salts to: Ca=59, Mg=8, Na=16, Cl=63, SO4=93
Estimated pH 5.4

 

[Oleson M.D.]

That looks like a great recipe.
All you need is a single malt for the grain bill.
However, to get more depth-of-character, we did a two malt German Pils.
Weyermann & Avangard, both Pilsner malts.
Other than that, your recipe is nearly a clone of ours.
We use Diamond Lager Yeast for all of our Pils / Lagers.

10.5 gallons

Before boil gravity - 1.043
After Boil OG - 1.052

9.5 lbs Avangard Premium Pils Malt
9.5 lbs Weyermann Floor Malted Bohemian Pils

Step infusion mash (30 min rests), 144, 156, 162, and mash out at 170.

90 minute boil.

2.5 oz Tettnanger Hops (5.9 AA) full 90 minutes.
3.0 oz Hallertau (3.7 AA) 10 minutes.

IBU = 32.9

Harvested Diamond Lager yeast pitched...the XX generation.

SRM = 3.5

Water = City tap filtered. No additions.

 

[balrog]

100% pils malt mashed @149°
60 minute boil
Tettnang for 60 minutes
Mittelfrueh @ 15 & 1
Total IBUs ≈35
1/3 whirlfloc tablet @5 minutes
Distilled water treated with brewing salts to: Ca=59, Mg=8, Na=16, Cl=63, SO4=93
Estimated pH 5.4

Fermentation particulars? Time, temp.

 

[camonick]

Fermentation particulars? Time, temp.

5 gallon batch. 2 packets dry 34/70 sprinkled on top. 2-3 (depending on my schedule) weeks at 54°, no D rest. Cold crash 2-3 days, transfer to keg and add gelatin. Proceed as usual for your carbonation process.

 

[moreb33rplz]

Necromancing this thread, after brewing many light lagers with barke pils the last 2-3 years I got a sack of rahr north pils and am very curious to see how it compares

 

[AmarikinBrew]

Is it under modified?

 

[VikeMan]

Is it under modified?

Weyermann Barke Pils is not undermodified.

 

[AmarikinBrew]

Necromancing this thread, after brewing many light lagers with barke pils the last 2-3 years I got a sack of rahr north pils and am very curious to see how it compares

Sorry, shoulda quoted: @moreb33rplz

Is Rahr North Star Pils undermodified? Rahr's site seems to describe as such in the taste description, but falls short of outright saying so? Maybe the Protein Total 12.0, Extract FG Min 79.0 is less info than needed.
Did the bag have a Malt Analysis attached to it perhaps?

​

 

[mashdar]

Their website says

A base malt to set your compass by! Rahr North Star Pils™ is crafted to meet the requirements of brewers looking for a domestic pilsner malt with low color and low modification. It is malted to a target of 38-40° Kolbach to facilitate smooth lautering with any mash regimen.

To me, the last bit means that it's at least 40L-50L out of the box (sack?), but "low modification" means it's not pushing 100L without a protein rest. I'd guess ~60L by default.

(Although, from what I read 38K is not really low modification? I'm going in circles. Does Kolbach affect lauter? I'm so confused.)

 

[monkeymath]

Is it under modified?

Not in the slightest, no, although people repeatedly claim (or assume) it was.

 

[moreb33rplz]

The rahr description says it is 'less modified ' than their other pils malts. However I am just a humble beer drinker and I don't even know what that means or what you guys are talking about with the malt stats so I'm just gonna brew with it the same way I did with barke pils and see what happens

 

[day_trippr]

"modified" as applied to malting grain is essentially how long the grain is allowed to sprout (as measured by acrospire length vs grain length) before it is kilned to stop the growing process. Generally the longer the acrospire the greater the "modification". The malting process develops the essential enzymes needed to later convert the remaining starches into sugars in the mash, with some of that starch already converted during the malting process (which is why raw malted grain has some sweetness to it...)

Cheers!