Triple Decoction German Lager

Decoction is an old method of putting the mash through a temperature schedule.

9 lbs Canadian Gambrinus Pilsener malt

0.5lbs German Melanoidin malt

0.5lbs German Cara Pils malt

Mash

- Mash in at 120F, rest for 10 minutes or so

- Pull first decoction, bring it to a boil and re-add to main mash

Hits 135F. Rest for 15 minutes

- Pull second decoction, bring it to a boil and re-add to main mash

Hits 145F. Rest for 15 minutes

- Pull second decoction, bring it to a boil and re-add to main mash

Hits 155F. Rest for 15 minutes

Drain mash into boil kettle

Boil

- Added 2lbs of extra dry malt extract for a bigger beer

- Add 1oz Liberty 4.5% AA Leaf - boil time 60 minutes

- Add 1oz Hersbrucker pellets 1.5% AA - boil time 60 minutes

- Add 1oz Hersbrucker 3.5% AA Leaf - boil time 30 minutes

Ferment:

- Brewery fresh lager yeast. Some German "Kloister" strain, suspect Augustiner or similar.

Ferment a bit warm @ 55-60F in basement cellar.

This should be a big beer with a bit of character from the warmer fermentation. Will lager for several weeks.

Quick-n-Dirty Extract Kolsch

Quick-n-Dirty Extract Kolsch

1 can Coopers Pilsener kit
2.5 lbs Extra Light Dry Extract
Wyeast Kolsch II 2575
Boil kit + extract with 2.5 gallons of water

Cool and transfer into a 5 gallon fermenter, top off with 2.5 gallons 60F water.

Ferment 2 weeks @ 60F
Lager 2 weeks @ 35F

This authentic Kolsch strain from one of Germany’s leading brewing
schools has a rich flavor profile which accentuates a soft malt
finish. It has Low or no detectable diacetyl production and will also
ferment well at colder temperatures for fast lager type beers.

I suspect that this is the W 177 strain from the Weihenstephan.

Archive: 10lb Decoction Kolsch

From the Archive

10lb Decoction Kolsch

28 IBU, 5.5 SRM

Grain Bill:
8.5 lbs Briess Pils 1L
.5 lb Weyermann Vienna 3L
.5 lb Gambrinus Honey Malt 25L
.25lb Weyermann Melanoidin Malt 33L

Hops
1.25oz German Tettnang 4.3% AA - 70 minutes
1.00oz German Tettnang 4.3% AA - 20 minutes
Irish Moss 15 minutes

Yeast
White Labs WLP036 Duesseldorf Alt

Mash
Infusion plus light decoction
Mash in at 148F and rest for 40 minutes
Pull small decoction and boil 5-10 minutes
Reintroduce decoction to 155F and rest 20 minutes
Batch sparge.

Boil 80 minutes.

Ferment @ 55F+ for 2 weeks

Lager @ 35F for 2 weeks

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Archive: Czech Moravian Kellerbier

From the Archive

Czech Moravian Kellerbier

This was inspired by reading both the ‘Smoked Beers’ book and a cool artice from the Nov 2005 BYO ‘Kellerbier’ by Horst Dornbusch. Dornbusch’s article talks about Franconian unfiltered lagers and using ‘oak chip tea’ to simulate the barrel aging process.

Obviously this type of beer is actually a pretty old style of beer and I guessed that it was also brewed in Czech.

A couple quick google searches later using a English to Czech translator and I found a Moravsk Sklepn Nefiltrovan (Moravian Unfiltered Celler) brewed by Pivovar in Czech.

Another guess from the smoked beer book is that the malts of yester-year were smokier than now.

The Briess Anniversary Malt is a new Pils malt made from Moravian Barley variety grown in the Rockies. The Bonlander is the same Barley done in a Munich malt.

I’ve been wanting to try the WYeast Gambrinus 2002 yeast. High attenuator, and high floculation plus it’s the most widely used yeast in Czech. How can you go wrong.
This yeast has been discontinued.  Use any Czech yeast.

——-

Moravsk Sklepn Nefiltrovan
Or Czech Moravian Kellerbier

Size: 5.0 gallons US
Style: Bohemian Pilsener
OG: 1.050, FG:1.012, Alc:4.9, IBU:43.0
(Alc method: by Volume; IBU method: Tinseth)

Fermentables
Name amount units pppg lov %
Briess Bonlander Munich 2.00 lb 1.035 10.0 20.0%
Briess Moravian Pils 7.00 lb 1.032 1.5 70.0%
German Smoked (Bamberg) 1.00 lb 1.037 2.0 10.0%

Hops
Name amount units Alpha Min IBU
Saaz 2.00 oz 3.2 90.0 30.0
Saaz 1.00 oz 3.2 45.0 11.0
Saaz 1.00 oz 3.2 5.0 2.0

Other
1 Quart of ‘Oak Chip Tea’ made with 4oz of medium toast oak chips added to wort just before chilling.

Yeast
Wyeast 2002 Gambrinus (Czech Lager)

Mash at 147-150F for 60 Minutes.
Step up to 158 and rest 30 minutes
Batch Sparge.

Pre-Hop boil of 10 minutes.
Boil (after first hop addition) 90 minutes.

Ferment @ 50F 1-2 weeks

Lager @ 35F for 2 weeks.

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Archive: Smoked Black Pilsener

From the Archive:

Smoked Black Pilsener

OG:     1.055
IBU:     45
SRM:   21

Grain Bill

9lbs German Pilsener
0.50 lbs German Munich
0.50 lbs CaraPils
1.00 lbs German Smoked Malt

Color Adjustment
1 oz Weyermann Sinamar  - Adjusts color + 16 SRM and adds roasty notes
OR Use .75 lb+ of Weyermann Carafa in the mash instead

Hops
0.50 oz Magnum @ 14% AA   65 Minutes
0.50 oz Magnum  @ 14% AA  25 Minutes
0.50 oz Spalt Select  @ 4.5% AA   5 Minutes

Yeast
Wyeast 2000 Budvar Lager Yeast
or
WLP802 Czech Budejovice Lager Yeast 

Fermentation
14 Days @ 55F
14 Days @ 58F to dry out
14 days @ 34F for short lagering

Note that the use of Sinamar is great for a split batch.  5 gallons can be kept as is for a regular Smoked Pilsener, the other 5 gallons can be made black via the addition of Sinamar in the fermenter while pitching the yeast.

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Archive: Peter’s Kolsch Clone

From the Archive:

Peter’s Kolsch Clone

This is my attempt at a clone of the Kolsch I tasted at Peter's Brauhaus in Cologne. 

30 IBU, 3 SRM

8lbs Breiss Pilsner Malt (1L)
1lb Weyermann Vienna (3L)
2oz German Perle 6.0% AA

Mash at 149 for 1 hour
Batch sparge

Boil 80-90 minutes
.75 oz Perle 6% AA for 90 minutes => IBU 17
.50 oz Perle 6% AA for 45 minutes => IBU 8
.75 oz Perle 6% AA for 5 minutes => IBU 3

WYeast 1007 German Ale

Ferment @ 55F for 2 weeks

Lager @ 35F for 1-2 weeks.

Brewed September, 2006.

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Archive: Schumacher Alt Clone

From the Archive

Schumacher Alt Clone

12 SRM, 40 IBU

9lbs Weyermann 6.5L Munich
1lb Weyermann 3L Vienna
.5lb Weyermann Melanoidin Malt 33L
5oz Weyermann CaraMunich
2oz German Spalt Pellets 2.6% AA
2oz German Spalt Whole 3.9% AA
WYeast 1007 Alt Yeast

Single infusion Mash @ 150F for 60 min.
Stuck sparge, damn it.
Batch sparge.

Boil 80 Minutes

2 oz Whole Spalt 3.9% AA 80 minutes => 28 IBU
1 oz Pellet Spalt 2.6% AA 80 minutes => 10 IBU
1 oz Pellet Spalt 2.6% AA 5 minutes => 2 IBU

Cool & Pitch 1007 yeast.

Brewed in August, 2006.

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Archive: Dortmunder Lager

From the Archive: Dortmunder Lager

IBU 30 or so.

Grain Bill:
6 lbs Breiss Pilsner malt (1L)
3 lb Weyermann Vienna (2L)
1 lb Carahell Weyermann (1.1L)

Hops:
2oz German Spalt Pellet (3.5% AA)
1oz German Spalt Pellet (2.6% AA)

Yeast:
Wyeast 2000 Budvar  - Budweiser Budvar Brewery (Ceske Budejovice)
(Same as White Labs WLP802)

Single decoction
* Mash in @ 144F for 30 min
* Take out 1/3 thick grain
* Heat to 158 F rest 20 min
* Bring to boil & boil 15 min
* Add decoction to bring to 158 F
* Rest 30 min or until iodine neg

Batch sparge.

Boil 80+ minutes

Add pinch 0.10 oz of lager hops at boil start
Add 1.4 oz of Spalt (3.5%) at 80 min left - 22 IBU
Add 1.0 oz of Spalt (2.6%) at 20 min left - 6 IBU
Add 0.6 oz of Spalt (3.5%) at 10 min left - 2 IBU

Ferment @ 48F 2-3 weeks.
Lager @ 35F for 2 weeks

Bottled 12/26/2005

Very clear and crisp, with nice maltiness. Well balanced.

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9-grain Pilsener Lager

Carl and I brewed this on Sunday, demoing the all-grain process to Eric, an extract brewer looking to make the jump.

It's inspired by a wheat lager from Pivovar Herold Březnice and a similar beer from Bohemian Brewing in SLC, UT.

IBU: 50

SRM: 5

ABV: 5.5%

Grain bill:

• 17 lbs of Pilsener malt
• 3 lbs of Wheat Montana 7-grain cereal *
• 0.5 lbs honey malt

Mash:

• 145F for 45 minutes
• 158F for 20 minutes

Boil:

• 2 ounces of German Magnum (11% AA) for 60 minutes
• 2 ounces of Mt Hood (5% AA) for 25 minutes
• 1 ounce of German Tettnanger (4% AA) for 25 minutes

Ferment:

• 2 weeks between 50F and 60F with W34/70, the famous Weihenstephan lager yeast.
• 2 weeks @ 38F in a lagering fridge

*This is a mixture of hard-red spring wheat; soft-red wheat; soft-white wheat; oats; barley; rye; triticale; and spelt.

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