tag:blogger.com,1999:blog-83731064663969734832024-02-19T05:48:31.413-08:00Brewing PilsenerNealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8373106466396973483.post-71309341388990830732014-06-01T15:15:00.002-07:002014-06-01T15:21:28.073-07:00Kellerbier Steam Pilsener<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #cc6600; font-family: Georgia, serif; font-size: 18px; font-weight: normal; line-height: 1.4em; margin: 0.25em 0px 0px; padding: 0px 0px 4px;">
<b style="color: #333333; font-size: 13px; line-height: 1.6em;">Extract Kellerbier Steam Pilsener</b></h3>
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<b><br /></b>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. This time I'm using Anchor Steam style lager yeast fermented at 60F</div>
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The below is an extract version of this <a href="http://w3470.blogspot.com/2010/08/archive-czech-moravian-kellerbier.html">older recipe</a> of mine in combination with <a href="http://w3470.blogspot.com/2011/11/smoked-9-grain-pilsener.html">this one</a>.</div>
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Trying to imitate a barrel aged lager from 100 years ago when (presumably) malted barely had a slight <span style="line-height: 1.6em;">smokey character.</span><span style="line-height: 1.6em;"> </span><br />
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<b>Kellerbier Steam Pilsener</b></div>
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Size: 5.0 gallons US<br />
Style: Bohemian Pilsener<br />
OG: 1.050, FG:1.013, Alc:4.9, IBU: 44.0</div>
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<i style="line-height: 1.6em;">Fermentables</i></div>
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<span style="line-height: 1.6em;">Dry Light Mart Extract 5.00 lb </span></div>
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Briess CaraPils 1 lb </div>
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Breiss Smoked Malt (cherry) 1 lb<br />
German Smoked (beechwood) 0.5 lb </div>
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<i>Hops</i><br />
Name amount units Alpha Min IBU<br />
Saaz 2.00 oz 3.2 60.0 30.0<br />
Saaz 1.00 oz 3.2 30.0 11.0<br />
Saaz 1.00 oz 3.2 15.0 2.0</div>
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<i>Other</i><br />
1 pint of ‘Oak Chip Tea’ made with 4oz of dark toast oak chips and whiskey/water mix.</div>
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<i style="color: #333333;">Yeast</i><br />
<span style="color: black;"><a href="http://www.gigayeast.com/golden-gate-lager-yeast-gy005" style="font-family: Arial, Tahoma, Verdana; font-size: 14px; line-height: 18px; text-align: -webkit-center; text-decoration: none;" target="_blank" title="Golden Gate Lager Yeast GY005"><strong>GY005 </strong></a><a href="http://www.gigayeast.com/golden-gate-lager-yeast-gy005" style="font-family: Arial, Tahoma, Verdana; font-size: 14px; line-height: 18px; text-align: -webkit-center; text-decoration: none;" target="_blank" title="Golden Gate Lager Yeast GY005">Golden Gate Lager</a></span><br />
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Steep grains at 150F for 30 Minutes.</div>
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<span style="line-height: 1.6em;">Pre-Hop boil of 10 minutes.</span></div>
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Boil (after first hop addition) 60 minutes.</div>
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Ferment @ 60F 1-2 weeks</div>
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Lager @ 40F for 2 weeks.</div>
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Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0tag:blogger.com,1999:blog-8373106466396973483.post-11241441992841637282011-11-27T20:45:00.000-08:002011-11-27T21:06:53.385-08:00Smoked 9-grain Pilsener<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGdsee9EpHCTaCzOkjH6tTsqGITNlDwBZahRI0i2P0u6ciEf-KQdkSBFa08ltAgDlivvcgQxt1S5A3pY1_69UD2MUho2ZSWmFFzdmeT8icpEsjAwGHekz4KddeRjl1piGqq84033kLBk/s1600/schlenkerla-helles-lagerbier.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGdsee9EpHCTaCzOkjH6tTsqGITNlDwBZahRI0i2P0u6ciEf-KQdkSBFa08ltAgDlivvcgQxt1S5A3pY1_69UD2MUho2ZSWmFFzdmeT8icpEsjAwGHekz4KddeRjl1piGqq84033kLBk/s200/schlenkerla-helles-lagerbier.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5679907874768307442" /></a><div style="text-align: left;">I am attempting to brew something like the <a href="http://www.schlenkerla.de/" style="text-align: left; ">Schlenkerla</a> Helles lager but with the IBU a bit on the high side. Their Helles does not use smoked malt, yet picks up smoke character from the brewhouse equipment constantly brewing their famous smoked beers. I like using the 9-grain as IMO it gives it a rough-hewn quality as I amagine the<a href="http://www.germanbeerinstitute.com/Kellerbier.html"> kellerbiers of old</a> were like.</div><div><br /></div><div>IBU 31</div><div>SRM 5</div><div><br /></div><div>Grain Bill</div><div>8.00lbs Grambrinus Pils Malt</div><div>2lbs Wheat Montana 9-grain cereal</div><div>1lb Smoked Lager malt</div><div><br /></div><div>Mash</div><div>25 min @ 140F</div><div>20 min @ 145</div><div>double decoction to 150F 20 min and 155F for 20 min</div><div><br /></div><div>Hops</div><div>1.00oz Perle Whole 60min</div><div>1.00oz Hersbrucker Whole 30min</div><div>1.00oz Czech Saaz Whole 15min</div><div><br /></div><div>WYEAST 2124 Bohemian Lager Yeast (AKA Weihenstephan w34/70)</div><div><br /></div><div>Will ferment for 2-3 weeks near 50F, and lager at below 40F for 1 week then keg with some yeast.</div><div><br /></div><div style="text-align: -webkit-auto;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; "><b><br /></b></span></span></div><div style="text-align: -webkit-auto;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px;"><b><br /></b></span></span></div>Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com1tag:blogger.com,1999:blog-8373106466396973483.post-44696710018022566272010-10-17T20:04:00.000-07:002010-10-17T20:14:46.770-07:00Triple Decoction German Lager<a href="http://en.wikipedia.org/wiki/Decoction_mashing#Decoction_mashing">Decoction</a> is an old method of putting the mash through a temperature schedule.<br /><div><br /></div><div>9 lbs Canadian Gambrinus Pilsener malt</div><div>0.5lbs German Melanoidin malt</div><div>0.5lbs German Cara Pils malt</div><div><br /></div><div><i>Mash</i></div><div>- Mash in at 120F, rest for 10 minutes or so</div><div>- Pull first decoction, bring it to a boil and re-add to main mash</div><div> Hits 135F. Rest for 15 minutes</div><div><div>- Pull second decoction, bring it to a boil and re-add to main mash</div><div> Hits 145F. Rest for 15 minutes</div></div><div><div><div>- Pull second decoction, bring it to a boil and re-add to main mash</div><div> Hits 155F. Rest for 15 minutes</div></div></div><div><br /></div><div>Drain mash into boil kettle</div><div><br /></div><div><i>Boil</i></div><div><i><span class="Apple-style-span" style="font-style: normal; ">- Added 2lbs of extra dry malt extract for a bigger beer</span></i></div><div>- Add 1oz Liberty 4.5% AA Leaf - boil time 60 minutes</div><div>- Add 1oz Hersbrucker pellets 1.5% AA - boil time 60 minutes</div><div>- Add 1oz Hersbrucker 3.5% AA Leaf - boil time 30 minutes</div><div><br /></div><div><i>Ferment:</i></div><div>- Brewery fresh lager yeast. Some German "Kloister" strain, suspect Augustiner or similar.</div><br /> Ferment a bit warm @ 55-60F in basement cellar.<div><br /></div><div>This should be a big beer with a bit of character from the warmer fermentation. Will lager for several weeks.</div><div><br /></div>Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0tag:blogger.com,1999:blog-8373106466396973483.post-43605944297099938452010-10-17T20:02:00.001-07:002010-10-17T20:03:56.561-07:00Quick-n-Dirty Extract KolschQuick-n-Dirty Extract Kolsch<br /><br />1 can Coopers Pilsener kit <br />2.5 lbs Extra Light Dry Extract <br />Wyeast Kolsch II 2575<br />Boil kit + extract with 2.5 gallons of water<br /><br />Cool and transfer into a 5 gallon fermenter, top off with 2.5 gallons 60F water.<br /><br />Ferment 2 weeks @ 60F <br />Lager 2 weeks @ 35F<br /><br />This authentic Kolsch strain from one of Germany’s leading brewing <br />schools has a rich flavor profile which accentuates a soft malt <br />finish. It has Low or no detectable diacetyl production and will also <br />ferment well at colder temperatures for fast lager type beers.<br /><br />I suspect that this is the W 177 strain from the Weihenstephan.Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0tag:blogger.com,1999:blog-8373106466396973483.post-20712251535767276812010-08-24T13:16:00.001-07:002010-08-24T13:16:09.796-07:00Archive: 10lb Decoction Kolsch<div class='posterous_autopost'><i>From the Archive</i><div><i><br /></i><b>10lb </b><span style=""><b>Decoction K</b><span style=""><b>olsch</b></span></span></div> <p /><div>28 IBU, 5.5 SRM<p /><br /><i>Grain Bill:</i><br />8.5 lbs Briess Pils 1L<br />.5 lb Weyermann Vienna 3L<br />.5 lb Gambrinus Honey Malt 25L<br />.25lb Weyermann Melanoidin Malt 33L<p /><i>Hops</i><br />1.25oz German Tettnang 4.3% AA - 70 minutes<br /> 1.00oz German Tettnang 4.3% AA - 20 minutes<br />Irish Moss 15 minutes<p /><i>Yeast</i><br />White Labs WLP036 Duesseldorf Alt<p /></div><div><i>Mash</i><br />Infusion plus light decoction<br />Mash in at 148F and rest for 40 minutes<br /> Pull small decoction and boil 5-10 minutes<br />Reintroduce decoction to 155F and rest 20 minutes<br />Batch sparge.</div><p /><div>Boil 80 minutes.</div><p /><div>Ferment @ 55F+ for 2 weeks</div><div>Lager @ 35F for 2 weeks</div> <p style="font-size: 10px;"> <a href="http://posterous.com">Posted via email</a> from <a href="http://nealrichter.posterous.com/archive-10lb-decoction-kolsch">nealrichter's posterous</a> </p> </div>Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0tag:blogger.com,1999:blog-8373106466396973483.post-47081699435877245582010-08-24T13:09:00.001-07:002010-08-24T13:09:12.686-07:00Archive: Czech Moravian Kellerbier<div class='posterous_autopost'><div><i>From the Archive</i></div><br /><b>Czech Moravian Kellerbier</b><div><b><br /></b>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.<p /> Obviously this type of beer is actually a pretty old style of beer and I guessed that it was also brewed in Czech.<p />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.<p /> Another guess from the smoked beer book is that the malts of yester-year were smokier than now.<p />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.<p /> 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.<br /><i>This yeast has been discontinued. Use any Czech yeast.</i><p /> ——-<p /><b>Moravsk Sklepn Nefiltrovan<br />Or Czech Moravian Kellerbier</b><p />Size: 5.0 gallons US<br />Style: Bohemian Pilsener<br />OG: 1.050, FG:1.012, Alc:4.9, IBU:43.0<br />(Alc method: by Volume; IBU method: Tinseth)<p /> <i>Fermentables</i><br />Name amount units pppg lov %<br />Briess Bonlander Munich 2.00 lb 1.035 10.0 20.0%<br />Briess Moravian Pils 7.00 lb 1.032 1.5 70.0%<br />German Smoked (Bamberg) 1.00 lb 1.037 2.0 10.0%<p /><i>Hops</i><br /> Name amount units Alpha Min IBU<br />Saaz 2.00 oz 3.2 90.0 30.0<br />Saaz 1.00 oz 3.2 45.0 11.0<br />Saaz 1.00 oz 3.2 5.0 2.0<p /><i>Other</i><br />1 Quart of ‘Oak Chip Tea’ made with 4oz of medium toast oak chips added to wort just before chilling.<p /> <i>Yeast</i><br />Wyeast 2002 Gambrinus (Czech Lager)<p /><br />Mash at 147-150F for 60 Minutes.<br />Step up to 158 and rest 30 minutes<br />Batch Sparge.<p />Pre-Hop boil of 10 minutes.<br />Boil (after first hop addition) 90 minutes.<p /> Ferment @ 50F 1-2 weeks</div><div>Lager @ 35F for 2 weeks.</div> <p style="font-size: 10px;"> <a href="http://posterous.com">Posted via email</a> from <a href="http://nealrichter.posterous.com/archive-czech-moravian-kellerbier">nealrichter's posterous</a> </p> </div>Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0tag:blogger.com,1999:blog-8373106466396973483.post-69945239011708342672010-08-24T12:50:00.001-07:002010-08-24T12:50:39.360-07:00Archive: Smoked Black Pilsener<div class='posterous_autopost'><i>From the Archive:</i><p /><div><b>Smoked Black Pilsener</b><p />OG: 1.055 <br />IBU: 45 <br />SRM: 21 <p /></div><div><i>Grain Bill</i></div><div>9lbs German Pilsener<br />0.50 lbs German Munich<br />0.50 lbs CaraPils<br /> 1.00 lbs German Smoked Malt<p /><i>Color Adjustment</i><br />1 oz Weyermann Sinamar - Adjusts color + 16 SRM and adds roasty notes<br />OR Use .75 lb+ of Weyermann Carafa in the mash instead<p /><i>Hops </i><br />0.50 oz Magnum @ 14% AA 65 Minutes<br /> 0.50 oz Magnum @ 14% AA 25 Minutes<br />0.50 oz Spalt Select @ 4.5% AA 5 Minutes<p /><i>Yeast</i><br />Wyeast 2000 Budvar Lager Yeast<br />or<br />WLP802 Czech Budejovice Lager Yeast <p /></div><div><i>Fermentation</i><br /> 14 Days @ 55F<br />14 Days @ 58F to dry out<br />14 days @ 34F for short lagering<p /><br />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.</div> <p style="font-size: 10px;"> <a href="http://posterous.com">Posted via email</a> from <a href="http://nealrichter.posterous.com/archive-smoked-black-pilsener">nealrichter's posterous</a> </p> </div>Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0tag:blogger.com,1999:blog-8373106466396973483.post-6570386552062885662010-08-24T10:54:00.001-07:002010-08-24T10:54:11.746-07:00Archive: Peter’s Kolsch Clone<div class='posterous_autopost'><div><i>From the Archive:</i></div><br /><b>Peter’s Kolsch Clone</b><div><b><br /></b>This is my attempt at a clone of the Kolsch I tasted at <a href="http://www.peters-brauhaus.de/">Peter's Brauhaus in Cologne</a>. <p /> 30 IBU, 3 SRM<p />8lbs Breiss Pilsner Malt (1L)<br />1lb Weyermann Vienna (3L)<br />2oz German Perle 6.0% AA<p />Mash at 149 for 1 hour<br />Batch sparge<p />Boil 80-90 minutes<br />.75 oz Perle 6% AA for 90 minutes =&gt; IBU 17<br /> .50 oz Perle 6% AA for 45 minutes =&gt; IBU 8<br />.75 oz Perle 6% AA for 5 minutes =&gt; IBU 3<p />WYeast 1007 German Ale </div><p /><div>Ferment @ 55F for 2 weeks</div><div>Lager @ 35F for 1-2 weeks.</div> <p /><div><i>Brewed September, 2006.</i></div> <p style="font-size: 10px;"> <a href="http://posterous.com">Posted via email</a> from <a href="http://nealrichter.posterous.com/archive-peters-kolsch-clone">nealrichter's posterous</a> </p> </div>Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0tag:blogger.com,1999:blog-8373106466396973483.post-49427041835749007652010-08-24T10:47:00.001-07:002010-08-24T10:47:17.097-07:00Archive: Schumacher Alt Clone<div class='posterous_autopost'><i>From the Archive</i><div><i><br /></i><b>Schumacher Alt Clone</b><p />12 SRM, 40 IBU<p />9lbs Weyermann 6.5L Munich<br />1lb Weyermann 3L Vienna<br />.5lb Weyermann Melanoidin Malt 33L<br />5oz Weyermann CaraMunich<br />2oz German Spalt Pellets 2.6% AA<br /> 2oz German Spalt Whole 3.9% AA<br />WYeast 1007 Alt Yeast<p />Single infusion Mash @ 150F for 60 min.<br />Stuck sparge, damn it.<br />Batch sparge.<p />Boil 80 Minutes<p />2 oz Whole Spalt 3.9% AA 80 minutes =&gt; 28 IBU<br /> 1 oz Pellet Spalt 2.6% AA 80 minutes =&gt; 10 IBU<br />1 oz Pellet Spalt 2.6% AA 5 minutes =&gt; 2 IBU<p />Cool & Pitch 1007 yeast.<p /></div><div>Brewed in August, 2006.</div> <p style="font-size: 10px;"> <a href="http://posterous.com">Posted via email</a> from <a href="http://nealrichter.posterous.com/archive-schumacher-alt-clone">nealrichter's posterous</a> </p> </div>Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0tag:blogger.com,1999:blog-8373106466396973483.post-80687279085755913932010-08-23T21:56:00.001-07:002010-08-23T21:56:55.925-07:00Archive: Dortmunder Lager<div class='posterous_autopost'>From the Archive: Dortmunder Lager <p /> IBU 30 or so. <p /> Grain Bill: <br />6 lbs Breiss Pilsner malt (1L) <br />3 lb Weyermann Vienna (2L) <br />1 lb Carahell Weyermann (1.1L) <p /> Hops: <br />2oz German Spalt Pellet (3.5% AA) <br />1oz German Spalt Pellet (2.6% AA) <p /> Yeast: <br />Wyeast 2000 Budvar - Budweiser Budvar Brewery (Ceske Budejovice) <br />(Same as White Labs WLP802) <p /> Single decoction <br />* Mash in @ 144F for 30 min <br />* Take out 1/3 thick grain <br />* Heat to 158 F rest 20 min <br />* Bring to boil & boil 15 min <br />* Add decoction to bring to 158 F <br />* Rest 30 min or until iodine neg <p /> Batch sparge. <p /> Boil 80+ minutes <p /> Add pinch 0.10 oz of lager hops at boil start <br />Add 1.4 oz of Spalt (3.5%) at 80 min left - 22 IBU <br />Add 1.0 oz of Spalt (2.6%) at 20 min left - 6 IBU <br />Add 0.6 oz of Spalt (3.5%) at 10 min left - 2 IBU <p /> <br />Ferment @ 48F 2-3 weeks. <br />Lager @ 35F for 2 weeks <p /> Bottled 12/26/2005 <p /> Very clear and crisp, with nice maltiness. Well balanced. <p style="font-size: 10px;"> <a href="http://posterous.com">Posted via email</a> from <a href="http://nealrichter.posterous.com/archive-dortmunder-lager-0">nealrichter's posterous</a> </p> </div>Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0tag:blogger.com,1999:blog-8373106466396973483.post-6277854079116990572010-04-19T22:11:00.001-07:002010-04-19T22:16:51.824-07:009-grain Pilsener Lager<div class="posterous_autopost">Carl and I brewed this on Sunday, demoing the all-grain process to Eric, an extract brewer looking to make the jump.<p>It's inspired by a wheat lager from <a href="http://beeradvocate.com/beer/profile/734/7012">Pivovar Herold Březnice</a> and a similar beer from <a href="http://www.bohemianbrewery.com/">Bohemian Brewing</a> in SLC, UT.</p><p> </p><div>IBU: 50</div><div>SRM: 5</div><div>ABV: 5.5%</div><div><br />Grain bill:<br /><ul><li>17 lbs of Pilsener malt</li><li>3 lbs of Wheat Montana 7-grain cereal *</li><li>0.5 lbs honey malt</li></ul><ul> </ul><br />Mash:<p></p><ul><li>145F for 45 minutes</li><li>158F for 20 minutes</li></ul><p></p><p>Boil:</p><p></p><ul><li>2 ounces of German Magnum (11% AA) for 60 minutes</li><li>2 ounces of Mt Hood (5% AA) for 25 minutes</li><li>1 ounce of German Tettnanger (4% AA) for 25 minutes</li></ul><p></p><div><p>Ferment:<br /></p></div><div><ul><li>2 weeks between 50F and 60F with W34/70, the famous <span style="font-family:arial, sans-serif;">Weihenstephan lager yeast.</span></li><li>2 weeks @ 38F in a lagering fridge</li></ul></div> <div><br /></div><div>*This is a mixture of hard-red spring wheat; soft-red wheat; soft-white wheat; oats; barley; rye; triticale; and spelt. </div></div><p style="font-size: 10px;"> <a href="http://posterous.com/">Posted via email</a> from <a href="http://nealrichter.posterous.com/9-grain-pilsener-lager">nealrichter's posterous</a> </p> </div>Nealhttp://www.blogger.com/profile/06306714297735275545noreply@blogger.com0