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Messages - Herminator

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Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 24, 2015, 08:05:15 AM »

Gorgeous looking pils. I could drink a liter or three of that.  ;)

Agreed!  Cheers!  Thank you all for all of the help.  Here is the water profile that I ended up creating.

                           Calcium Mag.  Sod.  Sulfate    Chlo.   Bicarb
Existing Water Profile         17   2   3   12   3   44
Finished Water Profile         55   4   3   96   16   -141
Recommended Ranges         50 to 150   0 to 30   0 to 150   0 to 350   0 to 100   as needed
Mash Parameters                        
Batch Volume (gal)      8.00   Hardness (ppm as CaCO3)      156   RA (ppm as CaCO3)   -159
Estimated Mash pH      5.2   Alkalinity (ppm as CaCO3)      -117   SO4/Cl Ratio      6.10

Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 11:03:16 AM »
Interesting information.  Thanks for sharing.  Those pictures make me extremely thirsty!

Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 10:08:36 AM »
Okay.  So I bumped up lactic acid up to 5ml which gets me to 5.27.  Is that too much lactic?  I am also only adding this to my mash water,  which I assume is the correct way to do this since I batch sparge and start run off almost immediately. 

Should I split with some acidulated malt and latic acid? 

Thanks again!

Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 08:41:18 AM »
I am going to go the latic acid route as I already have some.  I am going to be adding 3ml of latic, 3g gypsum and 3g Calc. Chloride all to the mash water.  This will get me down to 5.44.

Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 08:22:10 AM »

All this talk about GP has me thirsty! Is it time to home yet and enjoy one on the deck? :)



Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 07:21:10 AM »
So I messed around with my water really quick to see what I came up with.  Here is my profile and what I am proposing.

(all ppm)
Ca: 17.1
Mg: 1.8
Na: 3
K: .8
HCO3: 44
SO4: 12
Cl: 3
NO3: .4
CaCO3: 36

Mash water adjustments
CaSO4: 3g
CaCL2: 2g

Sparge Water adjustments
CaSO4: 4g
CaCL2: 3g

Latic Acid/Acidulated malt in mash
2.21 g or 2% acid malt

For some reason Bru'n water indicates 2.21 g lactic (solid) addition required but in the adjustment summary it does not carry over. 

Finished water
Mag: 2
Sodium: 3
Sulfate: 121
Chloride: 70

Thoughts?  I have always wanted to start tweaking water.  This is a great reason to start!  Thanks again to everyone for the help and suggestions!

Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 06:58:19 AM »
Thanks for this info.  I have to admit that I am new to water adjustments.  I have really only used water adjustments to dry out my IPAs.  I am new to brun water outside of that.  My local water is actually really good and neutral so I was surprised to see such a high pH level.  It typically is 5.4.

I think I might have to get to know brun water a little better to ensure I am reading this correctly.

Again, thank you all for this information.  Looks like I have a lot to figure out before Saturday.  ha. 


Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 22, 2015, 09:22:33 PM »
Thats exactly what I was thinking Frank.  I might have to go the RO route. Never made water from scratch...but I guess there is a first time for everything. 


Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 22, 2015, 08:03:51 PM »
A huge thank you!  This is great information.  So I wonder if a step mash or decoction is worth it.  Given the high modification of the malts, maybe a single infusion?  I have a 2.2 liter starter crashing right now.  Should do the trick. 

Thanks for the info on the D rest.  Very helpful. 

For water, I am using Brun Water and utilize "yellow bitter" and it has me adding about 2.5 g of citric or lactic which is new for me.  It typically doesn't have me add any acidity.  It does have me adding a total 4 g gypsum.  Giving me a estimated mash pH of 5.7. 

Thanks again!


Beer Recipes / German Pilsner Recipe/Procedure Advice
« on: July 21, 2015, 08:09:47 PM »
So I am in search of some guidance.  I love a good german pilsner but have yet to brew one.  I am deciding to take a stab at one this weekend and am looking for some advice on two items/issues.

A brief snapshot of the recipe: 5.5 gallons
100% pils (10.5#)
1 oz Magnum or Perle at 60 mins
1 oz Hallertauer at 20 mins and 5 minutes
White Labs 830

1. I have planned to do a single step mash with a protein rest for 15 minutes at 15 minutes and then ramping up to 148 sacch rest for  60 minutes.  My question, which I am asking because I have found conflicting opinions/suggestions.  Would I be better off doing a step mash or decoction?  I was thinking for a beer like a german pils, I would want to limit any mallard reactions which is why I decided to go with a step mash, but would love to know what others do and any feedback you can provide. 

2. D-rest: I have read to ramp up to 58-60 when activity starts to slow but also have seen ramping 1 degree F per day.  Any suggestions or thoughts on best practice? 

Thank you for any feedback or thoughts you can provide.  Brewing my first pils on a new system is probably not the smartest ideas but...hey! What the heck!



Kegging and Bottling / Re: Temperature for priming sugar solution?
« on: June 23, 2015, 05:49:56 AM »
I would say 75 degrees give or take. Adding it too warm may have some negative impacts on the yeast in suspension.  Granted, you are adding a small amount to what I assume is 5 gallons of cooler beer so, there is some wiggle room in my opinion.


General Homebrew Discussion / Re: Woo hoo!
« on: June 22, 2015, 07:08:52 PM »
Congrats!  Might have to look into brewing that recipe. 


General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: April 06, 2015, 06:29:28 PM »
Good job Mort and ram5ey!

Beer Travel / Re: New Orleans Beer Spots?
« on: March 26, 2015, 07:42:05 PM »
Awesome!  Thanks so much for the suggestions.  Were able to hit a few places.  Thanks again!  Cheers.

Beer Travel / New Orleans Beer Spots?
« on: March 21, 2015, 12:14:38 PM »
Besides NOLA brewing, anyone have any suggestions for places to go for quality beer?


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