[tommymorris]

Brewing what I call Export Ale (lager recipe with US-05 yeast).

Recipe today:
85% Pilsner
10% Vienna
5% Light Munich
18.6 IBU Mittelfrueh FWH
4 IBU Mittelfrueh @ 10
US-05 yeast
1053 OG

It was a rough brew day. I tried to do a no sparge batch with the Grainfather. I ended up with way too much preboil volume. I had to boil an extra 45 minutes. Then I had massive amounts of grain in the kettle. Not sure what happened there.

All’s well that ends well. I was able to get 2.9 gallons of 1053 wort into the fermenter. I was targeting 3 gallons.

Praying for no tannins from boiling grain for so long.

[BrewBama]

Brewing what I call Export Ale (lager recipe with US-05 yeast).

Recipe today:
85% Pilsner
10% Vienna
5% Light Munich
18.6 IBU Mittelfrueh FWH
4 IBU Mittelfrueh @ 10
US-05 yeast
1053 OG

It was a rough brew day. I tried to do a no sparge batch with the Grainfather. I ended up with way too much preboil volume. I had to boil an extra 45 minutes. Then I had massive amounts of grain in the kettle. Not sure what happened there.

All’s well that ends well. I was able to get 2.9 gallons of 1053 wort into the fermenter. I was targeting 3 gallons.

Praying for no tannins from boiling grain for so long.

Na. Call it a decoction.


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[tommymorris]

Brewing what I call Export Ale (lager recipe with US-05 yeast).

Recipe today:
85% Pilsner
10% Vienna
5% Light Munich
18.6 IBU Mittelfrueh FWH
4 IBU Mittelfrueh @ 10
US-05 yeast
1053 OG

It was a rough brew day. I tried to do a no sparge batch with the Grainfather. I ended up with way too much preboil volume. I had to boil an extra 45 minutes. Then I had massive amounts of grain in the kettle. Not sure what happened there.

All’s well that ends well. I was able to get 2.9 gallons of 1053 wort into the fermenter. I was targeting 3 gallons.

Praying for no tannins from boiling grain for so long.

Na. Call it a decoction.


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That’s what I am hoping is my savior.


The brewer formerly known as alestateyall.

[tommymorris]

Sam-I-Am: Boston Lager-ish.

1053 OG - 3G
85% 2-Row
10% Caramel 60
5% Munich
34.1 IBU Magnum/Tettnang/Mitt Blend at 60
0.33 oz/3G Mittefrueh @ 1
0.33 oz/3G Tettnang @ 1
0.33 oz/3G Mittefrueh @ whirlpool
0.33 oz/3G Tettnang @ whirlpool
MJ M84 Bohemian Lager Yeast

Regarding the hop blend at 60 minutes. I was planning 50/50 Tettnang and Mittefrueh. I didn’t have enough for the IBU’s I wanted. So, I added a small amount of Magnum.




- formerly alestateyall.

[Robert]

Sam-I-Am: Boston Lager-ish.

1053 OG - 3G
85% 2-Row
10% Caramel 60
5% Munich
34.1 IBU Magnum/Tettnang/Mitt Blend at 60
0.33 oz/3G Mittefrueh @ 1
0.33 oz/3G Tettnang @ 1
0.33 oz/3G Mittefrueh @ whirlpool
0.33 oz/3G Tettnang @ whirlpool
MJ M84 Bohemian Lager Yeast

Regarding the hop blend at 60 minutes. I was planning 50/50 Tettnang and Mittefrueh. I didn’t have enough for the IBU’s I wanted. So, I added a small amount of Magnum.




- formerly alestateyall.

Looks tasty.  Magnum is my go-to bittering hop for lagers, in fact I use it as FWH.  "Tastes great, less hop trub."

(For that matter, Tett and Mitt blend is my go-to finish.  And I like a little Munich in my 2-row.  I might be stealing your recipe sometime.)

[BrewBama]

According to their site, Samuel Adams uses two-row pale malt blend and Caramel 60. The ‘blend’ could very well include Munich.



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[tommymorris]

According to their site, Samuel Adams uses two-row pale malt blend and Caramel 60. The ‘blend’ could very well include Munich.



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That’s why it’s SABL-ish. I added the Munich because SABL seems more malty than I can get with just 2-row and Caramel 60.

(and I like that malt bill from other beers.)

- formerly alestateyall.

[tommymorris]

Sam-I-Am: Boston Lager-ish.

1053 OG - 3G
85% 2-Row
10% Caramel 60
5% Munich
34.1 IBU Magnum/Tettnang/Mitt Blend at 60
0.33 oz/3G Mittefrueh @ 1
0.33 oz/3G Tettnang @ 1
0.33 oz/3G Mittefrueh @ whirlpool
0.33 oz/3G Tettnang @ whirlpool
MJ M84 Bohemian Lager Yeast

Regarding the hop blend at 60 minutes. I was planning 50/50 Tettnang and Mittefrueh. I didn’t have enough for the IBU’s I wanted. So, I added a small amount of Magnum.




- formerly alestateyall.

Looks tasty.  Magnum is my go-to bittering hop for lagers, in fact I use it as FWH.  "Tastes great, less hop trub."

(For that matter, Tett and Mitt blend is my go-to finish.  And I like a little Munich in my 2-row.  I might be stealing your recipe sometime.)

Thanks. I am looking forward to this one.


- formerly alestateyall.

[Robert]

"Smoke on the Water" -- clone of tribute to Great Lakes Brewing's Burning River. First iteration tomorrow. The ingredients are based on the current recipe, but I hope to elicit a character more like it had in former days. When GLB's beers had more character.

14°P

90% Standard 2-row (Rahr)
5% Crystal 45L (Crisp)
3% Caramel 60L (Briess)
2% Biscuit (Dingemans)

Ca 147
SO₄ 265
Cl 64

FWH  4g/gal Centennial
10 min 4g/gal Centennial, 8g/gal Cascade

Safale S-04, Whitbread Dry strain.  (GLB uses WY1028, but I'm digging this one. So.)

[tommymorris]

"Smoke on the Water" -- clone of tribute to Great Lakes Brewing's Burning River. First iteration tomorrow. The ingredients are based on the current recipe, but I hope to elicit a character more like it had in former days. When GLB's beers had more character.

14°P

90% Standard 2-row (Rahr)
5% Crystal 45L (Crisp)
3% Caramel 60L (Briess)
2% Biscuit (Dingemans)

Ca 147
SO₄ 265
Cl 64

FWH  4g/gal Centennial
10 min 4g/gal Centennial, 8g/gal Cascade

Safale S-04, Whitbread Dry strain.  (GLB uses WY1028, but I'm digging this one. So.)

Sounds good.  Lots of Sulfur in that one.


- formerly alestateyall.

[Robert]

Dries it out nicely,  I've gone higher without it being over the top (look at the BW pale ale profile) but I'm  liking this for a sulfate level in a pale ale.  Lautering right now, I like the wort so far.  FWH in the kettle....

[tommymorris]

Dries it out nicely,  I've gone higher without it being over the top (look at the BW pale ale profile) but I'm  liking this for a sulfate level in a pale ale.  Lautering right now, I like the wort so far.  FWH in the kettle....

I have gone to 300 ppm Sulfur. I thought the beer was a bit minerally for my taste. I have been meaning to try 200 to see how I like it.


- formerly alestateyall.

[BrewBama]

I am finally getting around to my wheat beer after all the discussion and research. I have high hopes and am looking forward to the day I tap it.

It’ll give me a chance to use the inline sight glass I recently acquired (finally) so I can see the wort as it progresses thru the mash steps/recirculation and during whirlpool/chilling




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[blatz]

Very cool.  I’m brewing an all simcoe pale ale on Saturday morning.  2row/Vienna/ c15 and c45.


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[69franx]

Plan for tomorrow is house IPA/freezer cleaner. First time changing up my hoo schedule to just a 60 minute plus huge whirlpool and big dry hop charge. Throwing in some different varieties to move some good out if the freezer. Hoping the day is smoother than last brew day at the beginning of the month, although that pilsner is tasting awesome, even while still lagering

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