[Andy Farke]

I make a clone recipe of Schell's Pils using Great Western 2-row, and the malt character is beautiful!

This is great to hear.  I have this GW 2-row right now but I do not have a ton of experience with it and pretty much NO experience making lagers with it so this sounds like a good thing to try.  I can't remember how I decided to get this particular malt but I assume that Label Peelers or RiteBrew was running a special and the price was right.  Cheers & thanks.

The GW 2-row malts are really excellent--probably my favorite out there. When possible, I get one of their regional varietals; the California Select 2-row is what I have on-hand right now (I live in California, so this appeals to me!).

The full recipe for the Schell's Pilsner clone is in the Craft Beer for the Homebrewer book, which is a good book in its own right.

[Village Taphouse]

I make a clone recipe of Schell's Pils using Great Western 2-row, and the malt character is beautiful!

This is great to hear.  I have this GW 2-row right now but I do not have a ton of experience with it and pretty much NO experience making lagers with it so this sounds like a good thing to try.  I can't remember how I decided to get this particular malt but I assume that Label Peelers or RiteBrew was running a special and the price was right.  Cheers & thanks.

The GW 2-row malts are really excellent--probably my favorite out there. When possible, I get one of their regional varietals; the California Select 2-row is what I have on-hand right now (I live in California, so this appeals to me!).

The full recipe for the Schell's Pilsner clone is in the Craft Beer for the Homebrewer book, which is a good book in its own right.

Andy, thanks for that.  Would you mind posting that Schell's Pils recipe?  I'd love to see that. 

[Andy Farke]

Andy, thanks for that.  Would you mind posting that Schell's Pils recipe?  I'd love to see that.

Sure thing!

• 10.7 lb. 2-row malt
• 3.5 oz. Carapils malt
• 0.54 oz. Sterling hop pellets (5.5% alpha), first wort hop
• 0.48 oz. Sterling hop pellets (5.5% alpha), 60 minute boil
• 0.66 oz. Sterling hop pellets (5.5% alpha), 20 minute boil
• 1.34 oz. Sterling hop pellets (5.5% alpha), 5 minute boil
• 1.26 oz. Sterling hop pellets (5.5% alpha), dry hop

Mash at 144 degrees for 40 minutes, 158 degrees for 10 minutes, mash out at 170 degrees. Boil for 60 minutes, chill to 50 and ferment at this temperature. The recipe calls for Wyeast 2000 Budvar Lager yeast, but I have used either WLP830 or 54/70.
1.051 o.g., 1.013 f.g., 5% abv, 38 IBU, 3 SRM

I've used both Great Western and Rahr 2-row in this, with good results. My past versions have rounded up or down on the amounts, depending on what's on-hand and what the alpha is, etc., for the hops (e.g., 0.5 oz. of Sterling instead of 0.54 oz...).

[Village Taphouse]

Interesting.  I have everything but the 2000 Budvar otherwise I could make it exactly as you posted it.  Thanks for the help... much appreciated.

[denny]

Interesting.  I have everything but the 2000 Budvar otherwise I could make it exactly as you posted it.  Thanks for the help... much appreciated.

IIRC, the 2000 is a current Wyeast PC release

[Village Taphouse]

Interesting.  I have everything but the 2000 Budvar otherwise I could make it exactly as you posted it.  Thanks for the help... much appreciated.

IIRC, the 2000 is a current Wyeast PC release

I thought that was a permanent option now.  If it's a PC release then maybe I should check with my local supplier and see if she has any in her fridge.  Thanks Denny.

[Fire Rooster]

AG Batch #61, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Vienna

1/2 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellets (14.8 AA)
Flame Out = 14g Yakima Chief, TRI2304CR (21.6AA)

60 min Mash
50 min Full Boil

3 weeks@ 67f, then bottled (US-05 & W-34/70, re-hydrated)
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

Early sample, very good.  Malt worked out well. Hops are what they say they are "Citrus, Sweet Aromatic, Tropical"
Nice hop for a summery brew. 14g at flame out worked fine, no fuss.  Not sure the hop profile is what I'm personally seeking
,maybe a lady favorite.  The long and winding road trying to discover my "golden hop".

Just 1/2 oz of TRI2304CR at flame-out, for a 4.5 g batch, brought the flavors they stated.
Great impact for the small amount used.  Nice change, unfortunately I don't care for grapefruit/tropical taste in my beer,
good for those who do. I think even 1/4 oz would work for me, for a much milder impact.
TRI2304CR stated purpose, late additions only.

https://cryopopblend.com/wp-content/uploads/2021/10/Cryo-Pop-Original-Blend-Product-Overview-Sheet.pdf

[denny]

AG Batch #61, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Vienna

1/2 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellets (14.8 AA)
Flame Out = 14g Yakima Chief, TRI2304CR (21.6AA)

60 min Mash
50 min Full Boil

3 weeks@ 67f, then bottled (US-05 & W-34/70, re-hydrated)
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

Early sample, very good.  Malt worked out well. Hops are what they say they are "Citrus, Sweet Aromatic, Tropical"
Nice hop for a summery brew. 14g at flame out worked fine, no fuss.  Not sure the hop profile is what I'm personally seeking
,maybe a lady favorite.  The long and winding road trying to discover my "golden hop".

Just 1/2 oz of TRI2304CR at flame-out, for a 4.5 g batch, brought the flavors they stated.
Great impact for the small amount used.  Nice change, unfortunately I don't care for grapefruit/tropical taste in my beer,
good for those who do. I think even 1/4 oz would work for me, for a much milder impact.
TRI2304CR stated purpose, late additions only.

https://cryopopblend.com/wp-content/uploads/2021/05/Cryo-Pop-Original-Blend-Product-Overview-Sheet.pdf

I would say that's true of any dry hop.  You can use them whenever you like but using early wastes them.  That's not what they were designed for.  In my latest survivable IPA, I use cryo from 20 min. down.

[BrewBama]

My latest Amber uses 2 oz Cryo Cent and Cryo Amarillo ea at 7 min, 30 min whirlpool @ 140*F, and dry hop 2 days after beginning of fermentation. Definitely more flavor than reg pellets at the same wt and times.

I have a string of darker beers planned for the cooler months then I’ll get to the Cryo-Pop in the Spring. I plan to dry hop with the oz I have.

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[Iliff Ave]

Rye cream ale kind of thing...

63% pilsner
21% flaked corn
16% rye

1 oz Amarillo @ 20 min
1 oz Amarillo @ 2 min

Koln dry yeast
1.050

[Village Taphouse]

This weekend it's an "American Pub Ale".  Is that a thing?!    Great Western 2-row, four ounces each (2.5%) of Bairds British Dark Crystal (around 160L) and Special B.  Northern Brewer for bittering and some late Liberty all fermented with 1056.  Smooth, reddish ale.  Cheers Beerheads.   

[denny]

I'm making an American porter this weekend.  Looks like it's been 8 years since I brewed one.

[BrewBama]

I brewed this today





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[Fire Rooster]

AG Batch #58, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
3 lbs RiverBend Heritage (6-row), light and fluffy
1 lb Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
50 grams Organic Dried Orange Peel
  *boiled water small pot, took off stove, added orange peel & covered, after 10 min
    strained out orange peels, quickly cooled, then added to cooled wort.

60 min Mash
50 min Full Boil

3 week-ish US-05 @ 69f then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

(Subject to Change)

After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.

[denny]

AG Batch #58, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
3 lbs RiverBend Heritage (6-row), light and fluffy
1 lb Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
50 grams Organic Dried Orange Peel
  *boiled water small pot, took off stove, added orange peel & covered, after 10 min
    strained out orange peels, quickly cooled, then added to cooled wort.

60 min Mash
50 min Full Boil

3 week-ish US-05 @ 69f then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

(Subject to Change)

After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.

Maybe it was just the wrong recipe to use it in.  I'd also question the amount and how you prepared it.