[Village Taphouse]

This weekend I am making a beer where I probably dreamed up the recipe in my sleep.  I made it twice in 2020 and once in 2021.  I call it Blonde Redhead.  Pilsner malt, flaked corn, some copper malt and anywhere from 1 to 2 ounces of Special B.  Northern Brewer to bitter and then an ounce of Spalt Select (from Hop heaven) with 5 minutes left.  940 on the yeast.  It got big ups from everyone who tried it.

[BrewBama]

Brewing my first NEIPA today. We’ll see…

[tommymorris]

Brewing my first NEIPA today. We’ll see…

Nice. I can’t wait to hear about it.

[tommymorris]

German Pilsner featuring Tettnanger Tettnang hops today. S-23 yeast.

[Village Taphouse]

German Pilsner featuring Tettnanger Tettnang hops today. S-23 yeast.

Care to share the recipe?  I'm always looking for a good pilsner recipe.  I know we were talking about the Tettnanger too.  I think I need to order 8 ounces from YVH.  Can't remember the last time I used them. 

[tommymorris]

Well, I am not sure if it will be a good recipe or not yet. I am just copying the hop bill from a recent Bo Pils that I liked.

This German Pils was
100% Best Pils malt - 1.049 OG
18 IBU Tettnang @ 60
13.8 IBU Tettnang @ 30
7.6 IBU Tettnang @ 5
1.36 oz/Tettnang per 3 gallons @ 0
S-23 Slurry

I adjusted the water to Yellow Balanced profile in Brunwater.

When I look at German Pils recipes online they all use about half as much hops. But, I wanted to go big. We’ll see how that turns out. In my experience going big with hops is usually a good thing.

[Village Taphouse]

Nice.  Keep me posted on how it goes and how it tastes when you get there.  Just from looking at that my mind says "100% pilsner malt" + "going big on the hops" says that it's going to be very crisp.  I'm not sure that I have ever used 100% pilsner malt as the grain bill.  There's always some Vienna or Munich 1 in it. 

[tommymorris]

Nice.  Keep me posted on how it goes and how it tastes when you get there.  Just from looking at that my mind says "100% pilsner malt" + "going big on the hops" says that it's going to be very crisp.  I'm not sure that I have ever used 100% pilsner malt as the grain bill.  There's always some Vienna or Munich 1 in it.

The 100% Pils malt is a fairly common grain bill for German Pils (at least according to AHA recipes). I have done it many times. I like it, but you’re a gold lager guy so I understand your hesitation.

[ynotbrusum]

Brewing a Marzen Saturday for a September wedding.  No Ludwig’s involved, though.

[Iliff Ave]

Pale ale

79% pils
16% Vienna
5% honey malt

Ctz bittering
21g amarillo and mandarina 10 min
21g amarillo and mandarina 2 min
28g amarillo dry hop
56g callista dry hop

1.053
~33 ibu
Koln dry yeast

[EnkAMania]

Brewing a witbier and doing a step mash.  First for both.

[Village Taphouse]

Sending a beer from fermenter to keg and that's it for this weekend.  At that point, all of my kegs will have beer in them.  Cheers Beerheads and enjoy your 4th. 

[jeffy]

I just put together a melomel.  Six pounds (half gallon) Orange Blossom honey, just over 6 pounds of yellow passionfruit pulp from fruit growing in my side yard and some well water.  I pitched a bunch of BRY-97 slurry and nutrients into 3 gallons of must at 1.076.  It smells and tastes really good.

[fredthecat]

I just put together a melomel.  Six pounds (half gallon) Orange Blossom honey, just over 6 pounds of yellow passionfruit pulp from fruit growing in my side yard and some well water.  I pitched a bunch of BRY-97 slurry and nutrients into 3 gallons of must at 1.076.  It smells and tastes really good.

that is mindblowing lol. i love passionfruit but its always been very expensive wherever i've lived. ie. $1.50 per fruit or more.

[fredthecat]

78% vienna
17% munich II
5% "abbey malt"

hallertau n saaz to ~35IBU

1.049 OG

soft water
voss kveik + yeast nutrient (apparently needed for kveik?)

any issues or thoughts? first time using kveik, aiming for a +25C ferment