Author Topic: Super Pima®  (Read 2326 times)

Offline The Beerery

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Super Pima®
« on: October 27, 2016, 02:54:32 PM »
I have been playing with trying to get the malt right for these beers for quite some time. I found the more I tightened up my system the more the malts I was using tasted wrong. Vima was giving me way to much fresh dough, even at 5%. Muma was adding a weird slight sour twang, along with a muddy flavor, and it was not what I was tasting in the beers I love. We had always previously joked about a super pima, so thats where this name came from. I did a bunch of looking into things, and determined that I wanted to blend pima with as similar a malt like it I could. I know Steve looked into blending it will pale ale malt, so I started there, but didn't have to go far, because it was a home run.

Enter the pima/pale ale super pima blend®. Which is the pima of your choice(I use Barke exclusivly), and Weyermann's pale ale malt. Working with Big monk, we came up with a really easy way to blend these malts( more on that coming soon). Personally I use a 50/50 blend of the 2 and am blown away with the results. Its like pima on steroids, with none of the other flavors I was getting with the addition of the other malts. The pale ale malts lend amazing foam properties as well.

My Pilsner is simply a 50/50 blend. Here is a sample that is currently fermenting for color


Here is a sample of an Export Helles with a 50/50 blend:



The color of the beers with the blend is pretty much spot on when comparing to commercial examples as are the malt flavors.
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Offline Village Taphouse

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Re: Super Pima®
« Reply #1 on: October 27, 2016, 03:07:33 PM »
Interesting.  I made something that I called an "American Premium" lager earlier this year.  I used 50% Barke Pils (which I love and will probably use exclusively going forward) along with 50% Rahr pale ale malt.  That made up the "base malt" and then I used a pound of flaked corn and some carafoam (4 ounces) as well.  My aim was to make a light lager with an American twist but clearly not a clone of Bud Light.  I was blown away by how good it was and the splitting of the base malt was done as a way to make the beer more "American" as opposed to having too much continental pilsner character.  I did it completely off the top of my head and I'll probably do it again coming up here shortly with another lager.  How about Barke + Golden Promise or Maris Otter? 

Offline The Beerery

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Re: Super Pima®
« Reply #2 on: October 27, 2016, 03:13:44 PM »
Interesting.  I made something that I called an "American Premium" lager earlier this year.  I used 50% Barke Pils (which I love and will probably use exclusively going forward) along with 50% Rahr pale ale malt.  That made up the "base malt" and then I used a pound of flaked corn and some carafoam (4 ounces) as well.  My aim was to make a light lager with an American twist but clearly not a clone of Bud Light.  I was blown away by how good it was and the splitting of the base malt was done as a way to make the beer more "American" as opposed to having too much continental pilsner character.  I did it completely off the top of my head and I'll probably do it again coming up here shortly with another lager.  How about Barke + Golden Promise or Maris Otter?

I think its open for trials with anything, I stick to german malts and maltsters, well because.. You know  8)



Herr, wirf Hirn vom Himmel!
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Offline The Beerery

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Re: Super Pima®
« Reply #3 on: October 27, 2016, 03:14:32 PM »
The aforementioned Pils from above is going into lagering:

Herr, wirf Hirn vom Himmel!
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Offline HoosierBrew

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Re: Super Pima®
« Reply #4 on: October 27, 2016, 03:18:08 PM »
Gonna keep that in mind. The helles makes sense, but I'm a little surprised at the 50/50 with a pils. I'm definitely gonna try it. Thanks for the info.
Jon H.

Offline The Beerery

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Re: Super Pima®
« Reply #5 on: October 27, 2016, 03:19:08 PM »
Gonna keep that in mind. The helles makes sense, but I'm a little surprised at the 50/50 with a pils. I'm definitely gonna try it. Thanks for the info.

Well to be honest the helles had 3% carahell as well. The pils though was just 50/50.
Herr, wirf Hirn vom Himmel!
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Offline HoosierBrew

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Re: Super Pima®
« Reply #6 on: October 27, 2016, 03:20:12 PM »
Gonna keep that in mind. The helles makes sense, but I'm a little surprised at the 50/50 with a pils. I'm definitely gonna try it. Thanks for the info.

Well to be honest the helles had 4% carahell as well. The pils though was just 50/50.


Yeah I've been using carahell in helles as well. Excited to try it out.
Jon H.

Offline Village Taphouse

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Re: Super Pima®
« Reply #7 on: October 27, 2016, 03:22:13 PM »
Here's a shot of the one I made 50/50 with Barke and Rahr.



Offline Village Taphouse

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Re: Super Pima®
« Reply #8 on: October 27, 2016, 07:31:08 PM »
By the way, I am not familiar with these terms... Pima, Vima, Muma.  What is this?

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Re: Super Pima®
« Reply #9 on: October 27, 2016, 07:41:34 PM »
By the way, I am not familiar with these terms... Pima, Vima, Muma.  What is this?

These terms are shorthand for various malt types:

Pima=Pilsner malt
Vima=Vienna
Muma=Munich
CH=Carahell
CM=CaraMunich
CS=Carafa Special
Etc.

Offline Village Taphouse

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Re: Super Pima®
« Reply #10 on: October 27, 2016, 07:46:04 PM »
By the way, I am not familiar with these terms... Pima, Vima, Muma.  What is this?

These terms are shorthand for various malt types:

Pima=Pilsner malt
Vima=Vienna
Muma=Munich
CH=Carahell
CM=CaraMunich
CS=Carafa Special
Etc.
Cool, thanks Big Monk.  Here, let me try a few:

Pama = Pale Ale Malt
Moma = Maris Otter Malt
Gpma = Golden Promise Malt
Whma = Wheat Malt

:D

Offline Village Taphouse

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Re: Super Pima®
« Reply #11 on: October 27, 2016, 10:43:06 PM »
Another question... were you finding that a beer made with 100% pilsner malt was "too much of something" or that it was "boring" and one-dimensional?  Since pale ale malts seem to have a relatively neutral character but with some good depth, I could see it working with Pilsner malt. 

Offline The Beerery

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Re: Super Pima®
« Reply #12 on: October 27, 2016, 10:54:39 PM »
Another question... were you finding that a beer made with 100% pilsner malt was "too much of something" or that it was "boring" and one-dimensional?  Since pale ale malts seem to have a relatively neutral character but with some good depth, I could see it working with Pilsner malt.

Definitely flat and lacking flavor. It was also just a shade darker than water.
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Offline bboy9000

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Super Pima®
« Reply #13 on: October 28, 2016, 12:42:16 AM »
Another question... were you finding that a beer made with 100% pilsner malt was "too much of something" or that it was "boring" and one-dimensional?  Since pale ale malts seem to have a relatively neutral character but with some good depth, I could see it working with Pilsner malt.
It was also just a shade darker than water.
LOL Bud Light

Edit:  in my opinion and the opinion of many brewers blending different base malts is a good way to add complexity and depth of flavor without the cloying sweetness one risk getting using specialty malts such as crystal/caramel malts.
« Last Edit: October 28, 2016, 12:48:53 AM by bboy9000 »
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Offline The Beerery

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Re: Super Pima®
« Reply #14 on: October 28, 2016, 01:10:07 AM »
For serious!...


Herr, wirf Hirn vom Himmel!
(Oder Steine, Hauptsache er trifft.)
Check us out at www.lowoxygenbrewing.com (Now with forums)
"Consistently successful brewers are invariably the ones who operate low oxygen systems." -George Fix Circa 1999
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"Progress is impossible without change, and those who cannot change their minds cannot change"