Author Topic: Super Pima®  (Read 3005 times)

Offline erockrph

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Re: Super Pima®
« Reply #15 on: October 28, 2016, 03:45:17 AM »
I've been using a blend of Pils and either pale or MO for a while in my Belgians, but I've never thought to try it in my lagers. I will definitely be giving this a try soon.

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Offline wobdee

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Re: Super Pima®
« Reply #16 on: October 28, 2016, 12:40:38 PM »
What about darker styles like Dunkel and Marzen, are you using super pima blends or sticking with straight pima?

Offline hopfenundmalz

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Re: Super Pima®
« Reply #17 on: October 28, 2016, 12:48:31 PM »
A couple of years back, while reading some older recipes, they were calling for Hell/Helles malt, and that one translation for Hell is Pale. I have been using some in my Helles, but haven't used it in the Pils yet. Probably will as I go LODO and Brewtan B.
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Re: Super Pima®
« Reply #18 on: October 28, 2016, 12:50:45 PM »
What about darker styles like Dunkel and Marzen, are you using super pima blends or sticking with straight pima?

Think of it as modified Pilsner malt. It becomes your Pilsner malt in recipes that use it. It's an effort to try and match the custom spec'd Pilsner malt being used by certain German macro breweries.

In a Dunkel it is also advantageous to blend Munich Malts to achieve a desired color as well.

4-5 EBC for Pima/Pale blends and 17-18 EBC for a Munich blend should be a good start.

Offline reverseapachemaster

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Re: Super Pima®
« Reply #19 on: October 28, 2016, 02:17:53 PM »
I do not understand the purpose of the abbreviations.

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Offline duelerx

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Re: Super Pima®
« Reply #20 on: November 09, 2016, 12:19:42 AM »
I've seen this blends of 50/50 in some of the recipes of Gordon Strong that work pretty good like an APA or IPA.

Offline ynotbrusum

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Re: Super Pima®
« Reply #21 on: November 23, 2016, 12:43:51 PM »
I've done this blending of base malts a few times when I brewed spontaneously and had to cover the malt bill by subbing two row, due to a shortage of Pilsner on hand.  The beers were pretty tasty, but I didn't keep good track of the blend.... I will need to pay better attention going forward.
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Offline Iliff Ave Brewhouse

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Re: Super Pima®
« Reply #22 on: November 23, 2016, 03:02:45 PM »
Ready to keg a pilsner that is 50/50 Schill Pilsner and Weyermann Pale which was inspired by this thread.
On Tap/Bottled: Golsch, Iliff IPA, Hopfenbier, Salted berry cider

Fermenting: Rye Cream Ale
Up Next: G Pils, Maibock

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Re: Super Pima®
« Reply #23 on: November 23, 2016, 04:12:08 PM »
Ready to keg a pilsner that is 50/50 Schill Pilsner and Weyermann Pale which was inspired by this thread.

Interesting, curious to hear your results. I have never tried to use this with normal brewing processes. It may be too dark and to much sweetness, but it may work as well.

Offline Iliff Ave Brewhouse

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Re: Super Pima®
« Reply #24 on: November 23, 2016, 04:41:20 PM »
Ready to keg a pilsner that is 50/50 Schill Pilsner and Weyermann Pale which was inspired by this thread.

Interesting, curious to hear your results. I have never tried to use this with normal brewing processes. It may be too dark and to much sweetness, but it may work as well.

I figured why not try it regardless of my flawed brewing process. The hydrometer sample didn't look too dark but it's hard to say until I get it into a glass. I will try to post a photo once its carbed and clear to see what you think about the color.
« Last Edit: November 23, 2016, 04:42:57 PM by goschman »
On Tap/Bottled: Golsch, Iliff IPA, Hopfenbier, Salted berry cider

Fermenting: Rye Cream Ale
Up Next: G Pils, Maibock

Offline JJeffers09

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Re: Super Pima®
« Reply #25 on: November 23, 2016, 06:55:32 PM »
I do not understand the purpose of the abbreviations.

Donoundpurabbres.

Yeah I Hear You Reverseapachemaster I Don't Understand The Purpose Either They Are Annoying.

YIHYRIDUTPETAA ....  It drives me nuts somethings just go too far.

I personally enjoy the blended base in dark beers.  I imagine a bock would benefit from a solid blend.
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