[Bel Air Brewing]

Just kegged the first brew made with Texas grown malt. Llano Premium Pilsner Malt.

The beer is a Festbier, made with a recipe that won a Gold Medal at the GABF.

First samples of the non-carbonated beer are promising, very promising. Clean, malty, but very subdued. Smooth.

In fact, this might (might) be the best tasting beer we have brewed. Can't wait to get it carbonated for a better, more thorough taste test and evaluation.

Of course, I will summon Dave and employ his hyper-sensitive palate.

More info to follow...

[Iliff Ave]

I'd be curious to see that recipe. I need to reformulate my fest.

[denny]

I've found that when using local craft malt that you not only get the benefits of their expertise, but the fact that it's fresher seems to make a difference also.

[Bel Air Brewing]

I honestly did not even think about freshness.

My brew partner (just kegged his 5 gallons) agrees with me, that this might be one of the best (if not the best) beers we have brewed.

Here is the recipe:

16 lbs Llano Premium Pilsner Malt
4   lbs Ireks Vienna Malt
20 oz  Ireks Munich Malt

IBU - 25
2 oz Mt. Hood Hops 90 minutes
1 oz Willamette Hops 5 minutes

Diamond Lager Yeast

8 gallons mash water (filtered)
10 gallons sparge water (filtered)

Pre boil Gravity = 1.048  Brix = 11.9
Post boil OG = 1.059  Brix = 14.4

Final Brix = 7.1

ABV 6.34%

This recipe came from a commercial brewery, Matt Westfall, at Counter Weight Brewing.
We modified the hops a bit. Not using Hallertauer as called for.

[Fire Rooster]

I honestly did not even think about freshness.

My brew partner (just kegged his 5 gallons) agrees with me, that this might be one of the best (if not the best) beers we have brewed.

Here is the recipe:

16 lbs Llano Premium Pilsner Malt
4   lbs Ireks Vienna Malt
20 oz  Ireks Munich Malt

IBU - 25
2 oz Mt. Hood Hops 90 minutes
1 oz Willamette Hops 5 minutes

Diamond Lager Yeast

8 gallons mash water (filtered)
10 gallons sparge water (filtered)

Pre boil Gravity = 1.048  Brix = 11.9
Post boil OG = 1.059  Brix = 14.4

Final Brix = 7.1

ABV 6.34%

This recipe came from a commercial brewery, Matt Westfall, at Counter Weight Brewing.
We modified the hops a bit. Not using Hallertauer as called for.

Were the hops pellet, or dried leaf ?
Thanks

[Bel Air Brewing]

I honestly did not even think about freshness.

My brew partner (just kegged his 5 gallons) agrees with me, that this might be one of the best (if not the best) beers we have brewed.

Here is the recipe:

16 lbs Llano Premium Pilsner Malt
4   lbs Ireks Vienna Malt
20 oz  Ireks Munich Malt

IBU - 25
2 oz Mt. Hood Hops 90 minutes
1 oz Willamette Hops 5 minutes

Diamond Lager Yeast

8 gallons mash water (filtered)
10 gallons sparge water (filtered)

Pre boil Gravity = 1.048  Brix = 11.9
Post boil OG = 1.059  Brix = 14.4

Final Brix = 7.1

ABV 6.34%

This recipe came from a commercial brewery, Matt Westfall, at Counter Weight Brewing.
We modified the hops a bit. Not using Hallertauer as called for.

Were the hops pellet, or dried leaf ?
Thanks

Whole cone hops.
The yeast was another Diamond harvested slurry.
And the Counter Weight Brewing Company used Ireks Pilsner Malt.

[Iliff Ave]

Thanks for the recipe! I will be doing something similar with German pellet hops and a different yeast. Cheers!

[Bel Air Brewing]

Thanks for the recipe! I will be doing something similar with German pellet hops and a different yeast. Cheers!

You probably figured this out, but this recipe is for 10 gallons.

[Iliff Ave]

Thanks for the recipe! I will be doing something similar with German pellet hops and a different yeast. Cheers!

You probably figured this out, but this recipe is for 10 gallons.

I use percentages so I don’t have to worry about it…

[Wilbur]

I honestly did not even think about freshness.

My brew partner (just kegged his 5 gallons) agrees with me, that this might be one of the best (if not the best) beers we have brewed.

Here is the recipe:

16 lbs Llano Premium Pilsner Malt
4   lbs Ireks Vienna Malt
20 oz  Ireks Munich Malt

IBU - 25
2 oz Mt. Hood Hops 90 minutes
1 oz Willamette Hops 5 minutes

Diamond Lager Yeast

8 gallons mash water (filtered)
10 gallons sparge water (filtered)

Pre boil Gravity = 1.048  Brix = 11.9
Post boil OG = 1.059  Brix = 14.4

Final Brix = 7.1

ABV 6.34%

This recipe came from a commercial brewery, Matt Westfall, at Counter Weight Brewing.
We modified the hops a bit. Not using Hallertauer as called for.

I made a smoked beer from a local craft maltster (100% smoked sainhuss malt!) and it was honestly the best smoked beer I've ever had. One of the best beers I've ever made. It's not at easy to get malt from them, but the next chance I get I'm going to do a side by side of base malt to compare fresh craft to big malt

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[Bel Air Brewing]

Glad that you had a good experience. That mirrors our example too, with this craft malt being as good, or maybe better than any malt we have previously used.
Can't wait to brew up a classic German Pils with this Tex Malt.

[Bel Air Brewing]

Here are the numbers from the TexMalt website:


Llano Pilsner Malt

Our Llano Pilsner malt is carefully modified at cool temperatures for an extended period of time and then kilned low to maintain the delicate Terroir associated with it’s origin, The Llano Estacado. Slightly sweet, with subtle notes of straw, honeysuckle and earthiness.

Moisture %: 4.8-5.0
Fine Extract Percentage: 79-81
Color: 1.6-1.8
DP: 120-140
Total Protein: 10-11
Soluble Protein: 4.2-4.6

[hopfenundmalz]

Here are the numbers from the TexMalt website:


Llano Pilsner Malt

Our Llano Pilsner malt is carefully modified at cool temperatures for an extended period of time and then kilned low to maintain the delicate Terroir associated with it’s origin, The Llano Estacado. Slightly sweet, with subtle notes of straw, honeysuckle and earthiness.

Moisture %: 4.8-5.0
Fine Extract Percentage: 79-81
Color: 1.6-1.8
DP: 120-140
Total Protein: 10-11
Soluble Protein: 4.2-4.6

There is a town in the Hill Country named Llano, but i had to look up , The Llano Estacado. This refers to the plains that go from east of Amarillo to Tucumcari NM. Llano translates to flat, and I can say that it is flat, very flat.

[Bel Air Brewing]

Here are the numbers from the TexMalt website:


Llano Pilsner Malt

Our Llano Pilsner malt is carefully modified at cool temperatures for an extended period of time and then kilned low to maintain the delicate Terroir associated with it’s origin, The Llano Estacado. Slightly sweet, with subtle notes of straw, honeysuckle and earthiness.

Moisture %: 4.8-5.0
Fine Extract Percentage: 79-81
Color: 1.6-1.8
DP: 120-140
Total Protein: 10-11
Soluble Protein: 4.2-4.6

There is a town in the Hill Country named Llano, but i had to look up , The Llano Estacado. This refers to the plains that go from east of Amarillo to Tucumcari NM. Llano translates to flat, and I can say that it is flat, very flat.

Correct. This grain comes from near Amarillo.

[lupulus]

Malting is capital-intensive business.
Scale is needed to be able to afford long-term contracts, and quality brewing malt.
Malt analysis isn't cheap either.

Consistency is important to me, so I only purchase proven malts.

Also, for readers info, US two row malts have been bred over the last 40 years to work with adjuncts (high soluble protein and enzymes).
Yes, there are a few varieties that are outside this norm, but/and a lot of masters competing for them.

It's important the audience understands the trade offs and is happy with the trade offs.


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