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I've cheated down with US-05 on a number of pilsners and they have come out well. Just fermented at the low end of their range (15/16C), and not rushed the ferment.
I used US-05 for my Psuedo NZ PIls but I'm now planning on a rebrew with MJ M54.
' has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required.'
M54 Sounds perfect, is that really how it performs ?
Tasted two good beers now with this, one was a WBC competition winner.
Yea, have temp control, it's just patience I lack.
Brewed with 05, as an ale.
thinking about a Pils with the MJ cali common yeast, whatever that is, or 05.
any recommendations or suggestions ?
I've had several US05 brews stop at 1.020. I transferred the last one a Rye PA onto a fresh W2112 (CaliCommon) yeast pack at 22degC and it went to FG1.010. I don't use US05 any more. Favourites are. APAs & IPA's W1450 Denny's 50. Steam beers W2112 Cali common. Pilsners W2278 Czech Pils, Hefes W3068 Weihenstefan, Saisons W3711.
1272 American Ale II is real clean in any beer if a big pitch at lower end of the temp range 16.5-17C
Got a similar NZ Pils recipe I've made a few times now and like it a lot. Recipe came from Newtown Brewhouse. Thanks Aiden.
It typically uses all Weyermann but the latest I used Gladfields base Malt as I wanted to get a low residual sugar beer and added Dry Enzyme when the yeast was pitched. Still tastes refreshing and very good and is very nearly gone, again.
ABV 5.8% but latest used 4.5kg base Malt with dry enzyme, for ABV<4.8% 21L into the fermenter.
campden tablet & 1TBS 5.2Ph Enhancer in the MT. No other water treatment. Mash at 2.6L/kg
75min Mash at 67degC, 30min recirculation starting at 67deg C and raising to 76degC Mash Out, 90min boil.
60min Hops 12g Pac Jade
20min Hops 10g each Mot, Riwaka, NSav
10min Hops 10g ea: Mot, Riwaka, NSav 1/4tsp Supermoss, 1/2 tsp yeast nutrient
0 min Hops 15g ea: Mot, Riwaka, NSav
Whirlpool 20 mins until temp ~85degC. then cool through CFC to ~18 => fermenter and into the fridge set to 7degC.
No dry hops is my preferrence now.
Got 23L into the fermenter at OG1.054
2L starter Wyeast W2278 Czech Pils 24 hrs before.
Aerate & pitch full 2L at 7degC raising over 3 days to 10degC. Typically leave in the fermenter for 3 weeks then transfer to a keg with 1tsp gelatine dissolved to clear.
Carb for a week at 15lbs then to taste.
The dry enzyme is taking the latest beer to SG1.007 within 2 weeks. ABVs are approx.
My system is based on the Brutus20 design. All electric. 56L kettle/2x2.4kW elements, PID control, pump, counterflow chiller and 38L insulated Mash Tun. Sort of a bigger Grainfather.
The Nelson Sav, Motueka and Riwaka hop mix seems the be very moorish
All this talk of Pilsner, I brewed a nice summery Imperial stout today. :D
Based on 8wireds iStout but downsized a little, partly because of the Grainfathers capacity and partly because a keg of 10% beer just seemed a little OTT...
To keep with the theme though, I've done a couple of pilsners recently with the MJ Bohemian Lager yeast and I've found it really good. I've been using the Brulosophy method of bring it gradually up to ~20C after the fermentation is over 50% done, then cold crash and keg. The last one with Mot and Sauvin didn't even last long enough to be considered "lagered" but to my uneducated palate it tasted great. Going to do one with Centennial some time in the next few weeks, I think the US hops work well in small doses if you're not a style nazi.
I brewed a Shepherd Neame Spitfire Clone
its not fully carbonated but is a real close clone If anything it needs more 90 min Target this was the recipe
4Kg Maris Otter
400g Crystal 100L
400g Torrified wheat
250g Amber Malt
25g Target hops 90 mins
30g Kent Goldings 60 mins
10g Kent Goldings 15 mins
Mashed at 66 and used Notty...
Will do another once this carbs up , can probably assume the target is not as fresh as in the uk as well, I would perhaps do a 90 and a 60 addition next time. I will mash a touch higher as well and add more torrified wheat.
It's usually the Goldings that are hard to match. Goldings are not a single cultivar. If anything it was developed as a marketing term meaning fine hops. Traditionally commercial brewers in the UK specified a particular grower in their recipes rather than a named variety of hop. The larger breweries would own their own hop yards, and consequently their beers were practically impossible to duplicate.
Shepherds Neame are in Faversham, the heart of Goldings country, so I expect they have a very close relationship with the grower. They also make a big deal out of the mineral profile of their water - high in Calcium(102ppm), low in chloride(27ppm) and sulphate(15ppm). Having brewed a Bishops Finger clone a couple of times I'm inclined to think that the water profile is important.