What are you brewing?

Replies to This Discussion

Permalink Reply by Nathan on November 7, 2014 at 9:53am

Going to try my hand at a dark beer again after the last fail

Trin DIPA-

6kg Pilsner 2 row

2kg Caramel/Crystal malt - 120L

0.5kg Carafa II

100g Simcoe

100g Centennial

2 packets of US-05

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Permalink Reply by Peter Smith on November 11, 2014 at 4:16pm

Amarillo and Citra Faux Pilsner - 1272 brewed at about 16C

Batch Size: 46.00 l

Boil Time: 90 min

Efficiency: 70.00 %

 

Ingredients

Amt	Name	Type	#	%/IBU
10.00 kg	Gladfields Pils	Grain	1	88.9 %
0.50 kg	Carahell (Weyermann) (13.0 SRM)	Grain	2	4.4 %
0.50 kg	Gladfield Wheat Malt (2.1 SRM)	Grain	3	4.4 %
0.25 kg	Acid Malt (3.0 SRM)	Grain	4	2.2 %
10.00 g	Amarillo [9.20 %] - Boil 60.0 min	Hop	5	4.6 IBUs
10.00 g	Citra [12.00 %] - Boil 60.0 min	Hop	6	6.1 IBUs
25.00 g	Amarillo [9.20 %] - Boil 20.0 min	Hop	7	7.0 IBUs
20.00 g	Citra [12.00 %] - Boil 20.0 min	Hop	8	7.3 IBUs
0.55 tsp	Irish Moss (Boil 10.0 mins)	Fining	9	-
40.00 g	Amarillo [9.20 %] - Boil 7.0 min	Hop	10	5.0 IBUs
40.00 g	Citra [12.00 %] - Boil 7.0 min	Hop	11	6.5 IBUs
40.00 g	Amarillo [9.20 %] - Boil 0.0 min	Hop	12	0.0 IBUs
40.00 g	Citra [12.00 %] - Boil 0.0 min	Hop	13	0.0 IBUs
2.2 pkg	American Ale II (Wyeast Labs #1272) [124.21 ml]	Yeast	14	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG

Est Final Gravity: 1.012 SG

Estimated Alcohol by Vol: 5.4 %

Bitterness: 36.6 IBUs

Est Color: 4.3 SRM

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Permalink Reply by Ryan Perkins on November 11, 2014 at 5:09pm

Looks good. Have you tried a pilsner this way before?

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Permalink Reply by Peter Smith on November 11, 2014 at 5:31pm

Yes they come out clean, they lack a crispness that I think the German yeasts produce but they taste great with 1272. I tried us05 I don't think it attenuates enough compared with 1272. I have a pils at 1.009 from 1.048 fermented at 15 then warmed out for 3 days, it's got gelatine in it clearing now. There are a few commercial pils brewed like this in nz. It might go into case swap yet, not sure what's going where yet.

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Permalink Reply by Ryan Perkins on November 11, 2014 at 5:37pm

Sounds like a lot less mucking around than with lager yeast.  Do you still cold condition or is it not worth the wait?

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Permalink Reply by Peter Smith on November 11, 2014 at 7:14pm

The great beers I have tasted doing this method they cold conditioned for 3-4 weeks.

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Permalink Reply by Mark Meyburg on November 11, 2014 at 8:22pm

Yummy - I tried a halo clone but was a disater as it had a bug - f#%&.

really interested how this turns out - what sort of volume of yeast were you adding of the 1272?

Which commercial pils are brewed like this Peter??

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Permalink Reply by Peter Smith on November 12, 2014 at 7:46am

Mark What hops did you put in the halo? its a good beer

I have spoken with the brewer at Corromandal  brewing, he uses 1272 in his pils.   I am pretty sure you will find this is common practice for smaller breweries, I had an article where Richard Emerson mentioned this technique is common in NZ. .  Governors is an exception he is true german lager cold ferment with a munich yeast.

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Permalink Reply by Crusader-Rob on November 12, 2014 at 9:40pm

Interesting Peter, I never really thought about that scenario. What about the like of Liberty Halo, Emerson Pilsner?
Maybe even macs (i would suggest Macs is an ale yeast) How clean is 1272, what white labs ale yeasts would be suitable?

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Permalink Reply by Hamish Jones on November 12, 2014 at 10:20pm

try WLP029 or WLP036 really clean at 18 degrees I more likely to use 036 though I am going to do a bit of a lager with it shortly

Permalink Reply by Peter Smith on November 13, 2014 at 7:58am

Someone on here (who shall remain nameless but is a gold medal winner) gave me an XPA brewed at 15C (them warmed) with 1272,   It was as good as a  Panhead XPA....  or a liberty beer,  thats what got me excited about 1272 in the first place.    The great thing is that warmed up a bit it makes great general APA or IPA,  I brewed my Bath Ales Barnsey clone with 1272,   cant wait to find out how that went. 

I have to say its way easier to harvest a yeast when you have 40-60L of various beers sitting in the garage, you are always reusing yeast thats only a few days old.   1272 also drops out real well if you cold crash/condition  it for 2+ weeks.   Saves money on starters and yeast.

Rob take a look at this chart

http://www.mrmalty.com/yeast.htm#WLP_vs_Wyeast

Putting the faux pils conversdation another way, what brewer in NZ do you know that makes REAL LAGER/PILs at 9C for 4-6 weeks etc,  I only know of Governers in AKL.

Permalink Reply by Richard Rice on November 13, 2014 at 8:20am

How about Garage Project - Beer is brewed with a Czech Pilsner yeast - would imagine it would need to be brewed properly.  I don't know if it counts, but Brewaucracy's Smoko is done with a Southern German Lager yeast, so far as I am aware.

Back to the 15C ferment, inspired by 666's Gothenbrau, I homebrewed a Red IPL this time last year (and plan to do it again in a couple of weeks) using US05 at 15C for two full weeks then lagering for 4 weeks.  Tasted sensational until it over-carbed...but I was still learning then...

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