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A pilsner with 2002 Gambrinus yeast...


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#1 Big Nake

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Posted 03 March 2015 - 12:10 PM

I'm making this beer later in the week and I'll be making the bigger starter mentioned in the thread in the beer forum... 2L with 7 ounces of DME with O2 on the stirplate. I'm going to try to make a nice pilsner with this yeast and a tweak to the water.

Gambrinus Pils

8 lbs Avangard German Pils
1.5 lbs Best Malz Vienna
4 ounces CaraFoam
1.75 oz Spalt pellets @ 2.7% for 60 mins (4.7 AAU / about 20 IBU)
1 oz Spalt pellets 2.7% plus 1 oz Hallertau Mittelfruh 2.7% for 10 (another 8 IBU)
2 ounces of Hallertau Mittelfruh added to the 175° whirlpool
Wyeast 2002 Gambrinus Lager yeast

OG: 1.055, FG: 1.012, IBU: 28, SRM: 4, ABV: 5.3%


I'm going to dilute the source water with 50% distilled in the mash and sparge and add 3.7g of CaCl to the mash. This will bring the sulfate lower (about 13ppm) and soften the beer a little bit. Single Infusion mash at 150°. Get the mash pH around 5.2 and kettle pH in the 5.4 to 5.5 range. This should be a bright, crisp gold lager that still has a softness due to the water and the CaCl but some good crispness from the hops and the mash temp. I plan to make a number of beers like this with the 2002 yeast so that I have a number of nice, gold beers for whenever the weather decides to cooperate. Cheers.

#2 neddles

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Posted 03 March 2015 - 12:25 PM

What are you using to get the mash pH from 5.2 up to the 5.4-5.5 kettle pH? Also, why different pH for mash and kettle? My kettle pH (15 min into the mash) is usually identical to or insignificantly higher than the mash pH. 

 

Looks like a nice crisp beer.



#3 Big Nake

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Posted 03 March 2015 - 12:43 PM

I make my additions to the mash and adjust the mash to get it to 5.2 or so. Then my sparge water (which will be a higher pH) gets adjusted with some acid so that it's in the 5.5 range so I don't have water that is over a pH of 6.0 going into the MT for the sparge. When the sparge water and grains are mixed, the pH should settle around 5.4 or 5.5, depending on the pH of the sparge water. I think Kai suggested a kettle pH of around 5.5. I know some people treat their sparge water and mash water the same but I just put all my additions into the mash. I'm hoping there is good balance with all these different components. It sounds like a good amount of hops but it's really not... just very low AA% numbers. I also have some Saaz that clocked in around 2.4% and was thinking of a sort of Czech Amber Lager with late Saaz.

#4 positiveContact

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Posted 03 March 2015 - 01:00 PM

I do all of my additions to the mash as well ken.  fortunately I don't have to treat my sparge water.



#5 neddles

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Posted 03 March 2015 - 01:14 PM

I make my additions to the mash and adjust the mash to get it to 5.2 or so. Then my sparge water (which will be a higher pH) gets adjusted with some acid so that it's in the 5.5 range so I don't have water that is over a pH of 6.0 going into the MT for the sparge. When the sparge water and grains are mixed, the pH should settle around 5.4 or 5.5, depending on the pH of the sparge water. I think Kai suggested a kettle pH of around 5.5. I know some people treat their sparge water and mash water the same but I just put all my additions into the mash. I'm hoping there is good balance with all these different components. It sounds like a good amount of hops but it's really not... just very low AA% numbers. I also have some Saaz that clocked in around 2.4% and was thinking of a sort of Czech Amber Lager with late Saaz.

Makes perfect sense. Stupid me living in my own (no sparge) world over here didn't account for the sparge. 



#6 positiveContact

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Posted 03 March 2015 - 01:27 PM

Makes perfect sense. Stupid me living in my own (no sparge) world over here didn't account for the sparge. 

 

I try to do no sparge for a lot of beers but my cooler just isn't big enough.  usually I have about 1-2 gallons of water I can't fit in the mash tun so that's my sparge for a 10 gallon batch.  larger beers it's more like a 3 gallon sparge.

 

one nice thing about the minimal sparge is it means I'm that much less likely to be getting into an undesirable sparge pH situation.  there is A LOT of grain in there compared to the amount of sparge water so I think the grain probably can do enough to keep the pH in check.


Edited by Evil_Morty, 03 March 2015 - 01:27 PM.


#7 neddles

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Posted 03 March 2015 - 01:28 PM

I try to do no sparge for a lot of beers but my cooler just isn't big enough.  usually I have about 1-2 gallons of water I can't fit in the mash tun so that's my sparge for a 10 gallon batch.  larger beers it's more like a 3 gallon sparge.

 

one nice thing about the minimal sparge is it means I'm that much less likely to be getting into an undesirable sparge pH situation.  there is A LOT of grain in there compared to the amount of sparge water so I think the grain probably can do enough to keep the pH in check.

Yeah that seems like a nice way of doing it. Smaller beers are probably 100% no-sparge?



#8 positiveContact

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Posted 03 March 2015 - 02:28 PM

Yeah that seems like a nice way of doing it. Smaller beers are probably 100% no-sparge?

 

it would have to be pretty small I think.  I haven't made anything under 1.054 lately so I haven't been able to try it yet.



#9 Big Nake

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Posted 06 March 2015 - 05:10 PM

I have my 50/50 water ready to go and my grains have been measured out and milled. My starter took off like a thoroughbred and is settling down. Late tonight I plan to put it into the fridge to crash. It's supposed to be 40° here tomorrow so that's my brewday. The Spalt and Hallertau hops for this beer were picked up from Farmhouse Supply and they're in oxygen-purged, vacuum-sealed foil bags. I expect them to be great in this beer. Now I just need this 2002 to be a winner of a lager yeast.

#10 Steve Urquell

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Posted 06 March 2015 - 06:28 PM

Ken, your recipe is pretty close to my house German pils recipe that I hopped up in late January. https://www.brews-br...py-german-pils/ I just tapped it tonight and , while needing some lager time to drop out haze and yeast, it is quite tasty. I was worried that the grain bill might not support the hop load but it does just fine. Yours should be a great beer.

#11 Big Nake

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Posted 07 March 2015 - 07:50 PM

Ken, your recipe is pretty close to my house German pils recipe that I hopped up in late January. https://www.brews-br...py-german-pils/ I just tapped it tonight and , while needing some lager time to drop out haze and yeast, it is quite tasty. I was worried that the grain bill might not support the hop load but it does just fine. Yours should be a great beer.

I just made this beer today. The Vienna in the recipe was replaced with Best Malz Munich Light (the 6-8L stuff) because I wanted to save the Vienna I had for something else. The color of the wort was very pale which is just fine by me. The character of this 2002 Gambrinus yeast seems to be very good. My kitchen smelled like beer heaven when I was pitching this yeast.

Edited by Village Taphouse, 07 March 2015 - 07:50 PM.


#12 Steve Urquell

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Posted 07 March 2015 - 08:46 PM

I just made this beer today. The Vienna in the recipe was replaced with Best Malz Munich Light (the 6-8L stuff) because I wanted to save the Vienna I had for something else. The color of the wort was very pale which is just fine by me. The character of this 2002 Gambrinus yeast seems to be very good. My kitchen smelled like beer heaven when I was pitching this yeast.

I'm planning on a run with this yeast. Prolly start with my Czech Polotmave recipe then my brewing buddy and I are gonna split the harvest and brew Vienna Smash batches. Still figuring hops. 1 will be Saaz. The other will be Hallertauer, Spalt Sel, Saphir, or something else noble. Still working that one out.

Edited by chils, 07 March 2015 - 08:47 PM.


#13 Big Nake

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Posted 07 March 2015 - 09:42 PM

I'm planning on a run with this yeast. Prolly start with my Czech Polotmave recipe then my brewing buddy and I are gonna split the harvest and brew Vienna Smash batches. Still figuring hops. 1 will be Saaz. The other will be Hallertauer, Spalt Sel, Saphir, or something else noble. Still working that one out.

I think you will like this yeast. My next beer will be a sort of Czech Amber Lager with late Saaz. My Saaz pellets are only 2.4% and I only have 3 ounces of them so I need to do it carefully. Cheers!


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