An S-189 Pilsner...
#1
Posted 13 June 2016 - 10:34 AM
S-189 Pils
4.25 lbs Best Malz Pils
4.00 lbs Weyermann Barke Pils
5 ounces CaraPils
5 ounces CaraFoam
5 ounces CaraHell
.40 ounces German Magnum 13% for 60 (22 IBUs)
1 ounce German Spalt 4.6% for 15
1 ounce Hallertau 3.2% for 10
1 ounce Hallertau 3.2% for 5
S-189
OG: 1.052, FG: 1.011, IBU: 40, SRM: 4, ABV: 5.0%
Single infusion mash at 150°, use 25% distilled water to lower sulfate, sprinkle the S-189 onto well-oxygenated wort and ferment in the fridge set to about 48°. I have about 8 pound of this Barke Pils left and I wanted there to be SOME of the Barke character in this beer but not all of the base malt so I'm mixing it with Best. Thoughts?
#2
Posted 13 June 2016 - 06:44 PM
Ken, isn't carafoam just weyermann's carapils? Recipe looks solid.
#3
Posted 13 June 2016 - 06:55 PM
I think soKen, isn't carafoam just weyermann's carapils? Recipe looks solid.
Is it just me, or are Ken's beers getting hoppier?
#4
Posted 13 June 2016 - 07:00 PM
I think so
Is it just me, or are Ken's beers getting hoppier?
Yep. Suckered him in to the green side. Muaha-ha-ha!
#5
Posted 13 June 2016 - 07:08 PM
Hmm. Maybe I should have gone 5 ounces Carafoam, 5 ounces Carapils and 5 ounces dextrine malt! I didn't want to load this one up with Vienna or Munich but I did want there to be something happening in the grain bill aside from just pilsner malt. Cheers.Ken, isn't carafoam just weyermann's carapils? Recipe looks solid.
Ps. Pale ales have been getting hoppier. I have been making a lot of helles which is not hoppy so here we have a pilsner and you need a kick of hops on a pilsner. Cheers gang.
#6
Posted 13 June 2016 - 07:10 PM
#7
Posted 14 June 2016 - 06:37 AM
#8
Posted 14 June 2016 - 06:52 AM
Many people are confused about Weyermann's crystal malts b/c of the names. All of the cara malts are just crystal in varying degrees kilned from their 2-row. They may taste different in the same way that their base malt tastes different than domestic.
CaraFoam= carapils
Carahell=C10
carared=C20
caravienne=C30 NOT made from Vienna
caramunich I, II, III=C40, 60, 80 NOT made from Munich
caraaroma=C130
#9
Posted 14 June 2016 - 07:00 AM
Well, if we consider it a crystal malt, there is going to be some contribution even if it's small. Here, I'm using almost a pound which should give some amount of body and depth and I could always dial it back. I actually thought that carafoam was different than carapils so there's that.
I get that it's supposed to add body and potentially better head formation. My Helles is 100% Pils. I never felt it needed more body or lacked foam. Maybe I'll add some to a future batch and see if I notice a difference.
#10
Posted 14 June 2016 - 07:00 AM
Many people are confused about Weyermann's crystal malts b/c of the names. All of the cara malts are just crystal in varying degrees kilned from their 2-row. They may taste different in the same way that their base malt tastes different than domestic.
CaraFoam= carapils
Carahell=C10
carared=C20
caravienne=C30 NOT made from Vienna
caramunich I, II, III=C40, 60, 80 NOT made from Munich
caraaroma=C130
Great summary. I will say though I always compared caravienne ( a malt I use a lot) to C-20 since it is 20-24L.
#11
Posted 14 June 2016 - 07:02 AM
Many people are confused about Weyermann's crystal malts b/c of the names. All of the cara malts are just crystal in varying degrees kilned from their 2-row. They may taste different in the same way that their base malt tastes different than domestic.
CaraFoam= carapils
Carahell=C10
carared=C20
caravienne=C30 NOT made from Vienna
caramunich I, II, III=C40, 60, 80 NOT made from Munich
caraaroma=C130
is carared really like C20? I thought it had more of a malty backbone. maybe I'm mistaken.
#12
Posted 14 June 2016 - 07:04 AM
Great summary. I will say though I always compared caravienne ( a malt I use a lot) to C-20 since it is 20-24L.
What maltster do you use for your caravienne?
#13
Posted 14 June 2016 - 07:06 AM
What maltster do you use for your caravienne?
I will have to go back and look. I have 20#'s of it in a bucket.
#14
Posted 14 June 2016 - 07:07 AM
Great summary. I will say though I always compared caravienne ( a malt I use a lot) to C-20 since it is 20-24L.
I've seen 19-27L listed on it.
is carared really like C20? I thought it had more of a malty backbone. maybe I'm mistaken.
Just another crystal kilned from green malt.
#15
Posted 14 June 2016 - 07:09 AM
My Caravienne is made by Dingemans.
#16
Posted 14 June 2016 - 07:24 AM
Carapils is Breiss' ® 1.5L crystal
carafoam is Weyermann's 1.5-2.9L crystal
Similar lightly kilned malt. Here's a great article about making caramel and crystal malts
https://blog.brewing...r-caramel-malt/
Edited by chils, 14 June 2016 - 07:25 AM.
#17
Posted 15 June 2016 - 02:09 PM
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°C ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
Fermentis.
So they say to rehydrate for 15 to 30 mins in sterile water and then stir for 30 minutes (?!) Or it says to sprinkle over the top of the wort but only if the wort is 68°F or higher. I planned to sprinkle into about 50° wort... no good? Chils... what did you do with this yeast?
#18
Posted 15 June 2016 - 03:47 PM
#19
Posted 15 June 2016 - 07:48 PM
How about a clean and sanitized flask, add bottled water, add yeast, shake every once in awhile for 30 minutes, pitch into 5 gallons of oxygenated wort? Man, I'm a complete dry yeast NEWBIE. Thanks Chils... much appreciated.Ken, I drauflassen it into a 1 gallon starter. When I pitched dry I'd open a new bottle of water and pour half into a sanitized glass pie plate. Sprinkle on it and cover for rehydration. Let sit 30ish minutes, stir and pitch
#20
Posted 15 June 2016 - 08:03 PM
How about a clean and sanitized flask, add bottled water, add yeast, shake every once in awhile for 30 minutes, pitch into 5 gallons of oxygenated wort? Man, I'm a complete dry yeast NEWBIE. Thanks Chils... much appreciated.
Sounds fine. May take longer than an active lager starter to get going. S-189 was slow to start on my 3 batches and was a slow fermenter.
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