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#1 johnpreuss

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Posted 02 November 2014 - 02:50 PM

So I was going to brew some of Ken's Bordertown Dark Lager... Then I took inventory and came up with this recipe.  I think it should be a good one though... especially since it's all about making a Lager right now to me and not conforming to some BJCP crap.

 

12 gallon batch

TG 1.046

IBU 24-25

 

16 # Pils

2 # Wey Munich

2 # Wey Vienna

12 oz C60

4 oz Midnight Wheat

 

Mash at 150-151

 

Hops:

1.5 oz Hallertau Mittelfruh 6.3%AA at 60 min

1 oz Hallertau Mittelfruh 6.3 %AA at 20 min

1 oz Hallertau Mittelfruh 6.3% AA at 5 min

 

Ferement with 2124 ala Chils method with previous slurry.

 

Tasty brew is predicting 9 SRM... which I'd be good with.  Not really an O fest but should be a good tasty brew.

 

 



#2 Steve Urquell

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Posted 02 November 2014 - 04:10 PM

Looks pretty tasty. Brew on.

#3 dmtaylor

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Posted 03 November 2014 - 05:52 PM

Looks great to me.  I'd drink a lot of this one I'm sure.  Cheers.



#4 Big Nake

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Posted 06 November 2014 - 07:10 AM

JP: I think it looks nice. At first I thought it would be darker and hoppier but I see it's 12 gallons so that's all good. I recently made my Bordertown Dark Lager with Wyeast 2005 and it's kegged, cold and carbed and I'm looking forward to it. It's supposed to be a nod to some of these dark Mexican beers like Indio, Negro Modelo, Bohemia Oscura, Dos Equis Amber, Victoria, etc. although I probably hop mine more than the commercial versions. With Midnight Wheat and also dehusked Carafa III/Special, you can make a nice dark beer that is not overly roasty. The dark grains bring a nice flavor to the beer but it's not coffee-like. I have a real weakness for beers in this style. The 2124 will make a really nice version of this. Cheers.

#5 johnpreuss

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Posted 05 February 2015 - 07:36 PM

I finally got this one brewed today.  Hit my numbers pretty much right on... I have the wort sitting in a sanke chilling out until tomorrow after work.  I have a drauff...kjojoij starter going with 2 jugs with a half gallon of wort and a full pack of W34/70 in each.  I figure tomorrow night around 7pm I'll get it pitched.



#6 Steve Urquell

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Posted 05 February 2015 - 08:15 PM

I finally got this one brewed today.  Hit my numbers pretty much right on... I have the wort sitting in a sanke chilling out until tomorrow after work.  I have a drauff...kjojoij starter going with 2 jugs with a half gallon of wort and a full pack of W34/70 in each.  I figure tomorrow night around 7pm I'll get it pitched.

Get some! I'm still using harvested W34/70 from ~5batches ago. Good stuff for dry yeast.

#7 HVB

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Posted 06 February 2015 - 07:05 AM

Get some! I'm still using harvested W34/70 from ~5batches ago. Good stuff for dry yeast.

I just got a package to try thanks to you.



#8 Steve Urquell

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Posted 06 February 2015 - 05:48 PM

I just got a package to try thanks to you.

W34/70 is the Tom Hanks of lager yeast. It does everything well and offends noone. Think about brewing a hoppy IPA style beer and ferment with the harvest at ~57F. Makes a very clean hoppy beer. Puts Chico to shame in this role.

#9 Big Nake

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Posted 06 February 2015 - 06:32 PM

So is 34/70 supposed to be the dry version of WLP830? I thought I heard that and I like 830 so maybe I should try this too. Do you make starters with it? Rehydrate it? Chils, I saw that you used it in your drauflassen beers. EDIT: Hard to go wrong with Tom Hanks. :P

Edited by Village Taphouse, 06 February 2015 - 06:33 PM.


#10 Steve Urquell

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Posted 06 February 2015 - 06:37 PM

So is 34/70 supposed to be the dry version of WLP830? I thought I heard that and I like 830 so maybe I should try this too. Do you make starters with it? Rehydrate it? Chils, I saw that you used it in your drauflassen beers.EDIT: Hard to go wrong with Tom Hanks. :P

I use 1 pack if doing a drauflassen starter with it. Otherwise pitch 2 packs rehydrated(or not) at ferm temp.

#11 HVB

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Posted 06 February 2015 - 06:55 PM

Think about brewing a hoppy IPA style beer and ferment with the harvest at ~57F. Makes a very clean hoppy beer. Puts Chico to shame in this role.

I like the sound of that. So many beers,so little time. I think my Simcoe APA would be a great beer to try that on.

#12 Big Nake

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Posted 06 February 2015 - 07:11 PM

I use 1 pack if doing a drauflassen starter with it. Otherwise pitch 2 packs rehydrated(or not) at ferm temp.

So all of this talk has me thinking that I need to try the drauflassen process and try it with 34/70 because it would make the whole thing a smidge easier. The additional work of reracking the beer off the trub, etc. makes me wince a little bit but if I could do it with 34/70, that could soften the blow, as it were. I see an experiment coming up but I need to order the 34/70 first. Tom Hanks! Paging Tom Hanks. You have a phone call... :P

#13 johnpreuss

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Posted 06 February 2015 - 07:13 PM

I just racked the beer into 2 fermenters and pitched the yeast.  A couple thoughts on this....

 

1. The crud settles but not completely so I ended up with one fermenter with 6 gallons of crystal clear wort.  Then I got about 4 gallons of crystal clear wort when I started picking up crud.  I'm value my time and money WAY TOO MUCH to be dumping 2 gallons of potential beer because of the crud... that will settle to the bottom of the fermenter.  That said I marked the clear wort fermenter and will harvest from that one.

 

2. I missed high kraussen... it had actually dropped but I think that everything was still kickin in there... so hopefully I'll see some airlock action before I leave for work in the morning and if not by then definately by the time I get home tomorrow.

So all of this talk has me thinking that I need to try the drauflassen process and try it with 34/70 because it would make the whole thing a smidge easier. The additional work of reracking the beer off the trub, etc. makes me wince a little bit but if I could do it with 34/70, that could soften the blow, as it were. I see an experiment coming up but I need to order the 34/70 first. Tom Hanks! Paging Tom Hanks. You have a phone call... :P

 

Ken, don't you rack clear wort out of your kettle?  If so I'd just put it in the fermenter and put it in your lager fridge until the next day when you pitch your yeast.



#14 Big Nake

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Posted 06 February 2015 - 07:21 PM

Ken, don't you rack clear wort out of your kettle?  If so I'd just put it in the fermenter and put it in your lager fridge until the next day when you pitch your yeast.

I get about 4 gallons of very clear wort from the kettle and then I start to suck up some schputz. I catch a lot of that in a strainer but clearly some break material and hop schputz end up in the fermenter. We have discussed whether or not that trub really makes a difference in the finished beer and considering the relatively light styles I make, I assume it's really not causing an issue.

#15 neddles

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Posted 06 February 2015 - 07:22 PM

So many beers,so little time. 

I say that damn near every time one of you guys posts about some beer you made. I have so many ideas and things to learn and limited time to execute them all.



#16 neddles

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Posted 06 February 2015 - 07:26 PM

I get about 4 gallons of very clear wort from the kettle and then I start to suck up some schputz. I catch a lot of that in a strainer but clearly some break material and hop schputz end up in the fermenter. We have discussed whether or not that trub really makes a difference in the finished beer and considering the relatively light styles I make, I assume it's really not causing an issue.

For the lagers I have done I chill them to 40-45F and let them sit a good 12 hrs. before racking to the fermentor. I typically get about 4.5 gal. clear and .5 gal. with some break material. For ales of a similar gravity I will only wait 20-30 minutes or so to settle and when I rack I'll have more like 1-1.5 gallons with grub in them. IME having grub in the fermenter makes no difference to the quality of the beer but it will cut into final volume.



#17 johnpreuss

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Posted 06 February 2015 - 07:28 PM

I'm convinced the trub doesn't affect the final product.  HOWEVER, it does make for nasty looking yeast harvest. 



#18 Big Nake

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Posted 06 February 2015 - 07:30 PM

For the lagers I have done I chill them to 40-45F and let them sit a good 12 hrs. before racking to the fermentor. I typically get about 4.5 gal. clear and .5 gal. with some break material. For ales of a similar gravity I will only wait 20-30 minutes or so to settle and when I rack I'll have more like 1-1.5 gallons with grub in them. IME having grub in the fermenter makes no difference to the quality of the beer but it will cut into final volume.

Let the record show that "trub" will now be known as "grub". LOL. :P Make a note of it gentlemen!  :lol:  

I'm convinced the trub doesn't affect the final product.  HOWEVER, it does make for nasty looking yeast harvest.

I think you're right but if it's yeast combined with other 'sanitized' stuff like break material and hops... do we really care? I suppose you would care if you were trying to carefully pitch X number of milliliters of yeast slurry and if the yeast was just "yeast" and not "yeast plus a bunch of other stuff...", it would be easier.


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