Maggie Pilsner - Thursday, April 2, 2015
15 Gallons ( Using Brulosophy's lager fermenting schedule )
Another Pilsner for the summer months. I have to lager this in the keezer and do not serve it. Has to be good though. It is, but needs to be left alone for a few months. I did get 2 full kegs though.
A slightly different recipe from the Nov/Dec Pils. Same yeast though. I grabbed the wrong hops though. I used Tettnang instead of Hallertauer. I hope it doesn't taste sweet because I want to get a lower FG but usually don't get it. fg - 1.012, acceptable.
22 lbs. Bohemian Pils
1 lb. Vienna
1 lb. Munich Type 1
Tettnang - 108 grams ( 3.2 AA ) @ 60 min.
WLP 833 German Bock ( best yeast so far )
70/30 RO/CITY
O.G. - 1.050
F.G. - 1.012
% - 5
SRM - 3.5
BU - 20
Took the usual 3 days +- a few hours to see any activity in the air lock. I lowered the level of star san in the air lock to the line. I added too much since it wasn't done cooling. Pitching temp - 48 F. The temp varies from 50 F - 52 F. The controler is in Celcius and the range is kind of wide. Still good.
LAGER SCHEDULE
Day 1 is when I see air lock activity. Took my usual 3 + days to get going. Day 1 is Mon April 6.
Keg on day 17 - 18. Save yeast before kegging. Hopefully it runs out at that cool of a temp - 5 - 6 C.
Day 1 - 50 F. Going slow but normally.
Day 2 - 50 F. Speeding up a bit. No smell but I have a bad cold.
Day 3 -Same
Day 4 -Same
Day 5 - Take a gravity reading. If it is at 50% attenuation, set it to 19 C for the weekend.
I didn't take a gravity reading. Too much to do. I just shut off the fridge and opened the door.
Day 6 - In Dorchester
Day 7 - Sunday night - Lots of bubbling. Beer farts lower now.
Day 8 - Still going strong for a lager. 1.012 ( 75% ). Sample tasted nice.
Day 9 - Same.
Day 10 - Turned fridge to 14 C.
Day 11 - 57 F. Turned fridge to 12 C. Air lock still at same level.
Day 12 - Lots of activity in the air lock for about 4-5 days. Beer fart smell gone.
Day 13 - Done. Ramping down the temp - 3 F a day.
Day 21 - Kegged at 46 F. Got 2 full kegs. Low hop bu, but a real nice Pils malt taste.
Sampled on May 15. It is 3 weeks in the keg and it is almost clear. Not bright of course, but with some haze. i assume it will be very clear in a month or so. No need for gelatin at this time as it is going to sit and clear/age properly. Taste is still nice. No sulphur/DMS. It does have a slight spicey taste which I have always like in my Pilsners.However, it does have a very strong malty flavour that has developed 3 weeks after kegging. It hopefully will go away in time. I am not one to age these beers for months and months.
Day 23 - Kegging day. I was getting some diacetyl/DMS or something like that. I can't tell. It did go away but it took almost a month. This is a nice, light lager but that nice pilsner taste is not there a lot. Not like my Dec 2014 pils did. I did change the recipe a bit, but I changed it back. Still, this is a good beer with little to hide. I hope to brew in early June.
Another Pilsner for the summer months. I have to lager this in the keezer and do not serve it. Has to be good though. It is, but needs to be left alone for a few months. I did get 2 full kegs though.
 | ||
| Maggie |
22 lbs. Bohemian Pils
1 lb. Vienna
1 lb. Munich Type 1
Tettnang - 108 grams ( 3.2 AA ) @ 60 min.
WLP 833 German Bock ( best yeast so far )
70/30 RO/CITY
O.G. - 1.050
F.G. - 1.012
% - 5
SRM - 3.5
BU - 20
Took the usual 3 days +- a few hours to see any activity in the air lock. I lowered the level of star san in the air lock to the line. I added too much since it wasn't done cooling. Pitching temp - 48 F. The temp varies from 50 F - 52 F. The controler is in Celcius and the range is kind of wide. Still good.
LAGER SCHEDULE
Day 1 is when I see air lock activity. Took my usual 3 + days to get going. Day 1 is Mon April 6.
Keg on day 17 - 18. Save yeast before kegging. Hopefully it runs out at that cool of a temp - 5 - 6 C.
Day 1 - 50 F. Going slow but normally.
Day 2 - 50 F. Speeding up a bit. No smell but I have a bad cold.
Day 3 -Same
Day 4 -Same
Day 5 - Take a gravity reading. If it is at 50% attenuation, set it to 19 C for the weekend.
I didn't take a gravity reading. Too much to do. I just shut off the fridge and opened the door.
Day 6 - In Dorchester
Day 7 - Sunday night - Lots of bubbling. Beer farts lower now.
Day 8 - Still going strong for a lager. 1.012 ( 75% ). Sample tasted nice.
Day 9 - Same.
Day 10 - Turned fridge to 14 C.
Day 11 - 57 F. Turned fridge to 12 C. Air lock still at same level.
Day 12 - Lots of activity in the air lock for about 4-5 days. Beer fart smell gone.
Day 13 - Done. Ramping down the temp - 3 F a day.
Day 21 - Kegged at 46 F. Got 2 full kegs. Low hop bu, but a real nice Pils malt taste.
Sampled on May 15. It is 3 weeks in the keg and it is almost clear. Not bright of course, but with some haze. i assume it will be very clear in a month or so. No need for gelatin at this time as it is going to sit and clear/age properly. Taste is still nice. No sulphur/DMS. It does have a slight spicey taste which I have always like in my Pilsners.However, it does have a very strong malty flavour that has developed 3 weeks after kegging. It hopefully will go away in time. I am not one to age these beers for months and months.
Day 23 - Kegging day. I was getting some diacetyl/DMS or something like that. I can't tell. It did go away but it took almost a month. This is a nice, light lager but that nice pilsner taste is not there a lot. Not like my Dec 2014 pils did. I did change the recipe a bit, but I changed it back. Still, this is a good beer with little to hide. I hope to brew in early June.
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