4 Dog Pub Ale - February 13, 2017
20 lbs. Bohemian Pils
2 lbs. TWF
1.5 lbs. Vienna
1 lb. Caramunich III
1 oz. Magnum - 11.80% AA at 60 min.
50 grams Hallertauer - 2.5% AA at 60 min.
50 grams Hallertauer - 2.5% AA at 30 min
WLP036 Dusseldorf Alt
50/50 RO/WELL in mash - 9 gallons total water in mash
8 gallons WELL in sparge
4 gallons RO in sparge
This is the second stage of trying to make a lighter colour beer that will clear. This water profile worked great for 13 - 16 srm beers, now to try it with 5 - 7 srm beers. I don't want to go lower because I find those lighter beers boring and they will probably not clear. Sick of Pea soup beers.
O.G. - 1.050
F.G. - 1.015
% - 4.6
SRM - 5.7
BU - 30
I am getting down to using all of my specialty grains I have had since last summer. Hallertauer hops are almost done too. Brewing mostly Bitters for the rest of the year. I like them the most and have ignored the style for the last 5 years trying to make Pilsners. I find Pilsners boring now and am done with them. I had to add 5 L of extra water to the mash at the end to make up for the loss of my yeast starter. Nope, won't do that again. This will be lighter in colour, just not sure by how much. Still shouldn't matter with 50% RO in the mash and 34% RO in the sparge. We will see. The extra water didn't seem to make a difference. gravity is at 50, colour seems fine. A nice golden hue to it. Not quite amber though. Yeast pitched @ 12:30 pm. The sparge keg had either calcium or water softener deposits in it. First time this happened using 8/4. Cleaned it off and sparayed it with star san and wiped it clean.
BREW NOTES
Next day - Going like crazy next morning and during the day. 17 C - 18 C. This is a very active fermentation. Kind of cool in the basement, but this has remained at a steady temp of 64 F. No better yeast at cool temps than this one - WLP036. I can toss these on the bench after a week if they need to get warmer because of my wall heater. Today is Feb 21 and it is just starting to clear in the carboys. Day 8 though. I will leave it as long as I can. The sample tasted good, but will it clear? It is cold in the beer room - 60 F. One carboy is still working, the other one is not. Hasn't been for a few days now. I will keg one and leave the other one until it feels like stopping.
PERMAMENT HAZE AGAIN ( use acid malt chris )
I just hate this hazy beer. I am going back to water salts to try and get my PH in check so it will clear. I didn't have much luck 2 years ago, but with a new water program I will give it another go. Bru'n Water works better than the one I was using. Way less lactic acid for one thing. I filtered this and it did work, but I am getting little taste of cardboard, but not much. Better than pea soup beer, I can put up with it. I finally racked the 2nd keg to another keg. Clear, but not as clear as it should be. I hope this is the last time I have to put up with this. The taste is not that great. No noble hop aroma at all. The malt taste is zero too. I hope to never get a taste like this beer ever again.
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