Stewart Line Lager - Friday, May 19, 2017
Conical this time
This is my summer Pilsner I usually make for around the pool. Of course, using RO water and water salts. This is Eric"s recipe from GTA Brews, so it should be good. Using a good amount of noble hops to get more bitterness and aroma. I am having issues with this so far.
22 lbs. Canada Malting 2 row
2 lbs. Weyermann Munich I
119 g Hallertauer - 4.3 % AA @ FWH
56.70 g Hallertauer - 4.3 % @ 15 min.
56.70 g Hallertauer - 4.3 % @ 1 min.
WLP833 German Bock Pitched Sat @ 7:30 am
CA - 59
S04 - 90
CI - 62
4.5 ml - Lactic Acid in mash only
PH - 5.30 ( estimated )
Water Profile - Eric Cousineau
This water profile is very close to a " yellow balanced " that is in Bru'n Water.
It took the 833 around 40 - 48 hrs. to get going.
O.G. - 1.052 - 89% efficiency
F.G. - 1.012
% - 5.27
SRM - 3.7
BU - 36
Planned on getting my BU to at least 40. Ran a bit short so settled with 36. Fine I guess. I still haven't figured out where or how to store this until August.
FERMENTATION NOTES
Day 1 - No activity 24 hrs. after pitching yeast. Too early to panic.
Day 2 - Had trouble with the pressure relief valve in the conical. The o ring was
not sitting right. I heard bubbles or some sort of air leak coming from it.
Had a spare and it seemed to of fixed it. If I order one from Blichmann,
the shipping on one little o ring is $50.00. The guy is insane. I wonder
what the shipping would be to Mars?
Day 3 - Going good. 52 F.
On day 5 I shut the fridge off for a Fast Ferment D-rest. Not much activity for 2 days until I started to ramp it down. It then went crazy, all kinds of air lock activity. Let it sit until done. Now that is weird, I guess it didn't want to be ramped down. temp - 64 F.
SAMPLED ON MAY 28
I let it sit in a glass in the fridge to settle. Very clean with minimal hop aroma. You can really taste the Munich malt, hope it settles down in time though. I added 4 ozs. of hops the last 15 minutes of the boil and can't really taste them. I may even dry hop sometime to get some aroma hop taste and quit wasting my money. I am thinking on using magnum hops at 60 min, and go to a minimum of 50 BU and dry hope with 2 ozs. each keg of Hallertauer or even more to get some sort of a aroma in my Pilsners.
KEGGED ON JUNE 13, DAY 25
Clean tasting, no off flavours. Low aroma hop and a bit low on Pilsner taste but I did use Canada 2 row instead of German Pils malt. I can live with that for now. I got around 700 ml of yeast to save. Not much, but I can build it up if I want to use it. After it cools for a few days I should get around 300 ml to 350 ml of yeast to make a starter. Way better than getting 3 - 4 month old yeast from the online stores.
I got 250 ml of yeast from the conical. Hoped to get more. I taste a slight cloying taste from the sample which I know is from a lot of 60 min. addition of hops. Should go away with gelatin and time.
Added gelatin on June 19. I can give it 3 weeks if needed to clear for upcoming company on July 15. Took 16 days to clear. I over did the hops in this brew. A very strong taste of noble hops along with a good firm bitterness. Next time lose the 15 min addition and use Magnum @ 60 min. Still not clear after one month with gelatin. I guess it will never clear. Down to the bottom on the second keg, so it doesn't matter. Storey Steamer is clearing with no gelatin, just like my Dog Breath Ale. Weird.
22 lbs. Canada Malting 2 row
2 lbs. Weyermann Munich I
119 g Hallertauer - 4.3 % AA @ FWH
56.70 g Hallertauer - 4.3 % @ 15 min.
56.70 g Hallertauer - 4.3 % @ 1 min.
WLP833 German Bock Pitched Sat @ 7:30 am
CA - 59
S04 - 90
CI - 62
4.5 ml - Lactic Acid in mash only
PH - 5.30 ( estimated )
Water Profile - Eric Cousineau
This water profile is very close to a " yellow balanced " that is in Bru'n Water.
It took the 833 around 40 - 48 hrs. to get going.
O.G. - 1.052 - 89% efficiency
F.G. - 1.012
% - 5.27
SRM - 3.7
BU - 36
Planned on getting my BU to at least 40. Ran a bit short so settled with 36. Fine I guess. I still haven't figured out where or how to store this until August.
FERMENTATION NOTES
Day 1 - No activity 24 hrs. after pitching yeast. Too early to panic.
Day 2 - Had trouble with the pressure relief valve in the conical. The o ring was
not sitting right. I heard bubbles or some sort of air leak coming from it.
Had a spare and it seemed to of fixed it. If I order one from Blichmann,
the shipping on one little o ring is $50.00. The guy is insane. I wonder
what the shipping would be to Mars?
Day 3 - Going good. 52 F.
On day 5 I shut the fridge off for a Fast Ferment D-rest. Not much activity for 2 days until I started to ramp it down. It then went crazy, all kinds of air lock activity. Let it sit until done. Now that is weird, I guess it didn't want to be ramped down. temp - 64 F.
SAMPLED ON MAY 28
I let it sit in a glass in the fridge to settle. Very clean with minimal hop aroma. You can really taste the Munich malt, hope it settles down in time though. I added 4 ozs. of hops the last 15 minutes of the boil and can't really taste them. I may even dry hop sometime to get some aroma hop taste and quit wasting my money. I am thinking on using magnum hops at 60 min, and go to a minimum of 50 BU and dry hope with 2 ozs. each keg of Hallertauer or even more to get some sort of a aroma in my Pilsners.
KEGGED ON JUNE 13, DAY 25
Clean tasting, no off flavours. Low aroma hop and a bit low on Pilsner taste but I did use Canada 2 row instead of German Pils malt. I can live with that for now. I got around 700 ml of yeast to save. Not much, but I can build it up if I want to use it. After it cools for a few days I should get around 300 ml to 350 ml of yeast to make a starter. Way better than getting 3 - 4 month old yeast from the online stores.
I got 250 ml of yeast from the conical. Hoped to get more. I taste a slight cloying taste from the sample which I know is from a lot of 60 min. addition of hops. Should go away with gelatin and time.
Added gelatin on June 19. I can give it 3 weeks if needed to clear for upcoming company on July 15. Took 16 days to clear. I over did the hops in this brew. A very strong taste of noble hops along with a good firm bitterness. Next time lose the 15 min addition and use Magnum @ 60 min. Still not clear after one month with gelatin. I guess it will never clear. Down to the bottom on the second keg, so it doesn't matter. Storey Steamer is clearing with no gelatin, just like my Dog Breath Ale. Weird.
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