Back in Black Schwarzbier, February 21, 2011

In November I brewed a Schwarzbier that I really liked.  It was on tap at our annual New Year's Big Bear Bash.  As a dark colored beer, some of our drinking crowd steered clear while others wanted to  compare it to a stout or porter.  I feel this style is a hidden gem.  Possibly with educating drinkers and the right breweries making it, Schwarzbier could easily become another great addition to a craft beer pub's tap lineup.
After some more research and thinking about the last batch, I wanted to give this style another try.  I ordered Sinamar from William's Brewing as a suggested means to darken the beer without adding too much roasted character to the beer.  The goal was to darken just enough to get in the truly dark range while adding very little roasted flavor.

Sinamar Beer Coloring. Each ounce adds 5 SRM.

My mash was calculated to be 14 SRM and 2 ounces of Sinamar picked up another 10 SRM to fall right in the BJCP Category 4C color range for Schwarzbier.  Sinamar is derived from a process using Carafa yielding a lower bitter flavor than you'd otherwise expect from mashing with roasted grains (Black Patent, Roasted Barley, Chocolate, etc).  I finally spotted it at my local homebrew store yesterday so I'd imagine that Sinamar is becoming readily available.

Sinamar pours thick!  Consistency of a thick syrup.  Tastes lightly roasted.

Outside of using Sinamar, I will be slightly breaking the category boundaries of hop bitterness, flavor, and aroma.  I'm thinking that a month of lagering will likely bring the hop profile down to an acceptable level.  This is also the first time using Charlie Papazian's yeast strain, Cry Havoc.  This is a very versatile yeast strain (ales and lagers) and Charlie has used this for a breadth of styles. As always, I will update this post with finishing details at a later time.  Cheers!

Back in Black Schwarzbier

4-C Schwarzbier (Black Beer)
Author: Chillindamos
Date: 2/21/11

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 167.46 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.046 - 1.052)
|===================#============|

Terminal Gravity: 1.013 (1.010 - 1.016)
|==============#=================|

Color: 24.25 (17.0 - 30.0)
|====================#===========|

Alcohol: 4.95% (4.4% - 5.4%)
|================#===============|

Bitterness: 34.8 (22.0 - 32.0)
|============================#===|

Ingredients:

5.0 lb Belgian Munich
3.0 lb Pilsner Malt
1.5 lb Vienna Malt
2 oz German Carafa II
3.0 tsp 5.2 pH Stabilizer - added during mash
2 oz Sinamar - added during boil, boiled 60.0 min
0.25 oz Magnum (14.5%) - added during boil, boiled 60.0 min
0.5 oz Czech Saaz (5.0%) - added during boil, boiled 60.0 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.0 oz Czech Saaz (5.0%) - added during boil, boiled 10.0 min
1.0 oz Spalt Spalter (4.8%) - added during boil, boiled 3.0 min
1.0 oz Czech Saaz (5.0%) - added during boil, boiled 3.0 min
2.0 ea White Labs WLP862 Cry Havoc

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:08:24 Mash-In - Liquor: 2.17 gal; Strike: 140.41 °F; Target: 124.0 °F
00:13:24 Protein Rest - Rest: 5.0 min; Final: 123.7 °F
00:15:24 Second Infusion - Water: 1.2 gal; Temperature: 211.8 °F; Target: 150 °F
01:15:24 Saccharification Rest - Rest: 60.0 min; Final: 146.0 °F
01:25:24 Vorlauf, bitches! - Rest: 10.0 min; Final: 145.3 °F
02:25:24 Fly Sparge - Sparge Volume: 5.1 gal; Sparge Temperature: 170.0 °F; Runoff: 5.66 gal

Notes

Sinamar adds 10 SRM (5 SRM per ounce in a 5 gallon batch). 70% dilution rate of San Diego Alvarado Water. 1 gram of Calcium Carbonate and 2 grams of Gypsum added to the mash. OG 1.052 65°F. Oxygen added for 1 minute via aeration stone. Lager cave temperature at 55°F.

Results generated by BeerTools Pro 1.5.12

Using Sinamar with BeerTools Pro

I needed to modify the SRM from the BeerTools Pro exporter above.  The Sinamar was a custom ingredient entered into the database under special ingredients.  There's no details to input other than the name, origin, description, and cost.  I also changed the jpg displayed to the correct SRM image.  Not a big deal but another item on my list to suggest as a feature, coloring ingredients.

Doppelbock, November 14 2010

Contemplating the frustration of having limitations with my mash tun, it occurred to me that I really don't need to make 5 gallons every time I brew (what I really want is 10).  I decided to give a try making a 4 gallon batch with a reasonable capacity of about 13.5 pounds.  A grain bill that size is easy enough to manage (stirring without spilling all over the place) but is about a pound or so too big for a multi-infusion mash. I'll opt for a single-infusion to see what's possible with a lower final yield.  Turns out that I'm just within the Doppelbock range of starting gravities (1.072-1.112) with this brew.  I figured that if I missed the mark, I would still have a Traditional Bock.

13.5 lbs. of grain in a 5-gallon Rubbermaid cooler is easy to work with.

After adding today's batch, looks like plenty of room for 2 more primaries.

Doppelbock
BJCP Category 5C. Doppelbock
4 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

5.2 lbs. Vienna
5 lbs. Belgian Pilsner
1.2 lbs. Munich
1 lb. Caramunich
1 lb. Caravienne
1 oz. Dark British Crystal
1 oz. Melanoidan
1 oz. Carafa II

Single Infusion Mash
(1 qt./lb. raised to 168°F)
Saccharification Rest at 152°F for 70 minutes
Fly-sparged 4.5 gallons at 170°F

1 oz. Tettnanger 60 min.
0.5 oz. Spalt 20 min.
1 Whirlfloc tab 15 min.

White Labs WLP830 German Lager Yeast   200ml of leftover slurry from previous week's brewing
Currently in ferment at 52°Fin the Lager Cave

OG: 1.076 @ 68°F
FG: 1.022 @ 39°F
ABV: 7.3%

German Bock, November 11, 2010

I've avoided this style considering that its on the secondary brewing list planned for lagers to be ready for Oktoberfest (priorities are typically Oktoberfest, Pilsner, Helles, and a Vienna or amber-like lager) and two, bock requires a large grain bill, beyond my mash tun's capacity.  The Lager Cave has eliminated the first barricade and with a 15 lb. limit tested during the Barley Wine brew, it was worth the shot to try to hit the target original gravity of Traditional Bock.  I settled for a grain bill of 14.5 lbs. which eliminated any possibility of doing a multi-step infusion mash.  Just 1/2 pound more and my 5-gallon Rubbermaid mash tun is busting out its plastic seams.

14.5 lbs. has its toll but at least its manageable.

After the brew day, we drove the bock over to the Lager Cave at Ed's and as you can see below, there's still room to spare (hmm, what to brew next!?).

The Lager Cave has insane space!

German Bock
BJCP Category 5B. Traditional Bock
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

9 lbs. Munich
4 lbs. Belgian Pilsner
12 oz. Caramunich
4 oz. Dark British Crystal
4 oz. Caravienne
4 oz. Melanoidan

Single Infusion Mash
(0.95 qts/lb. raised to 166°F)
Saccharification Rest at 148°F for 60 minutes
Fly-sparged 5.75 gallons at 170°F

0.45 oz. Magnum 60 min.
1 Whirlfloc tab 15 min.

Combination of 135ml of White Labs WLP833 German Bock Lager Yeast and 50 ml
White Labs WLP830 German Lager Yeast   (Fresh slurry thanks to Kara!)
Currently in ferment at 52°F

OG: 1.062 @ 70°F
FG: 1.015 @ 38°F
ABV: 6.5%

Schwarzbier, November 6, 2010

BLACK BEER

"Smell the Beer" in honor of Spinal Tap.

I've wanted to make a Schwarzbier for quite some time.  With the Lager Cave in full effect, how can I not brew everything and anything requiring lower fermentation temperatures?  While I've had a few Black Beers in the past, I was not quite sure where to start in recipe formulation.  My intuition told me I should make a dry stout and simply use a lager yeast instead of ale yeast.  As with several other planning sessions, I used Jamil Zainasheff's recipe as a general guideline from his book, Brewing Classic Styles.  I've found this book and Jamil's style-based podcasts a great starting point when formulating many brewing recipes and would recommend other brewers to do the same. 

Schwarzbier
BJCP Category 4C. Schwarzbier (Black Beer)
5 Gallons, All Grain, Step Infusion Mash, 90 Minute Boil

8 lbs. Beligan Pilsner
2 lbs. Munich
8 oz. Carafa II
4 oz. Caramunich
4 oz. Chocolate
2 oz. Black Roasted

Protein Rest at 122°F for 10 minutes
(0.9 qts/lb. raised to 135°F)
Saccharification Rest at 149°F for 60 minutes
(0.5 qts/lb. raised to 212°F)
Fly-sparged at 170°F

1.5 oz. Hallertauer 60 min.
1 Whirlfloc tab 22 min.
0.5 oz. Spalt 22 min.
0.7 oz. Hallertauer KO

White Labs WLP830 German Lager Yeast   (100ml Fresh slurry thanks to Kara!)
Currently in ferment at 52°F

OG: 1.052 @ 74°F
FG: 1.013 @ 40°F
ABV: 5.5%

East Coast Lager, 10-10-10

East Coast Lager, 10-10-10

Chillin Chillin Chillin, can't you see?  Sometimes your homebrews just hypnotize me!

Damn, busted the style guidelines again.  This lager doesn't seem to fit in any of the categories but would likely float between a Dortmunder Export and a Vienna Lager.  I'd like to call it an East Coast Lager since a like grain bill I've brewed before more resembled a Boston Lager than any of the style categories.  I have no idea what category a Sam Adams Boston Lager would even fall into (maybe a new category is needed?).  For now, I'll just blanket this in BJCP Category 3 which covers Vienna Lager and Oktoberfest.  Amber Lager is something you definitely see on tap and on the shelves around here since Karl Strauss seems to distribute this beer as their flagship.  Their Amber Lager is a crowd pleaser with its sweeter malt and low hop profile.
The East Coast Lager will be ready for our annual New Year's Big Bear Bash where I plan to have four lagers on tap.  Biggie, this one's for you!

East Coast Lager
BJCP Category 3. European Amber Lager
5 Gallons, All Grain, Step Infusion Mash, 90 Minute Boil

9.5 lbs. Beligan Pilsner
0.5 lbs. Caramunich
0.25 lbs. Crystal 20

Protein Rest at 124°F for 20 minutes
(0.9 qts/lb. raised to 135°F)
Saccharification Rest at 148°F for 60 minutes
(0.5 qts/lb. raised to 212°F)
Fly-sparged at 170°F

2 oz. Tettnanger 60 min.
1 Whirlfloc tab 15 min.
1 oz. Hallertauer 10 min.

White Labs WLP830 German Lager Yeast   (Fresh slurry thanks to Kara!)
Currently in ferment at 52°F

OG: 1.052 @ 79°F
FG: 1.011 @ 38°F
ABV: 5.9%

New Year's Pilsener, October 9 2010

SAAZ!!!

A field of dreams.

A pilsener with Magnum bittering and a flavor profile of Saaz IS where its at.  With the new Lager Cave, I can be in lager production year round.  I just pulled out 5 batches from the cave sitting at around 40°F and can now return to Saccharomyces pastorianus fermentation temperatures around 52°F.  This is simply great!  My kegerator is now full but I can still make lagers for our annual New Year's bash up at Big Bear.   Usually I brew a variety of ales to satisfy the masses but I have to admit, this one's for me!  I might just hide this in the corner for me, Kara, and other hoppy lager fiends.  SAAZ!!!

Bohemian Pilsner

BJCP Category 2B. Bohemian Pilsener
5 Gallons, All Grain, Step Infusion Mash, 90 Minute Boil

9.5 lbs. Beligan Pilsner
0.5 lbs. Vienna

Protein Rest at 124°F for 20 minutes
(0.9 qts/lb. raised to 135°F)
Saccharification Rest at 148°F for 60 minutes
(0.5 qts/lb. raised to 212°F)
Fly-sparged at 170°F

1 oz. Homegrown Magnum 60 min.
0.5 oz. Saaz 20 min.
1 Whirlfloc tab 15 min.
0.5 oz. Saaz 10 min.
0.5 oz. Saaz 5 min.
0.5 oz. Saaz 1 min.

White Labs WLP830 German Lager Yeast   (Fresh slurry thanks to Kara!)
Currently in ferment at 52°F

OG: 1.052 @ 79°F
FG: 1.008 @ 38°F
ABV: 6.3%

Image Source: 
Marti. Hopfengarten. Digital image. Http://en.wikipedia.org/wiki/Hops. Wikipedia, the Free Encyclopedia, 14 Jan. 2007. Web. 9 Oct. 2010.

Oktoberfest, August 27 2010

Oktoberfest, August 27 2010

Another year goes by and yet I don't fly.

While many homebrewers would find Belgium as a premium beercation, I would prefer an extended intoxication at Oktoberfest in Germany.   As an educator, October is not a practical time for a vacation.  The fall is typically a teacher's tax season, leaving virtually no window of opportunity for a distant beer binge.  For now, I've got to make this happen locally (always replicated and never duplicated as far as I know).  I'm running a bit late this summer but hopefully this will turn out just fine for a fine Oktoberfest brew towards Halloween time.
I changed a few aspects from last year's batch that I hope will solve some of the judging issues where the beer fell shy.  To toot my horn, last year's Oktoberfest won our club-only competition and was sent to nationals where it went to second-round.  Nationals were in the mid-west and the judging comments described the beer as being flawless but slightly lacking in a bigger malt profile and hops.  My guess, this is simply the fact of competition; you gotta make your beer stand out.  Another well established homebrewer in my club remarked that they haven't had an Oktoberfest like this since he was in Germany.  I gotta be doing something right here!

BJCP Category 3B. Oktoberfest
5 Gallons, All Grain, Step Infusion Mash, 90 Minute Boil

4 lbs. German Pilsner
5.5 lbs. Vienna
1.5 lbs. Munch
1 lb. Caramunich
0.75 lb. Caravienne
4 oz. Melanoidan

Protein Rest at 126°F for 20 minutes
Saccharification Rest at 149°F for 60 minutes
1g Calcium Carbonate added to 5 gallons of 170°F sparge water
Fly-sparged at 165°F for about 50 minutes

1 oz. Hallertauer 60 min.
1 Whirlfloc tab 20 min.
0.25 oz. Hallertauer 10 min.

White Labs WLP830 German Lager Yeast  Vial (Thanks, Kara!) to 900ml starter

Currently in ferment at 52°F

OG: 1.061 @ 68°F
FG: 1.013 @46°F
ABV: 6.5% (temperature corrected)

Image Source:
User: Senator86. Mass Krug. Digital image. Oktoberfest. Wikipedia, the Free Encyclopedia, 24 Sept. 2006. Web. 3 Oct. 2010.

Evaluation: Took this beer to the QUAFF evaluation panel last night.  It needs a bit more body to accentuate the malt profile.  It was suggested to keep the protein rest under 10 minutes to avoid the breakdown of body-building proteins.  Since my last visit with the panel, I've already employed this strategy.  

Dortmunder Export, August 24 2010

Dortmunder Export, August 24 2010

Despite the style, I'm not exporting this beer anywhere! (except maybe to my belly)

BJCP Category 1E. Dortmunder Export
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

7 lbs. German Pilsner
3.5 lbs. Munich
7 oz. Vienna
2 oz. Melanoidan

60 Minute Single Infusion Mash 149°F
Fly-sparged at 165°F for about 50 minutes

1.55 oz. Hallertauer 60 min.
0.5 oz. Spalt 20 min.
1 Whirlfloc tab 20 min.
1 oz. Spalt KO
Primary fermentation at 52°F  Lagering for one month at 38°F.

Racked on yeast bed of Munich Helles using White Labs WLP830 German Lager Yeast

OG: 1.058 @ 77°F
FG: 1.014 @ 46°F
ABV: 6.1% (temperature corrected)

Image Source: 
Hormats, Robert D. National Export Initiative. Digital image. National Export Initiative. US Department of State Official Blog, 17 Mar. 2010. Web. 3 Oct. 2010.  

Evaluation: I took this beer to QUAFF's evaluation panel on November 17th.  Since I poured bottles straight from draft, I believe I didn't clear out the beverage line enough (mental note) and while this beer has poured very clean for several weeks now, the most noticeable character when pouring was diacetyl.  I suspect a bit of oxygen is the cause.  Otherwise, we noted that is was under-attenuated but otherwise a fair export.

Classic American Pilsner

Here's a style I've never brewed before and have only had one example of from Lighting Brewery, their Ionizer Lager.  Lightning's brewer, Jim Crute, brought this lager to one of our QUAFF meetings quite some time ago and brewing a similar beer was since slated on my to-do list.  Ionizer Lager is a bit out of style for a Classic American Pilsner and so is this recipe.  Instead of sticking with either corn or rice, I decided to use both (simply out of excitement).  Like Ionizer, I also decided to exceed the defined limit of a 6% ABV to shoot for something a bit more on the stronger side.

Classic American Pilsner, August 12 2010

BJCP Category 2C. Classic American Pilsner
5 Gallons, Grain/Extract, Single Infusion Mash, 90 Minute Boil

4 lbs. Domestic 2-Row
3 lbs. German Pilsner
3 lbs. Flaked Maize

30 Minute Corn Steep at 160°F
90 Minute Single Infusion Mash 148°F

1 lb. Dried Rice Extract

1 oz. Northern Brewer 8.8% 60 min.
1 Whirlfloc tab 20 min.

White Labs WLP830 German Lager Yeast (thanks, Kara!), Vial to 900ml Starter
Fermented at 52°F primary for over 2 weeks then racked to secondary (with a diacetyl rest) for another 3 weeks before stepping down to 40°F for lagering.

OG: 1.060 @ 76°F
FG: 1.009 @ 44°F
ABV: 7.1%

Tapped and bottled out a few on 10/21.  Very clean tasting with subtle hints of corn, mostly dry.  Hops are nicely balanced and the increased ABV is hidden fairly well.

Evaluation: I brought this beer to QUAFF's evaluation panel on November 17th. Clarity was brilliant and many thought the flavor was great.  Harold suggested to try a cereal mash with corn meal to truly achieve the aroma and flavor profile that is often a signature of the style.

German Pils, August 11 2010

I'm a huge fan of German Pilseners.  This is one style that I simply have to brew it the way I want it.  The ABV of this brew will exceed the style limits for sure and I'm pretty sure I'll hit the upper limits or higher in IBUs.   Cause that's the way, uh huh uh huh, I like it!
The great part about brewing a pilsener is its simplicity.  German Pilsner malt and some noble hops is all it takes.  Despite the basic ingredients, there's lots of variety out there.  Some pilsners are light and sweet while others can be very dry and hoppy.  Some great pilsners I've had are Bitburger, Warsteiner, and Spaten Pils.  In the recent spirit of doing "research", I picked up a couple of new pilsners to try.
The first is from Allgäuer Brauhaus, their Teutsch Pils.  Allgäuer Brauhaus is in Southern Germany and so it was expected to be small in the hop department (Pilsners, I've read, tend to get drier and hoppier to the north).  I forgot to take a snapshot of the poured beers this round but the Teutsch Pils was golden pale in color with little head retention.  It was more malty than dry and had a light yet balanced hop bitterness and flavor.

Allgäuer Brauhaus Teutsch Pils from Southern Germany.

I'm digging on these German bottle neck labels!

Gotta sport the Reinheitsgebot.

The other pils I picked up was brewed by König Ludwig in Bulgaria. Their Kaltenberg Pils was much more of a Bavarian Pilsener style with a sweeter malt flavor and bigger body.  Hop bittering seemed very low and only subtle in the aroma and flavor.
Tasting these more uncommon bottles makes me wonder how fresh these beers truly are.  I couldn't find this particular label on the König Ludwig's website so this must be adapted or relabeled for export.  It might be time to consider a beer-cation to drink these European gems at their source.

König Ludwig's Kaltenberg Pils from Bulgaria.

König Ludwig uses more of a standard neck label.

German Pilsener, August 11 2010

BJCP Category 2A. German Pilsener (Pils)
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

11 lbs. German Pilsner

90 Minute Single Infusion Mash 148°F

0.65 oz. Magnum 60 min.
0.5 oz. Saaz 30 min.
0.5 oz. Spalt 20 min.
1 Whirlfloc tab 20 min.
0.35 oz. Tettnanger 10 min.
0.25 oz. Saaz 1 min.

White Labs WLP830 German Lager Yeast (thanks, Kara!), Vial to 900ml Starter

OG: 1.063 @ 73°F
FG: 1.010 @ 46°F
ABV: 7.3%

Update 8/26: Racked to secondary.  Current gravity is 1.013 @ 75°F (diacetyl rest).  It will be a couple of weeks until I start lagering.

Evaluation: I took this beer to QUAFF's evaluation panel on November 17th.  I poured this towards the end of the evening so the panel was a bit spent.  While the malt profile was there, it was the hops that needed to go bigger.  I don't think I mentioned gravities and the ABV because those are a tad high as well.  A word of caution was discussed about using Magnum for bittering since its easy to overdo the bittering.  We also talked about loading more noble hops at the end of the hopping schedule.

Munich Helles, 8-9-10

Ahhh, helles yeah!  Time to break-in our new Lager Cave with a number of brews where chillindamos is a necessity.  I'm stocked in German malts and hops right now and would like to get 6 lagers underway by the end of the month.  I'm hoping to use September as a lagering month with kegging and dispensing ready for Oktoberfest.  I've never brewed this style before but got a fairly decent scope of the beer design from some reading and a focused podcast on the style (The Jamil Show - Munich Helles).
As with any new brewing adventures, I like to do thorough "research".  I picked up a couple of commercial examples of the style and damn, this beer is awesome.  I could truly drink Munich Helles all day!  The bready, toasty, malt profile is just my thing.  The flavor is balanced with a nice noble hop bittering and subtle flavor.  It dries gently, demanding your palette to beg for more.  Dangerously, I can drink lots of this and that's probably why the German's drink this beer style by the liter.  I first had the Weihenstephaner, their Original Premium.  They claim to be the world's oldest brewery with a date on the bottle "Siet 1040".  Obviously, they had plenty of time to perfect this brew.

Weihenstephaner Original Premium, a commercial example of Munich Helles.

Weihenstephaner, the world's oldest brewery, since 1040.

Weihenstephaner Original Premium Munich Helles.  Awesome looking beer! Not all fizzy-yellow-stuff is bad.

I also had a Paulaner Original Munich.  Paulaner and Spaten both claim the title to have brewed the first lagers.  The profile of this beer was similar to that of the Weihenstephaner though more focused on the slightly sweet pilsner malt flavors.  Very balanced and extremely drinkable.  I certainly enjoyed the Weihenstephaner more but would readily go through a few liters of either of these fantastic brews.

Paulaner Original Munich, a commercial example of Munich Helles.

I'm digging the neck labels of these two beers.  Their shapes are similar.  Any reason?

Another great looking Munich Helles, Paulaner Original Munich.

Munich Helles, 8-9-10

BJCP Category 1D. Munich Helles
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

9 lbs. German Pilsner
0.75 lbs. Munich
2 oz. Melanoidin

90 Minute Single Infusion Mash 150°F

1.35 oz. Hallertauer 60 min.
1 Whirlfloc tab 20 min.

White Labs WLP830 German Lager Yeast (thanks, Kara!), Vial to 900ml Starter
Primary Ferment at 52°F

OG: 1.050 @ 68°F
FG: 1.010 @ 46°F
ABV: 5.5% (temperature corrected)

Update 8/24: Racked to secondary.  Current gravity is 1.0105 @ 71°F (diacetyl rest).   Lagering will begin in a couple of weeks.

Evaluation: I took this to QUAFF's evaluation panel on November 17th.  Of the 5 beers I brought for feedback, this one seemed to be the best example of the style.  Harold searched for signs of improvement but only suggested to re-brew this in January for NHC first round.  That was good news to hear!

German Lager, March 19 2008

German Lager - Brewed March 19th, 2008

Everytime the kegerator runs low, I try to utilize the space for making lagers. Even though I have gone through BJCP and judge beer occasionally, I tend to brew whatever I feel like. I rarely focus on a specific style and brew accordingly. My recipes are mostly simple, utilizing only a few select ingredients. I also try to incorporate my homegrown hops whenever possible. This brew uses equal portions of pilsner, vienna, and munich malts combined with my homegrown magnum hops and saaz.

5 Gallons, All Grain, Step Infusion Mash, 70 Minute Boil

4lbs. Franco-Belges Pilsner
4lbs. Best Malz Vienna
4lbs. Franco-Belges Munich

1.25oz. Homegrown Magnum 60min.
1/4oz. Saaz 3.2% 20min.
1 Whirlfloc Tab 20min.
1/4oz. Saaz 3.2% 10min.

White Labs, German Lager Yeast
Primary Ferment 10 Days
Secondary Ferment 5 Days
Step Cool (2 degrees F per day) to 38 degrees F then lager 1 month

German Pilsner, March 19 2008

German Pilsner - Brewed March 19th, 2008

I'm a huge fan of euro pilsners. There's surprisingly lots of variety in pilsners. Ideally, I would have liked to do a double decoction on this one but I wanted to squeeze in two separate 5 gallon batches today. In the interest of time, I opted for a step infusion mash that I use.
5 Gallons, All Grain, Step Infusion Mash, 70 Min. Boil

11lbs. Franco-Belges Pilsner

1/2oz. Homegrown Magnum 60min.
1oz. Saaz 3.2% 20min.
Whirlfloc Tab 20min.
1/4oz. Saaz 3.2% 10min.
1/4oz. Saaz 3.2% 5min.

White Labs, German Lager Yeast
Primary Ferment 10 Days
Secondary Ferment 10 Days
Step Cool (2 degrees F per day) to 38 degrees F then lager 1 month