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Post by tommymorris on Aug 14, 2023 11:53:58 GMT -6
Did that one ferment with Novalager? It looks great. No, 2124. I haven't fired up the Novalager yet. Oh. I forgot. I had in my head to ask about this beer. But, it wasn’t Novalager, it was because I copied this recipe. I finished mine. It was great. I hope yours is too. I also copied a Dort recipe from andybrews on HBT. That was great too.
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Post by Ken on Aug 14, 2023 14:09:41 GMT -6
No, 2124. I haven't fired up the Novalager yet. Oh. I forgot. I had in my head to ask about this beer. But, it wasn’t Novalager, it was because I copied this recipe. I finished mine. It was great. I hope yours is too. I also copied a Dort recipe from andybrews on HBT. That was great too. This beer turned out really good. I am embracing this idea of "getting to the finish line using whatever means possible" which is to say that I will use the grain bill that I envision, the hops, the yeast, etc. to create the beer I see in my head even if it's not how the beer would be traditionally brewed. Here I used Pilsner Malt, Munich 1 and a bit of Copper Malt to create the slightly "deeper" character that I think Czech Pilsners have. Then I bittered with Sterling and then used some US Saaz from Hop heaven later in the boil. 2124 is "Bohemian" so that checks out too. It came out really nicely. I think the grist was perfect. I think the Sterling hops that I have are better and fresher than these US Saaz hops so if I were to change anything, it might be to use Sterling hops late too. This is such a fine detail that a mortal beer-drinker would NEVER know and even a seasoned brewer would probably just say, "YUM!" without knowing what's in the beer.
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Post by tommymorris on Aug 14, 2023 19:20:57 GMT -6
Oh. I forgot. I had in my head to ask about this beer. But, it wasn’t Novalager, it was because I copied this recipe. I finished mine. It was great. I hope yours is too. I also copied a Dort recipe from andybrews on HBT. That was great too. This beer turned out really good. I am embracing this idea of "getting to the finish line using whatever means possible" which is to say that I will use the grain bill that I envision, the hops, the yeast, etc. to create the beer I see in my head even if it's not how the beer would be traditionally brewed. Here I used Pilsner Malt, Munich 1 and a bit of Copper Malt to create the slightly "deeper" character that I think Czech Pilsners have. Then I bittered with Sterling and then used some US Saaz from Hop heaven later in the boil. 2124 is "Bohemian" so that checks out too. It came out really nicely. I think the grist was perfect. I think the Sterling hops that I have are better and fresher than these US Saaz hops so if I were to change anything, it might be to use Sterling hops late too. This is such a fine detail that a mortal beer-drinker would NEVER know and even a seasoned brewer would probably just say, "YUM!" without knowing what's in the beer. I brewed the same grain bill and used German Saaz throughout. I used Novalager. I used the Carapils Copper, but I don’t have enough experience with it to know how it affected the taste. Mine was awesome. I loved the malty profile. My hops were good but not as pronounced as some other Saaz I have had before.
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Post by Ken on Aug 14, 2023 21:28:46 GMT -6
This beer turned out really good. I am embracing this idea of "getting to the finish line using whatever means possible" which is to say that I will use the grain bill that I envision, the hops, the yeast, etc. to create the beer I see in my head even if it's not how the beer would be traditionally brewed. Here I used Pilsner Malt, Munich 1 and a bit of Copper Malt to create the slightly "deeper" character that I think Czech Pilsners have. Then I bittered with Sterling and then used some US Saaz from Hop heaven later in the boil. 2124 is "Bohemian" so that checks out too. It came out really nicely. I think the grist was perfect. I think the Sterling hops that I have are better and fresher than these US Saaz hops so if I were to change anything, it might be to use Sterling hops late too. This is such a fine detail that a mortal beer-drinker would NEVER know and even a seasoned brewer would probably just say, "YUM!" without knowing what's in the beer. I brewed the same grain bill and used German Saaz throughout. I used Novalager. I used the Carapils Copper, but I don’t have enough experience with it to know how it affected the taste. Mine was awesome. I loved the malty profile. My hops were good but not as pronounced as some other Saaz I have had before. I feel like Saaz is one of those hops that doesn't "keep" very well. On one of the forums (LO?) people were ordering freshly harvested and processed Saaz hops directly from a place in the Czech Republic and I had never heard of homebrewers doing that before. While it would be fun to try brewing that way, I think a domestic alternative could work as long as it was fresh and the right hop.
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Post by Leftympfrmde on Aug 15, 2023 18:24:35 GMT -6
I brewed the same grain bill and used German Saaz throughout. I used Novalager. I used the Carapils Copper, but I don’t have enough experience with it to know how it affected the taste. Mine was awesome. I loved the malty profile. My hops were good but not as pronounced as some other Saaz I have had before. I feel like Saaz is one of those hops that doesn't "keep" very well. On one of the forums (LO?) people were ordering freshly harvested and processed Saaz hops directly from a place in the Czech Republic and I had never heard of homebrewers doing that before. While it would be fun to try brewing that way, I think a domestic alternative could work as long as it was fresh and the right hop. I use Sterling as a Saaz substitute. Domestic, and stores a lot better.
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Post by Megary on Aug 26, 2023 18:55:35 GMT -6
Saison, mashed with lemons. Deer Creek Pilsner, Spelt and Dark Munich. Nelson Sauvin and Lallemand Farmhouse.
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Post by jimdkc on Aug 27, 2023 1:00:09 GMT -6
Looks nice! How did that Lallemand Farmhouse work for a Saison?
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Post by Megary on Aug 27, 2023 7:40:23 GMT -6
Looks nice! How did that Lallemand Farmhouse work for a Saison? Thanks! This is the second time I’ve used Farmhouse and I got 85% attenuation both times, so it doesn’t dry out the beer quite like most other Saison yeasts. Not calling that a good thing or a bad thing, it just is. Started fermentation in the mid 60’s and finished in the mid 70’s. It brings the classic Saison pepper/clove flavor. But I’m also getting lemon, acid and citrus in the background. The last part surely could be from the lemons that I add to the mash or it could be another contribution from the yeast. Or both. I like what Farmhouse brings a bit better than Belle or 3711. But there are so many Saison yeasts I haven’t tried, I don’t know how it stacks up against the rest.
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Post by Ken on Aug 28, 2023 7:50:18 GMT -6
Beautiful, Megary. Very nice.
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Post by Ken on Aug 28, 2023 14:15:25 GMT -6
American Bock ...
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Post by jimdkc on Aug 28, 2023 15:05:38 GMT -6
Looks good! I like the rich color!
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Post by Ken on Sept 15, 2023 21:19:16 GMT -6
Helles with Edelweiss ...
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Post by Leftympfrmde on Oct 18, 2023 21:57:05 GMT -6
Focial Banger clone. 80% two row, 20% flaked maize 5.6%. Hop extract at 60 minutes, dry hopped with 2oz Citra and 2oz Vic Serect.
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Post by Ken on Nov 26, 2023 9:40:37 GMT -6
A recently-made gold lager .. 80/20 Avangard Pils/Munich 1, Mt. Hood hops early and late to about 25 IBUs and 2112 West Coast Lager yeast .. which I used for an Anchor Steam clone prior to this one.
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Post by Ken on Jan 14, 2024 14:57:30 GMT -6
My homage to Anchor Steam. Pilsner, C60, Northern Brewer, 2112.
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