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Post by Ken on Oct 6, 2021 9:29:54 GMT -6
So I still have this Omega 113 lager yeast in a gold lager at the moment and the original plan was to retire it when I transfer that batch to a keg. This morning I thought "ONE MORE LAGER!" and helles came to mind. I have an empty keg and everything. But, but... I have no pilsner. I only have Great Western 2-row at the moment. That plus some Vienna or Munich 1 and a dash of Copper Malt, either Edelweiss or Spalt Select or maybe Hallertau plus the 113 (which is Mexican, btw). A good experiment or a doomed mission? Hep me, hep me!
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Post by drez on Oct 6, 2021 9:45:26 GMT -6
Two row with 5-10% ,Munich and go!
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Post by bklmt2000 on Oct 6, 2021 10:14:23 GMT -6
Two row with 5-10% ,Munich and go! This.
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Post by Ken on Oct 6, 2021 10:22:55 GMT -6
Well that was easy. I'll put the recipe together and probably make it this weekend.
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Post by Ken on Oct 6, 2021 11:16:23 GMT -6
Something like:
8 lbs Great Western 1.75 lbs Best Malz Munich 1 4 oz Copper Malt 23-24 IBUs Edelweiss from the start of the boil Omega 113
I used ¼ tsp of amylase enzyme in a gold lager (still in the fermenter) just to see if it would give me a slightly drier and crisper finish. Have not tasted that beer yet but might do the same thing here. You always hear that "helles should be malty, balanced and finish dry and crisp" and I always wondered how that was all supposed to happen without a magic wand. I know it's possible so maybe the AE is one way to achieve it. Thanks and cheers guys.
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Post by bklmt2000 on Oct 6, 2021 11:17:45 GMT -6
Something like: 8 lbs Great Western 1.75 lbs Best Malz Munich 1 4 oz Copper Malt 23-24 IBUs Edelweiss from the start of the boil Omega 113 I used ¼ tsp of amylase enzyme in a gold lager (still in the fermenter) just to see if it would give me a slightly drier and crisper finish. Have not tasted that beer yet but might do the same thing here. You always hear that "helles should be malty, balanced and finish dry and crisp" and I always wondered how that was all supposed to happen without a magic wand. I know it's possible so maybe the AE is one way to achieve it. Thanks and cheers guys.
Recipe looks solid to me.
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Post by drez on Oct 6, 2021 11:36:19 GMT -6
Something like: 8 lbs Great Western 1.75 lbs Best Malz Munich 1 4 oz Copper Malt 23-24 IBUs Edelweiss from the start of the boil Omega 113 I used ¼ tsp of amylase enzyme in a gold lager (still in the fermenter) just to see if it would give me a slightly drier and crisper finish. Have not tasted that beer yet but might do the same thing here. You always hear that "helles should be malty, balanced and finish dry and crisp" and I always wondered how that was all supposed to happen without a magic wand. I know it's possible so maybe the AE is one way to achieve it. Thanks and cheers guys.
Recipe looks solid to me.
Yup .. Brew it!
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Post by Ken on Oct 6, 2021 11:42:22 GMT -6
Thanks guys. I'm on it!
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Post by brewbama on Oct 6, 2021 13:58:33 GMT -6
Truth be told I rarely use Continental Pils malt so your recipe is right up my alley. I keep trying different pils malts but I keep getting that grainy hay-like taste I don’t like. I often sub in American Brewer’s malt or even Pale malt and I like the taste better.
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Post by Ken on Oct 6, 2021 14:22:53 GMT -6
Truth be told I rarely use Continental Pils malt so your recipe is right up my alley. I keep trying different pils malts but I keep getting that grainy hay-like taste I don’t like. I often sub in American Brewer’s malt or even Pale malt and I like the taste better. Mmm, this will be interesting then because I almost ALWAYS use Euro pils malt of various brands (Swaen, Avangard, Best Malz, Weyermann, etc). I did make some beers with Briess Pilsen Malt and also Briess Full Pint Pilsner but I can't remember if I only made "American Lagers" with those or actually pilsners or helles.
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Post by brewbama on Oct 6, 2021 16:51:13 GMT -6
I didn’t realize Briess Full Pint was a Pilsner malt. I liked it.
I attributed the taste I don’t like to Continental barley varieties. It’s not DMS (cooked vegetables, cooked corn, celery, cabbage or parsnips). It’s more grainy or something.
I drank a lot of beer in Germany. Some I liked but …some wasn’t that great. Bitt seems huge and a popular clone but the regional/local beers were 10x better.
Evidently, I need to try Bestmalz.
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Post by Ken on Oct 6, 2021 18:48:10 GMT -6
Denny mentioned that "Full Pint" is a type of barley and that a number of maltsters use it. I think I mentioned it on AHA and he said "who is the maltster?" which originally confused me because I thought "FULL PINT" was a Briess thing. Not long after I bought it I couldn't find it anymore. I'll say this: A number of beers I made this spring a summer were made with it but I never went back and checked my notes to see which ones were which and that tells me that it made very good beer without standing out as inferior or superior.
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Post by brewbama on Oct 6, 2021 19:57:28 GMT -6
Mecca Grade uses Full Pint for some of their malts. There may be other masters that use it. 🤷♂️
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Post by poptop on Oct 12, 2021 13:28:01 GMT -6
Just seeing this! Too funny. All this talk about Ales in another thread and I woke up this morning thinking I want more lager, Helles to be exact!!! On hand; Pilsner, Carafoam and Carahell, which happens to be exactly what I found in an old BYO that showcased German classics. Almost kizmet Plenty of fresh slurry too; Bayern and 34/70.
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Post by Ken on Oct 12, 2021 13:36:26 GMT -6
Just seeing this! Too funny. All this talk about Ales in another thread and I woke up this morning thinking I want more lager, Helles to be exact!!! On hand; Pilsner, Carafoam and Carahell, which happens to be exactly what I found in an old BYO that showcased German classics. Almost kizmet Plenty of fresh slurry too; Bayern and 34/70. Funny that you would mention this at this particular time because... I'm preparing to brew this beer this afternoon! Water filtered and degassing with yeast & sugar, grains weighed out, equipment in place. Just waiting a bit for work to settle down and then I'm brewing.
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