My first lager on the new eBIAB system. We’ll see how it goes. Another beer that I think will be one of my NHC 2016 entries. Great “Style Profile” write-up by Gordon Strong May-June 2015 BYO on this style was my inspiration and where I got this recipe:
Beer Name: czech pale lager ebiab 1
Style: Czech Pale Lager
Original Gravity: 1.042
Final Gravity: 1.011
Alcohol: 4.1 %
Bitterness: 31.8 IBUs
Mash Fermentable Weight: 9.8125 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 6.91 Gallons
Mash Volume: 7.69 Gallons
Strike Water Temp: 164.7 F
Mash Temp: 156 F
Kettle Gravity (start of boil): 1.032
Starting Boil Volume: 7.875
Boil Duration: 90 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6
|Weight (Lbs)||% by Weight||Name||Yield||SRM|
|8.75||89.2||Weyermann Pilsner; German||80.0||1.8|
|.375||3.8||Weyermann Wheat Malt; Pale||82.0||2.0|
|0.25||2.5||Weyermann Acidulated Malt||78.7||2.3|
|Weight (ozs)||Name||AAU||Time (mins)||Use||IBUs / Addition|
|.25||Magnum Pellets||15.2||90||First Wort||15.1|
Yeast and Friends
|1 vial||Wyeast Labs 2633 Octoberfest Lager Blend|
|1 tablet||Whirlfloc Tablet||15|
|1 tsp||Yeast Nutrient (Wyeast)||10|
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 110 grams
Starter Size: 1.1 liters
Salt and Acid adjustments:
Calcium Chloride: 6.0 gram
Acidulated Malt: 4.0 oz
Predicted Mash pH of: 5.40
Mash Ions (ppm):
Ca: 69.6 Mg: 3.0 Na: 21.0 Cl: 121.8 So: 24.0
Boil Ions (ppm):
Ca: 55.5 Mg: 3.0 Na: 21.0 Cl: 96.9 So: 24.0
mash @ 156F -> mash water @ 161F.
cool to 45, oxygenate for 2 mins and pitch and raise to 50 over 24 hours, hold for total of 3 weeks. rack to clean keg and lager for 3 weeks at 35. add gelatin and lager for 1 more week. rack to clean keg, force carb and serve. gelatin is 1/2 tsp in 1/4 of water heated in microwave to 180 by heating 10 secs at a time.
Keg Temperature: 41 F
Volumes of CO2: 2.5
Set Keg Pressure to: 12.8 psi
One big variance is my Homebrew Shop didn’t have 2633 so I settled on 2308 Munich Lager which I’ve used numerous times before and I really like it for more balanced lagers (no super malty, not super hoppy) and although this beer is hoppy it should have a soft edge which I’m hoping this yeast will provide.
10/24/15 made 1.2L / 120g DME starter w/ 1/4 tsp of yeast nutrient
10/26/15 normal brewday. cooled to 45F pitched at 12:30pm @ 49F and set to raise to 50F over 24 hours and hold for 2 weeks than raise 5F a day for two days to 60F and hold till ready. (~3 weeks total)
10/27/15 slow steady bubbling
10/28/15 nice 1″ kreusen and soild bubbling
10/31/15 kreusen is dropping and bubbling is slowing but still steady
11/1/15 no kreusen ~2 sec apart
11/5/15 ~2sec still
11/7/15 no bubbling
11/10/15 raised to 60F for diacetyl rest over 2 days and bubbling started back up very slow
11/16/15 racked to keg and put in lagering fridge @ 35F FG 1.016
really nice. very clear in carboy. nice malth w/ a little diacetyl -> very low. a good amount of sulfur. solid bitterness w/ nice classic saaz hop flavor and aroma. very promising! there were 4.5 gallons in fermenter so about 4 gallons into lagering keg.
12/7/15 racked to keg and put @ 30psi @ 40F. will lower tomorrow to 14 psi.
12/10/15 carb is already good. beer has good clarity with just a little haze.
vs. pilsner urquell (side by side tasting)
aroma: PU has more saaz hop aroma as well as a bit more malty sweetness in the aroma a little diacetyl. close but PU has a bit more hop and malt character
flavor: similar to aroma. PU has a bit more saaz flavor and malty sweetness. mine has a hair more mineral edge – PU is very soft. PU is a hair more bitter.
appearance: PU is clearer but close in color and head
mouthfeel: mine is a bit thinner but it is also a smaller beer so i think that is OK
overall: in the right vein but up saaz 50% in late additions, up IBUs by 5 and work on improving the malt character.