Beer Name: Helles Belles (Hell's Bells!)
Grains: 8.5 lbs Durst Pils 1.6L
1 lb Durst Munich 8L
.5 lbs Criess Caraml 10L (did not have light crystal)
.25 lbs Dingemans Aromatic 19L
Hops: 1 oz Perle 7.8% AA 60 min
Yeast: Wyeast 2001 Pilsner Urquell. 1.2 l starter on stir plate for 48 hours, then decanted.
Brew Date:
Rack to Secondary:
Keg Date:
Date: 01/23/10 02/04/10
Gravity: 1.052 1.012
% Alcohol: 6.9 1.7
% Sugar: 13 3
Temp of
reading: 60
Notes:
Peter Karman came to watch.
- 13 qts 165 -> dough in -> 154 -> ice -> 150 for 65 min.
- 149 after mash. Add 7 qts boil -> 162.
- collect 3.25 gallons of 15.2 brix.
- add 3.25 gallons of 178 -> 168.
- collect 3.5 gallons of 6.5 brix
- 6.75 gallons of 11 brix in kettle
- little over 5 gallons in fermenter. Chilled to 60 degrees
- fermenting at 50-52 now.
01/31/10 Fermented 1 week at 50-52. 1.016. Time to move to warmer room for couple days. Yeasty taste but I think it will turn out ok. Too early.
02/04/10 Dropped 4 more points. Not super light in color. One sip and I thought oh boy is that good. This is going to be wonderful.
Beer Name: Pilsner 2010 (first time with Rahr Pilsner malt instead of Durst)
Grains: 10 lbs Rahr Premium Pilsner 1.5-2L
.25 lbs Briess Carapils 1.4L
.25 lbs Durst Vienna 3.8L
Hops: 3 oz Saaz 3.9% AA 60 min
1 oz Saaz 3.9% AA 15 min
1 oz Saaz 3.9% AA 2 min
Yeast: Yeast cake from above Helles (Wyeast Pilsner Urquell - harvest vid)
Brew Date:
Rack to Secondary:
Keg Date:
Date: 02/05/10 02/14/10
Gravity: 1.057 1.013
% Alcohol: 7.5 1.9
% Sugar: 14 3.5
Temp of
reading: 60
Notes:
- 12 qts 165 -> 152 -> stirring -> 150. Stirred once at 45 min in. After 60 min -> 149.
- added 8 qts boiling -> 166.
- first runnings 16.3 brix. Collected 3.25 gallons.
- added 3 gallons of 175 degree -> 167 deg.
- 2nd runnings 6 brix.
- 6.7 gallons of 12 brix in brew pot.
- boiled 10 min before adding hops.
- only about 4.7 gallons in fermenter. I added two pints of water to bring volume up a touch and made an approximate gravity adjustment (lowered it 1 pt).
- gravity was a little higher than I expected. I don't know if this was due to a very thorough crush, but I suspect that maybe the malt itself yielded a higher extract. I also stirred it once more and maybe that helped. Or possibly a very slightly slower-than-normal wort collection. I guess I will have to continue to experiment. If this malt tastes good, I could see using it in a Pale Ale and see how it does with that.
- fermenting at 50-52. Started right away due to yeast cake.
02/14/10 Not much aroma. Taste is pretty bitter, but it also has yeast still suspended. Not clear yet. Hard to tell any different from Rahr malt at this point. Wow, quite bitter. I think it will be ok with more time (and this one won't be kegged for probably 2-3 months).
Beer Name:
Grains:
Hops:
Yeast:
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
Gravity:
% Alcohol:
% Sugar:
Temp of
reading:
Notes:
© 2010 Don Osborn