Search found 47 matches

by Silver_Is_Money
Sun Mar 24, 2019 10:52 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

And there's yet another division between our beers, alcohol content. It's possible here to spend a night on an array of beers none of which are much, if at all, above 4%. Were your beers at those sort of alcoholic levels, could you imagine desires for fuller flavoured beers when more calcium salts ...
by Silver_Is_Money
Sun Mar 24, 2019 12:39 am
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

I don't think our approaches are all that different. Alkalinity (and controlling it) is always the key. Beers with more crystal or deep roasted malts will require mash water with more alkalinity, and beers with little to none of these highly acidic malts will most likely require acidification. Calci...
by Silver_Is_Money
Sat Mar 23, 2019 9:59 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

My well water has a measured whopping 436 ppm of alkalinity (as CaCO3), but it consistently measures pH 7.2. The initial pH of water is generally found to be highly irrelevant to brewing, even if it is not at the mineral free purity level of distilled or RO. The high alkalinity is clearly another ma...
by Silver_Is_Money
Sat Mar 23, 2019 8:58 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

Not measured. RO water has no alkalinity so it is irrelevant.
by Silver_Is_Money
Sat Mar 23, 2019 7:56 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

For which batch? I've been brewing since the mid to late 1980's. My latest Bohemian Pilsner came in at 5.18 pH at the 30 minute mark of the mash, and was at 5.22 pH at the 60 minute mark of the mash. I think my current individual lot of acid malt is a bit higher in lactic acid percentage than the ty...
by Silver_Is_Money
Sat Mar 23, 2019 9:58 am
Forum: Brewing Liquor
Topic: Brewing liquor question
Replies: 38
Views: 1450

Re: Brewing liquor question

The Graham Wheeler calculator often suggests the addition of calcium carbonate to hit a target water profile. Since calcium carbonate is highly insoluble in water, how does one add it and then actually get it to go fully into solution, whereby it will do what you think it is doing, as opposed to mer...
by Silver_Is_Money
Wed Mar 20, 2019 1:20 am
Forum: Beer Recipes
Topic: Dry yeast for Kolsch
Replies: 10
Views: 572

Re: Dry yeast for Kolsch

K-97 is about the best of the dry ale yeasts for Kolsch. You can also go with W-34/70 lager yeast at about the same 62/63 degrees F. to make a nice Kolsch. Or make a split batch and pitch K-97 in one and W-34/70 in the other to see if you can discern a difference.
by Silver_Is_Money
Sun Mar 17, 2019 9:50 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

S_I_M, have you done this brew yet? What was the mash pH about 10-15 mins in? In my opinion sampling for mash pH 30 minutes, or better yet, 45 to even 60 minutes into the mash will be far more representative of the true mash pH. At 10-15 minutes things are still evolving chemically and not all of t...
by Silver_Is_Money
Thu Mar 14, 2019 11:39 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

My next attempt at a Bohemian Pilsner will be made as follows, using a no-sparge single infusion mash process, and mashing at 68 degrees C. in 9 gallons (34 L) of the above very low mineralization ersatz Pilsen water, with the following grist, etc...: Swaen Pilsner malt: 11 Lbs. (5 Kg.) Weyermann Mu...
by Silver_Is_Money
Thu Mar 14, 2019 6:16 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

The attached is a distilled water mineralization that comes decently close to Pilsen Water, and it is sized for 9 US Gallons (34 Liters).
Pilsen Water (9 Gallons).png
by Silver_Is_Money
Tue Mar 12, 2019 10:24 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

For a Bohemian Pilsner with its smooth yet very high 40 IBU value, you need to maintain calcium and other ions at only single digit to at most low teens levels. The above article does not agree with your stance on calcium levels :D . You are of course completely free to attempt making a 40 IBU Bohe...
by Silver_Is_Money
Tue Mar 12, 2019 7:05 pm
Forum: Beer Recipes
Topic: Guinness clone. ?
Replies: 22
Views: 1072

Re: Guinness clone. ?

Here's a happy hunting ground for old Guinness recipes: https://barclayperkins.blogspot.com/search?q=guinness Thanks for the warning and the link PeeBee! I think i'll just use 500L and be done with it. I can always add 11% or 12% instead of 10%, to introduce more roastiness from that which is somew...
by Silver_Is_Money
Tue Mar 12, 2019 4:46 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 1875

Re: Crystal malt in a Bohemian Pilsner

There is a very informative article by professor Charles W Bamforth titled "pH in Brewing: An Overview" (available on the internet) It is well worth the read. Here is just a small extract from this article : "One of the more authoritative studies of the impact of pH on mashing performance is given ...
by Silver_Is_Money
Tue Mar 12, 2019 4:39 pm
Forum: Beer Recipes
Topic: Guinness clone. ?
Replies: 22
Views: 1072

Re: Guinness clone. ?

Thanks again Eric! So it looks like 500L Black Barley would need some additional roasting to get it up to about at least 600L.
by Silver_Is_Money
Tue Mar 12, 2019 2:54 am
Forum: Beer Recipes
Topic: Guinness clone. ?
Replies: 22
Views: 1072

Re: Guinness clone. ?

Do as they did, roast the barley and malt to the turn, get the right water with the proper yeast and you're on your way. Meanwhile, Dave Line's recipe, to be later Graham Wheeler's of 70:20:10% is a good starting point to give the feel of what it might be. Thanks Eric! In the States we have both 30...