German Pils recipe

[bosium]

I think the more hop matter you put in the more tannin you get, and the more lagering the beer will need

Now that I believe. I have definitely noticed that my hoppy lagers really need a long time to mature properly, maybe that's down to hop tannins in which case a case could be made for subbing some magnum for the bittering charge. I do know that a decocted beer will have a lot more tannins in it from the grain being boiled, and as such will require more lagering to smooth out.

I'm in the process of filling my kegs and my lagerator up to capacity so that I can afford to lager my beers for longer before drinking them. They really do taste so much better after a couple of months!

I'm taking a leaf out of your book and I'm gonna brew a german pils next methinks...

[mysterio]

I do know that a decocted beer will have a lot more tannins in it from the grain being boiled, and as such will require more lagering to smooth out.

Another good reason not to do a decoction...

My pils is done fermenting and tastes great from the FV, although the mouthfeel is obviously a little rough from the volume of hops. I don't know how i'm going to keep my hands off it through June, guaranteed one keg will be finished by then.

[weiht]

My lager was racked today with gelatin after 2 days of D rest. Im planning to lager it at 3 degrees for 4-6 weeks, but shld i transfer the beer a week from now into another keg, or just leave the gelatin in there for the whole lagering process?

It is tasting great n very flavourful n light, funnily there is some wheat taste that i am getting altho i didnt use any wheat malt!!! I would have prefered some more bitterness, n a little smoky taste maybe kinda like the stella artois

[mysterio]

I think you could go either way weiht, i've heard it's not good to leave yeast in contact with isinglass for too long as the cells can be destroyed, however I'm not sure if the same applies to gelatin. Are you kegging or bottling?

[weiht]

I've alr kegged it as a secondary, but im wondering if i shld transfer it to another keg for lager in a weeks time, or just leave it in the current keg to lager as well.

[Barley Water]

Well, I got mine done this weekend, easy brewday. By the way, I have never had problems with excess tannins in the beer when doing decoctions, I do however add 5.2 buffer just to make sure the ph doesn't rise while I am boiling the grains. I ended up doing a 10 minute decocton just to get the grains up to mash out temperature, it ended up making the brewday may 30 minutes longer, no big deal. I went with 100% Wyermans pils and used Pearle for bittering so we will see what happens. I also used my Jamil immersion chiller for the first time with ice water. That thing is a beast, I took 5 gallons from boiling down to 50F in about 20 minutes. What I did was use ground water until the wort got to about 80F then started pumping ice water through the chiller to get it the rest of the way (I have one of those garden pond pumps just for that purpose, cheap and works great). The other advantage to one of those things is that you trap more hop aroma since the wort temperature drops so quickly, I really like the way that gizmo worked out.

[mysterio]

Yeah, the whirlpool immersion chiller works great. If I was a little more organised I would have done the ice water thing but I had to pitch warm, however I didn't notice any detriment to the flavour on this occasion.

Weiht, it's your call, I would be tempted to leave it where it is, I don't like transferring beer too much - oxidation will show up easily on lagers.

I am going to use the slurry to brew an IPA tomorrow, with Cascade, Centennial, Simcoe, Amarillo and Columbus... Imperial Pilsner? India pale lager?

[Invalid Stout]

It's a matter of debate whether something is still a Pilsner if you start chucking American hops into it. I would tend to say not, but India pale lager is just silly, for the same reasons.

[196osh]

Imperal Pils I would say. Did you get that idea from me? .

Cannot wait to get paid. Going to buy myself a pump and get the fridge sorted then I shall go on a brew-a thon.

[bosium]

What was your impression of the WLP830? I am in the market for a new lager strain..

[mysterio]

Too early to tell, seems to be a good clean strong fermenter, haven't really tasted it properly yet though.

[Barley Water]

Better yet, how about a hop bursted Imperial Pilsner/Lagered IPA. I can't think of any reason that the beer won't be great. I would shoot for around 1.065 OG with about 65 IBU's (plus of course dry hopping as well). I would also mash cool so that you get a really fermentable wort, perfect for a hop delivery vechicle. If you really want to get out there, try running the beer through a Randall at serving time.

Actually, after seeing your idea and reading some other stuff on the Mr. Malty website, I think I am going to try and hop burst my upcoming CAP (got to make a Vienna Lager first). I usually start at 1.055 and do a ceral mash on corn grits to make the stuff but there is wiggle room in that particular style and I think hop bursting would add a really cool aspect to that beer. I just love those styles where damn near anything goes, you can "get your freak on" so to speak and the beer is still within the style guidelines so I can compete with it if I want.

[weiht]

having lagered 4 weeks at 3c, i have started carbonating the beer. I just had to try some sample even tho the carb hasnt enough time to settle in. Some notes im getting are a little pineapple taste and scent but not in an unpleasant way, its just very slight but have anyone any idea what may have contributed to it? I used saaz hops for fragance mainly and perle for bittering.

Im pretty pleased with it given its my first lager ever, n i think it would only get better with some age and proper carbonation. I still cant tell about the clarity yet, cuz i've got gelatin at the bottom of my keg, and reckon it should take about 1-2 pints to clear out

[bosium]

Saaz hops have a ripe fruit flavour while they are green and it takes some time for this to dissipate.