So the plan was to brew 20L of Pilsner today to grow my yeast up to pitch into a bigger batch on Sunday . . . and that is still the plan . . . Conner may get his first introduction to beer at the weekend. The Recipe is the one mentioned Here
I'm in two minds now Do I use W34/70 or a yeast sample I was given a while ago which is from a well known Danish Brewery . . . and not available commercially . . . Think I'll make a starter with the sample to prove it while the cold break is settling, and if it takes off then I'll use it . .. If not it'll be good old 34/70
Anyway perhaps you would like some Piccies
Grain Bill (3750g Lager Malt, 250g Carapils) and Mash Treatment Salts (5.5g Gypsum and 0.2g Magnesium Sulphate)
Crushed grain into the Mash Tun, with Treatment salts
I them underlet the 10L of mash liquor and gave it a good stir to create a good porridge, which was left to rest for 10 minutes before I checked the mash pH, and strike Temp
After which it was time to start the recirc through the HERMS Unit with its new Heat Exchanger (5m of 10mm copper coil)
Here is the first runnings and the return which are pretty cloudy
Once the 90 Minute mash was up I transferred to the boiler adding 7.1g of Gypsum and the 45g of Pacific Hallertau (Pellet) as FWH
I've got 15 minutes before I need to add the Second batch of hops which will be 40g of Hallertau Mittelfruh
Flavour Hops in . . . Actually quite a lot of hops as I want to get some bittering from this last 15 minute addition, but also get a lot of hop flavour . . . as it's the noble Mittelfruh it should be fine adding it so late
And here I am running the cool wort into the temporary FV.
And here is the dirty shot - Filth
The wort was run off into a spare plastic fermenter so that I can let the cold break settle, and then rack the clear wort off into my shiny FV. . . . I've got 18/19L at 1.048 which is pretty much where I want to be.
