Bohemian Pilsner Malt

[louiscowdroy]

Has anyone used this malt before; either in single dose or in combination with another?

I wanted to experiment with this malt say 4.5kg and single hop. Using the "SMASH" theory.

I dont want to Lager....... want to try a different light, clean and dry ale........with a refreshing character. Sweetness balanced with a nice pungent hop aroma.

Could anyone suggest a simple recipe? Oh and most importantly "Yeast".....i love Whitelabs.......so any suggestions would be amazing

Thank you in advance.

Louis ))))

[zgoda]

This is very good malt for all kind lagers, but it's deliberately undermodified. Mash with at least short rest at 54c really helps clarity. Other than that it's like normal pilsner malt.

[alix101]

Bohemian pills will be fine, and very light.Why don't you try brewing a kolsch its, a, great style very much like lager but with a sweet slight sulphur taste its lovely.
I took home a silver at the national home brew competition. Use while labs kolsch yeast and ferment at 17.
3.5 kg of lagar malt
1 kg of light munich malt
200g of torrified wheat
I used a very thin mash at 65.
Wlp029
28g of northern brewer for 60 min

[seymour]

Thanks alix101, that does sound great!

Congrats on your award-winning recipe. Is that the same as this thread? /viewtopic.php?f=5&t=52665

[louiscowdroy]

Thank you, any particular Lager Malt to use; could i use British Lager Malt?

When u say thin mash, do you mean lots more water.....making it thin?

Thanks for your help

Louis ))

Bohemian pills will be fine, and very light.Why don't you try brewing a kolsch its, a, great style very much like lager but with a sweet slight sulphur taste its lovely.
I took home a silver at the national home brew competition. Use while labs kolsch yeast and ferment at 17.
3.5 kg of lagar malt
1 kg of light munich malt
200g of torrified wheat
I used a very thin mash at 65.
Wlp029
28g of northern brewer for 60 min

[alix101]

Yeah any lagar malt I just got whatever the hop and grape had ..when I made my brew I did a stepped mash which was a thick mash at 40 for half an hour then I was supposed to have two more steps but I accidentally poured the water all in at once it hit 65 but the mash was thin . It effected the efficiency slightly but it turned out a cracker ..and not at all a fluke I can give you the steps if a put it through beer smith.

[louiscowdroy]

I use beer engine buddy. So, if the total mash Liquor is say 8.9 litres, based on a 19 litre batch, .......you say put 4 in at first, at 40 degrees for 40 mins, let it mash............then add say 2 more litres rising the temp to say 55 degrees leave for 30 mins then the last 2.9 litres, rising the temp to 65 degrees and leave for say another 20 mins, bringing the total mash cycle to 90 mins???

Yeah any lagar malt I just got whatever the hop and grape had ..when I made my brew I did a stepped mash which was a thick mash at 40 for half an hour then I was supposed to have two more steps but I accidentally poured the water all in at once it hit 65 but the mash was thin . It effected the efficiency slightly but it turned out a cracker ..and not at all a fluke I can give you the steps if a put it through beer smith.

[louiscowdroy]

Just Ordered Garins and Yeast...Express delivery..........Oh my god, excited now...........hope to do it this weekend......can you help me with the whole process please never done this style of beer before??

Kind regards Louis ))

Yeah any lagar malt I just got whatever the hop and grape had ..when I made my brew I did a stepped mash which was a thick mash at 40 for half an hour then I was supposed to have two more steps but I accidentally poured the water all in at once it hit 65 but the mash was thin . It effected the efficiency slightly but it turned out a cracker ..and not at all a fluke I can give you the steps if a put it through beer smith.

[zgoda]

I use beer engine buddy. So, if the total mash Liquor is say 8.9 litres, based on a 19 litre batch, .......you say put 4 in at first, at 40 degrees for 40 mins, let it mash............then add say 2 more litres rising the temp to say 55 degrees leave for 30 mins then the last 2.9 litres, rising the temp to 65 degrees and leave for say another 20 mins, bringing the total mash cycle to 90 mins???

The amounts of water seem much too small to raise the mash temp to your desired levels. Check with some infusion calculator.

[alix101]

Thanks alix101, that does sound great!

Congrats on your award-winning recipe. Is that the same as this thread? /viewtopic.php?f=5&t=52665

Yeah that was the same brew...

[alix101]

I will stick it through brewsmith for you and post it if I can figure out how.

[alix101]

kolsch
Kölsch
Type: All GrainDate: 08/11/2012
Batch Size (fermenter): 18.93 lBrewer: stephen
Boil Size: 16.16 lAsst Brewer:
Boil Time: 60 minEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 14.76 lBrewhouse Efficiency: 72.00 %
Final Bottling Volume: 17.41 lEst Mash Efficiency 82.8 %
Fermentation: Ale, Two StageTaste Rating(out of 50): 30.0
Taste Notes:

Ingredients

IngredientsAmtNameType#%/IBU
4.00 kgLager Malt (3.9 EBC)Grain176.9 %
1.00 kgMunich Malt (17.7 EBC)Grain219.2 %
0.20 kgWheat, Torrified (3.3 EBC)Grain33.8 %
28.00 gNorthern Brewer [8.50 %] - Boil 60.0 minHop420.4 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining5-
1.0 pkgGerman Ale/Kolsch (White Labs #WLP029) [35.49 ml]Yeast6-


Beer Profile
Est Original Gravity: 1.062 SGMeasured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SGMeasured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.8 %Actual Alcohol by Vol: 4.7 %
Bitterness: 20.4 IBUsCalories: 427.1 kcal/l
Est Color: 10.8 EBC

Mash Profile
Mash Name: Double Infusion, Light BodyTotal Grain Weight: 5.20 kg
Sparge Water: -6.84 lGrain Temperature: 22.2 C
Sparge Temperature: 75.6 CTun Temperature: 22.2 C
Adjust Temp for Equipment: FALSEMash PH: 5.20

Mash StepsNameDescriptionStep TemperatureStep Time
Protein RestAdd 10.71 l of water at 55.1 C50.0 C30 min
SaccharificationAdd 8.68 l of water at 85.6 C64.4 C30 min
Mash OutAdd 9.76 l of water at 99.9 C75.6 C10 min

Sparge Step: Fly sparge with -6.84 l water at 75.6 C
Mash Notes: Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: BottleVolumes of CO2: 2.3
Pressure/Weight: 102.42 gCarbonation Used: Bottle with 102.42 g Corn Sugar
Keg/Bottling Temperature: 21.1 CAge for: 30.00 days
Fermentation: Ale, Two StageStorage Temperature: 18.3 C

Notes


Created with BeerSmith

[louiscowdroy]

Alix,

I was looking at downloading Beersmith, it looks quite expensive, is there a free download? Can you convert the amounts from Pounds to Grammes?

Cheers buddy

Louis ))))

kolsch
Kölsch
Type: All GrainDate: 08/11/2012
Batch Size (fermenter): 18.93 lBrewer: stephen
Boil Size: 16.16 lAsst Brewer:
Boil Time: 60 minEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 14.76 lBrewhouse Efficiency: 72.00 %
Final Bottling Volume: 17.41 lEst Mash Efficiency 82.8 %
Fermentation: Ale, Two StageTaste Rating(out of 50): 30.0
Taste Notes:

Ingredients

IngredientsAmtNameType#%/IBU
4.00 kgLager Malt (3.9 EBC)Grain176.9 %
1.00 kgMunich Malt (17.7 EBC)Grain219.2 %
0.20 kgWheat, Torrified (3.3 EBC)Grain33.8 %
28.00 gNorthern Brewer [8.50 %] - Boil 60.0 minHop420.4 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining5-
1.0 pkgGerman Ale/Kolsch (White Labs #WLP029) [35.49 ml]Yeast6-


Beer Profile
Est Original Gravity: 1.062 SGMeasured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SGMeasured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.8 %Actual Alcohol by Vol: 4.7 %
Bitterness: 20.4 IBUsCalories: 427.1 kcal/l
Est Color: 10.8 EBC

Mash Profile
Mash Name: Double Infusion, Light BodyTotal Grain Weight: 5.20 kg
Sparge Water: -6.84 lGrain Temperature: 22.2 C
Sparge Temperature: 75.6 CTun Temperature: 22.2 C
Adjust Temp for Equipment: FALSEMash PH: 5.20

Mash StepsNameDescriptionStep TemperatureStep Time
Protein RestAdd 10.71 l of water at 55.1 C50.0 C30 min
SaccharificationAdd 8.68 l of water at 85.6 C64.4 C30 min
Mash OutAdd 9.76 l of water at 99.9 C75.6 C10 min

Sparge Step: Fly sparge with -6.84 l water at 75.6 C
Mash Notes: Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: BottleVolumes of CO2: 2.3
Pressure/Weight: 102.42 gCarbonation Used: Bottle with 102.42 g Corn Sugar
Keg/Bottling Temperature: 21.1 CAge for: 30.00 days
Fermentation: Ale, Two StageStorage Temperature: 18.3 C

Notes


Created with BeerSmith

[alix101]

I took ages to buy it after downloading the free trial, but I can honestly say it's worth every penny it's excellent. Download the trial and try it. You can convert tbe ingredients to metric.

[Barley Water]

Just a couple of suggestions for you if you have not already come up with these. First of all, since the beer you are making is primarily pils malt with just minor specialty malts I would use good quality German malts since that is where the flavor is coming from. Over here, we have domestic pils malt but it is not as good as the high quality continental stuff and I would not just assume you could swap it out without affecting the taste. Secondly, your water is going to make a big difference, especially if you choose to use under-modified grains. Specificly, if you have hard/alkaline water it will affect both the taste of the beer, the character of the hops and in the case especially of under-modified malt the mash itself. Consider cutting your water with distilled water if it's hard and you will need to drop the ph of the sparge water, especially when fly sparging (one of the reason I batch sparge but that is another story). I have moderately hard water and I personally like to use that buffer stuff but there are other ways to achieve the same goal. Anyway have fun and good luck.