Pseudo Pilsner Mini-mash Recipe

[stm]

Strike temp calculator here:

http://www.grainandgrape.com.au/articles_o..._StrikeTemp.htm

 

[whitegoose]

Strike temp calculator here:

http://www.grainandgrape.com.au/articles_o..._StrikeTemp.htm

Sweet - that's very informative. Shall I assume "malt temperature" is just the ambient temp at the time I dump iot into the pot?

 

[MarkBastard]

Sweet - that's very informative. Shall I assume "malt temperature" is just the ambient temp at the time I dump iot into the pot?

If it was stored in ambient then yes.

 

[whitegoose]

So I ended up going with this recipe

2.0kg Pilsner malt (Weyermann)
0.1kg Carapils
1.5kg Liquid Light Malt Extract
0.4kg Dry Light Malt Extract
0.1kg Dextrose

10L Boil
17g 9.7% Centennial @60
30g 3.6% Saaz @40
30g 3.6% Saaz @20
10g 3.6% Saaz @10
Might dry hop 5g of Saaz into the fermenter

US-05 yeast, fermented 18 degrees or lower (as low as I can get - hopefully 16)

OG 1.047 (pretty happy with hitting this, mash obviously went alright!)
FG 1.012
IBU 37.8
EBC 9.3
ABV 4.6%

Everything went pretty well! My biggest problem now is keeping the fermentation temperature down as it is frigging hot in Perth at the moment.

I have attached the only photo I took, just because I took it.

 

[Bribie G]

Mini BIAB, that's what we like to see :lol:

At the risk of posting these pictures too often and becoming annoying, I have two fermenters on the go at the moment in the hot garage I posted above, both running at 19 degrees with two frozen 2L PET bottles swapped daily, but for 17 degrees I would change morning and night. For one fermenter you should get down to 17 comfortably. Currently they are running UK ale yeasts so 19 is fine. If you have freezer capability I would recommend this method which I have been using for 14 months now, even during the SEQ winter.

My dead fridge only has room for one fermenter and it's got a real lager in it at the moment so the doonah and towel system is my 'overflow' capability.





:icon_cheers:

 

[whitegoose]

Do you get much condesation on the bottles? My wife doesn't want to let me use her sleeping bag because she doesn't want to get it wet

At the moment I have my fermenter sitting in the laundry sink, with two 2L frozen PETs, with a wet towel draped over the fermenter, with a fan blowing on it. The water is about 20 degrees, hopefully I can get it lower, no idea what the temp is inside the fermenter (hopefully the towel and fan are helping)

 

[whitegoose]

So I ended up going with this recipe

2.0kg Pilsner malt (Weyermann)
0.1kg Carapils
1.5kg Liquid Light Malt Extract
0.4kg Dry Light Malt Extract
0.1kg Dextrose

10L Boil
17g 9.7% Centennial @60
30g 3.6% Saaz @40
30g 3.6% Saaz @20
10g 3.6% Saaz @10
Might dry hop 5g of Saaz into the fermenter

US-05 yeast, fermented 18 degrees or lower (as low as I can get - hopefully 16)

OG 1.047 (pretty happy with hitting this, mash obviously went alright!)
FG 1.012
IBU 37.8
EBC 9.3
ABV 4.6%

Just had a sneak-preview half pint of thus oput of the keg... SPECTACULAR!!! So stoked! The moment it goes near your face you get that classic pilsner/saaz waft - strong but not overpowering and the flavour is spot on the style. Partial mash - success!!

Not sure exactly why but it seems to have a heap of body - more than my APA I have on tap now... possibly mashed too high a temperature? I'm pretty sure I had it at 64-65 tho, with a strike temp of 67-68. Anyway, it feels malty and delicious in my mouth so I won't complain...

Also is quite cloudy - hopefully that's only because it was the first pour of the keg pulling up some sediment off the bottom of the keg.

Bring on English Brown Ale, partial mash #2!!!

edit: by the way for those intersted, I didn't end up dry hopping, and it didn't need it

 

[Fourstar]

Just had a sneak-preview half pint of thus oput of the keg... SPECTACULAR!!! So stoked! The moment it goes near your face you get that classic pilsner/saaz waft - strong but not overpowering and the flavour is spot on the style. Partial mash - success!!

Not sure exactly why but it seems to have a heap of body - more than my APA I have on tap now... possibly mashed too high a temperature? I'm pretty sure I had it at 64-65 tho, with a strike temp of 67-68. Anyway, it feels malty and delicious in my mouth so I won't complain...

Also is quite cloudy - hopefully that's only because it was the first pour of the keg pulling up some sediment off the bottom of the keg.

Bring on English Brown Ale, partial mash #2!!!

edit: by the way for those intersted, I didn't end up dry hopping, and it didn't need it

The body may be attributed to the carapils as its a dextrin malt coupled with the LME/DME. Carapils is used for increased body, malt aroma and great for dense foam. You may also be percieving extra body (and hop aroma) from the trub being sucked up into your pint glass for the 1st pour.

Glad your partial mash went well. Now you have just got to goto the darkside and become all grain

Oh, the mash temp you used was on the cold side so that should have kept your body quite thin.

Cheers! :beerbang: