Whats In The Glass

[Ross]

Looks beautiful Batz - Care to share the recipe?

Cheers Ross

 

[JSB]

looks like some protein haze there Batz

Well done !!! its great when you try to perfect something and it comes off........My current Fest beer is the best so far - all weyermann for that cheeky malt front end....

Cheers
JSB

 

[warrenlw63]

Pint of Slutty Red... Not really like the Mac's Sassy original I was trying to emulate but an OK drop all the same. :chug:

Warren -

 

[Batz]

My version of an Aussie Ale



Very pleasant tasting beer too !

Batz

 

[albrews]

It's taken me 18 months or more to perfect the best pilsner I have ever tasted !!

View attachment 17006

Beautifully clean with just the correct bitterness and flavour.
It started out as a Pilsner Urquell clone,still quite similar.
Batz :beer:

hi, looks great, and could you sell us the recipe?

cheers, alan

 

[Screwtop]

It's taken me 18 months or more to perfect the best pilsner I have ever tasted !!

View attachment 17006

Beautifully clean with just the correct bitterness and flavour.
It started out as a Pilsner Urquell clone,still quite similar.
Batz :beer:

Looks nice Batz, what it's all about hey, taking the time to perfect a beer style that you like.

But never figured you were a Lager Boy :lol:

 

[Batz]

Looks nice Batz, what it's all about hey, taking the time to perfect a beer style that you like.

But never figured you were a Lager Boy :lol:

Defiantly easy drinking lager weather Screwy,I've been mowing,slashing,brush cutting and spraying while 'the sun shines'
A nice cold lager is what's needed after a day of that!

I'll post the recipe in the recipe section later on

Batz

 

[Screwtop]

A nice cold lager is what's needed after a day of that!

Suits the humid climate alright ! Just like Wheat Beer :lol:

 

[bindi]

Another NS Lager nice [and I am not a fan of lagers]

Edit: Typo

 

[Batz]

Another NS Lager nice [and I am not a fan of lagers]

Edit: Typo

Looks great Bindi

I on my way to try one!
My experence with NS has not been good.I'll like to see if your lager will change me I'll bring a Pilsner

Batz

 

[bindi]

Looks great Bindi

I on my way to try one!
My experence with NS has not been good.I'll like to see if your lager will change me I'll bring a Pilsner

Batz

Not a chance Batz, the 'people [read that drink anything] that turn up here' have drunk it almost dry, "Plebs and cretins all" I drank the Belgian [style] , the Lager is nice, and a "session beer" But, not for me, the funny thing is all their left legs were not working when they left here.
Boring as Bat **** is most Lagers IMHO, this is OK, and most love it , but not my style :lol: .

 

[devo]

My attempt at a Belgian Dubbel that I recently tapped and got a tad munted on last night.

 

[reVoxAHB]

My attempt at a Belgian Dubbel that I recently tapped and got a tad munted on last night.

Hiya Devo,

Wasn't that your attempt at a Chimay Red?

How'd she turn out?

Munted is AOK :lol:

reVox

 

[devo]

It turned out fine except that it lacked the full toffee mouth feel that you would normally get from a Chimay Red. I will probably up the CaraAmber and candy sugar a bit to hopefully resolve this short coming.

 

[Tony]

HEre is my koelsch.

I will put the recipe in the database later on if i think of it.

Its an awsome beer great summer drinking!

cheers

Edit: no clarafying agents were used in the production of this beer!, just filtered out the yeast. this beer in the pics is at about 2 to 4 deg. it was poured into a frozen glass at 3 or 4 deg from the keg.

 

[Screwtop]

HEre is my koelsch.

I will put the recipe in the database later on if i think of it.

Its an awsome beer great summer drinking!

cheers

Edit: no clarafying agents were used in the production of this beer!, just filtered out the yeast. this beer in the pics is at about 2 to 4 deg. it was poured into a frozen glass at 3 or 4 deg from the keg.

Looks the goods Tony, what yeast did you use?

 

[KHB]

My version of an Aussie Ale

View attachment 17025

Very pleasant tasting beer too !

Batz

Gday batz,
Great shot and i hope if im ever in queensland i can get a shot of me next to that beer :icon_cheers:



WooHoo post number 100

 

[Tony]

Hey screwey

Here is the recipe:

yeast was Wyeast 1007 firmented at 15 or 16 deg.... in there somewhere. took 2 weeks to firment out anyway.

THe beer has a light to medium body, slight fruitiness from yeast and a light sweet malt character. hops are not really nioticable on the nose but they are there, and the bitterness is spot on to ballance well for a smooth beer. Nothing really pokes its head out and all works well in together. Im very happy with it.

I checked the mash pH and it was spot on 5.3..... i think thats why its so clear. I could never make pale beers that clear in tamworth where the water was harder and a much higher pH. I used to get mash pH of 5.8 to 6.2 for pale beers and had to spoil them with lots of acid malt to get them half clear. they were a bit tangy though. As you can see i added a bit to this recipe and it works well.
Kolch

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.50
Anticipated OG: 1.049 Plato: 12.19
Anticipated EBC: 8.2
Anticipated IBU: 27.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
81.0 8.50 kg. IMC Pilsner Australia 1.038 3
9.5 1.00 kg. Weyermann Munich I Germany 1.038 15
6.7 0.70 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
1.9 0.20 kg. JWM Caramalt Australia 1.036 50
1.0 0.10 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Spalter Spalt Pellet 3.50 6.0 First WH
90.00 g. Hallertauer Tradition Pellet 4.60 19.9 45 min.
28.00 g. Spalter Spalt Pellet 3.50 1.0 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 5 Min.(boil)


Yeast
-----

WYeast 1007 German Ale

 

[Screwtop]

Hey screwey

Here is the recipe:

yeast was Wyeast 1007 firmented at 15 or 16 deg.... in there somewhere. took 2 weeks to firment out anyway.

THe beer has a light to medium body, slight fruitiness from yeast and a light sweet malt character. hops are not really nioticable on the nose but they are there, and the bitterness is spot on to ballance well for a smooth beer. Nothing really pokes its head out and all works well in together. Im very happy with it.

I checked the mash pH and it was spot on 5.3..... i think thats why its so clear. I could never make pale beers that clear in tamworth where the water was harder and a much higher pH. I used to get mash pH of 5.8 to 6.2 for pale beers and had to spoil them with lots of acid malt to get them half clear. they were a bit tangy though. As you can see i added a bit to this recipe and it works well.
Kolch

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.50
Anticipated OG: 1.049 Plato: 12.19
Anticipated EBC: 8.2
Anticipated IBU: 27.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
81.0 8.50 kg. IMC Pilsner Australia 1.038 3
9.5 1.00 kg. Weyermann Munich I Germany 1.038 15
6.7 0.70 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
1.9 0.20 kg. JWM Caramalt Australia 1.036 50
1.0 0.10 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.
Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Spalter Spalt Pellet 3.50 6.0 First WH
90.00 g. Hallertauer Tradition Pellet 4.60 19.9 45 min.
28.00 g. Spalter Spalt Pellet 3.50 1.0 5 min.
Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 5 Min.(boil)
Yeast
-----

WYeast 1007 German Ale

Interesting Tony, gave up on the 2565 and used S33 for the last, still only achieved AA of 70% still not dry enough down from 1.054 to 1.015. Will have to look at lowering the OG and may try the 1007, what did it finish at?

Had to add a lot of citric acid here too to reach 5.2, could be the problem with the low att. A hard one to nail, also used Spalt and Hallertauer in my last, nice malt hop balance (neutral) but needs to be drier.

Screwy

 

[Tony]

went from 1.050 to 1.010.

the yeast wont settle out for anyones daughter, even after a week at 4 deg but the filter took care of it, and blocked up 2 times doing 50 liters, thats how powdery it is.

If i used it again i would use gelitine to take some of the yeast out i think. I cursed it to hell but its great in the finnish.

will do another soon with the saved yeast to see if i get better atenultion with stringer yeast.

I also do a 52 deg protein rest for 20 min with all my beers these days and this is really helping with haze.... except if i no chill or use 2 kg of hops

cheers