home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Monster Media 1993 #2
/
Image.iso
/
health
/
beerrec.zip
/
PLSNR1.REC
< prev
next >
Wrap
Text File
|
1993-07-10
|
4KB
|
109 lines
Independence Pilsener Ed McNierney 75300,2132
Karen's Special Lager Bruce R Otto 72450,1351
Mrs. Kisslers Celler Dutch Pils Freeman Bradshaw 75570,634
-----------------------------
#: 144330 S15/Beer Recipes/Styles
20-Oct-92 22:30:43
Sb: Traditional Pilsener
Fm: Ed McNierney 75300,2132
To: All
Troops -
I'm sitting here sipping (well, it's a little quick for 'sipping') my
Independence Pilsener and it's looking like a fine brew. So here's the info:
6 lbs. American 2-row malt
1.25 lbs. Munich malt
1 lb. M&F light dried malt extract
2 oz. Morris Hanbury plug Saaz hops (4.2%) 60 minutes
1 oz. Morris Hanbury plug Saaz hops (4.2%) 10 minutes
1 oz. Morris Hanbury plug Saaz hops (4.2%) 1 minute
Wyeast #2007 Pilsen lager yeast built up to 1 quart of starter
Doughed-in with 7 quarts 110F water. Mash was left at 105F for an acid rest
25 minutes - final pH 5.1. Added 5 quarts water at 150F to a protein rest at
119F for 30 minutes. Added 7.5 quarts boiling water but the temp only came up
to 140F, so I drew off 4 quarts of thin mash, boiled it, and returned it for a
150F rest for 30 minutes. Again four quarts were drawn off and boiled,
bringing the mash to 156F for another 40 minutes. Sparged with 3 more gallons
170F over 1.25 hours. Starting gravity: 1.050.
After 24 hours fermentation was vigorous and the beer was refrigerated at 45F.
Temp. was brought to 35F over two weeks, and the beer was racked to secondary.
Held at 33F for ten weeks, then raised to 55F for diacetyl rest for a week.
Bottled with 0.75 cup dextrose. Early returns look good, although head
retention is not great (head is very creamy).
- Ed
-----------------------------
Sb: Talk About Stout!
Fm: Bruce R Otto 72450,1351
Here is a recipe that I call Karen's Special Lager. I got the original
idea from CP's Daisy Mae Holiday Lager P201, CJOHB):
4 lbs 2-row German Pils malt
4 lbs 6-row pale lager malt
1 lb Cara Pils malt
0.5 lb uncrushed Klages malt (roasted @ 350 for 15 minutes)
1 oz Willamette hops (4.3% A)
0.5 oz Cascade hops (5.9% A)
Wyeast #2124 Bohemian liquid lager yeast
Original Gravity 1.048
Final Gravity 1.012
IBU 21.4
Step mash specifics:
Protein rest @ 125F for 30 minutes.
Starch conversion @ 150F for 50 minutes, then @ 158F for 10 minutes.
Mash-out @ 168 for 10 minutes.
Boil full five gallons for 60 minutes. Add Cascade hops for last 3 minutes. I
kegged this brew and forced carbonation, so don't have an amount of prime
sugar used. I made this one for my wife, who doesn't particularly care for
high-hopped varieties, and wanted something "with a good flavor and NOT SO
D*MN BITTER" (needless to say, I'm a hop head). I like it, hope it serves your
purpose.
-----------------------------
Fm: Freeman Bradshaw 75570,634
DUTCH LAGER
Here is the recipe for the Dutch lager that won GC at Lincoln Cty, WA.
Mrs. Kisslers Celler Dutch Pils
3 lbs. Laaglander light
3 lbs. Klages
1 oz. Saaz pellets(boil)
1/2 oz. Cascade pellets (boil)
1/2 oz. Saaz pellets (finish)
1/4 tsp. Irish Moss
1 tsp. Gypsum (if needed)
1 pkg. Wyeast Pils Lager
2 1/2 qts water to 130 F. Add gypsum. Put cracked Klages into 2 brew bags
(or 1 if big enough). Immerse and get grain soaking. Temp stabalizes between
115-120 F. Add heat and hold at 120-122 F for 30 min. Stir often.
Raise mash temp to 130 and add 1 1/2 qt boiling water. Temp should rise to
150 approx. Hold between 149-152 for 10 min. Stir occasionally. Add heat to
raise temp to 158F and hold 20 min or longer till starch conversion is
complete. Test w/ iodine. Sparge bag(s) with 1 gal of 170 F water.
Bring wort to boil and add DME & boiling hops. Boil 60 min.
Add moss and finish hops during final 5 min. Sparge into fermenter which has
cold pre boiled water in it to make 5 gals. Pitch yeast when ready. OG on
9/3/89 1.036 @ 70 F. FG 1.013 on 11/25/89 @ 65F.
Bottled w/ 3/4 cup corn sugar. See next msg for brew comments.