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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through April 17, 2007 * Chumley's TIP for April!!! < Previous Next >

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Chumley
Senior Member
Username: Chumley

Post Number: 4712
Registered: 02-2003
Posted From: 216.161.218.59
Posted on Tuesday, April 10, 2007 - 03:47 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Don't let Listermann's garbage get you down. ;)

Seriously, I thought I would post a KILLER Helles recipe...I think it is my best yet.

OG 1.048, 25 IBUs, 5-gallons.

10 lbs. pils (I used Gambrinus)
0.25 lbs. cara-pils (I used Weyerman Carafoam)0.25 lbs. melanoidin/aromatic (I used Weyermann)

Mash at 151F for 60 min

Boil for 75 min

1 oz. Mt. Hood (5%) 60 min
0.5 oz. Hallertauer (3.8%) 60 min
0.5 oz. Hallertauer 15 min

Wyeast Staropramen yeast fermented for 10 days (yeast cake used) at 52F, lagered for three weeks. FG 1.010.

This beer is as good as it gets. It is a Budweiser drinker's dream.
 

Hophead
Senior Member
Username: Hophead

Post Number: 2549
Registered: 03-2002
Posted From: 68.106.63.184
Posted on Tuesday, April 10, 2007 - 04:54 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"Staropramen"?? Hmmm..... A lil help please? I may not get out as much I used to, but I have not heard of this beast? Alternatives?

I have some pils malt I need to use up, and the wife wants a beer she likes for a change (ie no (low) hops)....
 

Joakim Ruud
Advanced Member
Username: Joques

Post Number: 644
Registered: 10-2005
Posted From: 84.209.9.213
Posted on Tuesday, April 10, 2007 - 07:36 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Edited because I'm a tard and didn't read Chumley's post properly!

Let me rephrase: I totally agree about the melanoidin malt. It gives a great, "german" flavour :-)

(Message edited by joques on April 10, 2007)
For to accuse requires less eloquence, such is man's nature, than to
excuse; and condemnation, than absolution, more resembles justice.
-Hobbes, Leviathan
 

Steve Sampson
Intermediate Member
Username: Sampsosm

Post Number: 366
Registered: 10-2003
Posted From: 129.137.243.159
Posted on Tuesday, April 10, 2007 - 12:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hophead, Staropramen is a Czech Lager. The yeast is a special release, or its at least new.

Its really not a good beer, pretty much like Heineken, but I'm sure thats because of the recipe they use, and not the yeast.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 4249
Registered: 03-2004
Posted From: 216.23.59.245
Posted on Tuesday, April 10, 2007 - 01:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"Don't let Listermann's garbage get you down. ;)"

Is that still considered a troll or has it advanced to some sort of taunt?

--This space is STILL being left intentionally blank.-


 

Steve Sampson
Intermediate Member
Username: Sampsosm

Post Number: 368
Registered: 10-2003
Posted From: 129.137.243.159
Posted on Tuesday, April 10, 2007 - 02:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Its just what douchebags do Dan, thats how they roll.
 

Chumley
Senior Member
Username: Chumley

Post Number: 4714
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Tuesday, April 10, 2007 - 02:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

STARO PRAGUE LAGER YEAST 2782XL

Available January thru April 2007 as a Very Special Strain from Wyeast Labs. From deep in the back of their archives, and originally sourced from a large brewery in Prague. Does not finish as dry as other Czech Pils yeast strains. Medium to full body, moderate fruit and distinct bready malt flavor dominating. Balance is slightly toward malt sweetness and benefits from additional hop bitterness.


The Wyeast description is why I thought it would be good in a Helles...and it is. Lots of malt flavor.
 

Mike
Intermediate Member
Username: Macker

Post Number: 407
Registered: 03-2003
Posted From: 151.151.73.168
Posted on Tuesday, April 10, 2007 - 03:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I sampled this beer while fishing the Missouri with my son and Chumley. I would say that it is a very good beer. That is all the credit I care to give Chumley......



Clip art added to denote humour.
 

Spartacus
Junior Member
Username: Spartacus_manly

Post Number: 82
Registered: 11-2006
Posted From: 24.128.118.170
Posted on Tuesday, April 10, 2007 - 03:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

that is not funny mike
Sorry Roger, You Tiger now!
 

Belly Buster Bob
Senior Member
Username: Canman

Post Number: 2759
Registered: 02-2003
Posted From: 74.120.9.145
Posted on Wednesday, April 11, 2007 - 01:35 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"Its really not a good beer, pretty much like Heineken"

Are you out of your mind?????????????????
does anyone have a recipe for BUD
Bellybuster Bob
www.bellybuster.netfirms.com
 

Steve Sampson
Intermediate Member
Username: Sampsosm

Post Number: 369
Registered: 10-2003
Posted From: 8.8.196.87
Posted on Wednesday, April 11, 2007 - 03:15 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think you're misreading me Bob.

I'm saying both Heineken and Staropramen are not very good beers.
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 2058
Registered: 01-2004
Posted From: 68.4.179.10
Posted on Wednesday, April 11, 2007 - 03:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't get it. OG = 1.048, FG = 1.010, that's a 79% apparent attenuation. Sounds like a lot of attenuation for a lager that ferments for only 10 days, particularly when it's a yeast that doesn't finish as dry as other Czech yeasts. A FG of 1.010 doesn't sound too malty.

Chumley, are you sure about these numbers?
 

Chumley
Senior Member
Username: Chumley

Post Number: 4716
Registered: 02-2003
Posted From: 216.161.216.248
Posted on Wednesday, April 11, 2007 - 04:20 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am quite sure, Richard...it is the power of the yeast cake. After racking the helles, I pitched the cake onto a 1.064 OG Maibock....60% Munich, 40% pils....and 10 days later, the beer is at 1.010 as well. As I said in another thread, the guidelines for attenuation are but guidelines.

I will attest, however, for the maltiness of the Helles, as low as it got. I have long been chasing what I call "malty but dry", and this yeast is delivering that very well...better than my previous favorite in that category, WY2278.

Tomorrow I am going to brew a big, fat doppelbock (>80% Munich, aim for +1.080 OG), and see where this yeast will take me, for my last lager of the 2007 season.
 

Joakim Ruud
Advanced Member
Username: Joques

Post Number: 650
Registered: 10-2005
Posted From: 84.209.9.213
Posted on Wednesday, April 11, 2007 - 05:10 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What he said. Malty is not the same as sweet or heavy.
For to accuse requires less eloquence, such is man's nature, than to
excuse; and condemnation, than absolution, more resembles justice.
-Hobbes, Leviathan
 

Mike
Intermediate Member
Username: Macker

Post Number: 408
Registered: 03-2003
Posted From: 151.151.21.100
Posted on Wednesday, April 11, 2007 - 02:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Looks like we might get another month of lager season here in NC Montana. You SW wimps can call it a season if'n you want, Chumley!
 

limbo696
New Member
Username: Limbo696

Post Number: 18
Registered: 04-2006
Posted From: 24.2.79.183
Posted on Friday, April 13, 2007 - 05:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

64->10 is 83.5% attenuation. Is that really possible with an all barley beer? (Especially with the large amount of Munich which should produce somewhat less fermentable sugars than a lighter malt?)