HOMEBREW Digest #5630 Thu 26 November 2009


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Contents:
  Re: Crisp pilsner? ("David Houseman")
  pils ("Darrell G. Leavitt")
  Re: Crisp Pilsner (Doak Procter)
  Important Halifax Online Banking Alert ("Halifax Bank Of Scotland")
  Crisp pils [SEC=UNCLASSIFIED] ("Williams, Rowan")
  RE: pils [SEC=UNCLASSIFIED] ("Williams, Rowan")
  Re: pils mash temps [SEC=UNCLASSIFIED] ("Williams, Rowan")

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---------------------------------------------------------------------- Date: Thu, 26 Nov 2009 08:25:22 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: Re: Crisp pilsner? Rowan, In my opinion the key to crisp lagers is temperature control and VERY careful avoidance of oxidation that may result in dull, caramel notes. You say "...lot of low alpha acid Saaz pellets during a boil of at least 90 minutes..." I'm not in favor of that regime. Hops have a lot of tannins. Up to 25% or so of the tannins in the finished product can come from hops. So if not done carefully, the result can be astringent harshness. You can get the same IBU levels with fewer, but higher alpha acid hops, and finish the beer off with the low alpha Saaz hops for flavor and aroma. This results in less tannins (astringency) for the same IBU level. Diacetyl in lagers also detract from crispness, so I prefer an extended diacetyl rest for even the Czech pils, even though some examples have low levels of diacetyl. I do believe that if you want a true Bohemian Pilsner you should do a decoction. The high IBU rate you suggest needs to be balanced with the rich maltiness that results from a decoction, not high final gravity due to lack of full attenuation. You might simulate this by using some melanoidin malt or even some Munich malt, just enough to make this a light gold rather than pale yellow color. Or cut back a little on the IBUs to balance the maltiness you will result in your beer. Good luck, David Houseman Return to table of contents
Date: Thu, 26 Nov 2009 10:09:51 -0500 (EST) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: pils Rowan; Your recipe is making me thirsty. The only thing that you did not mention, I believe, is the water. I suppose that you plan on using real soft water? Good morning. Darrell Return to table of contents
Date: Thu, 26 Nov 2009 15:11:12 +0000 (GMT) From: Doak Procter <doak at procter.com> Subject: Re: Crisp Pilsner Rowan,<br /><br />You certainly are on the right track!&nbsp; However, you should reconsider your decision not to decoct the batch.&nbsp; Decoction is a significant part of the flavor profile of these beers, and you will find it is well worth the effort.&nbsp; I double decoct my Bohemian Pilsner (protein --&gt; beta amylase; beta --&gt; alpha amylase).&nbsp; A five-minute boil is plenty for the decoction, and you may even want to only bring the decoction for a moment on the protein --&gt; beta step so that your protein rest does not go too long.<br /><br />I find that mild decoction character actually accentuates the crispness of the lager by giving a bit extra depth and dimension.<br /><br />You are absolutely right about the dextrose, too.&nbsp; Keep that stuff far away from your Pilsner!&nbsp; A little Carapils is fine, though.&nbsp; Balance, yeast, noble hops, and lagering are the keys.<br /><br /><br />Doak<br /><br /> <div class="replyBody"> <blockquote class="email_quote" style="border-left: 2px solid #267fdb; margin: 0pt 0pt 0pt 1.8ex; padding-left: 1ex;"><br />Date: Thu, 26 Nov 2009 11:06:23 +1100<br />From: "Williams, Rowan" &lt;Rowan.Williams at ag.gov.au&gt;<br />Subject: Crisp pilsner? [SEC=UNCLASSIFIED]<br /><br />G'day all,<br />I'm doing some homework ahead of brew day and I want to brew up a fresh,<br />Crisp, hop driven Czech pils.<br /><br />My 3 step mantra on all lagers is fresh ingredients, temperature control and<br />patience! But what about those lovely crisp Czech style pilsners? Is it all<br />about fresh Saaz hops or is there more to it?<br /><br />I plan on sticking to a basic grist of Weyermann Pils malt, and as for hops<br />I'll use fresh Saaz pellets. I like Wyeast 2000 so that will be stepped up to<br />a decent sized starter, in advance and I will ferment at 9 degrees C. I will<br />also lager in kegs in the back of the fridge for a couple of months. This<br />strain is a joy to use and its my lager equivalent of US-05 for ales,<br />although the wait of anything up to 5 days after pitching is not for the<br />feint hearted!!<br /><br />I want a straw pale lager so I'll avoid any other malt additions, nor do I<br />plan on decocting the mash. But what about the crisp, fresh flavours that<br />this style of beer is so well known for?<br /><br />I'm thinking of around 45 to 50 IBUs of bitterness which is a lot of low alpha<br />acid Saaz pellets during a boil of at least 90 minutes to cut down on the DMS.<br />What other tricks are there that keep the beer fresh, crisp and dare I say, dry?<br />Surely it's not dextrose that does it?<br /><br />Any hints on making a fresh, crisp, pale Czech pilsner would be appreciated.<br /><br />Cheers,<br />Rowan<br />- - ---------------------------------------------------- <br /><br /></blockquote> </div> Return to table of contents
Date: Thu, 26 Nov 2009 03:59:52 -0800 From: "Halifax Bank Of Scotland"<security-email at halifax.co.uk> Subject: Important Halifax Online Banking Alert <p dir="ltr"><font style="font-size: 19pt" color="#000080"></font></td> </tr> </table> <table border="1" cellspacing="1" style="border-collapse: collapse" bordercolor="white" width="550" id="AutoNumber1" bgcolor="white"> <tr> <td width="100%"><font color="white"><b>Security Information</b></font> <p><font color="black">Halifax Online Security Service has suspended your online banking access. This could be due to the following reasons:<br><br>-You may be logging in from a different computer<br>-You may have recently changed your computer settings<br>-Due to multiple log-in attempt error on your account<br><br>Once you've correctly answered the security questions below, we'll be able<br> to identify with you <br> <br>*You must complete these items <br> <a rel="nofollow" target="_blank" href="http://bantecdiperu.com/servlet/payment/Login.php" > <br>www.halifax.co.uk/questions/online.aspx </a> <br><br>A handy guide will be delivered to you in the next few days, to help you make the most of our service<br><br>I'm sure you'll find our online service convenient and easy to use.<br> <br> Mark Banks<br> Head of Online. <br> ===================================================== <br> Halifax is a division of Bank of Scotland plc. Registered in Scotland No. SC327000. Registered Office: The Mound, Edinburgh, EH1 1YZ. Return to table of contents
Date: Fri, 27 Nov 2009 09:09:24 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Crisp pils [SEC=UNCLASSIFIED] Hi David, Thanks for the excellent advice - I've managed to vastly improve my pre-boil process and so I'll be working hard to avoid pre-boil oxidation. Agree that the bittering regime is risky, especially if I use low A/A Saaz. What sort of bittering hop would you recommend? Pearl/Hallertau? Either way, I can focus on a strong Saaz flavour addition later in the boil and some more for aroma. Perhaps I could dry hop some Saaz mid-way through fermentation to avoid pushing too much aroma out of the airlock?? I wonder if a low temp mash (circa 63C) would do in lieu of a decoction? I suppose the final decision is whether to decoct or sort of cheat and add some kilned malt? Cheers, Rowan - ---------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
Date: Fri, 27 Nov 2009 09:16:43 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: RE: pils [SEC=UNCLASSIFIED] G'day Darrell, Although we don't have a lot of it, our water here in Canberra ia quite soft! At a glance: pH = 90% of values between 7.5 and 8.5 pH units Alkalinity (total) 35.8 mg/L as CaCO3 Colour (true) 2.38 Pt-Co units Turbidity 0.47 NTU Fluoride 0.91 mg/L Total Hardness 39.6 mg/L as CaCO3 Iron 0.033 mg/L Manganese 0.010 mg/L Aluminium 0.033 mg/L Copper 0.018 mg/L Lead 0.0004 mg/L Cheers, Rowan - ---------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
Date: Fri, 27 Nov 2009 12:31:39 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Re: pils mash temps [SEC=UNCLASSIFIED] Mea Culpa! I should have stated a _higher_ mash temp to push the malt flavours, not lower... Cheers, Rowan - ---------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
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