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Old 26-02-2016, 09:39 PM   #1
MyQul
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Default MyQul's Brewday

In the forum tradition I'm going to do a personal log/brewday thread.

Tommorrow I'm going to make a Pseudo Lager (Dortmunder Export) with the grain bill from my Greg Hughes book and sub the hops for Dana, that I won in jims version of the geterbrewed hop comp, for bittering and a Perle hop tea for flavouring. I won't be adding the hop debris for the duration of fermentation this time and will add it at bottling time. I forgot to order whirlfloc tabs with my grain order. I have about 1/2 tspn of protofloc so I'm hoping this will be enough

Dortmunder Export

Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 5.28 %
Colour (SRM): 3.7 (EBC): 7.2
Bitterness (IBU): 27.2 (Tinseth)

95.24%/5kg Pilsner
4.76% /250g Munich I

22.2g Styrian Dana (11.5% Alpha) @ 60 Minutes (Boil)
20g Perle (6% Alpha) @ hop tea added at bottling time

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 17°C with Danstar Nottingham

Cold Conditioned/Lagered for two weeks
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Old 26-02-2016, 10:05 PM   #2
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Looks good I noticed mine has pretty much done at 17 for most of this week.. as its nearly finished I moved it warm because it crept down to 16 so I thought the warmer may help the 05 just get it down.

When you say larger do you basically mean cold crash it for a week or two before bottling?
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Longhorn American IPA
True lager
Small left over Pale expermients

Fermenting / Conditioning

Lager AG 5%


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Sour Hen 5.8%
Turbo Cider 5%
Weize Guy Kristalwiezen 5%
Longhorn 5.6%
UmBongo 5%

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Old 26-02-2016, 10:10 PM   #3
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I don't know about the nottingham danstar but if it will take colder fermentation then that is supposed to help with lager style beers
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Old 26-02-2016, 10:17 PM   #4
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Looks good I noticed mine has pretty much done at 17 for most of this week.. as its nearly finished I moved it warm because it crept down to 16 so I thought the warmer may help the 05 just get it down.

When you say larger do you basically mean cold crash it for a week or two before bottling?
Im going bottle it after fermentation then leave it for two weeks to carb up then essentially batch lager it by putting 15 or so in my domestic fridge for two weeks minimum,until I've drunk the 15, then put another 15 in.
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Old 26-02-2016, 10:21 PM   #5
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I don't know about the nottingham danstar but if it will take colder fermentation then that is supposed to help with lager style beers
I've actually got the ability to ferment at the low end of notty's temp range (14C/15C) with my brew bag but a) you need two packets of yeast and I've only got one b) It takes longer to ferment at 14C/15C, 3 weeks or more but I want it to be done in two weeks so I can get on brewing the next beer
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Old 26-02-2016, 10:47 PM   #6
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Ah I see no time to lager, After drinking some of my experimental wheat beer tonight, I'm thinking with a change of hops to something more befitting a lager than first gold (which is lovely BTW) and it would pass for a lager.
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Old 26-02-2016, 11:16 PM   #7
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Yep this is why its a Pseudo lager.. same reason why I am doing it really its a cheat way but supposedly a good way to do it get a clean yeast ferment low (to your best without a fridge or control), prime it like a lager and like myQul says chill it..
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Longhorn American IPA
True lager
Small left over Pale expermients

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Lager AG 5%


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Turbo Cider 5%
Weize Guy Kristalwiezen 5%
Longhorn 5.6%
UmBongo 5%

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Old 27-02-2016, 02:35 PM   #8
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Relatively smooth brew day. I started to dough in without putting my BIAB pot in the pot (I put this down to MrsMQ distracting me by wanting to make coffee - our kitchen isn't very big and not me being a spoon ). Fortunately not much grain went in the pot and I got almost all of it back out again by 'swishing' a seive around in the wort.

Collected 16L of concentated wort in my no-chill cube. Normally I collect 17L but I put this down to grain absorbtion as I'm normally making 3.5 abv% - 4.5% abv beers, this is a 5.2 abv% , so less grain to absorb the liquor of course. However I took a pre-dilution gravity sample of my concentrated wort and it came in at 1.077. Using a dilution calc it tells me I should get 24L of wort when I dilute it down to my target OG of 1.051 in a couple of days . I was aiming for 23L, so I got good efficiency from 16L diluted down to 24L (no idea how to work out the efficiency though.) I'll need to take another gravity sample just before I dilute it to double check as there was quite a bit of break material in the sample which may skew the gravity reading
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Old 27-02-2016, 02:50 PM   #9
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Yep this is why its a Pseudo lager.. same reason why I am doing it really its a cheat way but supposedly a good way to do it get a clean yeast ferment low (to your best without a fridge or control), prime it like a lager and like myQul says chill it..
I'm doing similar to you by using a clean yeast fermented low but I came across this yesterday eve;

"A little-known fact about lager yeasts is that they can be used at ale temperatures. Your beer will be more estery than a standard lager, but will still taste like lager beer. Many times homebrewers who wish to replicate a lager beer at ale temperatures are told to use a clean ale strain (or a “steam” beer strain) of yeast. However, a clean ale does not really taste like a lager. A “dirty” lager, however, will still taste lager-like — it will just have more yeast-derived aroma."

http://byo.com/equipment/item/1564-v...lager-in-exile.

If this Dortmunder export turns out ok I think I'll have a go at my next pseudo lager using some saflager yeast
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Old 26-03-2016, 02:17 PM   #10
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b]Aroura Peckham Pale Alae [/b] (Standard/Ordinary Bitter)

Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.73 %
Colour (SRM): 6.8 (EBC): 13.4
Bitterness (IBU): 30.8 (Tinseth)

95.51% 3.7kg Maris Otter Malt
4.49% 174g Crystal 60

0.8 g/L Styrian Dana (11.5% Alpha) 18.6g @ 60 Minutes (Boil)
0.3 g/L Styrian Aroura (8.8% Alpha) 7g @ 15 Minutes (Boil)
0.3 g/L Styrian Aroura (8.8% Alpha) 7 g@ 5 Minutes (Boil)
0.6 g/L Styrian Aroura (8.8% Alpha)14g @ 0 Minutes (Boil)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at about 18°C with Nottingham yeast


Recipe Generated with BrewMate

Made some Peckham Pale today with some of the new Slovenian hops. I'm going to do a "micro boil" after my wort has cooled down in a couple of days. I'll take out 3L after I've diluted it to the full brew length (it concentrated at 15L at the mo) bring it to the boil and add the late additions like a regular boil. Then cool the micro boil down in the sink and add the it to the rest of the wort then pitch the yeast
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