beer for m birthday

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beer for m birthday

Postby rui » Thu Feb 09, 2017 15:39

Hello brewmates from a sunny and cold Portugal :thumb:
This weekend i have some spare time, and i will brew a beer for my bithday in may. I know, seems to be a bit early, but i want to do something that the shitty lager drinkers enjoy....or not (i dont mind, more for me to drink :whistle: ), but i have a doubt: which yeast should i use:

- As lager yeasts, i have two options, S-23 or brewferm Lager - My problem here, is that i dont have a brewfridge, but i can keep the temperatures in a break between 9ºC and 14ºC. Lagering after this is not a problem.

- i also have two other options, S-05, that can ferment around 17ºC and gives a nice and clean profile or Workhorse from MJ, that can ferment around 15º/16C and from my experience, gives some sulfur character to the beers, like a lager yeast. Just doesnt floculate so well like the others, and has a poor atenuation power, 75%.

The recipe wasnt me building it, its a kit that a friend of mine offered me, two days ago, as a delayed christmas gift. I will see him again, only in May in birthday party, so i was thinking to brew this for that day.

which yeast would you choose?? Help me here, please!!

The recipe:

birthday batch


Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 5.600
Total Hops (g): 120.00
Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.70 %
Colour (SRM): 5.5 (EBC): 10.9
Bitterness (IBU): 35.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 90

Grain Bill
----------------
4.500 kg Pilsner (80.36%)
0.820 kg Munich I (14.64%)
0.280 kg Crystal 10 (5%)

Hop Bill
----------------
76.0 g Saaz Pellet (2.4% Alpha) @ 80 Minutes (Boil) (3.8 g/L)
22.0 g Saaz Pellet (2.4% Alpha) @ 25 Minutes (Boil) (1.1 g/L)
22.0 g Saaz Pellet (2.4% Alpha) @ 8 Minutes (Boil) (1.1 g/L)

Misc Bill
----------------
4.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 65°C for 90 Minutes.

cheers :hat:

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
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rui
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Re: beer for m birthday

Postby robwalker » Thu Feb 09, 2017 16:50

I'm brewing a lager with us-05 at the moment. It's tasting pretty good but there's a definite fruit Ester in there - you also need to let the yeast do its thing at ale temps after fermentation as it won't clean up diacetyl, acetyldehyde at lager temperatures, mines at 12c currently, then it'll get 2 weeks at 5c.

Us-05 is a brute and will ferment right down to 10c so the cooler you can keep it the better really. It'll go super slow and the krauzen will solidify, but trust me, it's still active until you hit FG!
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Re: beer for m birthday

Postby pittsy » Thu Feb 09, 2017 16:52

Hi Rui , It's cold here too but not sunny .
Your recipe looks good , nice and simple as it should be . If you want it more crisp and clean I would only use Pilsner with perhaps 300g of munich just to give it a bit more ..
How it is will be good but perhaps a little dark for the lager lovers ( they like it water ish yellow) and I'd of thought it would be a little amber in colour as it is .
Go for the lager yeast s 23 and try to brew around 10 to 12c ish , make sure you use 2 or better 3 packets , The colder you go the more yeast is needed.
Do you keg ? If you can after fermenting keg with no gas and leave cold if possible for 4 or so weeks then carb it . Lagering should be done with no gas for the yeast to clean up the beer .
Hope it goes well , Prost !
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Re: beer for m birthday

Postby rui » Fri Feb 10, 2017 13:28

robwalker wrote:I'm brewing a lager with us-05 at the moment. It's tasting pretty good but there's a definite fruit Ester in there - you also need to let the yeast do its thing at ale temps after fermentation as it won't clean up diacetyl, acetyldehyde at lager temperatures, mines at 12c currently, then it'll get 2 weeks at 5c.

Us-05 is a brute and will ferment right down to 10c so the cooler you can keep it the better really. It'll go super slow and the krauzen will solidify, but trust me, it's still active until you hit FG!


Thanks for the reply!! I did already some smash's pale malt+ EKG, and fermenting it cool, then lagering it for 4 weeks and the results were realy nice!!! And yes, S05 its a brute!!

But rob, you put me thinking of doing another SMASH Pale malt with EKG :thumb: :clap:

pittsy wrote:Hi Rui , It's cold here too but not sunny .
Your recipe looks good , nice and simple as it should be . If you want it more crisp and clean I would only use Pilsner with perhaps 300g of munich just to give it a bit more ..
How it is will be good but perhaps a little dark for the lager lovers ( they like it water ish yellow) and I'd of thought it would be a little amber in colour as it is .
Go for the lager yeast s 23 and try to brew around 10 to 12c ish , make sure you use 2 or better 3 packets , The colder you go the more yeast is needed.
Do you keg ? If you can after fermenting keg with no gas and leave cold if possible for 4 or so weeks then carb it . Lagering should be done with no gas for the yeast to clean up the beer .
Hope it goes well , Prost !


Hello Pittsy, thanks for the reply!!

i will follow your advice and use the S-23, but i only have 2 packets, so has to be enough :pray:
i m thinking to keg it, and leave it around 6/8 weeks in the cold, before carbonating it!! brewing it tomorrow, in marc i keg, and beggining of May i carbonating it!! sounds ok??!!


cheers

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
User avatar
rui
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Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal

Re: beer for m birthday

Postby pittsy » Fri Feb 10, 2017 13:31

Perfect Rui
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Re: beer for m birthday

Postby BarnsleyBrewer » Sun Feb 12, 2017 13:37

rui wrote:Hello brewmates from a sunny and cold Portugal :thumb:

Cold in Portugal? What do you call chilly, 20c? Lol

"Brewing Fine Ales in Barnsley Since 1984"
- - - - - - - 30 years (1984 - 2014)- - - - - - -
Pints Brewed in 2018......... 104
Pints brewed in 2017.. 416
Pints brewed in 2016.. 208
Pints brewed in 2015.. 624
Pints brewed in 2014.. 832
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Re: beer for m birthday

Postby rui » Sun Feb 12, 2017 19:12

BarnsleyBrewer wrote:
rui wrote:Hello brewmates from a sunny and cold Portugal :thumb:

Cold in Portugal? What do you call chilly, 20c? Lol


cold, at the moment i have 7ºC out side..and not so sunny anymore!!

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
User avatar
rui
Brewer
 
Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal

Re: beer for m birthday

Postby BarnsleyBrewer » Mon Feb 13, 2017 11:56

Never knew it went down to those temps where you are...

"Brewing Fine Ales in Barnsley Since 1984"
- - - - - - - 30 years (1984 - 2014)- - - - - - -
Pints Brewed in 2018......... 104
Pints brewed in 2017.. 416
Pints brewed in 2016.. 208
Pints brewed in 2015.. 624
Pints brewed in 2014.. 832
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Re: beer for m birthday

Postby rui » Wed Feb 15, 2017 00:26

Our winters are cole, unless you are in Algarve, Azores islands ou Madeira Island!

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
User avatar
rui
Brewer
 
Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal

Re: beer for m birthday

Postby rui » Wed Feb 15, 2017 00:37

So, after three days of fermentation, its bubbling way, around 10/12C! It started less that 24h i pitched the yeast! I ended up with 18,5l with an OG of 1063! Will be a strong one, but hope a tasty one! I Will brew more two diferent beer for my party, maybe a raspberry wheat and something dark! Suggestions?
This was at saturday, sunday i brewed another batch of bitter, but I Will Post it in an another thread!

Cheers

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
User avatar
rui
Brewer
 
Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal


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