I would like to know if i can do a single step mash or
do i have to do a multi step for a pilsner
8lb german pilsner
1lb aromatic munich
1lb 40l crystal
0.5 biscuit
will be using tap water (soft)dont know specs taste
good
thank you for any advise
dion
=====
from none other than the man
DION M FORTIER
__________________________________________________
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I've worked it out with Erik Nelson and I'll be accepting entries for
the March Mashness competition in St. Cloud. The drop off point will
be my house and we'll transport them up on Fri, March 8.
Competition details are at:
<http://www.cloudytownbrewers.org/competition/> where you can
register online!
You can drop off entries at my house anytime before Fri, March 8
noon. Give me a heads up to let me know you're coming, but leave
them by the front door if no one is home.
Michael Valentiner
17735 2nd Ave N
Plymouth, MN 55447
763-449-9683
Directions:
- take I-394 west from Mpls,
- go past I-494 to Hwy 101 North (also called Central Ave N),
- at the top off the exit ramp, take a right,
- go past the first stop light and take the next left on to 3rd Ave N,
- take the next left on to 2nd Ave N,
- we're the 4th house down on the left.
Cut and paste this into your browser for a map:
<http://www.mapquest.com/maps/map.adp?mapdata=afbX8DbyAod3cHkHBrV427EI0Jyb1i…>
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
Noonan and Fix both give 122F (50C) as optimimal for protein
degradation. Little occurs above 130F. So, if you're resting above
130F then you're avoiding a protein rest and hence your improved foam
stability.
>the base malt i use (Durst and Wyermann).
Good malt and relatively highly modified.
>Not sure if I agree about the Protein rest, depending
>upon your definition of protein rest. It was my
>understanding that the upper stages of the protein
>rest ( over 130 and approaching 140 F) actually
>enhance the foam stability etc. However my source is
>Papazian so maybe he's full of you know what ...
>I know since I added that to my mash schedule it seems
>to have helped. However, I don't make a lot of
>pilsners (or lagers for that matter). Perhaps it is
>the base malt i use (Durst and Wyermann).
>
>Cheers!
>WH
>
>--- Michael Valentiner <mpv(a)yuck.net> wrote:
>> You can make a Pilsner with a single step infusion
>> mash. It won't be
>> the same as if you followed a decoction schedule,
>> but it should be
>> fine. I don't recommend the protein in a multi-step
>> schedule anyway
>> (unless you have an under modified malt or have lots
>> of Wheat in the
>> grain bill). The Pilsner malt available today is
>> more highly
>> modified than the malt of years ago. A protien rest
>> with today's
>> highly modified is unnecessary and even detrimental
>> as it leads to
>> over degradation of the protein.
>>
>> As for H20, you can use your tap water, but ... If
>> your H20 comes
>> from a well (i.e, you live in the suburbs), you need
>> to remove the
>> bi-carbonate to achieve pH in the mash. Even then
>> it will be
>> unsuitable for the style. You'll be able to taste
>> the minerals in
>> the final product and Pilsner just doesn't taste
>> that way. H20 from
>> Mpls (and I suspect StP too) on the other hand works
>> well. All you
>> need to do is remove chlorine. Acid treatment helps
>> to achieve
>> proper mash pH, but unless you know what you're
>> doing, I wouldn't
>> bother until you establish you have a problem that
>> needs to be solved.
>>
>> As for grain bill, I'd lose the biscuit and dial
>> back on the munich
>> and crystal. They should be limited to no more than
>> 10% of the total
>> grain bill. A good Pilsner grain bill (assuming
>> you're making 5 gal)
>> would be just 8.5 lb german pilsner (1048 OG).
>>
>> Yeast and fermentation temp are important. You want
>> lager yeast and
>> a lot of it, so make a starter ahead of time and get
>> it going so you
>> pitch it the high krausen stage. Ferment at 50F for
>> three weeks and
>> then slowly drop the temp down to 32F, 2F a day. If
>> you want to
>> speed things up, you can fermentat 50F for two
>> weeks, raise to 55F
>> for a few days (diacytel reduction), then drop the
>> temp. If you
>> can't control fermentation temp and have to ferment
>> at ale
>> temperatures instead, use a clean tasting yeast like
>> Chico (WY1056)
>> or Alt.
>>
>> For Hops, use Saaz or Hallertau. You can use
>> another neutral tasting
>> hop for bittering, but use a lot of Saaz or
>> Hallertau in the finish.
>>
>> >I would like to know if i can do a single step mash
>> or
>> >do i have to do a multi step for a pilsner
>> >8lb german pilsner
>> >1lb aromatic munich
>> >1lb 40l crystal
>> >0.5 biscuit
>> >will be using tap water (soft)dont know specs taste
>> >good
>> >thank you for any advise
>> >dion
>> >
>> >
>> >=====
>> >from none other than the man
>> >
>> > DION M FORTIER
>> --
>>
>> Michael Valentiner, Minneapolis, Minnesota
>> mpv(a)yuck.net
>
>
>__________________________________________________
>Do You Yahoo!?
>Yahoo! Greetings - Send FREE e-cards for every occasion!
>http://greetings.yahoo.com
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
I am pleased to announce the return of the Autumn Brew Review for the
year 2002. The event will take place on September 7, 2002 at Peavy
Plaza.
New this year will be a homebrew competition. Just giving some advance
warning for those of you who brew at home.
Cheers!
David Berg
President, Minnesota Craft Brewer's Guild
Head Brewer, Water Tower Brewing Company
________________________________________________________________
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Ok folks lets get the trophy back! I will try to schedule the campout first
weekend in August.
Mike Moranz
> -----Original Message-----
> From: dick nilles [mailto:rbnilles@earthlink.net]
> Sent: Saturday, February 23, 2002 4:47 PM
> To: heimbrauer(a)astound.net; lvitt4(a)yahoo.com; mmoranz(a)net-info.com
> Cc: susan.ruud(a)ndsu.nodak.edu
> Subject: Campout Styles
>
>
> The Styles for the Minnesota Club Campout have been chosen.
> They are as follows:
>
> Open Pils (BJCP 1a, 2a and 2b)
> Open Belgian (BJCP Styles 18, 19 & 20 all sub-styles)
> Porter (BJCP Style 15)
> Session Beers (Any beer with 1.040 or less Original Gravity)
> Please pass this info on to your club and get them brewing
> for the campout.
>
> If you have any questions let me know.
>
> Sincerly,
> Dick Nilles
> Prairie Homebrewing Companions
> 2001 Master of Malt Winner
> --
>
You can make a Pilsner with a single step infusion mash. It won't be
the same as if you followed a decoction schedule, but it should be
fine. I don't recommend the protein in a multi-step schedule anyway
(unless you have an under modified malt or have lots of Wheat in the
grain bill). The Pilsner malt available today is more highly
modified than the malt of years ago. A protien rest with today's
highly modified is unnecessary and even detrimental as it leads to
over degradation of the protein.
As for H20, you can use your tap water, but ... If your H20 comes
from a well (i.e, you live in the suburbs), you need to remove the
bi-carbonate to achieve pH in the mash. Even then it will be
unsuitable for the style. You'll be able to taste the minerals in
the final product and Pilsner just doesn't taste that way. H20 from
Mpls (and I suspect StP too) on the other hand works well. All you
need to do is remove chlorine. Acid treatment helps to achieve
proper mash pH, but unless you know what you're doing, I wouldn't
bother until you establish you have a problem that needs to be solved.
As for grain bill, I'd lose the biscuit and dial back on the munich
and crystal. They should be limited to no more than 10% of the total
grain bill. A good Pilsner grain bill (assuming you're making 5 gal)
would be just 8.5 lb german pilsner (1048 OG).
Yeast and fermentation temp are important. You want lager yeast and
a lot of it, so make a starter ahead of time and get it going so you
pitch it the high krausen stage. Ferment at 50F for three weeks and
then slowly drop the temp down to 32F, 2F a day. If you want to
speed things up, you can fermentat 50F for two weeks, raise to 55F
for a few days (diacytel reduction), then drop the temp. If you
can't control fermentation temp and have to ferment at ale
temperatures instead, use a clean tasting yeast like Chico (WY1056)
or Alt.
For Hops, use Saaz or Hallertau. You can use another neutral tasting
hop for bittering, but use a lot of Saaz or Hallertau in the finish.
>I would like to know if i can do a single step mash or
>do i have to do a multi step for a pilsner
>8lb german pilsner
>1lb aromatic munich
>1lb 40l crystal
>0.5 biscuit
>will be using tap water (soft)dont know specs taste
>good
>thank you for any advise
>dion
>
>
>=====
>from none other than the man
>
> DION M FORTIER
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
Dion, I just noticed you mentioned you were using soft water? Is this city water that is naturally softened or suburban well water that passed through an ion exchange water softener? If the latter, would actually suggest you use the available hard water and drop the pH with lactic or phosphoric acid to the 5.5-6.0 range. Softened water has high concentrations of sodium which isn't too great with beer chemistry.
Rick
Forwarded message:
> From blenderts(a)mchsi.com Mon Feb 25 18:01:43 2002
> Message-ID: <002101c1be59$42f67760$261ed80c(a)mchsi.com>
> From: "Brian Lenderts" <blenderts(a)mchsi.com>
> To: <ibuprospect(a)iowabrewersunion.org>
> Cc: <blenderts(a)mchsi.com>
> Subject: IBU Homebrew Club Competition
> Date: Mon, 25 Feb 2002 18:05:12 -0600
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>
> All,
>
> The IBU homebrew club contest will be held on March 9th at the Lion's
> Clubhouse
> in the Urbandale City Park. If you are willing to help out, please
> contact Bill VanZante ( bill.vanzante(a)pioneer.com
> <mailto:bill.vanzante@pioneer.com> ). We will need help stewarding and
> judging beer. By helping out, you can earn points towards a lucrative
> title of "Cert. Beer Judge!"
>
> If you can't help out, you are invited to attend afterwards for a
> IBU potluck and gathering. I think we'll even have a few beverages
> to share!! Bring some more if you wish!! Should start ~5 p.m If
> you have questions regarding the potluck please contact myself or
> John.Gallagher(a)wdm-ia.com <mailto:John.Gallagher@wdm-ia.com> . This
> will be a great time for some of the best homebrewers in central Iowa
> to talk beer. You need to be there to spread the homebrew knowledge!!
>
> Since it's a homebrew contest, we need your beer(s)!!! You think you
> have a good one? You best put it up against the rest to find out!!
> Yes = that's a challenge!
>
>
> The cost is $5 for each entry. I've attached direct links to the
> rules/regulations and also competition form printouts. Please use a
> rubber band to attach the forms to the bottles(need 2 bottles for each
> entry).
>
> Competition Info:
> http://www.iowabrewersunion.org/events.htm
> <http://www.iowabrewersunion.org/events.htm>
>
> Here is the link for the competition printouts
> http://www.iowabrewersunion.org/images/EntryForm02.pdf
> <http://www.iowabrewersunion.org/images/EntryForm02.pdf>
>
> Please indicate what style you want your beer judged as. If you have
> questions on this, you can refer to www.bjcp.org <http://www.bjcp.org>
> for more information.
>
> The contest is open to all beer (no, not commercial -- nice try
> though!),
> meads, and ciders.
>
> This link below is the IBU website homepage. It contains addresses of
> places to drop beers off. You may drop beer off at my place tonight
> (Monday) from
> 6-8 pm and also on Thursday (28th) from 6-8 pm. You may drop beer off
> this
> Saturday at Mark McAndrews(DM) and Mark Vernons(Ankeny). I believe
> Saturday
> will be the last day for entry. A very few exceptions could be made --
> but
> it will cost you 3 beers for each entry!!!
>
> See the link for the maps. My residence is on 2814 Westover Blvd -
> north of the
> Westover Funeral home about 6 blocks. We are just south of the
> Urbandale
> City limits.
>
> http://www.iowabrewersunion.org/ <http://www.iowabrewersunion.org/>
>
>
>
> The IBU homebrew club is a group of craft brewers who meet every 3rd
> Monday of each month at the 4 Points Sheraton in Urbandale.
> We are open to all brewers and those who just love GREAT beer!! If you
> have not brewed beer, we can help you get started!! It's a
> great hobby and the benefits get you happy. Our next meeting will be
> the 18th of March. Once again, the 4 Points Sheraton in Urbandale.
> Just go down the main steps to the meeting rooms. We are usually the
> last room down the long hall (they must think we get rowdy or
> something.........). Just identify yourself as a first comer and we'll
> hand you a beverage!
>
> Please let me know if you have questions.
>
> Brian
>
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
I sent out an email a month or two ago about a wort chiller I constructed that actually held a seal with no "magic" ... it just uses compression fittings and it'll take as much pressure as my garden hose or utility tub faucet can exert.
Here are some pictures:
http://pictures.b3l33t.org/misc/wort_chiller/020115/indexjs.html
I'll bring it to the next meeting.
Ryan
--
------------------------------------------
Ryan Sinn
Wizard Technologies
Web and Networking Solutions
------------------------------------------
office : 763.783.5721
e-mail : ryan(a)wizardtechnologies.net
url : http://wizardtechnologies.net/
------------------------------------------
