IDEA
One of my biggest issue with my current apartment is that there is no space for an extra fridge for fermentation and that I don’t have access to the basement. Because of this I could not use lager yeast for fermentation and had to use other techniques, like pseudo lagering. I tried pressure fermenting in corny kegs, but the lower final volume not worth the hassle. However, I finally managed to get my hands on a FermZilla All Rounder, with which I can pressure ferment a 5 gallon batch.
Recipe
Stats:
Est. OG: 1.042
Est. FG: 1.006
ABV 4.8%
Color: 4.5 SRM
IBU: 29
Est. Brewhouse Efficiency: 70%
Boil-Time: 60 minutes
Water Profile: Pilsen, Czech
| Name | Temperature (Metric) | Temperature (US) | Time (minute) | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Protein Rest | 50℃ | 122°F | 30 | |||||||
| β-amylase Rest | 60℃ | 140°F | 30 | |||||||
| α-amylase Rest | 70℃ | 158°F | 30 | |||||||
| Mash Out | 75.6℃ | 168.08℉ | 10 | |||||||
| Boil | 100℃ | 212℉ | 60 |
| Name | Weight (Metric) | Weight (US) | Percentage | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Dingemans - Pilsen MD | 3.5 kg | 7.72 lb | 89.7% | |||||||
| Simpsons - Dextrin Malt (carapils) | 0.2 kg | 0.44 lb | 5.1% | |||||||
| Dingemans - Biscuit | 0.2 kg | 0.44 lb | 5.1% |
| Name | Weight (Metric) | Weight (US) | IBU | Alpha Acid | Time (minute) | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Sladek | 25g | 0.88 oz | 21.6 | 6.3% | 60 | |||||
| Sladek | 15g | 0.53 oz | 4.7 | 3.6% | 10 | |||||
| Saaz | 15g | 0.53 oz | 2.7 | 3.6% | 10 | |||||
| Sladek | 15g | 0.53 oz | 0 | 3.6% | 0 | |||||
| Saaz | 15g | 0.53 oz | 0 | 3.6% | 0 |
| Name | Producer | Type | Style | Dry Alternatives | Liquid Alternatives | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| W-34/70 | Fermentis | Dry | German Lager | SafLager S-23 | WY2206 Bavarian Lager WY2633 Octoberfest Lager Blend RVA-303 Oktoberfest Lager WLP830 German Lager Yeast WLP820 Oktoberfest/Märzen Lager Yeast OYL-107 Oktoberfest YF-303 Yeastoberfest YF-301 Pils'ing them softly |
| Strike Water (Metric) | Strike Water (US) | Sparge Water (Metric) | Sparge Water (US) | Ca | Mg | Na | SO4 | Cl | HCO3 | |
|---|---|---|---|---|---|---|---|---|---|---|
| 15.6L | 4.12 gal | 12.77L | 3.37 gal | 7 ppm | 2 ppm | 2 ppm | 5 ppm | 5 ppm | 15 ppm |
| Name | Weight (Metric) | Weight (US) | Time (minute) | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Yeast Nutrient | 1g | 0.04 oz | 15 | |||||||
| L-Ascorbic Acid | 3g | 0.11 oz | Strike Water before mash | |||||||
| Supermoss | 4g | 0.14 oz | 15 |
Brewday
In the morning I crushed the malts, as I already collected the RO water the day before.
To avoid clumping, I added the crushed malts in batches while stirring the water.
Ten minutes after the mash reached 60℃ (140°F) I performed a pH measurement. The value was in the optimal range so, there was no need for adjustments.
I checked if the starch conversion has finished by performing an iodine test. The test showed that there are still leftover starches waiting to be converted in the wort. I waited an extra ten minutes and checked again. This time, the test result was negative. After sparging, I measured the pre-boil gravity. The measured value was 1.041, which is 0.005 points higher than expected.
Before the wort reached boiling temperatures, I prepared the hops additions. I added an extra 0.5g (0.02 oz) of magnum to the 60 minute addition, to account for the higher gravity.
I boiled the wort for 60 minutes, added the hops and the adjuncts at the previously stated times.
After the wort was chilled, I measured the original gravity. The OG was exactly what I anticipated with the higher pre-boil gravity.
The fermentation was done within 8 days. The temperature was between 19.8℃ (67.64℉) - 23.1℃ (73.58℉), with an average of 21.6℃ (70.88℉). As the beer was fermented under pressure, there was no need for a diacetyl rest.
Please note that the gravity readings by my iSpindel are used for the tracking of the fermentation and should not be taken as specific gravity.
The final gravity came out 0.002 points above the expected value. This is most likely the result of the higher starting gravity.
Tasting
First week: The aroma of the beer had a pleasant bready malt character, with floral, herbal and light citrusy notes from the hops. In its flavor, the hops were more in the foreground, with that classic noble hop character. The malt provided a pleasant with bready and caramel background. The bitterness was rounded as expected and the mouthfeel was refreshing. The color resembled that classic brownish orange hue usually found in the 12º - 13º Czech lagers. The only missing component was the light diacetyl, which the yeast did not produce because of the pressure fermentation.
Two months later: Although many Czech breweries use a 3 months long lagering period, I opted for only 2 months as I frankly was too impatient. Over time, the beer become much more rounded, more crisp and more pleasant to drink. The malt come forward and the hops went back to a supporting role.
Conclusion
I was very pleased with this beer. There is still room for improvement. I will probably drop the biscuit malt in favor of some light caramel malt. I also will change the late addition sladek to saaz. As for the diacetyl, there is no fix for that (at least not under pressure). I might play around with other yeasts, to find one which might produce that low amount of diacetyl, but I have my doubts.