Winners are:
1st - Lee Paulsen
2nd - Dan White
3rd - Clint Larrison
4th - David Werner
Thanks go to Tom T for hosting and judging, Randy and Kent for judging, and Lee for acting as steward.
I'll bring score sheets to the club meeting on the 17th. If you entered a beer and won't be able to make the meeting let me know and we'll work something out to get you your sheets.
Club Competition Results: Classic American Pilsner
Club Competition Results: Classic American Pilsner
Randy Carris
Randy All the Time Brewing
Randy All the Time Brewing
To follow the NHC's example, here's the winning recipe. This is the beer that was made at the December Tech Meeting in my garage. I haven't made this before so I can only give you my gut feel for what the most critical paramters are based on successes and failures I've had with other lagers. If I had to guess, I'd say getting 12+ ppm of Oxygen and pitching a ton of active yeast are the most important steps. For example, I probably pitched the equivalent of 3.5 Wyeast packs. I didn't pitch the yeast until almost 24 hrs after finishing the brew, because I wanted the previously-decanted starter to have a chance to kick back into gear before pitching into the bucket fermentor. Also, lagering for 4-6 weeks near freezing is nice if you can do it, but I don't know that it's necessary if you drop it to regular refrigerator temps and fine it properly.
Claire's American Pilsner
2-C Classic American Pilsner
Author: Dr Paulsen
Date: 11/23/2011
Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 168.56 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.044 - 1.060)
|==============#=================|
Terminal Gravity: 1.013 (1.010 - 1.015)
|================#===============|
Color: 3.37 (3.0 - 6.0)
|=========#======================|
Alcohol: 4.98% (4.5% - 6.0%)
|=============#==================|
Bitterness: 33.7 (25.0 - 40.0)
|=================#==============|
Ingredients:
7 lb Cargill IdaPils™
3 lb Yellow Corn (Pregelatinized Flakes)
1 lb Cara-Pils® Malt
8 oz Flaked Barley
4 oz Melanoidin Malt
1 oz Tettnanger (4.7%) - added first wort, boiled 90 m
5.0 g Kettle Minerals - Half Mash Additions - added during boil, boiled 60 m
1 oz Tettnanger (4.7%) - added during boil, boiled 20 m
1 ea Servomyces - added during boil, boiled 20 m
0.5 tsp Wyeast Nutrient - added during boil, boiled 10 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 m
0.5 oz Tettnanger (4.7%) - added during boil, boiled 10 m
0.5 oz Tettnanger (4.7%) - added during boil, boiled 1 m
1 oz Tettnanger (4.7%) - steeped after boil
14 ppm Oxygen - added dry to primary fermenter
2 ea White Labs WLP833 German Bock Lager in a 2L 1.040 starter
Various Finings as needed (e.g. Gelatin for yeast and Polyclar for Tannins)
Schedule:
00:05:00 Dough-In - Liquor: 5.87 gal; Strike: 163.61 °F; Target: 150 °F
00:35:00 Beta rest - Rest: 30 m; Final: 149.8 °F
00:46:35 Mash Step - Heat: 11.6 m; Target: 160.0 °F
01:06:35 Alpha Rest - Rest: 20.0 m; Final: 159.8 °F
01:15:55 Mash Step - Heat: 9.3 m; Target: 168.0 °F
01:35:55 Sparge - Sparge Volume: 3.0 gal; Sparge Temperature: 168 °F; Runoff: 7.6 gal
Notes
Start with RO water and use the following minerals to elevate the calcium and sulfate levels to around 100 ppm each.
Mash Additions
4gm Calcium Chloride
2gm Epsom Salts
4gm Gypsm
Add half the amount of MLT minerals to the kettle to drive up the calcium and magnesium levels for a healthier fermentation.
The mash schedule is intended to mimic a Hockurz regimen and should provide a highly fermentable wort that doesn't lack for body.
The hop schedule was driven by what I had on hand at the time. Rumor has it that Hallertau, Spalt, or Saaz are preferred over Tettnanger, but I thought the Tett did a fantastic job.
Servomyces is only being used b/c the yeast will be harvested and I happened to have some on hand. I doubt that it is necessary.
2 yeast packs, 2L, 1.040 starter - Stir Plate for 3 days before pitching
Decant, add wort from chiller and allow the yeast cake to ramp up for 24 hours before pitching into the bucket.
Remove protein flocs via either a whirlpool, filter, or transfer to a settling vessel and rack the next day, before pitching yeast. (I used a Hop Rocket packed with rice hulls as a filter.)
Pitch Temp: 50F
Fermentation Temp: 54F, but slowly ramp up to 60F as fermentation slows down.
Diacetyl Rest: Ramp up to 70F over a couple of days and hold there for 3-4 days.
Lager for 4-6 weeks at 29F and/or use finings to improve clarity and pull out any astringency.
Results generated by BeerTools Pro 1.5.18
Claire's American Pilsner
2-C Classic American Pilsner
Author: Dr Paulsen
Date: 11/23/2011
Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 168.56 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.044 - 1.060)
|==============#=================|
Terminal Gravity: 1.013 (1.010 - 1.015)
|================#===============|
Color: 3.37 (3.0 - 6.0)
|=========#======================|
Alcohol: 4.98% (4.5% - 6.0%)
|=============#==================|
Bitterness: 33.7 (25.0 - 40.0)
|=================#==============|
Ingredients:
7 lb Cargill IdaPils™
3 lb Yellow Corn (Pregelatinized Flakes)
1 lb Cara-Pils® Malt
8 oz Flaked Barley
4 oz Melanoidin Malt
1 oz Tettnanger (4.7%) - added first wort, boiled 90 m
5.0 g Kettle Minerals - Half Mash Additions - added during boil, boiled 60 m
1 oz Tettnanger (4.7%) - added during boil, boiled 20 m
1 ea Servomyces - added during boil, boiled 20 m
0.5 tsp Wyeast Nutrient - added during boil, boiled 10 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 m
0.5 oz Tettnanger (4.7%) - added during boil, boiled 10 m
0.5 oz Tettnanger (4.7%) - added during boil, boiled 1 m
1 oz Tettnanger (4.7%) - steeped after boil
14 ppm Oxygen - added dry to primary fermenter
2 ea White Labs WLP833 German Bock Lager in a 2L 1.040 starter
Various Finings as needed (e.g. Gelatin for yeast and Polyclar for Tannins)
Schedule:
00:05:00 Dough-In - Liquor: 5.87 gal; Strike: 163.61 °F; Target: 150 °F
00:35:00 Beta rest - Rest: 30 m; Final: 149.8 °F
00:46:35 Mash Step - Heat: 11.6 m; Target: 160.0 °F
01:06:35 Alpha Rest - Rest: 20.0 m; Final: 159.8 °F
01:15:55 Mash Step - Heat: 9.3 m; Target: 168.0 °F
01:35:55 Sparge - Sparge Volume: 3.0 gal; Sparge Temperature: 168 °F; Runoff: 7.6 gal
Notes
Start with RO water and use the following minerals to elevate the calcium and sulfate levels to around 100 ppm each.
Mash Additions
4gm Calcium Chloride
2gm Epsom Salts
4gm Gypsm
Add half the amount of MLT minerals to the kettle to drive up the calcium and magnesium levels for a healthier fermentation.
The mash schedule is intended to mimic a Hockurz regimen and should provide a highly fermentable wort that doesn't lack for body.
The hop schedule was driven by what I had on hand at the time. Rumor has it that Hallertau, Spalt, or Saaz are preferred over Tettnanger, but I thought the Tett did a fantastic job.
Servomyces is only being used b/c the yeast will be harvested and I happened to have some on hand. I doubt that it is necessary.
2 yeast packs, 2L, 1.040 starter - Stir Plate for 3 days before pitching
Decant, add wort from chiller and allow the yeast cake to ramp up for 24 hours before pitching into the bucket.
Remove protein flocs via either a whirlpool, filter, or transfer to a settling vessel and rack the next day, before pitching yeast. (I used a Hop Rocket packed with rice hulls as a filter.)
Pitch Temp: 50F
Fermentation Temp: 54F, but slowly ramp up to 60F as fermentation slows down.
Diacetyl Rest: Ramp up to 70F over a couple of days and hold there for 3-4 days.
Lager for 4-6 weeks at 29F and/or use finings to improve clarity and pull out any astringency.
Results generated by BeerTools Pro 1.5.18