BeerBorg

This has been lagering for a good month now so I pulled the equivalent of a pint the other night and it was all foam. Grrr. Messing with my regulator now to settle things down so I can hopefully try again tonight with success. My plan the other night was to draw off the trub pint so I could bottle a few but that threw a wrench into things.

I rarely have issues with my carb levels, but one of my last 2 kegs was giving me trouble, too.
Hopefully this clears up quickly. If not, it will just lager longer while I figure it out.

Remember when I posted that I had a keg that was putting out too much foam but no matter whether I used a picnic tab, bottle gun or keg, it was the same thing. I thought it was the beer tube in the keg but I changd the poppet and that solved the problem immediately.

Yep I sure do. It looks my regulator got knocked up to 14psi so I think its just overcarbed right now.

Hopefully a day or two of bleeding off will fix it.

Anyone that says that a great beer can't be made with extract is either stupid or just uneducated. This is a FANTASTIC beer.

How did you do the first wort hop with extract? I am assuming that you poured the extract and water in the pot, added the hops, then turned on the heat to bring to a boil?

BlackDuck wrote:How did you do the first wort hop with extract? I am assuming that you poured the extract and water in the pot, added the hops, then turned on the heat to bring to a boil?

That's exactly correct. You'll also see that about 60% of the LME was added with 10 minutes left in the boil. I use the Pilsner LME from MoreBeer and I know mahani is a fan of it, too.

Here's the recipe for anybody that wants it. It's designed to end up with 3 gallons in the fermentor and just about/over 2.5G to keg/bottle.
I highly recommend using Mr Malty or Yeast Calc to determine the right amount of yeast based on it's production date. I pitch to those lager rates, hold temp spot-on and do a d-rest for about 5 days once fermentation is close to being done or I'm at 10 days (if I don't measure).


Recipe: IPL
Brewer: Kealia
TYPE: Extract

Recipe Specifications
--------------------------
Batch Size (fermenter): 3.00 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.060 SG
Estimated Color: 5.0 SRM
Estimated IBU: 117.6 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
0.60 oz Magnum [11.70 %] - First Wort 60.0 min Hop 3 42.9 IBUs
2 lbs 4.8 oz Pilsner Liquid Extract (3.5 SRM) Extract 4 43.4 %
3 lbs Pilsner Liquid Extract [Boil for 10 min] Extract 5 56.6 %
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
1.00 Items Servomyces (Boil 10.0 mins) Other 7 -
0.90 oz Amarillo Gold [8.50 %] - Steep/Whirlpool Hop 8 18.0 IBUs
0.70 oz Simcoe [11.40 %] - Steep/Whirlpool 30.0 Hop 9 18.8 IBUs
2.0 pkg Pilsner Lager (White Labs #WLP800) [35.4 Yeast 10 -
0.75 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day Hop 11 0.0 IBUs
0.75 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs
0.25 oz Nelson Sauvin [12.00 %] - Dry Hop 5.0 Da Hop 13 0.0 IBUs

I use water from our local purifying station that is basically neutral so I make the few minor additions to the water above. I can note where those levels are for anybody that wants to know (post addition so you can adjust accordingly). I'm also happy to provide the BeerSmith file to anybody that wants it. I'd love to know who is brewing this.

Maybe I'll even sponsor a contest. Everybody that brews this has to send me a bottle and the one I like the best wins..........a hug?

I typically ferment for 10-14 days before a 5-day d-rest up around 65-67. Then I cold crash for about a week. From there I've moved to bottling or kegging and lagering at that point.

If I missed anything in the process, ask away!

Awesome. I'm already working on my AG recipe. Trying to match your numbers as close as possible. Thanks so much for sharing this. It's a great beer!!!

My LHBS carries Pilsner LME. What yeast?
I've hugged a lot of guys on this forum and your just another one on the list.

BlackDuck wrote:Awesome. I'm already working on my AG recipe. Trying to match your numbers as close as possible. Thanks so much for sharing this. It's a great beer!!!

I'll let you do the work and just steal your labor for myself. I'm getting pretty good at that too.

Inkleg wrote:My LHBS carries Pilsner LME. What yeast?

WLP800 Pilsner Lager Yeast

Hmm, I'll re-paste the recipe to include that. Not sure how that got dropped.

And now that I did, I noticed that I did add a bit of Nelson Sauvin to the dry hop, too. Chris, take note this wasn't in the BS file I sent you.

Recipe sounds great.

FYI: my bet, for anyone who can't do true lagers, but can ferment 63-66ish, is that WLP029 would make an awesome lager-like beer with this recipe too.

And I would add that I used 1007 to make a fake lager and could hardly tell the difference. Fermented that at 60-62.


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I've got all my ingredients ready for Monday's brew day. Kealia....how did you do your dry hop on this? I'm thinking after the D-rest at temps in the 60's, transfer to secondary and drop the hops in for 5 days keeping the temps in the 60's for the entire dry hop time. Then, crash for a few days before bottling.

Just wondering what temps you had the fermentor during the dry hop?

That's right, although I didn't have a secondary on hand to use so I did it all in primary. After the D-rest is done is when I start my cold crash.
If your case, I would do the d-rest, then cold crash BEFORE moving to secondary, just to help clarify a bit. Then transfer to secondary on the dry hops and let the temp rise to the 65-68 range for the dry hop. Post dry-hop, cold crash again and bottle away.

Awesome. Thanks for the help. Tomorrow the brew is on.