Homebrewing – The Fifth Experiment
Posted on February 7, 2010 by mike
Today I decided to take the plunge and give lagering a try. For anyone who doesn’t know, lagering is a very similar process to my previous beers which were ales, but you ferment the wort with a different type of yeast and at different temperatures. Regardless, this is an experiment and it feels just like the first time brewing beer again.
The steps are the same, steep grains, boil, add in extract, boil, add in hops, boil and so on, but lets talk about them a little bit.
I steeped these beautiful Dingemans Caramel Pils grains that gave the wort this awesome golden color. I especially love the caramel smell that just comes out of the wort during this process. I steeped them at about 160 to 170 for 20 minutes. I was trying out a new burner that my dad let me borrow today so finding the sweet spot was a challenge. I had to take the pot off the heat a couple of times. So after steeping I brought the mixture up to a boil and added in 3.15lbs of Pilsen malt extract. I take the pot off the heat to do this to avoid scorching of the malt on the bottom of the pot.
I placed it back on the heat and brought it back up to boil and choreographed a beautiful hot break. Once it broke I pitched in 2 oz of Saaz hops. Always watch your pot for a few minutes after pitching hops, it tends to make the foam come up REAL fast.
I had found the sweet spot and let this puppy boil for 45 minutes. At that time took the wort off the heat. It was really weird, this new burner I was trying boiled off about a whole gallon of water. I went from a deep golden to a weird greenish brown color. I had to move on though. I added in another 3.15 lbs of Pilsen and another ounce of Saaz and another half gallon of water. I brought all that up to a boil and started the timer for 15 minutes. I stepped away for a minute only to come back to my pot boiling over. FAIL…So I lost a bit of wort to my boil over.
Always watch your pot for a few minutes after pitching hops, it tends to make the foam come up REAL fast.
Once the 60 minutes of boiling were up I took my pot down stairs to where the sanitized wort chiller and other sanitized equipment was. I cooled my wort down to about 60 degrees. The yeast package instructed about 58 degrees before pitching the yeast. I brought it down quickly and put the wort into my carboy, then mixed in another 3 gallons of water. I shook that baby up good for about 5 mintues and took a gravity reading. It was low. It was suppose to be around 1.047 and was more like 1.038. So I shook it up more thinking it might not be mixed up enough. I didn’t take another reading, its a bonus if I got more.
I was going to pitch my yeast, but my wYeast package wasn’t plump yet. I didn’t get my yeast ready soon enough. Next time, the moment I wake up I am popping that package. I ended up waiting about an hour before pitching my yeast.
Today’s Czech Pisener experiment didn’t go the way I wanted it to. I made some mistakes that I’m learning from, but the beer looks just icky. Hopefully things clear up. Here is what it looks like. I’ll for sure post the final product and taste test in a couple of months.
Though I looked disappointed in the picture, I’m confident that this is going to be just fine. Its hard to mess up beer, I was just expecting something different I suppose.
Just a reminder, check out my “getting started brewing my own beer” article to see the essentials for getting started if you think this is something you’d have fun doing!
1 lbs Dingemans Caramel Pils (Steeped)
6.3 lbs of Pilsen LME
2 oz Saaz (60)
1 oz Saaz (15)
Wyeast 2278 Czech Pils
3 Gallon Boil – Jay’s Well Water
Starting Fermenting Temp: 53 degrees
Ending Fermenting Temp : 49 degrees