Cheers everyone,
This beer came out beautiful! It is not clear, but this is nowadays oviously not a bug, but a feature. It has all the mouthfeel, all the hoppyness and all the flavour that one needs in a good pale ale. It is super pale, probably the palest beer i have brewed so far. It looks a bit like lemonade and the Sabro hops really make it the most crushable and enjoyable thing I have brewed since ages.
But I might have violated all of them (useless) German beer rules aka Reinheitsgebot to brew this and ended up with a marvelous result. I always thought... what if...... why not... ehm..... how much adjunct can a standard pilsner malt convert? Right... it has to be at least about 1/3 of the grist. Ok, so why not brew a beer with about 70% adjunct? Maybe... wheat? Maybe going dirt cheap and using wheat flour (biab only, sorry folks, you do not want to sparge a grist like this ... maybe you can get away with flaked wheat if not biab and a big load of hulls).
No, protein rest, no cereal mash, easy going....
70% adjunct....Why not? ....Because it is evil...... ok, no it is not. So why not?
Because people say so!!!!
Honestly, why not!?
...... I have read on the internet that adjuncts eat puppies and inhale kittens for breakfast!
........ ok......
LET'S DO THIS!
Title: Hazy Cheapskate
Brew Method: BIAB
Style Name: Adjunct madness
Boil Time: 45 min
STATS:
Original Gravity: 1.051
Final Gravity: 1.009
ABV (standard): 5.52%
IBU (tinseth): 35
SRM (morey): 3.18
Mash pH: 5.62
FERMENTABLES:
Pilsner (33.3%)
Wheat flour or flaked wheat or spelt flour or flaked spelt (66.7%)
HOPS:
Sabro, Type: Pellet, AA: Use: Boil for 45 min, IBU: 25
4 g Sabro / litre hop stand, IBU: 10 (30 minutes at about 80c)
4 g Sabro / litre - Sabro, Dry Hop for 2 days
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 45 min
OTHER INGREDIENTS:
Treat your water so that you have a medium minerally base, no alcalinity! Balanced chloride/sulfate ratio. Shoot for about 120ppm each.
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (custom): 83%
Flocculation: Medium
Optimum Temp: 19 C
I did not know sabro before, but sabro is definitely the hop for this type of beer. A bit of juicyness, a beat of creaminess, damn this beer is DELICIOUS. Seriously one of my best beers, and such a result with such a grist.... I do not know what to say... brew it!
Cheers!
M
This beer came out beautiful! It is not clear, but this is nowadays oviously not a bug, but a feature. It has all the mouthfeel, all the hoppyness and all the flavour that one needs in a good pale ale. It is super pale, probably the palest beer i have brewed so far. It looks a bit like lemonade and the Sabro hops really make it the most crushable and enjoyable thing I have brewed since ages.
But I might have violated all of them (useless) German beer rules aka Reinheitsgebot to brew this and ended up with a marvelous result. I always thought... what if...... why not... ehm..... how much adjunct can a standard pilsner malt convert? Right... it has to be at least about 1/3 of the grist. Ok, so why not brew a beer with about 70% adjunct? Maybe... wheat? Maybe going dirt cheap and using wheat flour (biab only, sorry folks, you do not want to sparge a grist like this ... maybe you can get away with flaked wheat if not biab and a big load of hulls).
No, protein rest, no cereal mash, easy going....
70% adjunct....Why not? ....Because it is evil...... ok, no it is not. So why not?
Because people say so!!!!
Honestly, why not!?
...... I have read on the internet that adjuncts eat puppies and inhale kittens for breakfast!
........ ok......
LET'S DO THIS!
Title: Hazy Cheapskate
Brew Method: BIAB
Style Name: Adjunct madness
Boil Time: 45 min
STATS:
Original Gravity: 1.051
Final Gravity: 1.009
ABV (standard): 5.52%
IBU (tinseth): 35
SRM (morey): 3.18
Mash pH: 5.62
FERMENTABLES:
Pilsner (33.3%)
Wheat flour or flaked wheat or spelt flour or flaked spelt (66.7%)
HOPS:
Sabro, Type: Pellet, AA: Use: Boil for 45 min, IBU: 25
4 g Sabro / litre hop stand, IBU: 10 (30 minutes at about 80c)
4 g Sabro / litre - Sabro, Dry Hop for 2 days
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 45 min
OTHER INGREDIENTS:
Treat your water so that you have a medium minerally base, no alcalinity! Balanced chloride/sulfate ratio. Shoot for about 120ppm each.
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (custom): 83%
Flocculation: Medium
Optimum Temp: 19 C
I did not know sabro before, but sabro is definitely the hop for this type of beer. A bit of juicyness, a beat of creaminess, damn this beer is DELICIOUS. Seriously one of my best beers, and such a result with such a grist.... I do not know what to say... brew it!
Cheers!
M
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