I should mention, that out of all of the crazy ingredients I use, the one that finally made the beer taste like a BoPils was the home-toasted malt.
Primary and secondary at 50 F. Lager just above freezing. I normally ferment in primary for 2-3 weeks and then keg it and keep the keg at 50 F for another week or two before dropping to lager temps - sort of a secondary.
This is spot on. If I had access to the same malt, and their brewery, then I would use their recipe and brew it the way they do. I however, have access to none of that. Just a reminder, when I first created this recipe, my intent was not to make an exact clone of PU, or at least to clone the PU that I was used to (the rules last year were a little vague). I was lucky in that my choices for "adulteration" made it taste more like what the Europeans were used to. To critique my own recipe (in terms of perfecting the clone), it is too "hot" (5% ABV). I need to reduce the base malt a bit, and probably also the aromatic malt, but not to the same degree. My beer was a little bit "sweeter/richer". Color and bitterness were spot on. My foam is better . I could drop the oatmeal, but I just love a thick long lasting head on a beer Now one thing I always wonder about my set up is that while I don't use a decoction, I do use direct heating, and am subjecting the mash to ~ 25 min. total of heat at the bottom of the mash (minimal stirring). I'm thinking that I'm getting some Maillard reactions occurring this way - but not what I would get with a decoction
Congratulations for the awards, and thank you for posting the recipe.This is spot on. If I had access to the same malt, and their brewery, then I would use their recipe and brew it the way they do. I however, have access to none of that.
Just a reminder, when I first created this recipe, my intent was not to make an exact clone of PU, or at least to clone the PU that I was used to (the rules last year were a little vague). I was lucky in that my choices for "adulteration" made it taste more like what the Europeans were used to.
To critique my own recipe (in terms of perfecting the clone), it is too "hot" (5% ABV). I need to reduce the base malt a bit, and probably also the aromatic malt, but not to the same degree. My beer was a little bit "sweeter/richer". Color and bitterness were spot on. My foam is better . I could drop the oatmeal, but I just love a thick long lasting head on a beer
Now one thing I always wonder about my set up is that while I don't use a decoction, I do use direct heating, and am subjecting the mash to ~ 25 min. total of heat at the bottom of the mash (minimal stirring). I'm thinking that I'm getting some Maillard reactions occurring this way - but not what I would get with a decoction
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