I accidentaly deleted a recent brew session and requested a recovery via the contact form. To my surprise, the session reappeared shortly after my brew day. Must have been less than ten hours from request to recovery. Top marks for whomever it was! Considering there were several time zones...

Thank you for your input. I have a strong pils on my plans, and that's why I brought it up. Based on your feedback I may tone it down to a regular pils just to see what these hops are made of. Pilsner and light Munich malts 9:1 ratio. OG in the 1.050 region, shooting for 18-22 IBU range.

Would a 9%abv Imperial Pilsner be simple enough?

Hi all! I would like to ask your common opinion on how to best utilize a bag of locally grown hops. Here's a little background for hop growing in Finland: Back in the 17th,18th and 19th century it was required by law for every land owner to grow a certain amount of hops for the crown. This law...

What would you define as "usual for lager"?. Ranging from Bohemian Pilsner to dark roasted Bavarian Dunkels there must be dozens distinct flavor profiles for European Lagers and hundreds commercial varieties. The biscuity flavor of the Dingemans intrigues me and I'd love to enhance it in the...

Thanks gents. I'm not a fan of crystal/caramalts either. It's just what I've got in the inventory at the moment. And whichever pilsner I choose, the other will go towards an attempt at a Brut IPA. I might replace the crystal malts with some Maris Otter. Maybe go half and half?

Hey guys and gals, long time no Brewing! I've got a tough choice to make and would love to have your insights. I'm planning to brew a simple sweet lager in a few days time and I need to make a decision between two different pilsner malts. The receipe looks roughly like this: 86% Pilsner malts...

True. This is in fact the case with Rochefort as well. It was an experiment if anything. Not really worth the effort.

Hi all and thank you very much for your responses. This was a quick learning curve and I'm happy that I've posted here. It seems I've missed a critical point about the water at Notre-Dame de Saint-Rémy (Rochefort). It is in fact very saturated with calcium and very alkaline to begin with. The...

Hey guys. Inspired by Rochefort and similar, this thing will fill our fermenter tomorrow. https://www.brewersfriend.com/homebrew/recipe/view/741202/bire-du-chteau-d-ardennes Will be a split batch. 75% on WLP500 and 25% on the yeast harvested and nurtured from Rochefort 10 bottles. How does...

Indeed it is.

Here's one of our latest. An English Old Ale with a quarter pound of Lyle's Black Treackle molasses. And on a sidenote, in reference to boil/brew porn: The Finnish word for "to brew" is an endless source for sexual innuendo as it's homonymous with explicit act of er... love making. ie. "There's...

I would agree with that, but in the receipe mentioned there were 26 IBUs from bittering hops. I would advice to ramp it up to 40 and then adjust the aroma hops according to taste. I find that with old hops we tend to lose a lot of that bittering power with late additions.

I would perhaps up the basic bitterness to about 40 IBUs (Magnum) and leave the aroma hops as is. A 2 minute boil on anything but the freshest of hops will likely yield a lot less bitterness than the calculator tells us. 40 IBUs is a good baseline to pale, hop forward brews in my book.

I find it to be a very delicate hop. Goess well with pale wheat beers, but will certainly be overwhelmed in an IPA or heavy malts. Use plenty to get a hint tangerine/orange.

Thanks for the insight. Decided against the dilution in the end. There was a lot of Banana and the beer has a pleasant flavor overall. Will enjoy it strong, no need to dilute.

Next up a test batch of English Old Ale with 200 grams of Lyle's Black Treackle. Maris Otter base, Light Munich, Caramel 150, torrefied wheat and Black malts. Challenger, Fuggles and Endeavour hops for good measure. Aiming for 6.2% ABV and will call it "the little outlaw".

Thanks. Personally I don't hate words. I hate the lack of my grammar. I'm also using wild hops on this one (as wild as they get in the northern hemisphere), so many crossroads to choose the wrong bath from. T

It may be unorthodox, but there's some pseudo-science behind it. Here's my inspiration: https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ Check out chapter 5 for reference. It seems I need to break out the calcumulator to estimigate the final ABV. The...

In search for the elusive Banana aroma/flavor. Apparently high gravity wort will help in that regard. Bavarian yeast enjoys a little struggle. Will definetly boil the water hard and cool it down before adding. I'm also hoping there's enough yeasties remaining to sort out the remaining O2s