Pale International Lager Raw Barley Experiment Recipe May 2025

Starter
1 pack Omega Yeast Kolsch II (manufacture date April 29, 2 weeks old)
1750ml water and 175 gr DME
Stir plate for 48 hours
1 capsule of Servomyces and a small pinch og MgSO4

Water: Distilled water 5 gal (Walgreens)
Strike water: 5 gal @ 50°C
Added 2.8L @ 50°C @ min 30 (w/ 2 pinches of citric acid)

pH @ min 10: 5.65
Added 3 pinches of citric acid
pH min 30: 5.47

The grist and water are very thick, didn't get stuck but more water added was fine

Temp increased 60 minutes after from 50°C to 65°C
Takes 10 minutes to reach 65 (1000 watts element)

30 min @ 65°C
Then sparge (water @ 80°C, with citric acid creating a pH of 5)
Temp increased from 65°C to 78°C, takes 15 minutes to reach 78.
Then 30 min @ 78°C
The heating element turned off several times (due to a 1000watts electrical outlet was too much)...changed to the wall uotput and started working properly BUT took TOO long to reach 78°C, more than 45 minutes.

The Brewzilla is unable to reach boiling temperature, reached 86°C but no more...maybe electricity issue, maybe heating element...(Maybe the problem was to reset the input button in the wall)
Finally reached 100°C
Left to boil 55 minutes
The boil has a nice malty aroma, more pungent and appealing than ever before.
Chill to 20°C in 45 minutes
Process interrupted by tornado 2:30pm
Post boil pH 5.56
SG: 1.046
Chilled to 18.6°C
Starter temp is 21.5°C
Wort heating by electric blanket from 18.6 to 20.6°C
Pitching temp: 21.5 o 22°C
Wort temp: 20.6°C
I hope the temp shock does not make the yeast dormant
The flavor of the wort is nice, a bit bitter (49% AA hop extract maybe)
To reduce the pH from 5.56 to 5.19,
4 pinches of citric acid added
pitching pH: 5.19
pitching SG: 1.046

The wort at bottom of the fermenter (protein chunks) were decanted through the bottom valve.

Very active fermentation at 7am next day (Saturday May 17)
Temp is 21
Reduced to 20°C at 10am
Reduced to 19.5°C at 13:45
Reduced to 19°C at 19:45
Reduced to 18.5°C at 11am Sunday

Reduced to 18°C at 10pm Sunday
Very active fermentation al Saturday, Sunday, Monday
Tuesday medium active
Wednesday low to very low activity
Thursday


]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]ZPale International Lager “Bashu” Raw Barley Experiment Recipe May 2025


30% Unmalted barley
68% Pilsner malt
2% Acidulated malt
Enzyme Dosage:
1 to 1.75 mL Ondea Pro per lb of grain
1 to 1.75 mL Ceremix Flex per lb of grain


Ingredients

3lb unmalted barley (Proximity, WI, US)
7lb Pilsner malt (Barke, Weyermann, GER)
0.5 lb Melanoidin (Weyermann)
4 oz Acidulated malt (Weyermann, GER)
2.5 ml Ondea Pro
2.5 ml Ceremix Flex
2 lb rice hulls
7 gal RO water


Magnesium Sulfate: 0.5gr Calcium Chloride: 2gr Calcium Sulfate: 4gr
3 Campden tablets (16 ppm of free SO2 in 5.5 gallons in mash-in)
1gr Brewtan B in mash

Process
Pre-boil 5 gal RO water for 10 minutes to eliminate oxygen
Decrease the temperature to 45°C using immersion SS coil
Add the enzymes, stir thoroughly, mix
Add strike water to the mash tun and stir in the blend of malts and rice hulls
Reduce the pH to 4.8
→ Be sure that the highest temperature at mashing-in and throughout the first 30 minutes (protein rest) does not exceed 54°C.
→ Continuous stirring is required throughout the mashing to prevent settling of the grist and ensure the effective action of the enzymes.
→ Barley and water mix has a higher viscosity and is more sticky compared with malt and water mix, so make sure that the barley and water mix is not clotting in pipes or at mashing-in.
50 min @ 122°F - 50°C
30 min @ 149°F - 65°C→ denature of enzymes starts
30 min @ 172°F - 78°C and then sparge



Tasting notes:
Very murky, high concentration of sediments from the lagering time.
Amber color, some dark hues suggests a low level oxidation. The head is foamy and persistent enough.
---Check the amount of Melanoidin malt used (0.5lb is maybe too much)
Some astringency and unpalatable flavors due to the sediment.
Prominent sweet esters upfront, with medium high to high apple aromatics.
No maltiness, a bit flavorless (like mass market Viena lager)
Good carbonation
The flavor is sweet with medium high sweet fruit esters.
No Maillard products detectable as intended

Notes IA (Gemini):
Flavor and Aroma: Expect a more pronounced grainy or bready character in the finished beer, which can be a desirable attribute in certain lager styles. Some studies suggest that at a 30% inclusion rate, the flavor difference from an all-malt lager may be subtle. However, there is also a potential for a "lingering bitterness" or a slightly harsher note if the process is not carefully managed.