Great video guys, as always! Easily my favorite brewing channel in YT. Just a quick note: Pilsen is not in Germany, it's in the Czech Republic ("Plzen" in Czech), from where the Bohemian Pilsner style is originally from. Bohemia is a region in the Czech Republic, which even includes the country's capital, Prague, where I currently live :)
Coming back to this vid as I'm about to brew my third bohemian pils ever. I have a super soft water profile! It's, in ppm: Ca: 19, Mg: 2.5, Na:0, SO4: 17.2, Cl: 9.8, CO3: 38. I live in ledbury UK, so we have super soft water filtered through clay
Thank you guys for being so thorough. I am a new brewer with a heavy science background (I'm a physicist) and I find that most explanations I find do not answer all my questions and you guys to a great job. The water chemistry thing has been vexing to me because I understand the goals and all of the ideas behind it, but I have no intuition and no one talks about relative amounts for reference sake. For example, I followed a calculator and made all the boxes say what they were supposed to. But when it came time to taste the beer is was clearly ruined. It tastes like super hoppy mineral water which was horrible! I told my homebrew store what I did and they imediately told me that I added way too much to the water. I had no idea, but now I have an idea of what too much is and now I have an idea on the amounts you added so it gives me a reference point to know if I am in the ball park. I realize our water is different and I am not going to take what you did as gospel haha, but I needed to have some idea on where to start. Thanks guys.
Glad this could help! we talk to a lot of brewers of all backgrounds and skill levels so hopefully that comes through in how we put information out in our videos :)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3- 21 1 4 6 2 67 This is the water profile where I live in Norway! Ideal for these types of beers but lots of salts needed for anything hoppy :)
Haha, here in Vancouver , Canada the tap water is probably even cleaner than most store bought distilled. 3ppm calcium, 10 ppm bicarbonate , everything else is pretty much 1 or less ppm
It's interesting that you guys chose to wear your son on your chest during the entire brewing process. I usually only wear baby during my whirlpool hop addition and, of course, on bottling day. I'll have to try out the son on the chest technique of brewing during my next batch lol. Cheers!
Instead of ferulic acid rest, would adjusting mash pH with acid additions work? And the lesson about watery chemistry comes true for any beer style. From Brulosphy, it is seems to be one of the most significant variables in brewing, surprisingly more so than fermentation control.
Acid additions would also work. We did the rest so we could brew more like the historical method. We definitely agree that water chem is universally important - but locally our tap water is actually really good for amber beers to light porters, and pretty decent for many other styles. We chose a pils for this cuz it has the most different water from where we live :)
I have only brewed ale's.... Want to make a Pilsner (among other lagers) but keeping the fermentation at ~55 degrees just isn't going to happen.. Can you recommend any bottom fermenting yeast for a good German (Czech) Pilsner that can handle mid 60's temp? Or make a kolsch and just say close enough?
The 34/70 (weihenstephan) strain can make clean beers in the mid-60s. Although with the right water and hopping I'm sure you can make a "Kolsch" pretty close :)
Great video. Hoping I can ask for your advise on something. I use brewfather and in the water calculation section there is a section for adding the usual Gypsum, Calcium Chloride, Baking Soda and Epsom Salt but not for Calcium Carbonate like your recipe asks for. There is a section for slaked lime. And if i want to use 100% distilled water and not any of mine (I'm a BIAB full volume mash brewer), how would that change your mineral additions?
I'll try that next time! The biggest reason with the Mash N Boil that we like a thinner mash is it makes recircing easier which is important when direct heating.
Is it ok to use like 1 teaspoon of 88% lactic acid in the mash water before heating it up to get the mash pH down for a bohemian pils or will that add a weird flavour to such a light delicate beer? Assuming a 5.5 gallon/21 litre batch
Mixed cultures for us are usually a product of what's on hand - however they do offer some benefits such as resilience to a range of temperature - and higher likelihood to clean up off flavors.
How predictable can water chemistry be if one is on well water? My water chem is a bit hard (Michigan). I have well water with a sediment filter going into a water softener but I usually just buy water from the store for brewing. For most styles should it be fine for me to just use what comes out of the tap or do you have any thoughts/suggestions for locking in my water chem? Cheers!
For something like this you'd probably have to go with mostly DI water - if using well it wont be super predictable, but at least a solid ball park to work with!
5.2 is only for mash pH - it is a good cure-all but won't solve the harsh minerality that some areas have. You will still get a more aggressive profile unless you start with pure water.
Maybe I only seem to catch certain videos, but it seems like you guys brew a lot in the brewers edge. As someone who’s debating between mash and boil vs. robobrew is there a strong reason why you guys seem to use the mash and boil as your go to?
We like them both but the brewers edge comes from a more local vendor. We also like the add-on fermenting lid you can get with the mash n boil for making kettle sour beers.
Genus Brewing thanks for the reply. Is there anyway you could review a mash and boil with pump. I realize it’s probably not much different from original, but wondered how it compared to robobrew v3. Very little info/reviews on M&B w/pump. Thanks!
Nice! Not very familiar with that style but I believe it's a malt forward beer so maybe a bit more calcium would have helped getting better maltiness, head, clarity and flavor stability (about 80 ppm). What fermentation temp profile did you use, guys? Thanks!
I didn't know Pilsen was currently part of Germany ;) BTW I like your style bro! I'm a stay-at-home dad and I know hard it is to juggle reponsibilities and fun (not saying which one's which) but I see you have it figured out. All the best with your little one, soon they'll be holding the mash paddle.
Hay dude's thumbs up. I absolutey love watching you guys goofing around making beer! i tried your mash temp's twice with viking pilsner grain ( from this vid) and have had burnt sugars both times! I'm from Melbourne Australia, and we have a pretty soft water also, so i add some calcium sulphate. but i'm not sure after #60+ All grain brews i getting burnt sugars from using these mash temp's? What the fuck. Keep it up lad's
Great video guys, as always! Easily my favorite brewing channel in YT.
Just a quick note: Pilsen is not in Germany, it's in the Czech Republic ("Plzen" in Czech), from where the Bohemian Pilsner style is originally from. Bohemia is a region in the Czech Republic, which even includes the country's capital, Prague, where I currently live :)
Thanks for the correction! I blame Logan... 😜
As a dad of 5 I LOVE that you have a baby strapped to you. You guys are one of my favorite channels and look forward to new videos.
Cheers! All of us have young kids so it kind of comes with the territory :p
4:40 that baby's reaction is when I bring up water chemistry with anyone who doesn't brew.
But it's SOOOOO exciting!!!!
Fancy seeing you here!
Coming back to this vid as I'm about to brew my third bohemian pils ever. I have a super soft water profile! It's, in ppm: Ca: 19, Mg: 2.5, Na:0, SO4: 17.2, Cl: 9.8, CO3: 38. I live in ledbury UK, so we have super soft water filtered through clay
Thank you guys for being so thorough. I am a new brewer with a heavy science background (I'm a physicist) and I find that most explanations I find do not answer all my questions and you guys to a great job. The water chemistry thing has been vexing to me because I understand the goals and all of the ideas behind it, but I have no intuition and no one talks about relative amounts for reference sake. For example, I followed a calculator and made all the boxes say what they were supposed to. But when it came time to taste the beer is was clearly ruined. It tastes like super hoppy mineral water which was horrible! I told my homebrew store what I did and they imediately told me that I added way too much to the water. I had no idea, but now I have an idea of what too much is and now I have an idea on the amounts you added so it gives me a reference point to know if I am in the ball park. I realize our water is different and I am not going to take what you did as gospel haha, but I needed to have some idea on where to start. Thanks guys.
Glad this could help! we talk to a lot of brewers of all backgrounds and skill levels so hopefully that comes through in how we put information out in our videos :)
OMG I lived so close to you guys a couple years ago in spokane valley. I lived on broadway Ave. Man I wish I was into brewing much earlier.
Dangit!
Hmm... just as I'm diving into water chemistry for home brewing this comes out.
Excellent stuff!
Cheers!
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 1 4 6 2 67
This is the water profile where I live in Norway! Ideal for these types of beers but lots of salts needed for anything hoppy :)
Nice! I would love to live where there was more neutral water so I could play with the minerals more easily ;)
Just brewed this one up today - so you did a 3 week fermentation and no lagering? Hoping to save some time and drink it sooner than later. Cheers!
Haha, here in Vancouver , Canada the tap water is probably even cleaner than most store bought distilled. 3ppm calcium, 10 ppm bicarbonate , everything else is pretty much 1 or less ppm
lucky!!
Thanks! You guys do amazing work, keep it up :)
Great video guys. The baby...hilarious!
Going for the ole 5.2 mash pH?
Great video, more like this please.
Baby is cool too.
So we should take the "baby for sale" post down from craigslist..?
@@GenusBrewing try the "dark web" instead.
It's interesting that you guys chose to wear your son on your chest during the entire brewing process. I usually only wear baby during my whirlpool hop addition and, of course, on bottling day. I'll have to try out the son on the chest technique of brewing during my next batch lol. Cheers!
Instead of ferulic acid rest, would adjusting mash pH with acid additions work?
And the lesson about watery chemistry comes true for any beer style. From Brulosphy, it is seems to be one of the most significant variables in brewing, surprisingly more so than fermentation control.
Acid additions would also work. We did the rest so we could brew more like the historical method. We definitely agree that water chem is universally important - but locally our tap water is actually really good for amber beers to light porters, and pretty decent for many other styles. We chose a pils for this cuz it has the most different water from where we live :)
I have only brewed ale's.... Want to make a Pilsner (among other lagers) but keeping the fermentation at ~55 degrees just isn't going to happen.. Can you recommend any bottom fermenting yeast for a good German (Czech) Pilsner that can handle mid 60's temp? Or make a kolsch and just say close enough?
The 34/70 (weihenstephan) strain can make clean beers in the mid-60s. Although with the right water and hopping I'm sure you can make a "Kolsch" pretty close :)
@@GenusBrewing So follow your recipe and throw some White Labs WLP029 and see if anyone can tell the difference? haha
Great video. Hoping I can ask for your advise on something. I use brewfather and in the water calculation section there is a section for adding the usual Gypsum, Calcium Chloride, Baking Soda and Epsom Salt but not for Calcium Carbonate like your recipe asks for. There is a section for slaked lime. And if i want to use 100% distilled water and not any of mine (I'm a BIAB full volume mash brewer), how would that change your mineral additions?
I would probably add a gram or so of baking soda, or just leave it out all together.
Can you guys make a video on water chemistry just the basics, please ! OR do you have one already
You should try doing the stepped mash via water additions to raise the mash temperature. The thicker mash at the start helps optimise the acid rest.
I'll try that next time! The biggest reason with the Mash N Boil that we like a thinner mash is it makes recircing easier which is important when direct heating.
Is it ok to use like 1 teaspoon of 88% lactic acid in the mash water before heating it up to get the mash pH down for a bohemian pils or will that add a weird flavour to such a light delicate beer? Assuming a 5.5 gallon/21 litre batch
I think 1 teaspoon would be a bit much - I'd say aim for 1mL or a bit less.
Do you think there could be a pilsner that could be made worth Voss Kevik yeast?
Love the videos. Huge fan. Curious about why you pitched mixed yeast cultures. I’ve only ever pitched pure yeast.
Mixed cultures for us are usually a product of what's on hand - however they do offer some benefits such as resilience to a range of temperature - and higher likelihood to clean up off flavors.
Genus Brewing very interesting. Thanks for the reply.
So how did you add sodium bicarbonate and end up with 0ppm na..?
How predictable can water chemistry be if one is on well water? My water chem is a bit hard (Michigan). I have well water with a sediment filter going into a water softener but I usually just buy water from the store for brewing.
For most styles should it be fine for me to just use what comes out of the tap or do you have any thoughts/suggestions for locking in my water chem? Cheers!
For something like this you'd probably have to go with mostly DI water - if using well it wont be super predictable, but at least a solid ball park to work with!
Cheers from kennewick wa!
cheers!
How you mek nice end clear
Biofine!
That baby is loving the beard rubbin on his head.
babies love head scratchies!
Could you just 5.2 ph stabilizer in the water
5.2 is only for mash pH - it is a good cure-all but won't solve the harsh minerality that some areas have. You will still get a more aggressive profile unless you start with pure water.
@@GenusBrewing i use ro water to brew with
O and enjoy the videos thanks.
The water profile you show on the screen does not correspond with the salt additions you used for the batch
Maybe I only seem to catch certain videos, but it seems like you guys brew a lot in the brewers edge. As someone who’s debating between mash and boil vs. robobrew is there a strong reason why you guys seem to use the mash and boil as your go to?
We like them both but the brewers edge comes from a more local vendor. We also like the add-on fermenting lid you can get with the mash n boil for making kettle sour beers.
Genus Brewing thanks for the reply. Is there anyway you could review a mash and boil with pump. I realize it’s probably not much different from original, but wondered how it compared to robobrew v3. Very little info/reviews on M&B w/pump. Thanks!
👍
💃
Nice! Not very familiar with that style but I believe it's a malt forward beer so maybe a bit more calcium would have helped getting better maltiness, head, clarity and flavor stability (about 80 ppm). What fermentation temp profile did you use, guys? Thanks!
Czech style would handle more minerals, but we chemed to Bohemian style which is super soft
I didn't know Pilsen was currently part of Germany ;) BTW I like your style bro! I'm a stay-at-home dad and I know hard it is to juggle reponsibilities and fun (not saying which one's which) but I see you have it figured out. All the best with your little one, soon they'll be holding the mash paddle.
"near" germany... :p
Tried connecting with yall on RedTube but got a bit distracted.
I can't imagine why.
Scottish water. Loch Catrine water source. Softest water.
Nice! Our new location actually has softer water than when we were at the old shop so now we makin lots of good lagers :)
Hay dude's thumbs up. I absolutey love watching you guys goofing around making beer! i tried your mash temp's twice with viking pilsner grain ( from this vid) and have had burnt sugars both times! I'm from Melbourne Australia, and we have a pretty soft water also, so i add some calcium sulphate. but i'm not sure after #60+ All grain brews i getting burnt sugars from using these mash temp's? What the fuck.
Keep it up lad's
Do you have it on recirc? or is there scratches on the bottom of your vessel?
My water in San Francisco might be softer than that.
Lucky! I would love super soft water where I could build my profiles to fit style.
the only way to get a soft profile is to drink alot of whiskey...wait what?
always makes me soft...
Great content, water is the key! Happy to sub guys. We shoot short videos about Dutch and Belgian breweries, you might like our channel. Cheers, Johan
Ill check it out!
@@GenusBrewing Cool, our latest upload is a short video doc about Belgian brewery De Halve Maan in Bruges, brewers of Brugse Zot and Straffe Hendrik!
i mean, yall could invest in a spoon
We broke..
@@GenusBrewing respect dat
How much money do you pay that baby to be on your videos?
$6 per appearance and free boob
Heck I'd make an appearance for that payday
redtube......... ....
Hopefully you keep redtube prime active.