Just stumbled upon your channel while reviewing recipes for a pilsner. Thanks for the excellent breakdown. Aiming for a 5 gallon batch with the 34/70 yeast since I already bought a pack.
I know you have more vids planned... but can you please keep doing this? It REALLY helps me understand... not even for competition. I have not drank a lot of different store bought beers.... so when I do brew then I want them to be decent and hopefully recognizable as a style. I am new to beers and want to try a bunch of different stuff... small batch 2.5 gallons... maybe even down to 1.25 gallons.... hahaha... I love to try different types of beer. I am pretty low tech... BIAB on a hot plate so I can use my inkbird to control temp with a corona grain mill. Thanks so much! :)
@@MeanBrews I want to try a small batch of this recipe. I bought the inkbird just so I could step mash. The dudes from my brew group (the one i belong to) helped me out with local water profiles. With this one I am going to have to do water down my filtered water with distilled. (does that make sense? ) LOL By my 2nd all grain I started making water adjustments... not enough but I am getting there. Right now I need to go get some more acids. I didn't know the lactic acid flavor could come through for some people. That is a pretty small live and learn tho. I am so thankful for the dudes in the group. I feel like I got fast tracked to brewing better stuff. Maybe they are just scared I will bring them stuff to try. :D
These are all the same yeast: Weihenstephan 34/70 White Labs - WLP830 German Lager Yeast Wyeast - 2124 Bohemian Lager Yeast IMperial - L13 Global Omega - OYL 106 - German Lager I Fermentis - 34/70
@@MeanBrews I see what he is asking. At 7 mins, the chart states that WLP830 = WY2206, when this likely should be WLP820 ruclips.net/video/x7tYKTA39mc/видео.html Sorry for commenting on an old video, but I return to this video each time I brew a German Pils. Cheers!
Interesting data on hops and IBU, I have always stuck to 20-24 IBU all from a 60 min addition. After seeing this I'm considering a 0.1g/gal addition @ 30. I am also a big fan of 2124, but have been looking to go a little lighter, maybe try 820? Ps my secret ingredient for grainy flavor is 2.5% German (or red) wheat malt.
Do you happen to know if the pils malt was of the German variety? I assume it is but just wondering since I recently purchased Malteurope US pilsner and thought it was German. Keep up the great content! 🍻
Great analytical breakdown and easy to understand visuals (I am an engineer though so may have some bias). Are you intending on sharing brew day or tasting videos for each of these winning recipes?
Yes I would love to. Will intermittantly try to video brewing some of these. I will have an italian grape ale video coming shortly with brewing the beer to tasing in a collaboration with doin the Most. Make sure to subscribe and get notifications to see these!
I just lump acid malt with the pils/pale. Quite a few recipes call for acid malt but because of what it tries to achieve I don't include in my dataset. I should have clarified that in my presentation.
@@jeremiahthawley personally I use lactic because its easier to store at 88%. I know alot of brewers say to use phosphoric because our palates are more used to that from drinking sodas. I believe Gordon Strong has said this as well.
@@MeanBrews it's funny you say that because this past Sunday I brewed a Czech lager and it's sitting at 53°F and bubbling away in my fermentation fridge at the moment.
your channel is gold. thank you for this stochastic breakdown of the different recipes
Glad you like them!
Thanks for the content, really enjoying it. If you did a tasting at the end would make it next level 😍
Thank you for the videos and content you put out. Keep them coming. Cheers.
More to come!
Just stumbled upon your channel while reviewing recipes for a pilsner. Thanks for the excellent breakdown. Aiming for a 5 gallon batch with the 34/70 yeast since I already bought a pack.
Awesome! Tell me how it turns out!
This is good stuff man!
Thanks!
I know you have more vids planned... but can you please keep doing this? It REALLY helps me understand... not even for competition. I have not drank a lot of different store bought beers.... so when I do brew then I want them to be decent and hopefully recognizable as a style. I am new to beers and want to try a bunch of different stuff... small batch 2.5 gallons... maybe even down to 1.25 gallons.... hahaha... I love to try different types of beer. I am pretty low tech... BIAB on a hot plate so I can use my inkbird to control temp with a corona grain mill. Thanks so much! :)
Absolutely. I plan to do all the styles. I've spent 14 years gathering data so I've got alot to share!
@@MeanBrews I want to try a small batch of this recipe. I bought the inkbird just so I could step mash. The dudes from my brew group (the one i belong to) helped me out with local water profiles. With this one I am going to have to do water down my filtered water with distilled. (does that make sense? ) LOL By my 2nd all grain I started making water adjustments... not enough but I am getting there. Right now I need to go get some more acids. I didn't know the lactic acid flavor could come through for some people. That is a pretty small live and learn tho. I am so thankful for the dudes in the group. I feel like I got fast tracked to brewing better stuff. Maybe they are just scared I will bring them stuff to try. :D
I don't get lactic coming through on the flavor unless I use alot of it.
Going to be making your recipe this week. Except using WLP835 and changing bittering to either Magnum or Perle.
Have fun!
Love your videos! Is wlp830 the wyeast 2124? In the pie chart is say it is WY2206.
These are all the same yeast:
Weihenstephan 34/70
White Labs - WLP830 German Lager Yeast
Wyeast - 2124 Bohemian Lager Yeast
IMperial - L13 Global
Omega - OYL 106 - German Lager I
Fermentis - 34/70
@@MeanBrews I see what he is asking. At 7 mins, the chart states that WLP830 = WY2206, when this likely should be WLP820 ruclips.net/video/x7tYKTA39mc/видео.html Sorry for commenting on an old video, but I return to this video each time I brew a German Pils. Cheers!
Great information!
Thanks!
Interesting data on hops and IBU, I have always stuck to 20-24 IBU all from a 60 min addition. After seeing this I'm considering a 0.1g/gal addition @ 30. I am also a big fan of 2124, but have been looking to go a little lighter, maybe try 820? Ps my secret ingredient for grainy flavor is 2.5% German (or red) wheat malt.
definitely think the style needs later additions. 83% of recipes added hops between 10m and flameout.
Amazing video the best about german pils 😍
Thanks! Don't forget to subscribe!
Do you happen to know if the pils malt was of the German variety? I assume it is but just wondering since I recently purchased Malteurope US pilsner and thought it was German.
Keep up the great content! 🍻
I usually stick with country of origin malts for regional/national styles.
Excellent video - new subscriber. Do you lager for 1 month off the yeast or keep the beer on the yeast for lagering? Thank you!
I typically transfer to a keg after the diacetyl rest and lager in the keg
Any thoughts around pre-populating a beersmith.bsmx file and brun water profile file for people to try?
When we get our website up and running all of these recipes will be in digital format for download.
Great analytical breakdown and easy to understand visuals (I am an engineer though so may have some bias). Are you intending on sharing brew day or tasting videos for each of these winning recipes?
Yes I would love to. Will intermittantly try to video brewing some of these. I will have an italian grape ale video coming shortly with brewing the beer to tasing in a collaboration with doin the Most. Make sure to subscribe and get notifications to see these!
@@MeanBrews I have subscribed and also on insta don't you worry! Look forward to future content!
Because I care so deeply about what 16th century German purity laws think of my beer I use acidulated for mash adjustment. Surprised no one else does.
I just lump acid malt with the pils/pale. Quite a few recipes call for acid malt but because of what it tries to achieve I don't include in my dataset. I should have clarified that in my presentation.
@@MeanBrews This is a good question, are you using lactic acid, or citric. I've always loved the citric acid & Tettnang combination.
@@jeremiahthawley personally I use lactic because its easier to store at 88%. I know alot of brewers say to use phosphoric because our palates are more used to that from drinking sodas. I believe Gordon Strong has said this as well.
Why not the 40-60-70 mash schedule?
Didn't see a single recipe using the George Fix mash schedule but there were a few that used the Hochkurz Mash
new video man.
??
For pronouncing "Budejovice" just say "Bud-var" as the cheat pronunciation.
Thanks Adam.
Shenanigans. I submitted my recipe and it wasn't used in these numbers.
HA!
#First
HA! Brew one and send me a bottle!
@@MeanBrews it's funny you say that because this past Sunday I brewed a Czech lager and it's sitting at 53°F and bubbling away in my fermentation fridge at the moment.
I used WLP802. My first time using it.
@@TheBMurph43 love me a czech lager. try out Urkel yeast from imperial next time. I loved it.