Pilsner Data and Results

 Notes:

Descriptors: cracker, pepper, floral, hay

After 8 weeks lagering – Hay/floral smell. Taste slightly peppery crackery corn like taste. Improvements – I think it needs to be a stronger bittering (60 minute edition). The taste doesn’t bite like I would want it to. Body is about right. Little too much sulphor in the aroma for me, Probably should have ramped up the tempertaure during fermentation higher for a few days at the end. – Comparison to Trumer Pils – Color and clarity are about dead on. Slighter bigger/fluffy head on the Trumer, but the Trumer is much more carbonated, probably around 3.0 volumes or so. Both have the same type of saltine cracker type base malt taste. Bittering is about the same in both, pherhaps a little bit more bitter with the Trumer, but that might just be the higher carbonation coming through. Mine definately has a stronger sulphor smell/taste that lingers a bit. But other than that they are very similar. Hop smell combination is also pretty close.

 

Recipe Specifics:

Type: All Grain Oxygen: shook Mash Efficiency: 66.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 0.00%
IBUs: 23.3 Original Gravity: 1.043 Days in Fermenter: 15 Real Attenuation: 82.48% Bitterness to Original Gravity: 0.54
SRM: 3.5 Final Gravity: 1.01 Cold Crash: No Apparent Attenuation: 76.74% Bitterness to Final Gravity: 2.33
Boil Minutes: 90 ABV: 5.00% Mash pH: N/A Total Grams Hops Used: 84 Dry Hops in Keg: No
Starter: No Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 0.00% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 32 Hop Aroma Detectability: 0.5 Head Retention: 2 Minerality: 2 Pleasing Mouthfeel: 2
Excitement Level: 2.25 Pleasing Hop Aroma: 1 Alcohol Detectability: 2 Dryness: 3 Harsh Bitterness: 2
Drinkability: 2.5 Hop Flavor Detectability: 1 Maltiness: 1.5 Sweetness: 1 Pleasing Bitterness: 2.5
Clarity: 4 Pleasing Hop Flavor: 2.5 Tartness: 0 Mouthfeel Thickness: 2 Off Flavors: Sulphur
Beer Stability: 2.5 Head Size: 2.25 Sourness: 0 Mouthfeel Softness: 1.75

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 0 Spicy/Peppery: 2 Tropical Fruit: 0 Orange: 0 Pear: 0 Grapefruit: 0 Bubblegum: 0 Coriander: 0
Citrus: 0 Tobacco/Earthy: 0 Pine: 0 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 0
Stone Fruit: 0 Woody/Cedar: 0 Grassy: 0 Melon: 0 Banana: 0 Dank: 0 Tea: 0 Brett Fruitiness: 0
Floral: 1.75 Herbal: 1 Berry: 0 Apple: 0 Pineapple: 0 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: N/A Baking Soda (gram/gallon): N/A Total Sulfate: N/A Total Hardness: N/A
Gypsum (gram/gallon): N/A Calcium Chloride (gram/gallon): N/A Total Bicarbonate: N/A Total Alkalinity: N/A
Epsom Salt (gram/gallon): N/A Total Calcium: N/A Total Cations: N/A Total RA: N/A
Sea Salt (gram/gallon): N/A Total Magnesium: N/A Total Anions: N/A S04:Cl Ratio: N/A

Mash Profile:

Mashed at 148 for 60 Minutes

Fermentation:

Yeast 1: Saflager W-34/70 Ounces of Yeast 1 Slurry: N/A Yeast 1 Generation: 1 Yeast 1 Slurry Days Old: N/A
Yeast 2: N/A Ounces of Yeast 2 Slurry: N/A Yeast 2 Generation: N/A Yeast 2 Slurry Days Old: N/A
Stage 1 Fermentation Temperature: 48 Stage 2 Fermentation Temperature: 50 Stage 3 Fermentation Temperature: 55 Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: N/A Dry Hop Dose Left in Keg: N/A
Dry Hop Dose #1 Days: N/A Dry Hop Dose #2 Days: N/A

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: N/A Linalool: 0.73 Humulene: 32.09
Alpha Acids: N/A Caryophyllene: 9.65 Geraniol: 0.17
Myrcene: 2.88 Farnesene: 8.87 Other: 19.9

Total Hop Oil/Acid Composition in Boil:

Beta Acids: N/A Linalool: 0.73 Humulene: 32.09
Alpha Acids: N/A Caryophyllene: 9.65 Geraniol: 0.17
Myrcene: 2.88 Farnesene: 8.87 Other: 19.9

Total Hop Oil/Acid Composition at Flameout:

Beta Acids:  Linalool:  Humulene: 
Alpha Acids:  Caryophyllene:  Geraniol: 
Myrcene:  Farnesene:  Other: 

Total Hop Oil/Acid Composition in Dry Hop:

Beta Acids: 0 Linalool: 0 Humulene: 0
Alpha Acids: 0 Caryophyllene: 0 Geraniol: 0
Myrcene: 0 Farnesene: 0 Other: 0

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