Welcome to the new ACB members website
A brief welcome and introduction to the new web site
A brief welcome and introduction to the new web site
Brewer: Justin Dean
This is the recipe for the Pilsner that was entered by Justin Dean to the Worcester and ACB Home Brew challenge in 2021
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
23 L | 60 min | 23.2 | 3.3 SRM | 1.042 | 1.011 | 4.07 % |
Actuals | 1.042 | 1.011 | 4.07 % |
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
Czech Pale Lager | 03 A | 1.028 - 1.044 | 1.008 - 1.014 | 20 - 35 | 3 - 6 | 0 - 0 | 0 - 0 % |
Name | Amount | % |
---|---|---|
Bohemian Pilsner | 4.6 kg | 100 |
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Saaz | 46 g | 60 min | Boil | Pellet | 3.8 |
Saaz | 19 g | 10 min | Boil | Pellet | 3.8 |
Saaz | 19 g | 0 min | Boil | Pellet | 3.8 |
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Calcium Chloride (CaCl2) | 0.55 g | 0 min | Mash | Water Agent |
Epsom Salt (MgSO4) | 0.39 g | 0 min | Mash | Water Agent |
Gypsum (CaSO4) | 0.39 g | 0 min | Mash | Water Agent |
Calcium Chloride (CaCl2) | 0.45 g | 0 min | Sparge | Water Agent |
Epsom Salt (MgSO4) | 0.32 g | 0 min | Sparge | Water Agent |
Gypsum (CaSO4) | 0.32 g | 0 min | Sparge | Water Agent |
Irish Moss | 5 g | 10 min | Boil | Fining |
Name | Lab | Attenuation | Temperature |
---|---|---|---|
Urquell Lager (2001) | Wyeast Labs | 76% | 0°C - 0°C |
Step | Temperature | Time |
---|---|---|
Temperature | 65°C | 60 min |
Step | Time | Temperature |
---|---|---|
Primary | 2 days | 18°C |
Secondary | 1 days | 20°C |
Aging | 3 days | 24°C |
Ensure to cold crash and larger for at least 4 week sfor flavour to smooth out otherwise it just tastes like common larger. No maltiness |
Download this recipe's BeerXML file |
One style of beer that I am increasingly fond of brewing (and drinking) is the French Biere de Garde. I thought I would share some background information about the style and recipe formulation that I have learned over the last year or so whilst I have been brewing various versions of this beer.
Dom’s Belgian IPA (not BIPA that’s a Black IPA) recipe for the ACB V Worcs HBC homebrew competition.
A paper by Ashley Carr…. I have obtained this information from various sources so it is a distillation of ideas and techniques I have tried and tested and achieved remarkably successful outcomes from.
This paper from Ashley Carr is principally about maximising hop aroma but it should be understood from the start that it is not possible to do this without some impact on flavour and bitterness too…
Whenever we talk about ingredients for our recipes we inevitably talk about Malt, Hops and Yeast. All very important of course but with over 94 % of the final Beer being water…….
ACB member, Alan Osbiston very kindly invited fellow ACB members to CPL Aromas
In recent times I have become concerned that perhaps I am not giving my yeast enough of the love and care that they require to efficiently ferment a wort. I grow starters of decent size when working with liquid yeast but occasional long extended drawn-out fermentations, and the increased frequency of me brewing high gravity beers have led me to look at how I can give my yeast a better environment in which to do their thing.
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