Czech Pilsner Lager with Kveik Loki Yeast - Brewed on Anvil Foundry 10.5
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- Опубліковано 29 лип 2024
- Czech Pilsner Lager with Kveik Loki Yeast - Brewed on Anvil Foundry 10.5
This is a Pseudo Lager using Kveik Loki Yeast from Imperial Yeast.
Brewed on an Anvil Foundry 10.5 with recirculation pump and chilled down with my trusty Jaded Brewing Scylla as always.
Equipment used:
Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
Direct from Anvil - www.anvilbrewing.com/-p/anv-f...
Anvil Small Batch Adapter
shop.greatfermentations.com/p...
Jaded Brewing Scylla Immersion Chiller
jadedbrewing.com/collections/...
FermZilla All Rounder Pressure Brewing Kit from MoreBeer
www.morebeer.com/index?a_aid=b...
Wooden Mash Paddle
tidd.ly/36TnFLw
2 pack of Timers with 3 timers each.
amzn.to/30OOReC - Навчання та стиль
Another great video. Looking forward to seeing the results.
Thank you and Shhhhhh but I've had a small sip while taking a gravity reading and so far it is looking good. Can't wait until it is fully carbonated and chilled.
Yesterday, I picked up a pack of Omega Voss Kveik from my local homebrew shop and decided to brew a Vienna lager this weekend (3 gallon batch) using my 10.5 Anvil Foundry. Exact same grain bill as you but percentages vary slightly. This morning I woke to the notification that you posted this new video. Quite a coincidence Mike! Guess we're tracking. Thanks for sharing your brew day. I'll be watching for the follow-up episode.
Sounds like great minds think a like. Good luck and let me know how it turns out as many of the Kveik yeasts are mild at lower temps.
WHAT AN AWESOME BREW DAY!! GREAT JOB ON THE BEER!!
Maybe, you should send the controller back, due to moisture issues. Corrosion may occur at the wiring connections if moisture continues to form in the housing. I would replace it.
I'm not sure if you are using high modified, high protein, malt because you didn't mention the malthouse that produced the base malt. There's high modified, high protein, Pils 2 row malt, and there's under modified, low protein, Pils 2 row malt. For the step mash method and decoction method to work, under modified, low protein, malt is used. High modified, malt is less rich in enzyme content than under modified, malt, and malt, low in protein contains more starch/sugar. Since, both types of malt are on the market malthouses provide a malt spec sheet with every bag of malt, they are online. A brewer uses the data on a malt spec sheet for determining the quality of malt, before buying malt. A recipe that doesn't list the malthouse that produced the base malt is invalid because a malt spec sheet cannot be obtained.
Depending on malt modification, a protein rest causes a condition called over modification, which produces very stabile, but insipid, beer. A protein rest is performed in a small portion of mash, during the first decoction, not in the entire grain bill.
There was a little bit too, much sludge floating in the fermenter. The goop washed out during recirculation, and was transferred into the fermenter. You would be better off using boiling water infusions for raising and maintaining mash temperature, and stirring the mash, instead of relying on recirculation to raise and hold mash temperature. Before sparge, the mash liquid above the grain bed should be clear enough to see the layer of protein mud on top of the grain bed.
By using just one decoction, you will improve the quality of the beer that you produce. The decoction would be rested at 120 to 125 for a short time, then, stepped anywhere from 153 to 162 for 20 minutes, before being brought to a boil, and boiled for at least one hour. The main mash would be doughed in with water hot enough to reach a mash temperature of 130F for the last 20 to 30 minutes left in the decoction boil. The boiling mash is added back into the main mash to reach conversion temperature, 140 to 145. Amylopectin will be in solution, and during the next higher, temperature, Alpha liquefies amylopectin causing
dextrinization, and gelatinization to occur, which provides the body and mouthfeel in ale and lager. In the infusion method the starch is thrown away with the spent mash. In home brew, starch carry over, Beta Glucan, and protein sludge provides body and mouthfeel.
Mash out is unnecessary in the infusion method. Alpha is active during the protein rest, through conversion, and at 158F, where the enzyme rapidly denatures. After a rest at 158F for 30 minutes, test for starch, no starch, sparge, skip mash out, Alpha denatured.
A brewing system that relies on recirculating hot extract, depending on the volume per minute of hot extract that recirculates, and the time that it takes to raise mash temperature to 170F, and the 10 minute rest, over sparge may occur, which extracts tannin. Also, at mash out temperature, amylopectin begins to open up and enters into the mash liquid, when Alpha has already denatured, which causes starch carry over. Mash out works in the decoction method, where low temperatures are used to preserve enzymes, and where starch carry over is less of a concern.
STAY PARCHED. STAY TERRIBLY PARCHED.
Wasn't even going to do a step mash but was reading some articles from a few other pro brewers who seemed to feel it had an impact even on highly modified grains so I figured it probably can't hurt. I guess we shall see and so far I've had a tiny taste of the future beer and it seemed pretty good but time will tell.
Hey, i see that you tightened the fermzilla really hard. That is not necessary as the "ring" isn’t doing any sealing. So save yourself some trouble in the future, make sure the lid with the O-ring is seated correctly and then lightly twist on the “ring” . all it has to do is prevent the lidd from shooting out :) And as always, great video and cheers from Norway 🍻
That is a great point as I had a leak the first time around but it was from one of the disconnects and not the lid. Plus I tweaked the top on crazy tight the very first time and had problems getting it off. Thanks for the heads up...and Cheers.
Another great video Mike! keep'em coming my friend....
Thank you and as you may have noticed I brewed another beer the same day, so that video is coming soon too.
Another option for pseudo lager is Charlie's fist bump formerly called cry havoc by white labs. But I will try loki soon!!
I almost forgot about Havoc...I just happen to have gotten the Loki from a friend so it was technically free which is why I used it.
Just tapped into a 5 gallon czech amber with almost the exact same recipe. Delicious. Looking forward to your follow-up to see how Loki performed. I went traditional with WY2124 bohemian lager roughly 5 weeks G2G.
I really can't wait until my new house is built so I can setup an area to do lagering at lagering temps. I will be pulling some this weekend to de-carbonate for a hydrometer reading as tilt is off due to the pressure and bubbles but currently it looks like it might not have finished as low on the FG scale which would actually be a great thing.
Man 2 Anvils, I wouldn't complain if you sent me one LOL. I am currently saving for one and a Fermzilla Cononical fermenter. Once I have those I plan to start brewing and saving for a temperature control of some sort for the fermenter. Love the shirt BTW.
Sounds like a plan! I needed to get caught up on some brewing videos, so I actually brewed two different batches of beer on the same day and cut them into two separate videos. The one on the left is a Tres Leches Cream Ale. I love the shirt for a different reason, it was only $6 at Walmart! I saw it at the end of an aisle calling out to me when I was buying all my distilled water for my brew day as I just happen to walk by them and look over and was like "Cool Shirt"...$6!!! Hell Yeah!!! And grabbed one in my size. I'll have to see if I can find the video of my fermentor (with "or") that I built to give you an idea for a temperature control system. I built it out of plywood with tons insulation and a dorm fridge which works great for ales.
Great job as always! Looking forward to seeing how that one comes out. My pumpkin IPA is ready for tasting this evening it’s my third brew on my anvil foundry. Keep up the great videos you’re brew days are looking smoother each time! The book arrived thank you very much!!!
Thank you and a Pumpkin IPA, that is actually something I've never heard of! I'm dying to know how it turns out! If it comes out amazing or even just good, please let me know as I'll want the recipe. Beyond my go to Pumpkin recipe that I made I have cut off 1 gallon of it and fermented it with a Saison yeast the first year I did it and that was actually very good compared to my normal London Ale yeast from Whitelabs. Thanks for giving me the heads up on the book arriving as I ship them all media mail which is a little slow.
For this recipe what yeast would you suggest for a non temp controlled fermentation? I might make this my first real brew.
Honestly I can't say 100% at this point as it is almost done fermenting but I can tell you that Loki supposedly will stay clean at 72F or lower and I've used Hornidal, another Kveik yeast which was really clean even at slightly warmer temps. Once our new house is built I do have plans to do TONS, and I do mean TONS of yeast experiments a lot like the "15 Norwegian Kveik and Farmhouse yeasts head to head comparisons" I did but even to the point where I'll do the same yeast at different temperatures to compare them against themselves.
Great video. Seems like a pretty simply grain bill. I plan on designing a Pseudo Lager recipe, is it suppose to be a simple grain bill or a more complex grain bill? Cheers!
According to everything I've read so far about Czech Lagers/Pilsners are simplicity is key. Cheers!
why do you not want to use the de-foamer?
I'm actually impressed you caught that as no one else seemed to. Honestly that stuff is awesome and I never had to use it until a few brews in with my Anvil which I still haven't figured out why but I have electrical problems with my heart (3 surgeries so far) which according to Mayo Clinic I have auto-immune issue where some chemicals and (obvious to me) pollution triggers heart arrhythmias in me. So, I try to avoid chemicals as much as possible. From my understanding food grade defoamers are made from a water-based silicone emulsion which is supposed to fall out of suspension during the boil and any residual that doesn't should fall out of suspension quickly in cooler temps. Summary: I will use it but if I feel I can avoid adding chemicals in any way I will always work to avoid adding anything that isn't natural just for safety reasons. Summary: I feel it is safe to use but I'd rather error on the side of extreme safety whenever possible.