Brewhouse efficiency was more like 82% vs 75. Coppered up from 20 gallons to 28. Wasted grain. First wort hopping of Magnum occurred when I had 18 gallons in the kettle (I put it in a little late).
This was an experimental pilsner that we decided to ferment under pressure. We were looking to turn this beer as quick as possible and see how fermenting under pressure would turn out.
After KO at 65F and pitching yeast, we set the spunding valve to .8 bar and fermented for 5 days at 65F until FG was hit and spunding valve activity was slowed considerably. Sensory testing showed no off aromas/off flavors and a forced diacetyl test came out clean. I crashed it on day 5. On day six I dumped the cone and biofined it with 50ml. Day 8 I kegged it out and put it on a constant flow of 40 PSI of CO2. On day 9 the pils was sufficiently carbonated.
So how did our 9 day pilsner turn out...well actually pretty freaking good. Would this win at the GABF, the answer is no. But it is a very drinkable/flavorful beer. Customers liked it. And one of the most renowned beer judges in our state was very surprised at the quality.
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NEW Water Requirements:
Saphaaz Pils (9 day turn ferm'd under pressure)
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Water Requirements:
Saphaaz Pils (9 day turn ferm'd under pressure)
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Recipe Cost
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This pilsner was brewed at New Magnolia in Houston, TX on our 1BBL pilot unit. This was an experimental pilsner that we decided to ferment under pressure. We were looking to turn this beer as quick as possible and see how fermenting under pressure would turn out. Can a decent pils be made in 9 days?
After KO at 65F and pitching yeast, we set the spunding valve to .8 bar, topped up the PSI to .8 bar, and fermented for 5 days at 65F until FG was hit and spunding valve activity was slowed considerably. Sensory testing showed no off aromas/off flavors and a forced diacetyl test came out clean. I crashed it on day 5 to around 40F (our 1BBL FVs can't get lower outside of winter here in SE TX). On day six I dumped the cone and biofined it with 50ml. Day 8 I kegged it out and put it on a constant flow of 40 PSI of CO2. On day 9 the pils was sufficiently carbonated.
So how did our 9 day pilsner turn out...well actually pretty freaking good. It is a very drinkable/flavorful beer with no suphur nose or diacetyl detectable. Subtle grain flavors but the Saphir and Saaz shined through. Customers liked it. And one of the most renowned beer judges in our state was very surprised at the quality. Would this win at the GABF, the answer is no. A low/slow lagering period would definitely improve it. I would guess soften the hops and marry up with the malt flavor better.
A fun experiment that produced a surprisingly decent result. I'd give it 3.75 stars.
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