National Homebrew Club Ireland

HBW have kindly offered to give out 25 KG bags of some of their new malts to clubs so that we can try them and give some feedback on what they're like.
I have secured a bag of Viking Pilsner malt for South Dublin brewers to try out, details here

http://www.homebrewwest.ie/viking-2-row-pilsner-malt-28-to-45-ebc-25-kg-5558-p.asp

The malt is being donated on the grounds that;

  *  This trial is for feedback on the two malts that HBW are sponsoring.
  *  Each bag should be split up amongst the club in ~5kg lots, to allow a few members to try it out.
  * 2 simple feedback reviews are required per bag of malt that you receive, e.g. how efficient the mash was? OG vs other malts, what did it taste like?, would you use it again?, etc
  * Full memers only with preference given to South Dublin members (including honorary guests who regularly attend our monthly meets).

See original thread here http://www.nationalhomebrewclub.ie/forum/index.php/topic,10664.15.html

So hands up, who wants 5KG of free malt to brew and review?  remember theres only 5 X 5KG lots.

Won't get it for a while yet but will distribute it when I get it. To sweeten the deal I will also include some Home grown Tettnang hops that I will be harvesting in the next few days.

1. Shanna

Sounds like the perfect opportunity for a SMASH contest,  I'm in for 5kg

1. Shanna
2. lurchalicious

Quote from: Lurchalicious on September 18, 2015, 09:15:53 PM
Sounds like the perfect opportunity for a SMASH contest,  I'm in for 5kg

1. Shanna
2. lurchalicious

Great idea, maybe we set a date in the future to brew, condition & taste by.

Shanna

German pilsner/kolsch brew off >:)

I'd take a bag if there was any left, maybe for of a pilsner/saaz SMaSH? That said, I've not that much experience so I might not be able to give the best feedback...

Quote from: craiclad on September 20, 2015, 07:33:11 PM
I'd take a bag if there was any left, maybe for of a pilsner/saaz SMaSH? That said, I've not that much experience so I might not be able to give the best feedback...

Update the list so.

Shanna

I've a lot of left over hops from my IPA brew, either going to be a galena smash or a combination of galena, chinook and cascade

Quote from: Shanna on September 20, 2015, 07:42:17 PM

Quote from: craiclad on September 20, 2015, 07:33:11 PM
I'd take a bag if there was any left, maybe for of a pilsner/saaz SMaSH? That said, I've not that much experience so I might not be able to give the best feedback...

Update the list so.

Shanna

1. Shanna
2. lurchalicious
3. Craiclad

Hi there,

Received the Viking malt during the week from HBW (thanks to Bianca who sorted it out). It's sitting in my office at the moment but I hope to have it home by the weekend. Once I have it home people are welcome to get in touch to arrange collection.

Shanna

So what's the story with this then, would you guys like to brew similar recipes and treat this as somewhat of an experiment, or should we all just go our own direction? 

I personally would be very interested to see the effect that a single difference such as hops/yeast can have on a recipe. Maybe we could all make a pilsner recipe and use a different hop/yeast? Or as Molc said, a straight up SMaSH off?

If you give me a few months, I'll happily do a smash off with different yeasts. Have 4 beers in the queue for the nationals, plus group buy cider, so won't be until January though.

Quote from: molc on October 23, 2015, 02:26:06 PM
If you give me a few months, I'll happily do a smash off with different yeasts. Have 4 beers in the queue for the nationals, plus group buy cider, so won't be until January though.

No panic for me as a larger really would benefit from a cold period. I am going to a stout & probably an English bitter this side of XMas anyway. Let's discuss options at the next meet.

Shanna

Hi lads, and chance of some feedback on the Viking pilsner malt?

Quote from: HomeBrewWest on December 08, 2015, 05:02:24 PM
Hi lads, and chance of some feedback on the Viking pilsner malt?

Current talks are to do a brew off in the New year with this, doing a smash or something similar. The nationals have gotten in the way for most people taking the brewing time though.

A couple of smash beers would be very interesting.

Quote from: HomeBrewWest on December 08, 2015, 05:02:24 PM
Hi lads, and chance of some feedback on the Viking pilsner malt?

As Molc said it's been put off by the nationals but also lack of time on the part of brewers including myself. However with the XMas holidays coming up I am hoping to take a crack at a larger of some sort.

Shanna

Shanna, what you thinking for this? You wanted to talk about it at the last meet but we were a little busy :)

Want to aim for a smash for the febuary/march meet maybe? I'm going to do a schwartzbier for NCB in January but after that I can do anything that SDB want to try.

Quote from: molc on December 09, 2015, 01:25:33 AM
Shanna, what you thinking for this? You wanted to talk about it at the last meet but we were a little busy :)

Want to aim for a smash for the febuary/march meet maybe? I'm going to do a schwartzbier for NCB in January but after that I can do anything that SDB want to try.

was thinking about doing a decoction but would not say it's neccessary for others. May we agree pilsner malt, a common hop & yeast e.g. hallertau & some liquid yeast.

I can provide fresh hallertau from my garden, do you fancy growing some samples of a liquid yeast?

Shanna

Shanna

Well I'd say it's probably better to leave the hop and yeast up to each brewer, so we get some variety, otherwise were going to have a very boring meet :)

I'm thinking of doing a Belgian pale ale with saaz.

Quote from: molc on December 09, 2015, 01:58:53 PM
Well I'd say it's probably better to leave the hop and yeast up to each brewer, so we get some variety, otherwise were going to have a very boring meet :)

I'm thinking of doing a Belgian pale ale with saaz.

If you prefer sure, I suppose it does not matter, the common thread was supposed to be the grain anyway so it does not really matter. The offer of using the hop is open anyway. There is also an offer from the HBW on another thread to try the mangrove jack yeast so I am going to take them up on that.

Regards,

Declan

Thought I had put my name down earlier

1. Shanna
2. lurchalicious
3. Craiclad
4. David

1. Shanna
2. lurchalicious
3. Craiclad
4. David
5. JohnC

I'll take some if there's any left.

Quote from: John_C on December 09, 2015, 11:23:19 PM
1. Shanna
2. lurchalicious
3. Craiclad
4. David
5. JohnC

I'll take some if there's any left.

Go for it. I already got a share in the NCB allocation, so prefer someone else to get it over me. I actually have some Belgian Pilsner at home that I can use to brew around the same time as ye.

Next step is to arrange collection & decide whether you want it crushed or non crushed?

Shanna

I'm hoping to have my mill soon, just have to get off my lazy bones and order it.   I have family coming in for the next few weeks but after work one night would suit me fine for picking up.  Your place? 

Quote from: Lurchalicious on December 17, 2015, 08:15:54 PM
I'm hoping to have my mill soon, just have to get off my lazy bones and order it.   I have family coming in for the next few weeks but after work one night would suit me fine for picking up.  Your place?

Sure PM me when your ready to go.

Shanna

Quote from: molc on December 09, 2015, 01:58:53 PM
Well I'd say it's probably better to leave the hop and yeast up to each brewer, so we get some variety, otherwise were going to have a very boring meet :)

I'm thinking of doing a Belgian pale ale with saaz.

Possibly so, but there might be reason to believe that the beers wouldn't all turn out the same - http://brulosophy.com/2014/11/27/a-brewers-thumbprint-investigating-the-idiosyncrasies-of-brewing-exbeeriment-results/

I'd be interested to put this to the test next meet with the two citra IPAs we both have - we've followed the same recipe and used very very similar yeasts (US-05 & WLP001 IIRC?). Only major difference I can see would be the age gap between the two beers, but apart from that one should expect them to be fairly similar. Here's hoping you have some left by then!

Yeah still have some. Can bring it along. Try to see can you get your grain bill, including maker as well, as colour etc can vary from maltster to maltster.

I'll have used German crystals and wlp002, which does give some differences as well.

Quote from: molc on December 20, 2015, 12:50:17 PM
Yeah still have some. Can bring it along. Try to see can you get your grain bill, including maker as well, as colour etc can vary from maltster to maltster.

I'll have used German crystals and wlp002, which does give some differences as well.

Here's my grain bill:

6.00 kg Pale Malt (Loughrans) 82.0 %       
0.56 kg Munich Malt (Weyerman) 7.7 %         
0.25 kg Cara-Pils/Dextrine (Weyerman) 3.4 %         
0.25 kg Medium Crystal Malt (Bairds) 3.4 %         
0.25 kg Melanoiden Malt (Weyerman) 3.4 %     

Mashed BIAB style at ~67*C, to an OG of 1.062. FG was 1.012.

Any major differences in yours? I saw that an IPA with a similar grain bill won gold in the 2015 nationals, so I'm looking forward to trying out different hop combos with it.

Looks like a I pushed the crystal a bit more and I think it was too much. Matter of fact, this has ended up an amber I'd say. I'm going to try and blend it with my other amber that wasn't sweet enough.
Ingredients:
------------
6.000 kg  - 80%  Pale Malt (Weyermann) (3.3 SRM)
0.600 kg  - 8%    Munich Malt (9.0 SRM)
0.300 kg  - 4%    Cara-Pils/Dextrine (2.0 SRM)
0.300 kg  - 4%    Medium Crystal - Bairds (60.0 SRM)
0.300 kg  - 4%    Melanoidin (Weyermann) (30.0 SRM)
15.00 g               Citra [12.00 %] - First Wort 90.0 min
1.00 tsp              Irish Moss (Boil 20.0 mins)
30.00 g               Citra [12.00 %] - Boil 15.0 min          Hop
30.00 g               Citra [12.00 %] - Boil 10.0 min          Hop
30.00 g               Citra [12.00 %] - Boil 5.0 min           Hop
30.00 g               Citra [12.00 %] - Steep/Whirlpool  20.0 
1.0 pkg               English Ale (White Labs #WLP002)
90.00 g               Citra [12.00 %] - Dry Hop 4.0 Days

Mash: 67C
Boil Time: 70 Minutes
OG: 1065, FG: 1.011

You're right, that and the yeast used seem to be the only major differences. Looks like you rounded up whereas I rounded down. IIRC I fiddled with the hop additions a little bit as well, but I can't remember exactly how... Bit of a messy brew day and my note taking fell by the wayside.

I'll take it whole. I can collect any time that suits. Are we going for a smash.

Quote from: molc on December 20, 2015, 01:24:24 PM
Looks like a I pushed the crystal a bit more and I think it was too much. Matter of fact, this has ended up an amber I'd say. I'm going to try and blend it with my other amber that wasn't sweet enough.

Happy days. Might end up being the best amber you've ever done. I've done a few beers that were so far away from the beer I intended to make, but ended up the most enjoyable, or were a technically superior example of a different style.

Quote from: molc on December 20, 2015, 01:24:24 PM
Looks like a I pushed the crystal a bit more and I think it was too much. Matter of fact, this has ended up an amber I'd say. I'm going to try and blend it with my other amber that wasn't sweet enough.
Ingredients:
------------
6.000 kg  - 80%  Pale Malt (Weyermann) (3.3 SRM)
0.600 kg  - 8%    Munich Malt (9.0 SRM)
0.300 kg  - 4%    Cara-Pils/Dextrine (2.0 SRM)
0.300 kg  - 4%    Medium Crystal - Bairds (60.0 SRM)
0.300 kg  - 4%    Melanoidin (Weyermann) (30.0 SRM)
15.00 g               Citra [12.00 %] - First Wort 90.0 min
1.00 tsp              Irish Moss (Boil 20.0 mins)
30.00 g               Citra [12.00 %] - Boil 15.0 min          Hop
30.00 g               Citra [12.00 %] - Boil 10.0 min          Hop
30.00 g               Citra [12.00 %] - Boil 5.0 min           Hop
30.00 g               Citra [12.00 %] - Steep/Whirlpool  20.0 
1.0 pkg               English Ale (White Labs #WLP002)
90.00 g               Citra [12.00 %] - Dry Hop 4.0 Days

Mash: 67C
Boil Time: 70 Minutes
OG: 1065, FG: 1.011

That's a fairly big gravity, reasonable high percentage of crystal, and a high enough mash temperature for the WLP002, which is a very low attenuator. The Munich malt too will add plenty of malty sweetness. I hope your IBUs are able to balance all of that residual sugar. Would be interested in getting a taste of this when it's conditioned?

That's where all the citra in the country went

Hehe, mmm citra. Yeah I'll bring a bottle along to the next meet, as well as the blend if it's nice.

1. Shanna
2. lurchalicious - collected
3. Craiclad
4. David
5. JohnC - collected

craiclad & David get in touch please to arrange collection. Guys please remember also to post a write of your experiences using the malt to this thread.

Thanks,

Shanna

Quote from: molc on December 23, 2015, 05:56:40 PM
Hehe, mmm citra. Yeah I'll bring a bottle along to the next meet, as well as the blend if it's nice.

Molc, are you bringing this next week?  :-\

Quote from: Bubbles on January 20, 2016, 01:43:48 PM

Quote from: molc on December 23, 2015, 05:56:40 PM
Hehe, mmm citra. Yeah I'll bring a bottle along to the next meet, as well as the blend if it's nice.

Molc, are you bringing this next week?  :-\

Yeah can do, still plenty in the keg.

Yes please!

1. Shanna
2. lurchalicious - collected
3. Craiclad
4. David - collected
5. JohnC - collected

Got around to brewing with this malt at the weekend.
It was just a simple SMASH using the Viking Pils malt with Hallertauer Mittelfrueh.
(https://lh3.googleusercontent.com/BqLWUzRzSPuP7t_fZ7IIjaXQEX8nI6Iv_zAcWi9Y5nDyS3IggiGiTJv49DOmNpOug_ApKHu5MyonvQ5gl7kGVv66YDfE98KZog5bElM7rSXkfk9mRy4IB18YfaDP1D586js4DSwK7aYPjPq8nGgTspg8dX-IqoV6ZcOaDDCPTMxVwwTboRSTHgHSlamiwOUDLQUrf6EtNw85YdawGsPZHdAogUgMMoHriba95s8ez73SR6KLvBAfbH1RpIK8Byprtbpfp6Yfn6oHbnPJ5A4adviRmw6wi74HFCo-o3mLGF5DV2VjFQutUqgCAOepKo3n_S3V6nLKDDyJAPolGYffpMIjd3yO9Pk2InbdH5Vg3FsOHPAnSL5pzBt6Tp03HaUlt-IzpNH7q9kq0Ih--R119lmUpvGHeLaCQVnagzpj-EGFx-GKOH92whNdorcBO4Cwpco1bUtds8Efc-98LwxO65UCEXpF_p7r3bjc_zo3ymNnkemIdSkFV4dbYbj7mBZlhqiVc94UiVDofBBCSC3K4vEjUWjrrm7iBZumqgrv6WEyUsEuCieLYorDBiPS9sjz8wd5=w478-h307-no)


Mashed for 1.5hrs (BIAB)
Hit an efficiency of 82.7%
Usually I hit around 80% but it's not unusual to hit this high.
Boiled for 1hr
1/4 tab of whirfloc added @ 10mins
OG was over 1.052 but was under volume 9 litre in to fermenter was expecting 10@ 1.048.
The wort was a very light golden colour going in to the fermenter.
Into the fermentation fridge at 10c now the long wait.
My first lager fermentation so fingers crossed.

What yeast did you use David?

Don't know what happened to the screen shot of the recipient.
Here it is again hope it works
(http://uploads.tapatalk-cdn.com/20160127/e954d904dbac70c5d0b7d3dfbb269294.jpg)

Just in case the yeast was saflager s23