Gordon Biersch Lager Project

Comment

Comment by Ben Lipman on August 12, 2010 at 8:46pm

Dieter is outfitting the 6 teams with everything they need to brew the batches. We will need to limit the rigs to the three at each location for now (unless you hear otherwise) so we don't flood Rob and Dieters houses. That is the plan from what I understand at this time.
The brews will take a max of 35 days, grain to glass so we will have a tasting with the participants early October to decide which 4 batches are re-brewed.

Comment by Mike Tinker on August 12, 2010 at 8:18pm

So just to be clear... What do we need to provide vs. What is Dieter providing?

Comment by Ben Lipman on August 12, 2010 at 7:53pm

Mind you, these are the original recipes from Dieter himself, if you try to brew one please adjust your grain bill for your system's efficiency.

Comment by Ben Lipman on August 12, 2010 at 7:52pm

Rauchbier

OG: 14.5 P (target), 14.2 – 14.8 P (parameter)
Terminal Gravity: 3.0 P (target), <3.5 P (parameter)
IBU: 25 (target), 22 – 28 (parameter)

Grist Bill:
• 5.3 lbs pilsner
• 2.5 lbs munich II
• 1.5 lbs smoked malt
• .7 lbs caramunich I

Mash Program:
• 45 C mash-in
• 52 C 10 minutes
• 62 C 25 minutes
• 68 C 25 minutes
• 72 C 15 minutes
• 78 C mash-out

Kettle Program:
• .8 ozs hersbrucker @ 90 minutes
• .8 ozs hersbrucker @ 60 minutes
• .4 ozs hersbrucker @ 15 minutes

Knockout Program:
• Cool wort down to 18 C
• Pitch GB lager yeast

Fermentation Program:
• After 24 hours, if wort has begun to ferment, bring temperature down to 11 C, and allow to ferment for 7 – 10 days
• Once terminal gravity is achieved, cool beer down to 7 C for 5 – 7 days
• Drop temperature down to 1 C, and lager beer for 21 days
Rauchbier.doc

Comment by Ben Lipman on August 12, 2010 at 7:52pm

Helles Bock

OG: 17 P (target), 16.7 – 17.3 P (parameter)
Terminal Gravity: 3.5 P (target), <3.8 P (parameter)
IBU: 30 (target), 27 – 33 (parameter)

Grist Bill:
• 11.4 lbs pilsner
• .6 lbs carahell

Mash Program:
• 35 C mash-in
• 50 C 15 minutes
• 62 C 20 minutes
• 68 C 20 minutes
• 72 C 15 minutes
• 78 C mash-out

Kettle Program:
• 2 ozs Hallertauer Hersbucker hops @ 90 minutes

Knockout Program:
• Cool wort down to 20 C
• Pitch GB lager yeast

Fermentation Program:
• After 24 hours, if wort has begun to ferment, slowly bring temperature down to 12C, and allow it to ferment for 7 – 10 days
• Once terminal gravity has been achieved, bring temp down to 7 C, and hold it for 5 – 7 days
• Drop temp down to 1 C, and lager beer for 21 days
Helles Bock.doc

Comment by Ben Lipman on August 12, 2010 at 7:51pm

Gose

OG: 10.8 P (target), 10.5 – 11.1 P (parameter)
Terminal Gravity: 2.8 P (target), <3.1 P (parameter)
IBU: 12 (target), 10-15 (parameter)

Grist Bill:
• 4.1 lbs Pale wheat
• 2.2 lbs Pilsner
• .7 lbs Caramunich I
• .4 lbs Acidulated

Mash Program:
• 32 C mash-in
• 50 C 10 minutes
• 62 C 25 minutes
• 68 C 25 minutes
• 72 C 15 minutes
• 78 C mash-out

Kettle Program:
• Day 1: get wort down to 50 C, add Lacto, and allow to sit over night
• Day 2: 75 minute boil
• .8 ozs Hersbrucker @ 90 minutes

Knockout program:
• Cool wort down to 22 C
• Pitch Hefe yeast

Fermentation Program:
• Ferment @ 22 C for 3 – 5 days (or until terminal gravity is reached)
• Lower temp down to 7 C, and let it rest for 5-7 days
• Crash temp down to 1 C, and remove yeast
Gose.doc

Comment by Ben Lipman on August 12, 2010 at 7:50pm

Dampfbier

OG: 14.5 P (target), 14.2 – 14.8 P (parameter)
Terminal Gravity: 3.3 P (target), <3.5 P (parameter)
IBU: 30 (target), 28 – 33 (parameter)

Grist Bill:
• 7.2 lbs Pilsner
• 2.5 lbs munich II
• .3 lbs caramunich I

Mash program:
• 45 C mash-in
• 52 C hold for 10 minutes
• 62 C hold for 20 minutes
• 68 C hold for 20 minutes
• 72 C hold for 20 minutes
• 78 C mash-out

Kettle Program:
• 1.5 ozs hersbrucker @ 90 minutes
• .5 ozs tettnang @ 10 minutes

Knockout Program:
• Cool wort down to 20 C
• Pitch GB lager yeast

Fermentation Program:
• After 24 hours, if wort has begun to ferment, gradually bring temperature down to 18 C, and allow to ferment for 3 – 5 days
• Once terminal gravity has been achieved, bring temperature down to 7 C, and hold for 5 – 7 days
• Crash temperature down to 1 C, and age for 10 – 14 days
Dampfbier.doc

Comment by Ben Lipman on August 12, 2010 at 7:50pm

Black Pilsner

OG: 15.3 P (target), 15.0 – 15.6 P (parameter)
Terminal Gravity: 3.2P (target), <3.5P (parameter)
IBU: 55 (target), 55-60 (parameter)

Grist Bill:
• 8.4 lbs Pilsner Malt
• 1.3 lbs Munich II
• .5 lbs Caramunich I
• .3 lbs Carafa

Mash Program:
• 52 C: mash-in
• 62 C: 30 minutes
• 68 C: 30 minutes
• 72 C: 10 minutes
• 78 C: mash-out

Kettle Program:
• 2 ozs Hersbrucker @ 90 minutes
• 1.4 ozs Tettnang @ 60 minutes
• .6 ozs Saaz @ 10 minutes

Knockout Program:
• Cool wort down to 18 C
• Pitch GB lager yeast

Fermentation Program:
• After 24 hours, if fermentation has begun, cool fermenting wort down to 11 C, and allow to ferment for 7-10 days.
• Once terminal gravity is achieved, lower temp down to 7 C for 5 – 7 days.
• Drop temperature down to 1 C and allow beer to lager for 21 days.
Black Pilsner.doc

Comment by Ben Lipman on August 12, 2010 at 7:49pm

Alt Bier

OG: 16 P (target), 15.7 – 16.3 (parameter)
Terminal Gravity: 3.5 P (target), <3.7 P (parameter)
IBU: 45 (target), 40 – 50 (parameter)

Grist Bill:
• 7 lbs pilsner
• 1.7 lbs munich II
• 1.1 lbs vienna
• .7 lbs wheat
• .5 lbs carafa

Mash Program:
• 50 C mash-in
• 62 C 25 minutes
• 68 C 25 minutes
• 72 C 15 minutes
• 78 C mash-out

Kettle Program:
• 1.35 ozs hersbrucker @ 90 minutes
• .65 ozs hersbrucker @ 60 minutes
• .35 ozs tettnang @ 30 minutes
• .35 ozs tettnang @ 10 minutes

Knockout Program:
• Cool wort down to 20 C
• Pitch Alt yeast

Fermentation Program:
• After 24 hours, if wort has begun to ferment gradually bring temperature down to 18 C, and hold it for 3 – 5 days
• Once terminal gravity is achieved, bring temperature down to 7 C, and hold it for 5 – 7 days.
• Bring temp down to 1 C, and age it for 7 – 10 days
Alt Bier.doc

Comment by Non Member on August 7, 2010 at 4:22pm

Helles Bock team would be fun.

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