Phoney Peroni No.3
The main difference with this brew will be that I'm only using 500g of flaked maize instead of the 1kg I normally use. This isn't by design, it's because I forgot to order 1kg in my last order.
I made a 2 litre starter of Wyeast 2278 Czech Pilsner Lager yeast using the 500ml of overbuilt starter that I saved from my previous Austrian Pilsner brew with the intention of using it all in this brew because I'll be switching back to ales after this one.
Recipe Specifications -------------------------- Recipe: Phoney Peroni No.3 Date: 10 September 2023 Batch Size (fermenter): 24.00 L Estimated OG: 1.047 SG Estimated Color: 6.5 EBC Estimated IBU: 32.2 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 75.6 % Boil Time: 60 Minutes Finished water profile: Ca:28, Mg:3, Na:9, SO4:10, Cl:44 Ingredients: ------------ Amt Name Type %/IBU Volume 29.78 L Tesco Ashbeck Water 3.60 ml Lactic Acid (Mash) Water Agent 80% - 1.20 g Calcium Chloride (Mash) Water Agent - - 4.35 kg Weyermann Bohemian Pilsner (4.0 EBC) Grain 89.7 % 2.84 L 0.500 kg Crisp Flaked Torrefied Maize (1.3 EBC) Grain 10.3 % 0.33 L 0.30 g Calcium Chloride (Sparge) Water Agent - - 0.20 ml Lactic Acid (Sparge) Water Agent 80% - 25.00 g Hallertau Magnum [10.00 %] - Boil 60.0 min Hop 27.8 IBUs - 10.00 g Saaz [2.60 %] - Boil 15.0 min Hop 1.4 IBUs - 15.00 g Saaz [2.60 %] - Boil 10.0 min Hop 1.6 IBUs - 1.00 Items Whirlfloc Tablet (Boil 7.0 mins) Fining - - 25.00 g Saaz [2.60 %] - Boil 5.0 min Hop 1.4 IBUs - 1.0 pkg Czech Pilsner Lager (Wyeast Labs #2278) Yeast Mash Schedule: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 4.85 kg ---------------------------- Name Description Step Temperat Step Time Mash In Add 24.78 L of water at 71.9 C 66.0 C 60 min Sparge: Dunk sparge with 5L of 75C water.
The brew-day went according to plan and I actually hit the target OG of 1.047 on the nose. I'm predicting an ABV of 5.2% or 5.3% based on the past performance of this yeast in the worts that I produce.
It's an unseasonably hot September here at the moment and I was only able to get the wort down to 22.7 with the immersion chiller. I then placed the fermenter in the brew fridge and set it to 12.5C with the intention of pitching the yeast the following morning (+24 hours) when it should have chilled to pitching temperature.
The next day
At 7:00am the next day the wort was only down to 14.5C which I think is too warm to pitch this lager yeast so I decided to give it another few hours. By 12:00pm it was down to 13.5C and I decided that was close enough and so I decanted the spent wort from the starter and pitched the yeast.
The next, next day
I have to admit I was a bit concerned that at 9:00am, 21 hours after pitching there was no activity in the blow-off tube. However my anxiety was to be short-lived because just an hour later fermentation had definitely started. Now I plan to to leave it for the next week or so until it starts to visibly slow down and then I'll let the temperate rise gently from 12.5C to 16C for an extended diacetyl rest. Kegging will be after a full 3 weeks.
The fermentation went well. It was about a week at 12.5C before I let it free-rise to 16.5C for a couple of weeks to finish off. After the full three weeks all activity ceased so I kegged it.
Final gravity, adjusted for my hydrometer scale, was 1.006 for an ABV of 5.3%. Personally I would have preferred 5.0% but this is fine. The well-rested lager was extremely clear in the sample jar. I kegged a fully corny and got two bottles from the remainder. The keg was fined with gelatine, headspace purged with 5x15psi bursts of CO2 and left to carbonate and condition at 20psi and 6C. I have a feeling this will be another good one.