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This is a clone of a Nambian beer that my brother and sister-in-law
had in South Africa. It's basically a standard German Pilsner, with
noble hops and a malty base.
I used purified water from Aqua Vita mixed 5 to 1 with tap
water run through my homemade water filter to make the water as
close to Czech Pilsen water as possible.
For the mash, I did a protein rest at 122 F, and then a
saccharification rest at 150 F. The protein rest made the runnings
very milky. Never done this before, so I hope it's OK. Reasoning
for doing it was to make sure there's no chill haze. I may have done
the protein rest for too long though. Mash efficiency was 69%.
Chilled it down to about 75 F and pitched full 2L starter into
wort. Should have got the starter going a day earlier then cold crashed
it, decanted the wort, and just pitched the yeast. Oh well.
Fermented for 3 weeks at 52 F. Finished out fermentation at room
temp for a couple days before bottling and kegging. I bottled a
12 pack for Trevor and Elizabeth, using Coopers priming pellets, and
kegged the remaining 5 gallons for lagering at 34 F for a month.
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