I took the Lawnmower fuel cream-ale recipe (now dubbed "Pißwaßer"), moved half an oz of the bittering into flavouring, switched Saaz for Cascade, added a gelatin fining, et voila... Pißwaßer. I've also dicked around a little with the mash to try and ensure minimum body... lol.
9lbs Bohemian Pilsner Malt
1.5lbs Toasted Rice
1.5lbs Flaked Corn
0.7oz Cascade 6% @ 90.
0.7oz Cascade 6% @ 0.
2 x S-05 for a speedy fermentation.
Green food coloring added at kegging, gelatin used to clarify.
Mash 3 gallons/20 mins @ 144, add 1.25 gallons boiling water and rest another hour. Sparge 4 gallons @ 168.
So, is this suitable for the thirsty summer bmc crowd?
B
Sure is... make sure to clarify properly or they get pißy :P
Finished at 1.006; Sample tastes good - think this will be my house cream ale now.
To keep the BMC'er's happy, how important do you think the Pilsner is vs. regular 2-row? Then sub for a 60 min boil instead of 90?
I doubt they'd notice tbh, it's pretty slight. The difference in color would be more noticeable than the difference in flavour.
Gelatin did its work just fine... it's not crystal clear, but clear enough that BMC'ers won't care.
I can get away with the "it's unfiltered" line, now :P
how long has it been cold crashing with gelatin ? once its cold it should go crystal clear
few days? I think I threw it in on Friday.
First glass was mud, second + third are pretty damn good. I suspect after a few more it'll be pretty sparkly.
As I've never bother with clarifying agents how exactly (product, process and quantity) do you use the gelatin?
Thanks,
B
Quote from: "Brian_S"As I've never bother with clarifying agents how exactly (product, process and quantity) do you use the gelatin?
Thanks,
B
http://craftbrewing.ca//viewtopic.php?f=9&t=1534