Creator: Mike Neville
Considered as easy and characterless swill meant for fast quaffing as just lately as just some years in the past, lager types look like gaining in recognition amongst those that traditionally lambasted something of the type. One oft cited motive brewers give for not making types like German Pils, Vienna Lager, and Munich Dunkel is that they’re extra work as a consequence of requiring cool fermentation temperatures. Nevertheless, to the chagrin of some, various individuals have reported passable outcomes fermenting basic lagers at typical ale temperatures.
Regardless of proof displaying sure yeast strains appear to be extra sturdy than beforehand thought, there exists a extensively held perception that any lager fermented hotter than about 52°F/11°C will possess undesirable traits together with fruity esters. That’s, except stated beer is fermented below strain, which purportedly suppresses ester growth by slowing yeast progress, permitting lagers to be fermented as heat as 72°F/22°C whereas guaranteeing a clear and crisp completed product.
I like lager types and have been brewing them for years, often fermenting them cool over an extended time frame, although I’ve additionally experimented with pressurized heat fermentation. Whereas various previous xBmts have proven that tasters can’t appear to reliably inform aside beers fermented heat below strain from these fermented heat at normal strain, I stay interested in this variable and selected it for the xBmt I’d take with me to Homebrew Con 2022 in Pittsburgh, PA.
| PURPOSE |
To judge the variations between a German Pils fermented heat below 13 psi of strain and one fermented on the similar temperature below no strain.
| METHODS |
Having just lately carried out the same comparability on a Festbier, I designed a easy German Pils for this iteration.
Yinzer Pils
Recipe Particulars
| Batch Dimension | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 33.9 | 3 SRM | 1.05 | 1.007 | 5.64 % |
| Actuals | 1.05 | 1.007 | 5.64 % | |||
Fermentables
| Title | Quantity | % |
|---|---|---|
| Pilsner | 10 lbs | 100 |
Hops
| Title | Quantity | Time | Use | Kind | Alpha % |
|---|---|---|---|---|---|
| Triumph | 22 g | 60 min | Boil | Pellet | 10.7 |
| Tettnang | 23 g | 15 min | Boil | Pellet | 3.9 |
| Saaz | 14 g | 5 min | Boil | Pellet | 3.5 |
| Tettnang | 14 g | 5 min | Boil | Pellet | 3.9 |
Yeast
| Title | Lab | Attenuation | Temperature |
|---|---|---|---|
| Pilgrimage (L26) | Imperial Yeast | 77% | 32°F – 32°F |
Notes
| Water Profile: Ca 74 | Mg 7 | Na 5 | SO4 55 | Cl 71 |
After gathering the water for a single 10 gallon batch, I weighed out and milled the grain.
With the water correctly heated, I included the grains then checked to verify the mash was at my goal temperature.
In the course of the mash relaxation, I ready the kettle hop additions.
As soon as the 60 minute mash was completed, I batch spargedto acquire my goal pre-boil quantity then proceeded to boil the wort 60 minutes, including hops on the occasions listed within the recipe.
When the boil was full, I shortly chilled the wort.
Subsequent, I transferred an identical volumes of wort to separate fermenters.
A refractometer studying confirmed the wort was at my goal OG.
12.4 °P = 1.050 OG
The fermenters have been related to my glycol unit and allowed to complete chilling to my desired fermentation temperature of 68°F/20°C, at which level I pitched a single pouch of Imperial Yeast L26 Pilgrimage into every batch.
Subsequent, I hooked up a blowoff tube to 1 fermenter and positioned a spunding valve set to 13 psi on the opposite fermenter.
Left: no strain | Proper: strain ferment
The beers have been left to ferment for 9 days earlier than I took hydrometer measurements displaying each had reached the identical FG.
Left: no strain 1.007 FG | Proper: strain ferment 1.007 FG
I chilly crashed the beers to 38°F/3°C and left them alone for twenty-four hours, at which level they have been strain transferred into CO2 purged kegs.
The stuffed kegs have been positioned in my keezer and burst carbonated in a single day earlier than I lowered the gasoline to serving strain. After every week of conditioning, they have been carbonated and prepared for analysis.
Left: no strain | Proper: strain ferment
| RESULTS |
Huge cheers to our buddies from Imperial Yeast for letting me acquire information at their sales space throughout Homebrew Con 2022 in Pittsburgh, PA!
A complete of 57 individuals of various ranges of expertise participated on this xBmt. Every participant was served 2 samples of the beer fermented below no strain and 1 pattern of the beer fermented below 13 psi of strain in numerous coloured opaque cups then requested to determine the distinctive pattern. Whereas 26 tasters (p<0.05) would have needed to precisely determine the distinctive pattern as a way to attain statistical significance, solely 24 did (p=0.10), indicating members on this xBmt have been unable to reliably distinguish a German Pils fermented heat below 13 psi of strain from one fermented on the similar temperature below no strain.
My Impressions: Out of the 5 semi-blind triangle checks I tried, I appropriately recognized the odd-beer-out simply as soon as and perceived each as being an identical in each method. The beers had the doughy, crackery malt character I count on in a pleasant Pils together with a pleasant floral hop be aware and simply the correct quantity of bitterness.
| DISCUSSION |
For so simple as they’re characteristically, lagers are typically seen as moderately difficult to make, so brewers are sometimes fast to embrace any tips to hasten the manufacturing of such tasty beers with out rising the chance of off-flavors. Whereas fermenting lagers at hotter temperatures is scoffed at by many, doing so below strain is extensively accepted as a legitimate methodology. Curiously, tasters on this xBmt have been unable to reliably distinguish a German Pils fermented at 68°F/20°C below no strain from one fermented on the similar temperature below 13 psi of strain.
Seeing as these beers have been perceptibly related, it may be argued they possessed the identical quantity of off-flavors, which given the suggestions I obtained from members, gave the impression to be none. Both method, these outcomes add much more to the mounting pile of proof questioning the declare that fermenting lagers below strain in some way negates the issues presumed to happen with hotter temperatures.
That is the second xBmt I’ve performed on this subject that has returned related outcomes, which when added to the quite a few different related xBmt findings, has prompted me to query the veracity of claims concerning pressurized fermentation of lagers. As a lot as I admire custom and eager to give you intelligent methods to mitigate the dangers concerned with doing issues in another way, I’m simply not satisfied fermenting lagers below strain has any notable impression, at the very least on the homebrew scale.
If in case you have any ideas about this xBmt, please don’t hesitate to share within the feedback part under!
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