2012 Dec 29 - #17 – All Grain Dark Pilsner

2013 Jan 6 - #17 – All Grain Dark Pilsner

-3lbs Bohemian Pilsner 155F for 60m

-2lbs 150L Crystal

-3/4 oz Hallertau 45m

-1/4 oz Hallertau 15m

- 1 TSP irish moss 15 m

- 1 TSP Lavender 15 m

-(NYC tap water)

-Fermentis S23 lager           

-(Brewers Best conditioning tabs)

-OG=1.038

12/12/2013 – one week later OG= 1.018. Definite fresh grains. This is a big difference from malt liquid extract. Barley scent. Light hops. Hard to distinguish. Tastes balanced already. Hop is noticeable in taste. Lavender is subtle. SRM 40?

-1/20/2013 - 1.009 or 1.010 second day gravity . Bottled. 3.7% ABV

-2/10/2013 – tastes like a stout. Not bad. I need to use less hops next time. It was about 32 Tinseth.

All Grain Dark Pilsner - making of video

and check out this beer pong table:

2012 Dec 15 - #16 – Vienna Biscuit

2012 Dec 15 - #16 – Vienna Biscuit

- 3 lbs brewers 6 row –steeping at 150F for 60min

- 1lb  biscuit malt –steeping at 150F for 60min

- 1lb Vienna LME from Mr.Beer in boil

- 3/4 oz Sazz at boil for 45 min

- 1/4 oz Saaz flavoring 15 min

- 1 TSP irish moss 15 min

- 1/4 TSP lavender 15 min

-Fermentis S23 lager

-NYC tap water

-OG = 1.032

12/22/2012 – 1.008. Nice and toasty. On the dry side. Earthy and light. 3.7% ABV. 12/23/12 – bottled.

1/12/2013 – tastes like Blue Point NYC

1/16/2013 – optimal conditioning reached. Perfect.

1/23/2013 – lavender balanced out well!