Jaggers Brewing Co.
02/15/22 • 40 min
2 Listeners
This week we welcome in Youtube homebrewer Matt Jaggers (such a cool name). We discuss our approaches to being content makers, Matt's approach to brewing, and add his Berlinerweisse to the tap list
Jaggers Brewing Co - Berliner Weisse v4
Reverse Osmosis Water
Water Salts (Yellow Balanced Profile) - Beersmith
Grain Bill:
50% Belgian Pilsner
50% Wheat Malt
0.18 oz Magnum Hops (5.1 IBUs) - 15 min addition
Whirlfloc Tablet - 15 min addition
Yeast Nutrient - 10 min addition
Kettle soured with Lacto
No-chilled
Room temp fermentation
White Labs Lacto WLP677
Wyeast 1007 German Ale
Strike water at 151F - 66.1C - Mashed at 148F - 64.4C for 75 mins
Bring to boil for 15 mins - No chill until 95F - 35C and pitch Lacto
Mash ph 5.6 - Target after Lacto target ph 3.5 - actual ended up being 3.36
Bring back to boil for 45 mins - add 15 min and 10 min boil additions
No chill again until room temperature, pitch yeast
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This week we welcome in Youtube homebrewer Matt Jaggers (such a cool name). We discuss our approaches to being content makers, Matt's approach to brewing, and add his Berlinerweisse to the tap list
Jaggers Brewing Co - Berliner Weisse v4
Reverse Osmosis Water
Water Salts (Yellow Balanced Profile) - Beersmith
Grain Bill:
50% Belgian Pilsner
50% Wheat Malt
0.18 oz Magnum Hops (5.1 IBUs) - 15 min addition
Whirlfloc Tablet - 15 min addition
Yeast Nutrient - 10 min addition
Kettle soured with Lacto
No-chilled
Room temp fermentation
White Labs Lacto WLP677
Wyeast 1007 German Ale
Strike water at 151F - 66.1C - Mashed at 148F - 64.4C for 75 mins
Bring to boil for 15 mins - No chill until 95F - 35C and pitch Lacto
Mash ph 5.6 - Target after Lacto target ph 3.5 - actual ended up being 3.36
Bring back to boil for 45 mins - add 15 min and 10 min boil additions
No chill again until room temperature, pitch yeast
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Ramon Strauss of Venture Brewing Club
1 RecommendationsThis week we welcome to The Homebrew Pub Ramon Strauss of Venture Brew Club. He's adding to the taplist an Argentinian recipe from Nico Cervecero (and you can see his original video for the recipe here: https://www.youtube.com/channel/UCd_7l6WYotJX-fj-5IkehOA)
This is the link to the Dorada Pampeana from Venture Brews in English here:
https://www.youtube.com/watch?v=JqnFwK8iePU&t=14s
Dorada Pampeana
Original recipe from Nico Cervecero
For 5.5 gal (21 l)
Targets
OG 1.058 SMR 5.5 IBU 27
Grain Bill
11 lbs (5 kg) German Pilsner
8 oz (0.2 kg) Crystal 30
Hops
1 oz (30g) Cascade 7.5% AA at 60 min
Other
Irish moss and yeast nutrient at 15 min
Yeast
SafAle S-04
For a 90 min boil
Single infusion mash 60 min at 153 F (67 C)
Batch sparging
Strike water 3.7 gal (14 L) at 165 F (74 C)
Sparge water 5.0 gal (19 L) at 170 F (77 C)
Estimated pre-boil vol 6.9 gal (26 l)
Estimated BG 1.046 (75% Effc)
Fermentation plan
Week 1 at 65 F (18 C)
Week 2 Diacetyl rest at 72 F (22 C)
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