Ramon Strauss of Venture Brewing Club

02/22/22 • 50 min

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This 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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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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Previous Episode

Jaggers Brewing Co.

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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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Next Episode

Denny Conn of Experimental Brewing

We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer!

Nick Danger Porter - 6 gallons:

Grain:

12lb Lamonta : Pale American Barley Malt

1.8lb Metolius : Munich-style Barley Malt

1.25lb Crystal - 60L (2-Row)l

0.9lb Chocolate Malt

0.6lb SPECIAL Belgium®

0.130lb Black Patent Malt

Hops (60 mins boil):

1oz Tettnang (First Wort)

1oz Hallertau Magnum (60mins)

1oz Cascade (10mins)