Re: Download Saaz 2 Full Movie 3gp
Elodie Akiyama
Yeah I successfully screwed up a CAP dry hopping with saaz once (never again). I did just however run a batch of German pils through a Hop Rocket which had an ounce of the stuff in it, it will be interesting to see how that works out.
Saaz hops are world famous for their low alpha acid content and high alpha/beta ratio, creating a hop that imparts a particular soft or delicate bitterness. While the oil composition creates a clean, deep, herbal aroma. These characteristics are the defining footnote on styles like Bohemian Pilsners.
The following list of beers use saaz hops in their beer, either exclusively or in conjunction with other noble hops. To get a good feel for this type of hop, we would encourage you to give the following beers a try.
I would boil them yes, or at the very least steep them. Saaz doesn't work very well for dry hopping. Maybe boil 50g for 15 minutes and dump the other 50g in at flameout for a 15/20 minute steep. You won't be disappointed. It's a very low AA% hop so you won't be getting much bitterness from the boil.
One thing with lagers is that they should be fermented cold, i.e. around 10-12 degrees, and pay attention to yeast count. Underpitching will ruin them. They may or may not require extended ageing, that depends on your palate. I never found ageing bottles forever improved them at all, but I do notice improvement in the keg after it has been cold for 3-4 weeks. After that it either plateaus or drops off again.
Flameout is when you turn off the stove, urn, gas, fire, whatever you're using to boil the wort. So basically you'd boil it for 15-20 minutes, add the first 50g Saaz with about 10-15 mins left in the boil, then turn off the heat and dump the other 50g in and let it steep in the hot wort for 15-20 mins, with the lid on.
Another 500g of light dry malt would bump up the body and ABV nicely or you could do a smaller larger and only top up to 20 or 21 litres. You would end up with something similar to the Green Neck Lager with added Saaz.
Also I am inclined to think that 100g of Saaz could be a bit much first up. It won't be too bitter but I once used a bit too much and I ended up with a lager that tasted like it had been dry hopped with sauerkraut! I would use 25g at 10min and 25g at flame out and save the rest for your next brew.
That's interesting, I've never had a sauerkraut flavour from Saaz. That said, my pilsner recipe uses about 50g of it at 15 minutes and nothing after that. No flameout and no dry hops. Pilsners aren't typically dry hopped anyway, but I might try a flameout addition on my next one just to see what it does.
My sauerkraut lager used 125 g of saaz from 75 minutes to flameout. It was my first all grain lager, my first attempt at the brulosophy lager method, my first use of acidulated malt and my first half arsed attempt at a decoction mash so there were plenty of reasons why it may not have been as I had hoped. It was still drinkable as long as the weather was hot and the beer was icy cold but I thought if I did it again I would use less saaz. I have since decided to use all my pilsner malt in Belgian ales and if I felt like a Pilsner Urquell I would just go down to Dans and buy a case
Mine normally use 150g or so of Saaz, depending on the AA%. 50g @ FWH, 50g* @ 80 mins and 50g @ 15 mins. Acid malt is used as well but only about 1.5% of the grist, if that. I don't do decoctions though, too much stuffing around in an urn. I do a hochkurz mash though. If you want the recipe, I'm happy to share it. Always turns out well for me.
Definitely still worth a go, just keep it as cold as you can. My colleague's husband brewed this kit in the 20 C+ range, and it tasted much better than I expected (I asked him about his process before tasting the beer). If you can keep it at say around a fairly constant 15 C I'm betting it will turn out just fine.
Is that the recipe in your epic Bohemian Pilsner thread Otto? That thread was the inspiration behind me eventually deciding to have a crack at an all grain lager but I eventually used a recipe adapted from the Mad Fermentationalist. Perhaps I should have another go with your recipe - do you still add the dark malt for colour?
I used the muntons malt extract, 1 kg of youngs brew enhancer and 10g of bohemian pilsner yeast. Its been fermenting for 12 days now and tastes like a wheat beer. Not planning on adding the saaz because of this.
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