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German Pilsner (Pils) : All Grain : 55 L

Rava Strong Ale


October 1, 2012 at 10:45am

0.0/5.0 0 ratings

Ingredients (All Grain55 L)

  • 6 kg Pilsen 2RS Malt; Castle Malting

    Pilsen 2RS Malt; Castle Malting

    Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

  • 3.5 kg Corn Grits

    Corn Grits

    Imparts a corn/grain taste. Use in American lagers.

  • 2 kg Wheat Raw

    Wheat Raw

    Contributes glyco-proteins to enhance foam stability.

  • 0.25 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 40 g Magnum - 12.0 AA% pellets; boiled 70 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 30 g Styrian Goldings - 5.2 AA% pellets; boiled 20 min

    Styrian Goldings

    Mild, pleasant.

  • 20 g Czech Saaz - 4.5 AA% pellets; boiled 1 min

    Czech Saaz

    Very mild. 'Noble'.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 2 - Pilsner

Subcategory: A - German Pilsner (Pils)

Range for this Style
Original Gravity: 1.046 1.044 - 1.050
Terminal Gravity: 1.010 1.008 - 1.013
Color: 2.6 SRM 2 - 5
Alcohol: 4.7% ABV 4.40% - 5.20%
Bitterness: 34.5 IBU 25.00 - 45.00


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