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Seasonal Pils 2012

Seasonal Pils 2012

German Pilsner (Pils) : Partial Mash : 18.93 L

Rathskellar

Simple brew made in an hour

October 12, 2012 at 07:39pm

0.0/5.0 0 ratings

Ingredients (Partial Mash18.93 L)

  • 1 kg Australian Pilsner

    Australian Pilsner

    Well modified, good attenuation.

  • 1.5 kg CBW® Pilsen Light Liquid (Malt Extract); Briess

    CBW® Pilsen Light Liquid (Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • .50 kg Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 15 g Cascade - 5.5 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 30 g Saaz - 5.0 AA% pellets; boiled 30 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 30 g Saaz - 5.0 AA% pellets; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Fermentis W-34/70 Saflager W-34/70

    Fermentis W-34/70 Saflager W-34/70

    This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. 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 23C ± 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: 1.042 1.044 - 1.050
Terminal Gravity: 1.009 1.008 - 1.013
Color: 2.2 SRM 2 - 5
Alcohol: 4.3% ABV 4.40% - 5.20%
Bitterness: 37.8 IBU 25.00 - 45.00

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