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Pilsen BB

Pilsen BB

German Pilsner (Pils) • All Grain • 18.93 L

Belgian Ale

Dennis Hulme

September 3, 2015  07:36pm

0.0/5.0 0 ratings

Ingredients (All Grain18.93 L)

  • 4 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.

  • 0.2 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 30 g Tettnanger -4.5 AA% whole; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 20 g Saaz -5.0 AA% whole; boiled 15 min

    Saaz

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

  • FermentisS-23Saflager S-23

    FermentisS-23Saflager S-23

    This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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: 1.047 1.044 -1.050
Terminal Gravity: 1.010 1.008 -1.013
Color: 3.4 SRM 2 -5
Alcohol: 4.8% ABV 4.4% -5.2%
Bitterness: 25.6 IBU 25 -45

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