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Beer Week German Pilsner
German Pilsner (Pils) • All Grain • 6 gal
Mashed grains @ 150ºF for 75 minutes. Nol 5.2pH stabilizer used to allow for soft well water.
September 18, 2010 am 12:16am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 8 lbs
Cargill Euro Pils; Cargill Malt
Cargill Euro Pils; Cargill Malt
Fashioned after the great Pilsner malts of Europe, Cargill Euro Pils is malted in our Canadian malting facility using the finest Canadian two-row barley. This malt exhibits the distinct "grassiness" often associated with European Pilsner malts.
- .5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- .25 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
Saaz - 5.8 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 5.8 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish Moss - @ 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
White Labs WLP800 Pilsner Lager
White Labs WLP800 Pilsner Lager
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Notes
Mash at 175ºF for 75 minutes.
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: | 4.2 SRM | 2 - 5 | |
| Alcohol: | 4.7% ABV | 4.4% - 5.2% | |
| Bitterness: | 31.5 IBU | 25 - 45 | |
Discussion
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