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Golden Pils
Northern German Altbier • All Grain • 5.5 gal
This reccipe won second prize in the Michigan State Fair 2009
March 2, 2011 pm 03:44pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 9.5 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- .3125 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .8125 lbs
Belgian Special B
Belgian Special B
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 90 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.25 oz
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.
- 1.25 oz
Saaz - 5.0 AA% pellets; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish Moss - (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.
- .5 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast 2042 Danish Lager™
Wyeast 2042 Danish Lager™
Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: A - Northern German Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 18.2 SRM | 13 - 19 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.2% | |
| Bitterness: | 30.9 IBU | 25 - 40 | |
Discussion
I call it Golden Pils--it's not a Pils
2011-04-01 11:26am
This beer is actually a Northern German Alt beer. It took a silver medal at the Michigan State Fair in 2009.
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