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Maracek Pils
German Pilsner (Pils) • Extract • 5 gal
My first Pils and cold fermentation. Please give me some of you best advice.
April 23, 2011 am 11:34am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.0 lbs
Caramel Pils; Meussdoerffer
Caramel Pils; Meussdoerffer
This very light caramel malt will improve body and head retention. Meussdoerffer Caramel Pils is ideal for use in Pilsner, light lager, and low alcohol beers.
- 6.5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 2.0 oz
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.0 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.
- 1.0 oz
Saaz - 5.0 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 4 tsp
Yeast Nutrient (AKA Fermax) - 15' (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 1 ea
Whirlfloc Tablets (Irish moss) - 15' (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 2278 Czech Pils™
Wyeast 2278 Czech Pils™
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning.
Notes
3.25lb LME @ 60', 3.25lb LME @ 15'
Style (BJCP)
Category: 2 - Pilsner
Subcategory: A - German Pilsner (Pils)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 5.2 SRM | 2 - 5 | |
| Alcohol: | 5.2% ABV | 4.4% - 5.2% | |
| Bitterness: | 47.7 IBU | 25 - 45 | |
Discussion
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