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Greg's Fusion Pilsner
Lite American Lager • All Grain • 5 gal
Belgian Pilsner Malt, German Yeast and Citra Hops for a new fresh crisp treat. What else would you call it?
December 17, 2011 pm 02:07pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Pilsen Malt; Dingemans
Pilsen Malt; Dingemans
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
- 0.5 oz
Citra® - 13.4 AA% pellets; boiled 60 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 0.5 oz
Citra® - 13.4 AA% pellets; boiled 10 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
-
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.
Notes
Used Calcium Chloride and Irish Moss
Style (BJCP)
Category: 1 - Light Lager
Subcategory: A - Lite American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.028 - 1.040 |  |
| Terminal Gravity: | 1.005 | 0.998 - 1.008 | |
| Color: | 3.2 SRM | 2 - 3 | |
| Alcohol: | 4.6% ABV | 2.8% - 4.2% | |
| Bitterness: | 41.0 IBU | 8 - 12 | |
Discussion
Result
2012-04-03 6:13pm
This was a nice unusual lager. It was patterned after a continental pilsner using German yeast, Belgian malt and American home grown hops. The result was fabulous. It went way too fast. It was a little on hoppy side since I was not sure about the strength of the HG hops, but the hops combination really worked well. Will do again for sure.
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