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"Jamil Show" German Pilsner
German Pilsner (Pils) • All Grain • 5 gal
This award winning recipe was shared on the Jamil Show (2007-06-18) by Jon Plise. The entire podcast is available here: http://thebrewingnetwork.com/shows/The-Jamil-Show/German-Pilsner-The-Jamil-Show-06-18-07
June 28, 2012 am 11:09am
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Ingredients (All Grain, 5 gal)
- 8.5 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
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.5 lbs
Carapils®/Carafoam®; Weyermann®
Carapils®/Carafoam®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier
- 1.25 oz
Hallertauer Hersbrucker - 4.2 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.25 oz
Hallertauer Hersbrucker - 4.2 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Wyeast 2124 Bohemian Lager™
Wyeast 2124 Bohemian Lager™
A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners.
Notes
Adjust water volume for 90 minute boil. If attenuation is troubling, 0.5 lbs to 1.0 lbs of simple sugar can be exchanged for pilsner malt to make the wort more fermentable, but keep the same OG-- don't just add sugar to the recipe. The Munich malt is added to simulate the effects of a decoction mash. If doing a decoction, use 100% pilsner (no Munich or Carapils). Scale back the Munich and add a few ounces of Melanoindin malt if you prefer the characteristics of Melanoidin malt over Munich. Use a German Lager yeast to be authentic (Wyeast 2124 or White Labs WLP830 are the usual choices, however, many other yeasts can be used. Feel free to experiment.) Lager for 3-4 weeks @ typical lagering temperature.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: A - German Pilsner (Pils)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 6.3 SRM | 2 - 5 | |
| Alcohol: | 5.2% ABV | 4.4% - 5.2% | |
| Bitterness: | 26.9 IBU | 25 - 45 | |
Discussion
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