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Quicksilver's Poppin Pils
German Pilsner (Pils) • All Grain • 6 gal
A beer that maybe my Budweiser friends will like and me too.
October 6, 2012 pm 03:46pm
4.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 11 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
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .75 oz
Perle - 8.8 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .5 oz
Hallertau - 3.0 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 3.0 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tsp
Irish Moss - 15 minute boil (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.
-
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
It's getting cooler in Maine so maybe I won't have to move this pilsner around when the weather gets warm. This is the lightest style I brew and I like a Pilsner now and then. I aerated the wort by allowing it to splash into the carboy from neck height. Added the yeast at 70F by sprinkling onto the wort. Nighttime temperatures drop to high 30'sF and daytime is 60ish. So I'll see how mother nature works for a lager this time of year. Mashed at 152F for 60 minutes ,raised to 170F and sparged.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: A - German Pilsner (Pils)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 7.4 SRM | 2 - 5 | |
| Alcohol: | 5.0% ABV | 4.4% - 5.2% | |
| Bitterness: | 33.0 IBU | 25 - 45 | |
Discussion
Fermentation
2012-10-07 10:28am
I left the beer in my garage on a concrete floor. The overnight temperature dropped to 37F but quickly rose to 60ish. It's fermenting nicely without blowing over. Final brix reading was 12%.
Racked to secondary 10/17/12
2012-10-22 8:33pm
Looks very light and tasted nice and clean. Should be good after lagering
Racked to the Keg
2012-11-06 11:33am
Much lighter than I expected but nice and smooth. I know my Budweiser friends will like this as this is as light as I get. Hopefully will be similar to a Beck's style beer when carbonated.
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