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Quick Silverburger
German Pilsner (Pils) • All Grain • 10.5 gal
Trying to make a Bitburger clone based on a Jamil and Palmer recipe
March 29, 2014 pm 04:40pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10.5 gal)
- 22 lbs
Pilsen Malt; Malteries Franco-Belges
Pilsen Malt; Malteries Franco-Belges
Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.
- 2.0 oz
Perle - 8.2 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
- 1.0 oz
Hallertau - 4.9 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.
- 1.0 oz
Hallertau - 4.9 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2 tsp
Yeast Nutrient (AKA Fermax) - Added at 15 minute (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 2 tsp
Irish Moss - Added at 15 minute (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.
-
Wyeast 2007 Pilsen Lager™
Wyeast 2007 Pilsen Lager™
A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp.
-
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
I was making Jamil Zainasheiff and John Palmers Myburger 80 Classic beer styles but didn't hit 147 F on the initial temp on my HERMS. It started out a 153F and went as low as 145F. I used two different yeasts for comparison and did a 90 minute mash and 90 minute boil. I ended up tossing 1/2 gallon to use 2 5 gallon carboys. Brix was 13%.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: A - German Pilsner (Pils)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 3.6 SRM | 2 - 5 | |
| Alcohol: | 5.6% ABV | 4.4% - 5.2% | |
| Bitterness: | 42.8 IBU | 25 - 45 | |
Discussion
Pitching rate and oxygenation
2014-03-31 10:22am
I don't make many lagers and didn't realize you need to pitch a large active starter. After no activity in 24 hours I bought 2 more Wyeast smack packs and an Oxygenation setup for disposable oxygen tanks. I ran the oxygen for 70-80 seconds in each carboy and added the smack packs. Less than 10 hours later it's actively fermenting at 52F. Another lesson learned.
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