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Hofbrau

Hofbrau

German Pilsner (Pils) • Partial Mash • 6.75 gal

Mile High Monks

February 25, 2002 am 05:24am

0.0/5.0 0 ratings

Ingredients (Partial Mash6.75 gal)

  • 2.5 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 1 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • 5.5 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • .75 oz Hallertau - 5.2 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 oz Tettnanger - 4.6 AA% pellets; boiled 45 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .5 oz Hallertau - 5.2 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 Tettnanger - 4.6 AA% pellets; boiled 15 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • Wyeast 2206 Bavarian Lager

    Wyeast 2206 Bavarian Lager

    Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.

Style (BJCP)

Category: 2 - Pilsner

Subcategory: A - German Pilsner (Pils)

Range for this Style
Original Gravity: 1.047 1.044 - 1.050
Terminal Gravity: 1.009 1.008 - 1.013
Color: 4.9 SRM 2 - 5
Alcohol: 4.9% ABV 4.4% - 5.2%
Bitterness: 36.6 IBU 25 - 45

Discussion

Homer

Hof

2002-11-21 10:08am

I helped someone make this recipe, but never made it or found out how it turned out. If you make it please post the results here, thanks.

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