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German Pilsener 1
German Pilsner (Pils) • All Grain • 22 L
This is a great beer. Ferment at 12C for 2 weeks, Rest at 20C for 2 days, rack to secondry and lager for 4 weeks at 2C, bottle or keg and enjoy a great beer, see brewing notes.
September 9, 2003 am 02:53am
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 4.6 kg
German 2-row Pils
German 2-row Pils
- 0.3 kg
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.1 kg
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 50 g
Hallertauer Tradition - 3.0 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 8 g
Spalt Spalter - 4.8 AA% pellets; boiled 54 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 8 g
Northern Brewer - 9.8 AA% pellets; boiled 54 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 15 g
Spalt Spalter - 4.8 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
White Labs WLP838 Southern German Lager
White Labs WLP838 Southern German Lager
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Notes
The Flavoring hops are first wort hops Single decoction mash. Start mash at 64 C for 60min. Take out 40 of grains and get to boil. Return grains to mash to reach 70 C. mash out for 30min and sparge with 77C
Style (BJCP)
Category: 2 - Pilsner
Subcategory: A - German Pilsner (Pils)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 3.0 SRM | 2 - 5 | |
| Alcohol: | 4.8% ABV | 4.4% - 5.2% | |
| Bitterness: | 32.1 IBU | 25 - 45 | |
Discussion
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