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mittelfrüh pils
German Pilsner (Pils) • All Grain • 22.5 L
a hoppy decocted pilsener - tasty!
April 2, 2004 pm 09:58pm
0.0/5.0 0 ratings
Ingredients (All Grain, 22.5 L)
- 4 kg
German 2-row Pils
German 2-row Pils
- 0.150 kg
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.075 kg
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 20 g
Tettnanger - 9.8 AA% pellets; boiled 90 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 60 g
Hallertauer Mittelfrüher - 3.0 AA% pellets; boiled 30 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 40 g
Hallertauer Mittelfrüher - 3.0 AA% pellets; boiled 1 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
White Labs WLP802 Czech Budejovice Lager
White Labs WLP802 Czech Budejovice Lager
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
Notes
was inspired from craftbrewer.org to do a schmitz decoction. using nice soft sydney H20, preboiled to remove chlorine. mashed at 64ºC for 60' (pH 5.1). then removed all grains from liquid and boiled them for 30', returned to the mash for 30' rest at 70ºC, batch sparge as usual. 2 hour boil. 30g of the 30min hops are FWH, 30g are actually boiled 30'. primary 9 days starting 7ºC peaking at 12ºC, diacetyl rest 4 days at 15ºC, racked and kräusened with 1 litre 1050 starter from DME to fill up carboy and lower the diacetyl. lagered 6 weeks. this yeast produces a lot of sulfur, but it lagers out (slowly!). Turned out extremely clear gold colour, with lovely honeyish malt and herbal hop flavour, with long, soft bitterness. I love pilseners!
Style (BJCP)
Category: 2 - Pilsner
Subcategory: A - German Pilsner (Pils)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.008 | 1.008 - 1.013 | |
| Color: | 2.5 SRM | 2 - 5 | |
| Alcohol: | 5.2% ABV | 4.4% - 5.2% | |
| Bitterness: | 46.8 IBU | 25 - 45 | |
Discussion
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