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Wizard's Brew Pilsner
Classic American Pilsner • Partial Mash • 3 gal
I've been trying to create a pilsner like Pilsner Urqel this may not be it. No, it's not it but it's a tasty pilsner hope you like it
June 18, 2004 pm 07:47pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 3 gal)
- 2 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 oz
Czech Saaz - 5.0 AA% pellets; boiled 90 min
Czech Saaz
Very mild. 'Noble'.
- .3 oz
Czech Saaz - 5.0 AA% pellets; boiled 30 min
Czech Saaz
Very mild. 'Noble'.
- .3 oz
Hallertau - 4.5 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .3 oz
Czech Saaz - 5.0 AA% pellets; boiled 2 min
Czech Saaz
Very mild. 'Noble'.
-
Fermentis S-189 Saflager S-189
Fermentis S-189 Saflager S-189
Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. 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.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 11.4 SRM | 3 - 6 | |
| Alcohol: | 5.2% ABV | 4.5% - 6% | |
| Bitterness: | 30.8 IBU | 25 - 40 | |
Discussion
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