• Favorite
  • Discuss
  • Subscribe
Galt's German Pilsner

Galt's German Pilsner

German Pilsner (Pils) • All Grain • 5 gal

john_galt

Just trying to make something special.

January 20, 2006 pm 04:13pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 8 lbs German 2-row Pils

    German 2-row Pils

  • 1/2 lbs Dextrine Malt

    Dextrine Malt

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

  • 1/4 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1/3 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 1 oz Northern Brewer - 8.0 AA% whole; boiled 60 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.

  • 3/4 oz Tettnanger - 4.5 AA% whole; boiled 15 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 3/4 oz Liberty - 4.0 AA% whole; boiled 1 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • White Labs WLP830 German Lager

    White Labs WLP830 German Lager

    This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.

Style (BJCP)

Category: 2 - Pilsner

Subcategory: A - German Pilsner (Pils)

Range for this Style
Original Gravity: 1.046 1.044 - 1.050
Terminal Gravity: 1.010 1.008 - 1.013
Color: 4.1 SRM 2 - 5
Alcohol: 4.7% ABV 4.4% - 5.2%
Bitterness: 40.3 IBU 25 - 45

Discussion

Post a Comment

Subscribe to this discussion.