Products
$3 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
CAP in hand
Classic American Pilsner • All Grain • 20 L
Got some nice fresh whole hops. Going to use popping corn instead of flaked maize -- as I ain't got no flaked maize!
September 2, 2006 am 01:55am
4.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 3.5 kg
German 2-row Pils
German 2-row Pils
- 0.2 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.4 kg
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 0.6 kg
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 60 g
Hallertau - 3.9 AA% whole; 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.
- 30 g
Tettnanger - 3.7 AA% whole; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 30 g
Tettnanger - 3.7 AA% whole; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1/4 tsp
Gypsum in mash - (omitted from calculations)
Gypsum in mash
- 1/2 tsp
Whirlflock @ 15 mins - (omitted from calculations)
Whirlflock @ 15 mins
-
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.
Notes
Popped the corn in a popping machine. Ended up with a huge volume, filling 1 20L bucket. Before dough-in I mixed it into some boiling water, which reduced the volume dramatically and made it more manageable. I boiled the rice until it was very mushy, and just added it to the mash. The resulting wort definitely had a maize-ish character. Not over-the-top, but pleasantly "there". I tried my hand at a decoction mash, boiling about 1/4 of the mash for 20 mins then adding it back to raise the temperature. It raised it a bit much, and I had to add a little cold water to get things under control. Seemed to turn out OK. I'll know in about six weeks!
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 4.8 SRM | 3 - 6 | |
| Alcohol: | 5.0% ABV | 4.5% - 6% | |
| Bitterness: | 37.8 IBU | 25 - 40 | |
Discussion
Tasting good
2006-09-24 7:43pm
Well, it's now been lagering at 4c (as low as I can go) for a week. I had a little taste last night and ... woooohoooo! This is shaping up beautifully. Hint of maize flavour, lovely pale gold colour, hoppy bite, flavour and aroma. Definitely going to repeat this for Christmas.
Very promising
2006-10-31 4:27am
Just cracked a bottle of this that I'd 'diverted' before lagering. I primed it and gave it a couple of weeks in the fridge. All I can says is if the stuff that's been lagering for six weeks is better, this is going to be a humdinger of a beer. Packs quite a wallop with the bitterness and hoppyness, but goes down real smooth anyway. Luverly, luverly.
This rocked
2007-01-05 10:26pm
Yup. This was a goodie. Got much better with the keeping. Just finished the last few bottles on NY Eve. Time to get out the popcorn popper for another'n.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm