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German Pilsner (Pils) • All Grain • 6 gal
June 24, 2001 pm 04:12pm
Ingredients (All Grain, 6 gal)
- 5 lbs
German 2-row Pils
German 2-row Pils
- 5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 2 oz
Hallertau - 4.5 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.
- 3/4 oz
Saaz - 5.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.7 oz
lactobacillus - (omitted from calculations)
lactobacillus
-
Wyeast 3822 Dutch Castle
Wyeast 3822 Dutch Castle
Spicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.
Notes
1.33 quarts water per lb of grain /mash 10 min at 99 f./ mash 20 min.at 126 f./ mash 45 min 144 f./ mash 30 min 162 f./ mash out 172 f. 10 min./ pitch lactobcillus into starter /wait 2-3 hours before pitching yeast/ ferment above 68-70 f. 5 days/ rack to secondary one to 3 months /prime 4 1/2 oz. dextrose and fresh kolsch yeast/ age at least 3 months in bottle before serving
Style (BJCP)
Category: 2 - Pilsner
Subcategory: A - German Pilsner (Pils)
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.044 | 1.044 - 1.050 | ![]() |
Terminal Gravity: | 1.009 | 1.008 - 1.013 | ![]() |
Color: | 2.8 SRM | 2 - 5 | ![]() |
Alcohol: | 4.6% ABV | 4.4% - 5.2% | ![]() |
Bitterness: | 38.4 IBU | 25 - 45 | ![]() |