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Soney Lager
German Pilsner (Pils) • All Grain • 3 gal
Cheers
March 24, 2007 pm 04:15pm
0.0/5.0 0 ratings
Ingredients (All Grain, 3 gal)
- 2 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .3 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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: A - German Pilsner (Pils)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 7.5 SRM | 2 - 5 | |
| Alcohol: | 5.3% ABV | 4.4% - 5.2% | |
| Bitterness: | 25.9 IBU | 25 - 45 | |
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