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German Pilsner (Pils) • All Grain • 4 gal
hg
November 27, 2007 pm 11:48pm
0.0/5.0 0 ratings
Ingredients (All Grain, 4 gal)
- 5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- 1.3 oz
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.40 oz
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.40 oz
Czech Saaz - 5.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
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: | 1.051 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 2.4 SRM | 2 - 5 | |
| Alcohol: | 5.3% ABV | 4.4% - 5.2% | |
| Bitterness: | 42.9 IBU | 25 - 45 | |
Discussion
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