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Hop Shortage Pilsner
German Pilsner (Pils) • All Grain • 10 gal
A clean crisp Pilsner!
April 26, 2008 pm 08:48pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 18.00 lbs
German 2-row Pils
German 2-row Pils
- 1.00 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.50 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1.6 oz
Amarillo® - 8.5 AA% pellets; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1.00 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1.00 oz
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 2278 Czech Pils™
Wyeast 2278 Czech Pils™
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning.
Notes
Double crush grains, single infusion mash at 152F for one hour, batch sparge (try to shoot for collecting 6 gallons for the first runnings and 6 gallons from the batch sparge, calibrated for how your system works). Cool the sweet wort to 45F, and crash cool your yeast starter to 40F. Rack liquid off starter and pitch slurry. Primary at 46F-54F for minimum 12 days, secondary at 34F for minimum 8 weeks. I recommend at least a half gallon starter for the yeast, one gallon is better. I would normally use Hallertauer for bittering and flavor, and Tettnanger for aroma, but these days you work with what you can get. I am lucky enough to have a robust Tettnanger vine growing at my house, so I hoard them for aroma and dry hopping. Use what hops you have that aren't super high in Alpah acids, and don't sweat it, it will be great! The quality of the German malts and controlling fermentation temperature are the real key here anyway. Try immersing your primary ferm bucket in a water bath. You can add ice or those blue freezer things to keep it cool enough for lager fermentation, staying under 54F is the real key to making this beer clean and crisp! Enjoy!
Style (BJCP)
Category: 2 - Pilsner
Subcategory: A - German Pilsner (Pils)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 4.7 SRM | 2 - 5 | |
| Alcohol: | 4.8% ABV | 4.4% - 5.2% | |
| Bitterness: | 38.4 IBU | 25 - 45 | |
Discussion
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