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Chuck's Bavarian Pils
German Pilsner (Pils) • All Grain • 5 gal
This brew is one of my favorites. It is best if all the specified temperatures are observed and adhered to. Enjoy!
October 11, 2001 pm 12:55pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 1.75 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 6.5 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
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.25 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.25 oz
Hallertauer Hersbrucker - 3.1 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1.0 oz
Saaz - 3.8 AA% pellets; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 oz
Saaz - 3.8 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 oz
Saaz - 3.8 AA% pellets; added dry to secondary fermenter
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 0.25 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
-
Wyeast 1764-PC ROGUE Pacman
Wyeast 1764-PC ROGUE Pacman
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Notes
Two step Infusion mash with protein rest at 122deg for 30 mins and saccharification rest at 152 deg for 60 mins. Sparge with 4.5 gals at 170deg. 90 min boil. Pitch yeast in 1.5 qt starter 24hrs old at 70deg. Primary fermentation in glass for 10 days at 55deg. Secondary fermentation in gless for up to six weeks at 38deg. Your patience will be rewarded!
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: | 3.6 SRM | 2 - 5 | |
| Alcohol: | 4.6% ABV | 4.4% - 5.2% | |
| Bitterness: | 44.0 IBU | 25 - 45 | |
Discussion
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