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Perfect Pilsner 2013

Perfect Pilsner 2013

German Pilsner (Pils) : All Grain : 11 gal

mikfir

A good variation on the recipe.

December 23, 2012 at 02:40pm

5.0/5.0 1 rating

Ingredients (All Grain11 gal)

  • 19.5 lbs Pilsner Malt; Weyermann

    Pilsner Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • .5 lbs Victory® Malt; Briess

    Victory® Malt; Briess

    Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 2 oz Perle - 8.2 AA% whole; boiled 90 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 2 oz Hallertauer Mittelfrüher - 5.7 AA% whole; boiled 15 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 3 oz Saaz - 4.0 AA% pellets; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 2 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 1 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • White Labs WLP940 Mexican Lager

    White Labs WLP940 Mexican Lager

    From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. Available March-April

Notes

Mash at 149. 90 minute boil.

Style (BJCP)

Category: 2 - Pilsner

Subcategory: A - German Pilsner (Pils)

Range for this Style
Original Gravity: 1.044 1.044 - 1.050
Terminal Gravity: 1.010 1.008 - 1.013
Color: 4.9 SRM 2 - 5
Alcohol: 4.6% ABV 4.40% - 5.20%
Bitterness: 42.8 IBU 25.00 - 45.00

Discussion

mikfir

Fermentation

2012-12-23 2:42pm

Half of the batch was fermented with WLP940 and the other half with Wyeast 2278. Fermented at 55 degrees F.

mikfir

Fermentation results

2013-01-01 3:44pm

The batch with WLP940 had a FG of 1.010, the batch with Wyeast 2278 had a FG of 1.005. Both taste great.

mikfir

Tasting Results

2013-03-09 11:30am

Both batches were tasted last night at the Downriver Brewers Guild. The Wyeast Fermentation won the taste-off, but the WLP 940 was a very close second.

mikfir

Hot weather beer

2013-07-17 5:52pm

This pils is nearly perfect for the weather here. 90 degrees and 100 hum. I know that doesn't mean much to the folks in the deep south, but it's killer up here in Michigan.

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