My last beer for the Southeastern Homebrewers Association Brewer of the Year run. I haven’t brewed a German Pilsner in a long time and it is definitely one of my favorite styles of beers so why not. Not sure how I came up with this recipe but its pretty darn basic so it could be from NHC winners, Brewing Classic Styles or any number of places. I decided to try 34/70 dry yeast one more time since 2 of the NHC winning beers used it I figured it must be pretty good. I did another 90 min main rest and shook up the ferment when it went up for D-rest to try get the beer nice and dry and crisp.
Recipe: german pilsner 3v 1
Style: German Pils 5D BJCP 2015
Date: 09-03-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.049 |
1.044 |
1.050 |
|
FG |
1.011 |
1.008 |
1.013 |
|
Color |
3.4 |
2.0 |
5.0 |
|
ABV |
5.1 |
4.4 |
5.2 |
|
IBU |
45.0 |
22.0 |
40.0 |
Brewery Info
Efficiency: 72 %
Attenuation: 78 %
Mash Info
Weight: 13.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.06 G
Volume: 7.1 G
Temp: 148.0 F
Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 4.89 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
13.000 Lb |
100.0 % |
Pilsner (Weyermann) |
80.0 |
1.8 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
1.0 Oz |
Magnum |
12.0 |
60 mins |
Boil |
35.0 |
|
1.5 Oz |
Hallertau Mittelfrüh |
3.0 |
15 mins |
Boil |
7.0 |
|
1.5 Oz |
Hallertau Mittelfrüh |
3.0 |
5 mins |
Boil |
3.0 |
Yeast
|
Amount |
Name |
|
2.000 units |
Saflager Lager DCL/Fermentis W-34/70 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.43
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
92 |
3 |
21 |
112 |
118 |
30 |
|
Sparge |
83 |
3 |
21 |
103 |
108 |
30 |
|
Final |
145 |
5 |
34 |
177 |
187 |
49 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G
Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.250 G
Percent RO / Distlled: 0 %
Water Used: 5.250 G
Sparge Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 3.0 g
Notes
Mash 148f 90 mins
169f 10 mins
Pitch at 48f
48 hrs to 50f
Hold to 2 weeks
Raise over 48hrs to 60
Hold through 3 weeks
Lager for 1 month
Carb to 2.5 vols
9-18-17 normal 3V brewday. efficiency was a hair high so I adjusted with water and adjusted the hops to compensate (more bittering hops only). dry yeast was rehydrated w/ 2 cups of boiled filtered water for 5 mins. cooled to 95F and yeast sprinkled on top for 10 mins then mixed in for 10 mins and pitched. after pitching beer was at 51F so I left it there rather than cooling to 50F.
9-19-17 no kreusen but slow bubbling
9-22-17 1/2″ kreusen and steady bubbling
9-25-17 ~6 sec
9-27-17 ~6 sec
9-28-17 ~9 sec
10-1-17 no bubbling
10-11-17 racked to keg
FG 1.010
really nice beer. malt is clean, sweet, graham crackery. bitterness is solid and hop flavor is really nice. pretty clean. a hair of sulfur and a little green. should be very good after some lagering. very promising.
I loved this beer. really nice grainy & graham cracker malt character. hop character was spot on. it could have been a hair cleaner and dryer which i chalk up to the yeast strain. worked fine but i still think a big liquid pitch is better.