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Brew Method: All Grain
Style Name: German Pilsner
Boil Time: 60 min
Batch Size: 6 gallons
Boil Size: 14.5 gallons (Split Batch)
Efficiency: 81% (brew house)
STATS:
Original Gravity: 1.044
Final Gravity: 1.004
ABV: 5.3%
IBU: 27
Mash pH: 5.22
FERMENTABLES:
12 lb -Avangard Pilsner (70%)
2 lb -Avangard Vienna (11%)
3 lb - Briess Red Wheat Malt (17%)
HOPS:
2 oz - Hallertau Mittelfruh, Type: Pellet, AA: 4.5 for 60 min
2 oz - Hallertauer, Type: Pellet, AA: 4.5 for 30 min
2 oz - Hallertauer, Type: Pellet, AA: 3.6 for 9 min
MASH GUIDELINES:
Infusion, Temp: 142 F, Time: 30 min, Amount: 10 gal.
Step 2: 162 F, Time: 30 min
Starting Mash Thickness: 2.0 qt/lb
YEAST:
Lallemand-LalBrew Diamond Lager
Fermentation Temp: 60 F 14 days
Increase temp to 68 for 3 days.
Decrease temp 2 degrees until 33 degrees.
Hit with gelatin 2 days prior to packaging.
PACKAGING:
Bottle 1 gallon with 2 carb tabs.
Keg remaining 5 gallons
Method: co2
Amount: Keg with 12.5 PSI
CO2 Level: 2.3 Volumes
Notes
Notes
This beer has turned out better than the original recipe. Replacing white wheat with red wheat was an excellent decision. It brings a more cracker/bread flavor to the beer that I'm really enjoying. Mittlefrue hops add an excellent floral/herbal flavor to the beer that puts it over the edge! I'm really happy with this beer and considering how long I waited for it, it was worth the wait!
Appearance: Golden-Straw Yellow
Aroma: Floral and herbal notes with a malt sweetness.
Flavor: Medium-Low hop bitterness with notes of floral and herbal. The yeast flavor is clean and really accentuates the malt and hop balance.
Mouthfeel: Medium to light body, fluffy white head that lingers the entire glass.
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