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German Pils

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Batch Size (gallons)6
Recipe typeAll Grain
Style2A. German Pilsner (Pils)
Original Gravity1.049
Final Gravity1.008
ABV5.38% (basic)   /   5.36% (advanced)       [what's this?]
Color3.1 SRM
Boil Time60 min

YeastWhite Labs WLP830 (German Lager)

Pilsen (BestMälz)11 lbs 4 oz100%1

Hallertauer (Boil)3 oz604.8%0
Hallertauer (Boil)1 oz154.8%0
Hallertauer (Boil)1 oz14.8%0

DirectionsBIAB Full volume mash using BeerSmith volume calculators.   10 minute protein rest, 30 minute rest at 148 and 30 minute rest at 157.  Decoction process to raise to 157, use burner to complete the temperature rise.

After the grains have been properly mixed (all clumps are gone and the temperature has stabilized), remove 30 to 40 percent of the mash by volume. This may be difficult to ascertain on the spot. It is important to remove the thickest portion of the mash. Most of the enzymes are in the liquid portion and should remain with the main mash. A slotted spoon may help accomplish this. The decoction should then be placed in a pot and heated slowly to 158° F, where it is held for a 15-minute starch conversion rest. After the rest, slowly bring the decoction to a boil while stirring continuously to avoid scorching. Boil for 15 minutes. If the decoction becomes too dry, it will easily burn. Adding water and stirring will prevent this.

Brulosopher's quick lager method.

Use a decoction mash schedule with an initial rest at 147Ã��Ã�°F (64Ã��Ã�°C) for 90 minutes. Pull 15 quarts thick mash, with five minute rests at 148Ã��Ã�°F (64Ã��Ã�°C) and 158Ã��Ã�°F (70Ã��Ã�°C). Boil thick mash for 10 minutes and remix to achieve mashout at 170Ã��Ã�°F (77Ã��Ã�°C). Primary fermentation for 27 days atÃ�� 52Ã��Ã�°F (11Ã��Ã�°C).

This all grain German Pilsner (Pils) homebrew recipe was submitted by Mattwichman.