German Pils
Please log in to review this recipe!
Share this recipe on reddit
Batch Size (gallons) | 6 | ||||||||||||||||||||
Efficiency | 72% | ||||||||||||||||||||
Recipe type | All Grain | ||||||||||||||||||||
Style | 2A. German Pilsner (Pils) | ||||||||||||||||||||
Original Gravity | 1.049 | ||||||||||||||||||||
Final Gravity | 1.008 | ||||||||||||||||||||
ABV | 5.38% (basic) / 5.36% (advanced) [what's this?] | ||||||||||||||||||||
IBU | 39.7 | ||||||||||||||||||||
Color | 3.1 SRM | ||||||||||||||||||||
Boil Time | 60 min | ||||||||||||||||||||
Yeast | White Labs WLP830 (German Lager) | ||||||||||||||||||||
Fermentables |
| ||||||||||||||||||||
Hops |
| ||||||||||||||||||||
Directions | BIAB 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. | ||||||||||||||||||||
Fermentation notes | Brulosopher's quick lager method. http://brulosophy.com/methods/lager-method/ | ||||||||||||||||||||
Tasting notes | Use a decoction mash schedule with an initial rest at 147���°F (64���°C) for 90 minutes. Pull 15 quarts thick mash, with five minute rests at 148���°F (64���°C) and 158���°F (70���°C). Boil thick mash for 10 minutes and remix to achieve mashout at 170���°F (77���°C). Primary fermentation for 27 days at�� 52���°F (11���°C). | ||||||||||||||||||||
This all grain German Pilsner (Pils) homebrew recipe was submitted by Mattwichman.