- Joined
- Jan 23, 2021
- Messages
- 178
- Reaction score
- 1,061
- Recipe Type
- All Grain
- Yeast
- w-34/70
- Batch Size (Gallons)
- 5.3 (20L)
- Original Gravity
- 1.048
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 40
- Color
- 3.1 SRM
- Primary Fermentation (# of Days & Temp)
- 14 Days @ 14'C
In the spirit of the new year, I wanted to share the recipe for my favorite beer. It's a German style pilsner with a light dry hop, heavily inspired by Russian River STS.
It's a deliciously crisp beer with a really nice floral and herbal hop aroma and flavor. It's hard to drink just one.
This is a 20L batch assuming 82% mash efficiency, 78% brewhouse. I use metric, hopefully I provided imperial units everywhere
Grist (short and sweet)
Let the temperature rise to 14'C (57'F)
After 14 days soft crash to 5'C for 24 hours, bring back to 10'C and dry hop with 60g (~2oz) of Aramis. I like to dry hop for 3 days before I cold crash and transfer to a keg.
This beer really shines after ~4 weeks at serving temperature, though it's delicious and very different experience fresh as a kellerbier.
It's a deliciously crisp beer with a really nice floral and herbal hop aroma and flavor. It's hard to drink just one.
This is a 20L batch assuming 82% mash efficiency, 78% brewhouse. I use metric, hopefully I provided imperial units everywhere
- OG 1.048
- FG ~1.009
- ABV 5.3%
- IBU 40
- Ca2 70
- Mg 15
- Na 20
- Cl 70
- SO4 140
Grist (short and sweet)
- 4kg (8.8lbs) Pilsner Malt. I usually use Weyermann and sometimes Admiral Malting Admiral Pils. I probably can't tell the difference.
- 61'C (142'F) 30 minutes
- 70'C (158'F) 30 Minutes
- 75'C (167'F) 10 Minutes
- 30g (~1oz) [14IBU] Hallertauer Mittelfrueh at 60 minutes.
- 30g (~1oz) Tettnang [13 IBU] at 30 minutes
- 30g (~1oz) Hallertauer Mittelfrueh
- 30g (~1oz) Aramis
Let the temperature rise to 14'C (57'F)
After 14 days soft crash to 5'C for 24 hours, bring back to 10'C and dry hop with 60g (~2oz) of Aramis. I like to dry hop for 3 days before I cold crash and transfer to a keg.
This beer really shines after ~4 weeks at serving temperature, though it's delicious and very different experience fresh as a kellerbier.
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