Here's my latest go, using some 2020 Nelson. Notes at the end about what I'd like to change for next time.
Brew Method: BIAB
Style Name: Pilsner
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Boil Size: 11.5 gallons
Boil Gravity: 1.045
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.052
Final Gravity: 1.011
ABV (standard): 5.29%
IBU (tinseth): 24.89
SRM (morey): 2.72
Mash pH: 5.3
FERMENTABLES:
20 lb - Pilsen Malt 2-Row (100%)
HOPS:
2 oz - CZ Saaz, Type: Pellet, AA: 3.2, Use: Boil for 60 min, IBU: 12.72
5 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Whirlpool for 0 min at 170 °F, IBU: 12.17
6 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Strike, Temp: 150 F, Time: 60 min, Amount: 12 gal
YEAST:
White Labs - German Lager Yeast WLP830
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 50 - 55 F
Fermentation Temp: 50 F
Diacetyl Rest @ 68 for a few days
Lager at kegerator temps for a while, I think I let it go 3 weeks before I tasted it.
Pitch Rate: 1.75 (M cells / ml / deg P)
PRIMING:
Method: Spunding
I fermented and served from the same keg, floating dip tubes are my jam.
WaterProfile: Yellow Balanced - Bru'n Water
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Things I love about this beer
- The head/foam is the best I've ever had on any beer I've made. Super proud. It lasts a long time, too. I think the spunding really helped with it.
- Super easy to drink. Clean, no diacetyl that I can sense, pretty darn tasty.
- I've got two full kegs worth just waiting to be drunk.
Things I want to change/tweak for next time
- It finished a little sweet. I'm going to mash lower, and try to dry it out a little more next time. Also change the water profile to "Bru'n Water - Yellow Dry"
- I didn't quite hit the West Coast Pilsner style. More hops next time!!!! I think both bittering and aroma for sure.