- Recipe Type
- All Grain
- Yeast
- WLP833
- Yeast Starter
- Yes. Lager Pitch Rate
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.047
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 90
- IBU
- 36
- Color
- 3.6
- Primary Fermentation (# of Days & Temp)
- Pitched at 48°F. Fermented at 50°F till 1-2°Plato above FG
- Secondary Fermentation (# of Days & Temp)
- N/A
- Additional Fermentation
- Cold crashed to 31°F. Gelatin finings in FV
- Tasting Notes
- Crisp and Refreshing. 1st Place. Pale Bitter European Beer. TX BBBO Score 41.5
I've been making quite a few lagers lately and this German Pilsner turned out very well. I decided to incorporate a step mash in the hopes of generating some complex mouthfeel. This beer is crisp, crushable and refreshing. It has a big fat foamy snow-white head, a grainy Pilsner flavor with a subtle floral and spicy hop aroma. The beer has a luscious golden straw color and gem-like clarity as is typical of a Pils. More brews of this beer are planned.
Grain Bill (80% Brewhouse Efficiency)
NB: The acid malt is needed in my setup as I utilize full-volume mashes. No sparging. Thinner mashes may need some form of additional acid. I use acidulated malt for this reason in calculated amounts and subtract them from the originally planned base malt to keep the OG unchanged. If acid malt is not needed in your setup simply delete it and substitute it with Pilsner malt.
Hops
Yeast
A starter size targeting a lager pitch-rate was prepared in my usual way. WLP833.
Water Profile
Mash Profile
The mash involved doughing in to hit a Beta rest, infusions of near boiling water to reach the planned rest temperatures prior to directly heating the tun to reach a short mash-out rest. If interested, you can read more about the step mashing process here.
An alternate approach would be to do a single infusion mash at 150°F.
Target and actual mash pH ~5.45
Fermentation Profile
NB: Despite the titles which I use to enable me to enter the differing temperatures with ease in Beersmith, all fermentation is done in the primary. No racking other than to the keg after cold crashing and gelatin fining. Changes to the temperature are dictated by visual clues and measuring the gravity.
OG and FG
Carbonation and Lagering
Force-carbonated to ~3.0 volumes. This beer was kegged 21 days after pitching the yeast. The beer was lagered at ~34F for about three weeks while carbonating and was excelent at this point.
Judging
This beer scored a 41.5 and a first place (Pale Bitter European Beer) in the recent 2016 Texas Blue Bonnet brew Off. The judges liked it as do I.
Pils, Glorious Pils
If you like German Pilsner, (who doesn't) why not have a go at making this one. With Summer around the corner I'll need to make more of this soon. What could be better on a hot day? Prost!
Grain Bill (80% Brewhouse Efficiency)
NB: The acid malt is needed in my setup as I utilize full-volume mashes. No sparging. Thinner mashes may need some form of additional acid. I use acidulated malt for this reason in calculated amounts and subtract them from the originally planned base malt to keep the OG unchanged. If acid malt is not needed in your setup simply delete it and substitute it with Pilsner malt.
Hops
Yeast
A starter size targeting a lager pitch-rate was prepared in my usual way. WLP833.
Water Profile
Mash Profile
The mash involved doughing in to hit a Beta rest, infusions of near boiling water to reach the planned rest temperatures prior to directly heating the tun to reach a short mash-out rest. If interested, you can read more about the step mashing process here.
An alternate approach would be to do a single infusion mash at 150°F.
Target and actual mash pH ~5.45
Fermentation Profile
NB: Despite the titles which I use to enable me to enter the differing temperatures with ease in Beersmith, all fermentation is done in the primary. No racking other than to the keg after cold crashing and gelatin fining. Changes to the temperature are dictated by visual clues and measuring the gravity.
OG and FG
Carbonation and Lagering
Force-carbonated to ~3.0 volumes. This beer was kegged 21 days after pitching the yeast. The beer was lagered at ~34F for about three weeks while carbonating and was excelent at this point.
Judging
This beer scored a 41.5 and a first place (Pale Bitter European Beer) in the recent 2016 Texas Blue Bonnet brew Off. The judges liked it as do I.
Pils, Glorious Pils
If you like German Pilsner, (who doesn't) why not have a go at making this one. With Summer around the corner I'll need to make more of this soon. What could be better on a hot day? Prost!