Crisp German Pilsner

  • Crisp, noble and refined
  • ABV 4.2%
  • IBU 21
  • OG 1040 SG

The Pilsner style takes a lifetime to master. There is nowhere to hide with this deceptively simple recipe so only the most well-made and consistent malts should be used on this style. Our German Pilsner Malt doesn’t need step or decoction mashing and will deliver a beautiful white head and clear beer, as befits the style.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1040 SG

FINAL GRAVITY:

1007 SG

IBUs:

21

COLOUR (EBC/SRM):

5.5 / 3

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

Temperatures

MASH TEMP:

63°C / 145°F

COLLECTION TEMP:

12°C / 54°F

FERMENTATION TEMP:

14°C / 57°F

MASH LIQUOR VOL (LITRES):

680

LIQUOR / MASH RATIO:

2.7 : 1

Timings

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

GERMAN PILSEN

244

97

VIENNA

7

3

YEAST

DIAMOND LAGER

HOPS(g)Contribution%Alpha Acid%Addition

MAGNUM

412

32.5

13.5

Start of boil

MAGNUM

412

32.5

13.5

Middle

HERSBRUCKER

856

15

3

Flame out

TETTNANGER

622

20

5.5

Chill to 80°C then

add (stand 15 mins)

HOPS

MAGNUM

(kg)

412

Contribution%

32.5

Alpha Acid%

13.5

Addition

Start of boil

MAGNUM

(kg)

412

Contribution%

32.5

Alpha Acid%

13.5

Addition

Middle

HERSBRUCKER

(kg)

856

Contribution%

15

Alpha Acid%

3

Addition

Flame out

TETTNANGER

(kg)

622

Contribution%

20

Alpha Acid%

5.5

Addition

Chill to 80°C then

add (stand 15 mins)

CARL'S TOP TIP

Reducing the wort temperature to 80°C prior to late hop addition will ensure that the fine aromas of the noble Tettnanger hop can be appreciated in the finished beer