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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.
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% |
| 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 |
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
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)
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
