The German 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 in this homebrewing recipe. 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 FERMENTER: | 25 l |
BATCH SIZE BO27.75IL: | 27.75 l |
ORIGINAL GRAVITY: | 1040 SG |
FINAL GRAVITY: | 1007 SG |
IBUs: | 21 |
COLOUR (EBC/SRM): | 5.5 / 3 |
BREWHOUSE EFFICIENCY: | 80% |
| Temperatures | |
|---|---|
MASH TEMP: | 63°C / 145°F |
FERMENTATION TEMP: | 14°C / 57°F |
TARGET ATTENUATION: | 84% |
MASH LIQUOR VOL (LITRES): | 11.1 |
LIQUOR / MASH RATIO: | 2.7 : 1 |
| Timings | |
MASH: | 60 mins |
BOIL: | 60 mins |
STAND: | 15 mins |
 MALTS | (kg) | % |
|---|---|---|
GERMAN PILSEN | 3.98 | 97 |
VIENNA | 0.12 | 3 |
 YEAST |
|---|
DIAMOND LAGER |
 HOPS | (g) | Contribution% | Alpha Acid% | Addition |
|---|---|---|---|---|
MAGNUM | 6.3 | 32.5 | 13.5 | Start of boil |
MAGNUM | 412 | 6.3 | 13.5 | Middle |
HERSBRUCKER | 13.1 | 15 | 3 | Flame out |
TETTNANGER | 9.5 | 20 | 5.5 | Chill to 80°C then add (stand 15 mins) |
HOPSMAGNUM
6.3
32.5
13.5
Start of boil
MAGNUM
412
6.3
13.5
Middle
HERSBRUCKER
13.1
15
3
Flame out
TETTNANGER
9.5
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.
