Since 1870 we’ve lived and breathed malting. With this passion and expertise, and by combining traditional and modern techniques, we create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.
There is nothing more we love than talking to brewers and distillers so if you have any questions, or would like to arrange a call with a member of our team, please feel free to get in touch – we would love to hear from you!
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%
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
MASH:
60 mins
BOIL:
STAND:
15 mins
GERMAN PILSEN
3.98
97
VIENNA
0.12
3
DIAMOND LAGER
MAGNUM
6.3
32.5
13.5
Start of boil
412
Middle
HERSBRUCKER
13.1
15
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.
At our Hamburg maltings we malt Danish and German spring barley to produce a classic German Pilsen style malt for lager production.
With a high protein content this malt benefits from a rising temperature programme and lautering, but our customers have also used it successfully in traditional UK brewhouses.
The higher molecular weight proteins give excellent head retention and mouthfeel. High levels of speciality malt and non-malted cereals can be used with this malt while maintaining fermentation vigour. This malt can be used in single temperature mashing but you may need to increase finings rates to drop out the additional protein.
Find out more about German Pilsen Malt here.
In the 1840s English maltsters developed air kilning techniques that would pave the way for light coloured beers. German brewers took this technique back to Vienna and Munich respectively and the malt styles were born.
Our Vienna Malt is made from English 2-row spring barley and kilned slightly higher temperatures than our Best Ale Malt. The result is a golden hued wort with a sweet, bread like aroma and flavour. Since it is a conventionally kilned malt, Vienna can be used as a base and is perfect creating its namesake, Vienna lager, in addition to other styles.
Find out more about Vienna Malt here.
