Homebrew 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 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%

METHODS / TIMINGS

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

INGREDIENTS

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)

HOPS

MAGNUM

(g)

6.3

Contribution%

32.5

Alpha Acid%

13.5

Addition

Start of boil

MAGNUM

(g)

412

Contribution%

6.3

Alpha Acid%

13.5

Addition

Middle

HERSBRUCKER

(g)

13.1

Contribution%

15

Alpha Acid%

3

Addition

Flame out

TETTNANGER

(g)

9.5

Contribution%

20

Alpha Acid%

5.5

Addition

Chill to 80°C then

add (stand 15 mins)

Mike'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.

Malts used in this recipe

German Pilsner Malt

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 here.

Vienna Malt

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 is kilned to a slightly higher temperature 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 here.

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