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German Pils

Specifics

Style:

German Pilsner (Pils) — BJCP Style Information

Category:	Pilsner
Number:	02A

Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.

Commercial Examples: Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner.

OG Range

FG Range

ABV Range

Color Range

Brew Date:

August 15, 2011

Yield:

13.5 gallons

Color:

3 SRM

Bitterness:

28 IBU

Batch No:	41
OG:	1.048

General Information

Method:	All Grain

Method:

All Grain

Made 13.5 gallons total of which 5 were pictched with the lager yeast.

8-10-11 - Pitched 2 liter stirred starter that I had prepared 3 weeks prior.

Held temp around 46 degrees for two days and saw no activity at all.

Re aerated w/ oxygen and raised temp to 54 and saw some activity after 4 days.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

19.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

84.8% of grist

3.50 pounds

British Torrified Wheat

Color (L):	1-1.5 °L
Info/Use:	Puffed wheat created by high heat. Use in pale ales, bitters and milds.

15.2% of grist

23.00 pounds

Total Grain Weight

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

2 tabs

Whirlfloc @ 15 minutes (Boil)

Hops

1.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

14.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil

14.4 AAUs

1.00 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

3.6% Pellets @ 10 minutes
Type: Aroma
Use: Boil

3.6 AAUs

1.00 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3.5% Pellets @ 10 minutes
Type: Aroma
Use: Boil

3.5 AAUs

1.50 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

3.6% Pellets @ 2 minutes
Type: Aroma
Use: Boil

5.4 AAUs

1.50 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3.5% Pellets @ 2 minutes
Type: Aroma
Use: Boil

5.3 AAUs

0.50 ounces

Magnum

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

3.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.8 AAUs

6.50 ounces

Total Hop Weight

34 AAUs

Yeast

Wyeast Wyeast 2124 - Bavarian Lager — Liquid — 2 L starter

Mash

Mash Type:	Infusion
Grain Amt.	23 pounds

Water Profile

Source:	Built from RO
Sulfate:	78.2 ppm
Calcium:	54.4 ppm
Magnesium:	8.6 ppm

Amount:	17 gallons gallons
Chloride:	63.8 ppm
Sodium:	8 ppm

Notes:

Observed Mash PH of 4.9

Procedure

Mash at 150 for 3 hours

Mash at 150 for 3 hours

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