German Pils SMaSH German Pils

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

osagedr

Recovering from Sobriety
HBT Supporter
Joined
Apr 17, 2009
Messages
2,512
Reaction score
123
Location
Winnipeg
Recipe Type
All Grain
Yeast
W34/70
Additional Yeast or Yeast Starter
yeast cake
Batch Size (Gallons)
5.5
Original Gravity
1.049
Final Gravity
1.014
Boiling Time (Minutes)
90
IBU
44.9
Color
3.6 SRM
Primary Fermentation (# of Days & Temp)
5 days 51 degrees
Secondary Fermentation (# of Days & Temp)
diacetyl rest 2 days
Additional Fermentation
lager 60 days
Tasting Notes
grainy Pils character with high bitterness
10 lbs Weyermann pilsner

1 oz Magnum (12%) 60 minutes
0.5 oz Magnum (14%) 3 minutes

45 mins @ 145 degrees
30 mins @ 158 degrees
10 mins @ 170 degrees

double batch sparge
90 minute boil
 
I liked it. Entered it in a competition a few months ago and still waiting for score sheets. I'll update when I get some comments back.

SMaSH is a pretty good way to really get to know a particular malt and hop, but other than for that reason I'm not sure I would do this one again. I've made a number of pilsner malt beers now.
 
Back
Top