Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Pilsner > All-Grain - Ben's German Pils

LinkBack Thread Tools
Old 07-15-2010, 12:55 AM   #1
Feedback Score: 0 reviews
Join Date: Nov 2008
Location: Now legal in Utah
Posts: 1,188
Liked 11 Times on 11 Posts
Likes Given: 10

Default All-Grain - Ben's German Pils

Recipe Type: All Grain
Yeast: Munich Lager (Wyeast Labs #2308)
Yeast Starter: Big!
Batch Size (Gallons): 5.0
Original Gravity: 1.053
Final Gravity: 1.010
IBU: 36.5 IBU
Boiling Time (Minutes): 90
Color: 3.7 SRM
Primary Fermentation (# of Days & Temp): 18
Additional Fermentation: 48 hour diacetyl rest
Secondary Fermentation (# of Days & Temp): 42
Tasting Notes: A little more like the Bohemian that I had been shooting for...

9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 94.74 %
0.50 lb Carafoam (2.0 SRM) Grain 5.26 %
1.00 oz Tettnang [4.50 %] (90 min) Hops 17.7 IBU
1.00 oz Hallertauer Mittelfrueh [1.50 %] (30 min) Hops 4.2 IBU
1.00 oz Tettnang [4.50 %] (30 min) Hops 12.7 IBU
0.50 oz Saaz [2.60 %] (10 min) Hops 1.7 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
4.00 gal Distilled Water
4.00 gal Salt Lake City, UT Water

Prepare a starter and step it up a few days in advance, and put it in the fridge once it is sufficiently large enough, or plan on using an existing yeast cake. I have very hard water here, so I diluted my mash water with 50/50 mix of local/distilled water. I did a single temp infusion mash this time, but would like to dry a decoction mash next time instead. Either way, mash on the cooler side of things (< 153F).

Boil for 90 minutes and add first hops 30 minutes into it (60 minutes remaining). At the beginning of the boil, take the starter out of the fridge so it is almost at pitching temp when it is needed. At the end of the boil, quickly cool the finished wort.

I forgot to put this in the recipe portion above: ferment this around 50F . I fermented this outdoors in a carboy that was immersed in water inside a trash barrel. I have a thermostat connected to a fish tank heater (100W) dialed into about 50F. The days/nights that I fermented it were sufficiently cold (25F-40F night temps) enough that the heater could keep it from getting too cold and the daytime didn't warm up enough to make the water bath increase by more than one or two degrees. After 18-21 days of primary fermentation at about 50F, increase temps to low 60's F for 48 hours for diacetyl rest.

Rack the finished beer into carboy or keg, and cool approximately 2F each day until it is down near freezing. Leave in keg or carboy for at least a month.


Last edited by nebben; 07-15-2010 at 12:59 AM.
nebben is offline  
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Extract - Saphir Pils HOOTER Pilsner 68 08-10-2013 09:59 PM
All-Grain - Canadian Pils Axegod Pilsner 8 01-06-2010 10:04 PM
All-Grain - Terreros Pils goatchze Pilsner 2 06-15-2009 02:37 PM
All-Grain - New Bohemia Pils Evan! Pilsner 5 03-09-2009 07:12 PM
Extract - German Pils (Dry Hopped????) Brewkowski Pilsner 1 01-15-2009 10:30 PM

Newest Threads