All Grain Yeast:
Neutral Lager (WLP 800 -Pilsner Lager White Labs used) Yeast Starter:
3 qt with 1/2 cup light DME Additional Yeast or Yeast Starter:
2 qt krausen with WLP-800, 1.041 s.g. Batch Size (Gallons):
7gal (ferment) 5 gal final Original Gravity:
1.048 Final Gravity:
1.011 (est.) IBU:
22 Boiling Time (Minutes):
5-6 SRM Primary Fermentation (# of Days & Temp):
Pitch @ 68F, once ferm. starts, then 48F for 4 weeks Secondary Fermentation (# of Days & Temp):
33F 8 weeks Tasting Notes:
Howdy Y'all! Just joined, but I've been using this forum since I started brewing 2 years ago. Between this forum and Noonan's "New Brewing Lager Beer' I (hopefully) have come a long way in that time.
Anyway, thought I'd post my version of North Coast Brewery's Srimshaw Pilsner. I couldn't find one that came out quite right, so I decided to write my own. This is a pretty intensive batch, but those of you who are familiar with decoction mashing should enjoy this one!
7 lb German Pilsner Malt
3 lb German Munich Malt (10L)
4 Oz. Hellertau Whole @3.4 AAU
*note-Actual uses Tettenanger and Hellertau; but HB shop was out. If available, 50/50 mix of tett/hellertau and follow same hopp schedule.
Mash- Enhanced Double Decoction Mash
1)Infuse grain with 17qts of water at 100F. Let PH drop to 5.2. After 45 min, if not there, adjust with lactic acid or CaCO3 as necissary.
2)Pull a thick decoction (mostly grain) of approximately 3.6 gal out of mash tun, and slowly heat to 122F. Hold for 20 min.
3) Heat Decoction to 155F and hold/rest for 45 minutes (or until limited reaction to iodine test, complete isn't necissary as grain will be re-mashed)
4) Bring decoction to 170F for 10 min, then to boil for 20min.
5) Slowly (one scoop at a time...) add approximately 14 qts of decoction (roughly half) back to mash tun. Continue boiling rest of decoction, adding water to maintain volume of about 12 qts. Target temp is 133F, hold there for 40 min.
6) Slowly add rest of decoction to mash. This should raise temp to approximately 150-152F. Hold until starch conversion complete (approx 1.5hr)
7) Once close to conversion, pull a thin decoction of 13qts (mostly liquid) and bring to boil. Once conversion complete in mash tun, add this volume to mash to mash out (168F).
8) Sparge as usual, collect and begin boil.
Hopp Schedule: Target 22 IBU
1 oz -90 min (bitter)
1 oz - 30 min (Aroma/Bitter)
1 oz - 10 min (Aroma)
1 oz - 1 min (Aroma)
Original Gravity should be approximately 1.055-1.060 end of boil. Adjust with pre-boiled/dechlorinated water to approximately 1.045-1.050 O.G.
Pitch 3qt yeast starter @68F. Once fermentation starts, slowly bring ferment temp down to 48F, no more than 2 degrees F per day change. (primary approx 3 -4 wks)
Once gravity reads 1.025, raise temp to 55F-57F and hold for one day (Diacetyl rest), raising no more than 2 deg per day.
Rack to secondary and add krausen (2 qt) when s.g. is approximately 1.015-1.020. Lager at 29F-33F for 8 weeks.
Haven't seen too many Pils recipes with decoction mash, but trust me...the clarity and taste are something to at least experiment with.