A dry, crisp, traditional pilsner named after a martyr and founder of Mission San Saba in 18th century Texas!
10 lb German Pilsner Malt
1 1/2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 60 minutes
1 oz Halltertauer Hersbrucker (2.4%) - Boiled for 45minutes
1 oz Halltertauer Hersbrucker (2.4%) - Boiled for 30minutes
1 oz Halltertauer Hersbrucker (2.4%) - Boiled for 15 minutes
Reverse Osmosis Water
Wyeast Bavarian Lager 2206 in a 1 quart starter
Step Mash with Batch Sparge
Protein Rest: 20 minutes @ 120-125F
Sacc. Rest: 60 minutes @ 152F
Mash Out: During Sparge @ 168F
Notes: The AAU for the hops is what is most important and 2.4% is quite low for a typical Hallertauer (but I bought several pounds of the stuff, so that's what I use!) If you've got 5% AA Hersbrucker hops, then cut the hop amounts in half.
The German pilsner malt that I use is undermodified, so a protein rest is extremely important. Without it clarity and taste will not be right. A protein rest alone allows me to produce clear beer (no irish moss or finings are used).
I normaly strike at 135F with 3 1/2 gallons of water or so to achieve the protein rest temperature. Boiling water is then added to raise the mash temperature to 152F (usually 1 to 1 1/2 gallons). This makes for a very thin mash so I usually go with either a single batch sparge w/ 2 gallons or two sparges at 1 gallon each. I haven't noticed a difference in efficiency between the two. Sparge water is at around 175-180F.
do you de-coct this, or just add boiling water to bring up so sacch. rest temp?
You can certainly decoct this recipe and that is of course the true "traditional" Pilsen method. But I just use a step mash adding boiling water to bring the temperature up for the sacc. rest.
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