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-   -   Terreros Pils (http://www.homebrewtalk.com/f58/terreros-pils-123577/)

goatchze 06-12-2009 03:26 PM

Terreros Pils
 
Terreros Pils

A dry, crisp, traditional pilsner named after a martyr and founder of Mission San Saba in 18th century Texas!

http://i219.photobucket.com/albums/c...e/Drawing1.jpg

Ingredients

Grain
10 lb German Pilsner Malt

Hops
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

Water
Reverse Osmosis Water

Yeast
Wyeast Bavarian Lager 2206 in a 1 quart starter

Method

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.

blackwaterbrewer 06-13-2009 06:06 PM

do you de-coct this, or just add boiling water to bring up so sacch. rest temp?

goatchze 06-15-2009 01:37 PM

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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