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Old 06-12-2009, 03:26 PM   #1
goatchze
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Nov 2008
College Station, TX
Posts: 108
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Recipe Type: All Grain   
Yeast: Wyeast Bavarian Lager 2206   
Yeast Starter: 1 Qt   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.012   
IBU: 32   
Boiling Time (Minutes): 60   
Color: 3 SRM   
Primary Fermentation (# of Days & Temp): 14 @ 52F-35F   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): 28 @ 35F   
Tasting Notes: Crisp, clean pilsner   

Terreros Pils

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



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.

Reason: Added Label

 
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Old 06-13-2009, 06:06 PM   #2
blackwaterbrewer
 
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Dec 2008
virginia beach
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do you de-coct this, or just add boiling water to bring up so sacch. rest temp?
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Old 06-15-2009, 01:37 PM   #3
goatchze
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Nov 2008
College Station, TX
Posts: 108
Liked 1 Times on 1 Posts


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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