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:
32 Boiling Time (Minutes):
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
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
20 minutes @ 120-125F
60 minutes @ 152F
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.