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Old 05-02-2011, 07:29 PM   #1

Recipe Type: All Grain   
Yeast: W34/70   
Additional Yeast or Yeast Starter: yeast cake   
Batch Size (Gallons): 5.5   
Original Gravity: 1.049   
Final Gravity: 1.014   
IBU: 44.9   
Boiling Time (Minutes): 90   
Color: 3.6 SRM   
Primary Fermentation (# of Days & Temp): 5 days 51 degrees   
Additional Fermentation: lager 60 days   
Secondary Fermentation (# of Days & Temp): diacetyl rest 2 days   
Tasting Notes: grainy Pils character with high bitterness   

10 lbs Weyermann pilsner

1 oz Magnum (12%) 60 minutes
0.5 oz Magnum (14%) 3 minutes

45 mins @ 145 degrees
30 mins @ 158 degrees
10 mins @ 170 degrees

double batch sparge
90 minute boil


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Old 06-09-2011, 06:05 AM   #2
jbsg02
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Dec 2010
garland, tx
Posts: 790
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hmm, magnum for a pilsner. How is that?



 
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Old 07-29-2011, 10:26 PM   #3
sjjn
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Jan 2011
new york, new york
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How did this turn out?
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Old 07-29-2011, 10:33 PM   #4
Lgaddy44
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Feb 2011
Frederick, MD, MD
Posts: 378
Liked 53 Times on 38 Posts


I did a Simcoe smash with 2-Row that turned out exquisite! I may want to try some more of these.
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Old 07-29-2011, 11:46 PM   #5

I liked it. Entered it in a competition a few months ago and still waiting for score sheets. I'll update when I get some comments back.

SMaSH is a pretty good way to really get to know a particular malt and hop, but other than for that reason I'm not sure I would do this one again. I've made a number of pilsner malt beers now.


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