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Old 07-14-2012, 01:01 AM   #1
Tiber_Brew
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Apr 2010
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Recipe Type: All Grain   
Yeast: WLP833   
Yeast Starter: 1 gallon   
Batch Size (Gallons): 11   
Original Gravity: 1.044   
Final Gravity: 1.010   
IBU: 40-42   
Boiling Time (Minutes): 90   
Color: 3 SRM   
Primary Fermentation (# of Days & Temp): 14 days @ 48-50F   
Additional Fermentation: 2 months @ 35F   
Secondary Fermentation (# of Days & Temp): 2 weeks @ 66   
Tasting Notes: See below   

Note: disregard the above stats. I have edited this recipe to reflect my latest award winning recipe. This took 1st place in the 2014 Brew Master's Competition in the "light lagers and hybrid ales" category.

This is for an 11 gallon batch at about 94% efficiency. Adjust for your batch size and efficiency if necessary. This recipe took me countless iterations to get it how I want it. Here it is:

OG: 1.047
FG: 1.008
ABV: 5.2%
Attenuation: 83.3%
IBU: 38
SRM: 2.9 (2.5 w/out melanoidin malt)

Grain:
14.5 lbs. German Pils malt
.25 lbs. Melanoidin malt*
5 oz. Sauermalz (for mash pH adjustment)

*Optional. I used melanoidin in the award winning beer to help emulate a decoction, but have since left it out. I now prefer this recipe without the melanoidin malt.

Mash:
Aim for a mash pH of about 5.49

Below is a snapshot from my spreadsheet showing the step mash I use. For single infusion, mash at 147F for 90 minutes and mash out as usual.



Sparge:
Fly sparge with 170F water for 40 - 50 minutes.
Acidify sparge water with Lactic Acid to prevent mash pH exceeding 5.8 during sparge.

Water:
For Pilsners, I sometimes use my buddy's artesian well water or build my own water from RO. On average, this is my Ger Pils water profile:

Ca - 54 ppm
Mg - 4 ppm
Na - 11 ppm
Cl - 44 ppm
SO4 - 59 ppm
HCO3 - 93 ppm

Boil:
3.6 oz. Hallertau Mittelfruh (4.0% aa)...90 min (First Wort Hop)
1.25 oz. Hallterau Mittelfruh.................30 min
1 oz. Hallertau Mittelfruh.....................15 min
Irish Moss & yeast nutrient...................10 min
.5 oz. Hallertau Mittelfruh.....................5 min

Yeast:
WLP833 Bock Lager - about 1 gallon starter, or as close to 330 billion cells per 5 gal (I'm lucky enough to be able order a specific pitchable cell count from a local laboratory)
The Bock lager yeast with this recipe and water profile produces the best tasting Pilsner I've ever made. I've tried just about everything available - dry and liquid - and WLP833 is my favorite for this particular recipe.

Fermentation:
6 days @ 50F
5 days @ 54F
2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time)
Lager for 2 months @ 35F


Picture:


Aroma:
Grainy Pilsner malt, with faint spicy hop nose. Not so much a floral aroma of hops, but a pleasant spicy balance. No noticeable DMS, some very minor yet pleasant esters.

Appearance:
Bright yellow and brilliantly clear with two finger white head that thins to about half a centimeter over time. Adequate lacing. See picture above.

Flavor:
Grainy malty flavor acts as a backbone for the hops, whose presence balance very nicely. The bitterness and dry crisp finish compliment the malt perfectly. Some minor esters on the finish, reminiscent of sipping Pils in a Bavarian biergarten. The delicate balance and noble European character is unlike any American made Pils I've ever had.

Mouthfeel:
Medium to medium-light in body. Medium-high carbonation. Crisp, dry, pleasant throughout the profile.

Overall impression:
Very well balanced, crisp pleasing Pilsner that showcases Pilsner malt and noble hops. A very inviting and approachable beer, easily sessionable.

I've been inspired ever since I got back from Germany in '09 to brew a good German style Pils at home. I strongly recommend this recipe (and process) if you like German style Pilsners.

If you brew it, please give me your feedback
TB
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

Reason: Revised to reflect my latest award winning recipe

 
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Old 08-15-2012, 03:36 PM   #2
Bjornbrewer
 
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Quote:
2 weeks @ 66F (it's more than just a diacetyl rest)
Why 2 weeks at 66*? Is this so you don't have to age it as long?
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Old 08-15-2012, 07:44 PM   #3
Tiber_Brew
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Quote:
Originally Posted by Bjornbrewer View Post
Why 2 weeks at 66*? Is this so you don't have to age it as long?
After trying several methods, I've found that a prolonged rest at 66 not only cleans up diacetyl, but also reduces sulfur and other off-smelling/tasting remnants of lager fermentation, reducing the amount of time required for lagering by a tad. This is just anecdotal, and I don't know exactly why this works, but it does. I do this with all my lagers now.

If you have a proven method for lagers, by all means stick to it. The longer rest at 66F is just a suggestion on my part from experience. I get the cleanest lagers using this method, but some people get good results with a short 3 day d-rest. Do what works for you.

Cheers,
TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 08-16-2012, 12:23 AM   #4
Yooper
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I'm glad this was bumped today! It's almost lager time for me, as the nights are already in the 40s and I'm consider which lagers to make this fall. I think a maibock and this German pilsner are going to be the lagers I start with. Thanks for the recipe!
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Old 08-16-2012, 02:23 AM   #5
Tiber_Brew
It's about the beer.
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I hope you like it. Let me know what you think if you do end up brewing it. Speaking of...I haven't made a Maibock in at least 3 years. Got a good recipe (or link) for one?
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 08-16-2012, 02:25 AM   #6
Yooper
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Quote:
Originally Posted by Tiber_Brew View Post
I hope you like it. Let me know what you think if you do end up brewing it. Speaking of...I haven't made a Maibock in at least 3 years. Got a good recipe (or link) for one?
The last few times, I've brewed Kaiser's maibock. I'm not sure if he has a link here or not. I can look in the morning, and see if I can find a link. Otherwise, I can post it for you tomorrow.
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Old 08-16-2012, 09:16 AM   #7
opteek
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Sep 2009
chicago
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I'm brewing my first lager this Friday and I cannot wait. I just finished brewing BoarBeer's Special Bitter today and last week I made your Ruination clone, Yooper! Tastes great after a week and its almost down to terminal gravity. The pipeline is being established!!

Oh and here is the link to Kaisers Maibock

http://www.homebrewtalk.com/f38/beer...tml#post205802

and a picture

http://www.homebrewtalk.com/photo/maibock-15546.html

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Old 10-13-2012, 10:47 PM   #8
aggiecowgirl12
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Oct 2012
Posts: 6

Can you compare the flavor profile to krombacher at all? I really want to do a pilsner this weekend, and I got everything to do an "imperial" pilsner recipe, but I'm kindof re thinking it since it sounds like its going to come out super hoppy and punchy... that isn't my style...

 
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Old 10-14-2012, 09:59 PM   #9
Tiber_Brew
It's about the beer.
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Quote:
Originally Posted by aggiecowgirl12 View Post
Can you compare the flavor profile to krombacher at all? I really want to do a pilsner this weekend, and I got everything to do an "imperial" pilsner recipe, but I'm kindof re thinking it since it sounds like its going to come out super hoppy and punchy... that isn't my style...
Sorry, I've never had Krombacher, but I can tell you this Pilsner is fairly hoppy. It's nothing like an Imperial Pils, though. It's a sessionable Pils, and has quite a bit of hops up front, but nothing overpowering, and not a lot of the floral character that Imperial Pilsners have. The closest I can describe with a comparison is Weihenstephaner Pils, but with a tad more bitterness. Hope that helps. Sorry if I couldn't answer your question.

TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 11-26-2012, 04:49 PM   #10
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,411
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Quote:
Originally Posted by jerseyale
have you tried danish lager yeast with this recipe?
I have. I thought it was good, but not as good as the bock yeast and not quite up to the German Pils style. It almost reminded me of a more bitter Heineken with the aftertaste from the yeast.
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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