frydaddy81
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Anyone have a good recipe for a pilsner they would like to share?
Mitte Flusse German Pils
All Grain Recipe
Submitted By: Spartan
Batch Size: 5.50 gal Style: German Pilsner (Pils) ( 2A)
Boil Size: 8.25 gal Style Guide: BJCP 2008
Color: 4.1 SRM Equipment: My Equipment
Bitterness: 39.0 IBUs Boil Time: 90 min
Est OG: 1.048 (11.8° P) Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.2° P) Fermentation: Lager, Two Stage
ABV: 5.1% Taste Rating: 30.0
Ingredients Amount Name Type #
3.50 g Calcium Chloride (Mash 60 min) Misc 1
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
4.0 oz Melanoiden Malt (20.0 SRM) Grain 5
2.0 oz Acid Malt (3.0 SRM) Grain 6
0.5 oz Magnum [12.2%] - Boil 60 min Hops 7
0.5 oz Hallertau Tradition [7.0%] - Boil 30 min Hops 8
0.4 oz Select Spalt [2.8%] - Boil 30 min Hops 9
1.10 Whirlfloc Tablet (Boil 15 min) Misc 10
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 11
0.3 oz Hallertau Tradition [7.0%] - Boil 5 min Hops 12
0.3 oz Select Spalt [2.8%] - Boil 5 min Hops 13
1 pkgs Munich Lager (Wyeast Labs #2308) Yeast 14
Notes
11 gallons of brewing water prepared (RO Water). added 1 L to bring volume up to 5.65 and OG to 1.048. Measured 1.051
This was the first version of this recipe. For the next one, I'm going to cut the melanoidin malt in half.
I was wanting to do a decoction mash. what are your thoughts?
Mitte Flusse German Pils
All Grain Recipe
Submitted By: Spartan
Batch Size: 5.50 gal Style: German Pilsner (Pils) ( 2A)
Boil Size: 8.25 gal Style Guide: BJCP 2008
Color: 4.1 SRM Equipment: My Equipment
Bitterness: 39.0 IBUs Boil Time: 90 min
Est OG: 1.048 (11.8° P) Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.2° P) Fermentation: Lager, Two Stage
ABV: 5.1% Taste Rating: 30.0
Ingredients Amount Name Type #
3.50 g Calcium Chloride (Mash 60 min) Misc 1
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
4.0 oz Melanoiden Malt (20.0 SRM) Grain 5
2.0 oz Acid Malt (3.0 SRM) Grain 6
0.5 oz Magnum [12.2%] - Boil 60 min Hops 7
0.5 oz Hallertau Tradition [7.0%] - Boil 30 min Hops 8
0.4 oz Select Spalt [2.8%] - Boil 30 min Hops 9
1.10 Whirlfloc Tablet (Boil 15 min) Misc 10
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 11
0.3 oz Hallertau Tradition [7.0%] - Boil 5 min Hops 12
0.3 oz Select Spalt [2.8%] - Boil 5 min Hops 13
1 pkgs Munich Lager (Wyeast Labs #2308) Yeast 14
Notes
11 gallons of brewing water prepared (RO Water). added 1 L to bring volume up to 5.65 and OG to 1.048. Measured 1.051
This was the first version of this recipe. For the next one, I'm going to cut the melanoidin malt in half. Also, touch more hops.
Great! What temp did you pitch? Also, I see you didnt make a starter. I have wyeast 2308.
Damn, like 3% melanoidin was too much? Can you describe the flavor and what you disliked about it?
I've used 4 oz in a number of beers and it was always fine. But this beer is so light and delicate it was too much. It made it too malty and not crisp enough.
I've been trying to decide what do brew for my next batch and after participating in this thread I've decided to brew this again. Off to the LHBS to get my yeast and some more Cara-Pils.
I pitched at 45 and let it rise to 50. After 5 days or so it was raised to 60.
I always make a starter, I just don't use Beersmith to figure it.
With this being my first lager, do I need a fairly large starter?
Anyone have a good recipe for a pilsner they would like to share?
I use yeastcalculator.com with a stir plate. My starter was probably around 2.25 liters. The size would depend upon the freshness of the yeast.
German or Czech?
German. Do you have a good one?
Yes I do. And it's much simpler than the ones I've seen posted. 10 lb. pils malt (I prefer Best) and 1 lb. dark (10L) Munich. Best again for me. You can also leave out the Munich and go with all pils. 1 oz. Hallertauer or Tettnang FWH, .75 oz. Magnum at 60, and 1 oz. Hallertauer or Tettnag at 0. WY2124. Mash at 148 for 90 min. I've done many tests of decoction, some with many tasters, and have concluded that decoction just doesn't make a difference. Ferment at 50ish F until done, taste the beer, do a d rest if you taste diacetyl, then crash to 33F for a couple weeks.
BTW, starter health is much more important than stater size.
Thanks for the recipe! I thought about doing a decoction but everything I hear says it is not worth it. I guess I wanted to just so I could say I did.
Thanks for the recipe! I thought about doing a decoction but everything I hear says it is not worth it. I guess I wanted to just so I could say I did.
No harm in trying one out still.
If you have the time and energy, I agree. But in order to really evaluate what it does, you need to make exactly the same beer undecocted then do a blind tasting.
Mitte Flusse German Pils
All Grain Recipe
Submitted By: Spartan
Batch Size: 5.50 galStyle: German Pilsner (Pils) ( 2A)
Boil Size: 8.25 galStyle Guide: BJCP 2008
Color: 4.1 SRMEquipment: My Equipment
Bitterness: 39.0 IBUsBoil Time: 90 min
Est OG: 1.048 (11.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.2° P)Fermentation: Lager, Two Stage
ABV: 5.1%Taste Rating: 30.0
Ingredients Amount Name Type #
3.50 g Calcium Chloride (Mash 60 min) Misc 1
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
4.0 oz Melanoiden Malt (20.0 SRM) Grain 5
2.0 oz Acid Malt (3.0 SRM) Grain 6
0.5 oz Magnum [12.2%] - Boil 60 min Hops 7
0.5 oz Hallertau Tradition [7.0%] - Boil 30 min Hops 8
0.4 oz Select Spalt [2.8%] - Boil 30 min Hops 9
1.10 Whirlfloc Tablet (Boil 15 min) Misc 10
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 11
0.3 oz Hallertau Tradition [7.0%] - Boil 5 min Hops 12
0.3 oz Select Spalt [2.8%] - Boil 5 min Hops 13
1 pkgs Munich Lager (Wyeast Labs #2308) Yeast 14
Notes
11 gallons of brewing water prepared (RO Water). added 1 L to bring volume up to 5.65 and OG to 1.048. Measured 1.051
This was the first version of this recipe. For the next one, I'm going to cut the melanoidin malt in half. Also, touch more hops.
Yes I do. And it's much simpler than the ones I've seen posted. 10 lb. pils malt (I prefer Best) and 1 lb. dark (10L) Munich. Best again for me. You can also leave out the Munich and go with all pils. 1 oz. Hallertauer or Tettnang FWH, .75 oz. Magnum at 60, and 1 oz. Hallertauer or Tettnag at 0. WY2124. Mash at 148 for 90 min. I've done many tests of decoction, some with many tasters, and have concluded that decoction just doesn't make a difference. Ferment at 50ish F until done, taste the beer, do a d rest if you taste diacetyl, then crash to 33F for a couple weeks.
BTW, starter health is much more important than stater size.
Mine is similar- Weyermann pilsner malt (or Castle) and a pound of carapils. I don't use Munich in mine. The hopping is very similar, and that yeast strain is great. I've used WY2007 with great results as well, at the same temperatures (ish).
I've done it with and without a decoction, and while I'd like to say it made a big difference, I didn't really notice one except for maybe a bit more clarity and perhaps a better foam retention on the decocted version. Flavor was not different. I would suggest doing a rest schedule of something like 133/149/156 if you're looking for suggestions, and making the 133 rest short. A higher temperature protein rest is better for fully modified malts in my opinion, as a more typical rest in the low 122s seems to degrade head retention.
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