German Pils Cat's **** "Bitburger" - Premium Pilsner

[Bugaboo]

Pitched at 42 let rise and primaried this for 10 days at 50 and 3 day drest at 60. Lagered for 3 weeks. Turned out really nice. Not too bitter for being high in ibus for style and not too much alcohol for being too high in gravity. I would make this again. I'm gonna try to let it age and not drink it too fast, but not promising anything.

p.s. used 2124 bohemian lager

 

[robbo007]

Yeast question. Do you use 2x 11G packs sprinkled on top? of the wort? Why so much yeast?

Thanks,
Rob

 

[RyanWeary]

Robbo007:

Yes, two packets of yeast are required for lagers because you're fermenting at a lower temperature and yeast metabolism slows down quite a bit in colder environments, therefor you increase the size of your pitch rate to make up for the difference so you don't have any off flavors - diacetyl being the biggy.

Personally, I use 34/70 quite a bit - and if I'm not repitching I use two packets and have never had an issue. I ferment my pilsners at around 50. I don't do a diacetyl rest and I've never had an issue. When I pitch liquid yeast I use a minimum of 1.5 liters of slurry for each 5 gallons. 34/70 is a great yeast if that's the one you're using - I've never had a bad lager with it.

 

[robbo007]

Another question if I may. What would be the maximum temperature you could ferment this recipe at? I'm in Spain so its quiet warm. My brew room is sort of underground and at present has a temp around 20 degrees. This is probably too hot for this recipe?

 

[RyanWeary]

Yes, that's too warm for lager yeast - I would say the highest temperature would be about 13 Celsius.

 

[robbo007]

ok thanks. I'll have to devise a system to control the temp.

 

[robbo007]

The Hellertauer hop you mention is the same as HALLERTAUER TRADITION ?

 

[Bigbeavk]

Thanks for the recipe! I brewed a batch today and pitched WLP800. After reading a few posts I think I better pitch another vial. I'll pick one up tomorrow to make sure this beer finishes properly.
Is it normal to have a bunch of tan looking material floating around in the boil? I tried to sift most of it out but it still has alot in it. I expect it will settle to the bottom. My first time using Carapils so maybe that's what it is?

 

[robbo007]

Ive just finished this recipe. Came out a little more cloudy than the ales I brew. I did strain before bottling. Any suggestions how to filter at home? Or is expected from a lager?

 

[YeastieBoys]

Ive just finished this recipe. Came out a little more cloudy than the ales I brew. I did strain before bottling. Any suggestions how to filter at home? Or is expected from a lager?

My advicw would be to add some irish moss or a whirfloc tablet into your boil next time. You can use gelatin to help clarify your beer before you start lagering next time. I would stay away.from straining your beer next time. You don't want to oxygenate your beer doing this.

 

[YeastieBoys]

My advicw would be to add some irish moss or a whirfloc tablet into your boil next time. You can use gelatin to help clarify your beer before you start lagering next time. I would stay away.from straining your beer next time. You don't want to oxygenate your beer doing this.

Anyone brew this lately? I'm doing it right now, but scaled down the base malt to 15 lbs for a 10 gallon batch. I upped the catapults to a lb for a little more body and head.

 

[Bigbeavk]

I'm ready to bottle my batch. Do I need to add yeast to bottle condition or will the lager yeast still be able to work once its warmed up?

 

[YeastieBoys]

You should be good without adding the yeast. There should be enough yeast in suspension to bottle condition. Make sure you wait 3 weeks or so before putting into the fridge to lager it out.

 

[Bigbeavk]

Luckily I scored some cornies off craigslist and kegged the batch. Man I like this one! If I can keep out of it till the holidays I will have some very happy guests.

 

[MollyHatchet]

Luckily I scored some cornies off craigslist and kegged the batch. Man I like this one! If I can keep out of it till the holidays I will have some very happy guests.

Sweet deal, I was lucky and had 15 cornies given to me. I just bought a 1.32gal mini keg of Bitburger, and was thinking of getting another and toss it in a keg to get my fix until I can get this one brewed. Let us know how it turns out!

 

[CHunter]

Man, Mutilated is right! This recipe IS The Cats Tits!!! It really is a "guzzler." I made it a few months ago but omitted the Carapils as an option instructed by the author. It is the kind you could literally gulp several times if you are thirsty. Most people who tried this said it was the best beer they's ever had. So good. Clean, crisp, no fruity esthers or sweetness. This is my favorite beer and I just ordered a 55lbs sack of Weyermann Pilsner Malt because I intend to make ALOT.

CHunter

 

[Bigbeavk]

+1 on it being a delicious guzzler! Side by side with a real Bitburger this recipe has a little more of a citrus/lemony taste. I think I like this recipe much better. Color is just a hint more on the yellow/golden side. I can't wait to brew more of this one. Awesome recipe and everyone that has tasted it loved it! I think I'm gonna have to savor the last gallon for my self and of course my son.



BTW I did fill a couple Grolsch bottles and added one carb drop to each. It carbed just fine at room temp for 4 weeks.

 

[rebrandsoftware]

Is it normal to have a bunch of tan looking material floating around in the boil? I tried to sift most of it out but it still has alot in it.

Maybe someone else has answered you, I haven't read the whole thread yet, but I brewed this today and had the same experience: lots of clumpy protein-looking-stuff floating around, some of it collecting into goopy balls.

Pretty gross looking so I just siphoned around it for the most part and left it in the kettle.

I think it might have something to do with the extra long mash, just a guess, though.

-Mike

 

[CHunter]

That material was in mine too. I think it is somewhat unavoidable. It will all settle during the lagering period and you will end up with a nice, clear beer by the end. Just be careful not to stir it up when you siphon out for bottling.

 

[Bigbeavk]

Brewing this one again today!

 

[rebrandsoftware]

It turns out all the gunk in the beer was not a bad omen. I tried a sample today after one day on gas and it's FANTASTIC. I love it when a beer is this good before it's even carbed.

Going to pitch a Schwarzbier on top of this yeast and see how it turns out.

I will definitely be making this again.

 

[Grimleiv]

1.
I've read some here, and got some ideas for you. I've made this one once. Its' good, but needs a Starter as said in recip. I used 3L starter, made 3L 1042OV starter 1 day before brewing.

Then i put it in fermenter With the beer. From ther it goes into freezer Witch i have ext temp Control. Set it at 10 degrees celsius for 14 days, then slowly Down to 2 degrees celsius over NeXT 4 weeks. Ended up 1010OV(from 1054OV).

Earlyer i've made some lager, but always had problem getting them Down to a tasty OV. Often they stop around 1015OV witch is a bit sweet for the lager. So make a big starter and use stir plate if you have. Helps a lot.

2.
Anyway, i like my lager 100% Clear.. and that is easy to do. Chill the beer to 0 degrees celsius. Then boil up a cup of water, put in a tespoon of Gelatine and add to the beer wile you stir it. Close, remove air from keg With co2, then wait 2 days.. And you got 100% Clear beer.. ofc the first half liter you need to throw away Then serve Your friends and be proud. I do this With all my beer, and the taste is a LOT better when its Clear. But then again some like the taste a some yeast rest. So do what you prefeer.

Good Luck, looking forward to see some more feedback here.

 

[Bigbeavk]

Just kegged a batch last week! Reused half the yeast cake for a Vienna Lager. I used S-23 this time but I can all ready tell I liked the WLP-800 better. I'll be brewing this again once the Vienna Lager is done.

 

[tenten]

Amazing recipe.The only thing it needs more in my opinion is a small boost of aroma hops in the end of the boil.Many greeting from Corfu Greece


Sent from my iPhone using Home Brew

 

[CHunter]

If you really want to mimick the water for a German lager, it would be best to use distilled water. Tap water will work and most people would not notice the difference but I insist on using 2.5 gallon jugs of distilled water for German lager.

 

[H0meBrew77]

Just finishing up the carb in the corny keg. I wanted a really nice drinkable beer for the summer and this came out really good. Good taste. I bought several pils to taste before hand and this one comes close to one my favorites.

This is only my second all grain and I can say I am becoming a fan of lagering. Thanks for the recipe.

 

[Bigbeavk]

Brewed batch#3 today. Now the wait begins. LOL

 

[Bigbeavk]

Brewed batch#4 today. Kegging Batch#3

I promise I won't run out of this again!

 

[Bigbeavk]

Bottled batch #4 and it carbed up just fine with no additional yeast in 10 days. Now if I can just let is sit in the fridge and lager in the bottle for a month or so. I've been using WLP800 for this beer and the only thing I'll change in the future is adding some clarifying to the process. Maybe some additional aroma hops as well.

 

[stonebrewer]

So I brewed 10 gallons on Sunday, i.e. 4 days ago. I chilled to 55F and pitched and the fridge has been at 50F +/- 2 for 4 days and no activity in the air lock. I pitched 4 new, fresh 11.5g packs of the recommended yeast. I see krausen, and have since day 2, but think it is odd that their is no off gassing of CO2. Anyone else have issues like this? I am using a Speidel and I have checked temps with several accurate thermos I have and all read right in the 49-53F range. Not worried, just thought with 4 packs (Mr. Malty called for 3.8) that this thing would be rocking. No sulfur smells either. I know, RDWHAHB!