First All-Grain

thrashandburn · May 30, 2012

Hi everyone. I'm still pretty new to brewing, I've done 2 extract batches, and I'm getting ready to do my first all grain, but I have a question regarding my recipe. I want to make a Classic American Pilsner. I know that most people think I'm nuts for trying a lager as my first all grain, but I'm going to do it anyway.

So, according to style guidelines, this style is mainly 6 row and around 30% flaked maize with an OG between 1.044 and 1.060. So, I started fiddling with a recipe calculator (beercalculus.com) for the novelty of coming up with my own recipe, and it's telling me that I need to have an SRM of at least 3. But, it seems no matter what ratio of 6 row to corn, I'm always stuck at an SRM of 2. Now the question, is the calculator wrong, or should I add another grain to darken the beer and add flavor? If so, what type would you suggest, and how much for a five gallon batch? I was thinking perhaps just a touch of Vienna, or should I be looking for something like crystal malt?

Currently the grain bill looks like this (5 gal batch):

5 1/2 lbs 6 Row (55%)
1 1/2 lbs Vienna (15%)
3 lbs Flaked Maize (30%)

Thanks to all who post

brewski08 · May 30, 2012

Although I'm not completely positive, I think some munich would darken it up a bit. If you don't want to add any grain, you can also boil it for an additional 30 minutes. That should darken it a little bit.

...and I don't mean to sound like an ass...but shouldn't you be using pilsner malt as your base if you're brewing a pilsner? I'm not an expert on American pilsners, but I can't imagine you're trying to clone a BMC type beer...are you?

I'm also curious as to why you are using 6-row instead of 2-row.

You're definitely going with a high difficulty level for your first AG.

thrashandburn · May 30, 2012

6 row is what is typically used for this style of brew, it's preprohibition american lager, and 6 row is what was used traditionally along with the corn and noble hops, if i'm not mistaken

brewski08 · May 30, 2012

thrashandburn said:
6 row is what is typically used for this style of brew, it's preprohibition american lager, and 6 row is what was used traditionally along with the corn and noble hops, if i'm not mistaken

Ah, I had no idea.

I do know that you have quite the challenge ahead of you. I wish you the best of luck.

Genjin · May 30, 2012

I made the same mistake, it is definitely confusing having a style called classic American pilsner with no pilsner malt. Recipe looks good. If you feel like you have good temp control, like a freezer with a control unit you should have no trouble making a good lager. Make a big Yeast starter or pitch three or four packets of dry yeast and you will be good to go.

If you are worried about the body being too light with all that maize, you could add some carapils for body or melanoidin malt which I believe is meant to simulate a decoction mash.

thrashandburn · May 30, 2012

Genjin, that is a very reassuring post, sir. I do have means of controlling temps for lagering and was in fact planning to make a yeast starter, so perhaps I wont fail horribly like i'm fearing. Anyway, thanks for the suggestions but could you perhaps offer an idea of how much carapils or melanoidin to add? Would they replace my addition of Vienna?

1Mainebrew · May 30, 2012

I wouldn't add the vienna. I would add 1 lb of Carapils. The color will be fine, don't worry. The suggestion to boil for 15-30 minutes longer is a good one, though you will need to make adjustments for your gravity if you do that. Don't add Melanoiden malt, it will not at all be to style. I just brewed up a PAL, and its light as anything in color but not in taste. Just brew it up and enjoy. I'm glad that you have the temp control and starter questions answered (just make sure its truly a HUGE starter- see mrmalty.com), but don't forget the importance of oxygen with lagers. Aerate/oxygenate the wort like crazy before pitching your yeast. Pitch at 45-50, ferment at 50, check your gravity after a week or so, when <1.020 perform your D-rest at room temp for 3 days, rack to secondary, lager for 4-8 weeks and enjoy!