german pils recipe??

[brockettbrews]

2.5 gallon batch

2 lbs of german pilsner
1 lb of light munich
.5 lb of honey malt
.5 lb carbils
1 0z hallertauer at 60 min???

mash at 155 for 60 min
sparge at 170
using 34/70 lager yeast

 

[johnp]

Yes

 

[BigEd]

The honey malt is out of place in a German pils as is the Munich malt if you are trying to keep it in the style. A half pound of Carapils in that 2.5 gallon batch is way too much IMO. That's 12.5% of the grist. Three ounces seems about right for that batch. The Hallertauer are fine but without knowing the AA% an answer as to the amount being correct cannot be given. I would suggest adding a second addition at perhaps 15/20 minutes as the pils should have some hop flavor & aroma as well as bitterness. Find out the AA% of you hops and run them through a recipe program. High 20s to mid 30s IBU would be the typical range for a German pils. Bringing the mash temp down would also be a good idea. Try 150F.

Here's a revision for comparison:

4 lbs German pils malt
3 oz CaraPils (or use CaraHell if you want a hint of sweetness)

Hallertau @ 60 to ~28IBU
Hallertau @ 20 (1/3 amount used @ 60)

 

[brockettbrews]

i meant to 2lbs of pilsner and 1 pound of german 20l crystal would that work???

 

[boo boo]

Still a lot of crystal.
German lagers are more malt and hops than sweet.

 

[bob1006]

I agree, lower your mash temp. Maybe even a two step mash.

140 for 20 min
150 for 40 min
mash out
Mash out 170 for 10
Sparge 180

What do you guys think?

 

[Malticulous]

Four pounds of pils malt will work fine. I would use 60, 15, and 1 minute hop additions. Probably .3-.5 oz at 15 and .1-3 oz at 1.

Most of the time mine are just 8lb pilsner, 20L at 12P and ~30 IBU. I just drank some of this one with small percentages of carahell, carapils, unmalted wheat and some melanoldin yesterday.
http://hopville.com/recipe/1256105/german-pilsner-pils-recipes/st-george-pils
I like it.