Experimental Beer India Pale Lager (Imperial Pilsner)

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Well-Known Member
Jan 31, 2007
Reaction score
Recipe Type
Partial Mash
SafLager West European Lager S-23
Yeast Starter
Batch Size (Gallons)
Original Gravity
Final Gravity
Boiling Time (Minutes)
Primary Fermentation (# of Days & Temp)
19 Days @ 52
Secondary Fermentation (# of Days & Temp)
36 Hrs @ 62
Additional Fermentation
21 days @ 42
Amount Item Type % or IBU

3.00 lb Extra Pale Liquid Extract (1.3 SRM) Extract 26.67 %
3.00 lb Extra Pale Liquid Extract (1.3 SRM) Extract 26.67 % *

4.00 lb Pilsner (2 Row) Bel (1.6 SRM) Grain 35.56 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.89 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.22 %

1.50 oz Columbus [14.00 %] (60 min) Hops 55.2 IBU
1.00 oz Chinook [13.00 %] (20 min) Hops 20.7 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.6 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 7 days) Hops
0.50 oz Cascade [5.50 %] (Dry Hop 7 days) Hops

1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager

Single Infusion, Medium Body, Batch Sparge Step

60 min Mash In Add 7.88 qt of water at 164.0 F 154.0 F
10 min Sparge Add (water to fill pot) at 172.0 F 170.0 F
65 % efficincy**, 7.06% abv

*added 3lbs of extract as late addition last 15 min
**could only sparge about 5qts of water due to small boil volume
primary fermentation took a very long time due to high OG, d-rest after 19 days, alter primary fermentation length to suit your yeast
added dry hops to secondary about 1 week before bottling, bottled when hops had cleared and all settled to the bottom

Tastes great. Strong, but no alcohol note due to the huge hop rate. Not too overpowering in the hopping, but definately unlike any other Pilsner in the IPA-like bitterness and citrusy hop flavor. Lager yeast gives a very nice clean bite that isn't there in an IPA, also lacks the subtle fruitiness from the ale yest, really allowing this to be a showcase for the hops. A true hopheads dream.
Just had to come back and say that I miss this beer all the time now. Guess I better brew up another batch.
reviving an old thread here, but I've got a well hopped imperial pilsner fermenting right now and after 17 days its still going strong. I've never used S-23 before and wonder if this is normal. OG was 1.078 and I'm keeping temps at 50F. I pitched a packet of S-23 into around 2.5 gallons of wort (small batch for a new recipe). Should I raise temps toward a d-rest and push things along or wait for the activity to slow first? Thanks!

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