TwoHeadsBrewing
Well-Known Member
I'm going to be brewing up my first lager, a German Pilsner. From the recipes I've seen out there, it's nothing complicated...but please take a look and let me know what you think. Also, at the bottom are some questions about fermentation temps and a diacetyl rest. Cheers!
Beer Specs
Style: 2A German Pilsner
Efficiency: 75%
Batch Size: 11 gallons
Boil Time: 75 minutes
-------------------------------
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.09 %
Bitterness: 33.5 IBU
Est Color: 4.0 SRM
Grain Bill
18.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.00 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.00 %
Hops
2.00 oz Northern Brewer [8.50 %] (60 min) Hops 25.5 IBU
1.00 oz Select Spalt [4.75 %] (30 min) Hops 5.5 IBU
1.00 oz Select Spalt [4.75 %] (10 min) Hops 2.6 IBU
Misc and Yeast
2.00 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs German Lager (White Labs #WLP830) [Starter 2400 ml] Yeast-Lager
Mash Schedule
Mash for 75 minutes @ 150F, no mash out
Fermentation and Lagering
Starter: 2x1400ml starters (via stirplate)
Fermenation: 50F for 21 days, 40F for 21 days
Lagering: Lager @ 37F for 28 days in kegs (or longer as needed for clarity)
Not sure about the fermenation schedule here, or if a diacetyl rest is necessary. I plan on pitching at 50-55F, so will a d-rest be beneficial/required?
Beer Specs
Style: 2A German Pilsner
Efficiency: 75%
Batch Size: 11 gallons
Boil Time: 75 minutes
-------------------------------
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.09 %
Bitterness: 33.5 IBU
Est Color: 4.0 SRM
Grain Bill
18.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.00 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.00 %
Hops
2.00 oz Northern Brewer [8.50 %] (60 min) Hops 25.5 IBU
1.00 oz Select Spalt [4.75 %] (30 min) Hops 5.5 IBU
1.00 oz Select Spalt [4.75 %] (10 min) Hops 2.6 IBU
Misc and Yeast
2.00 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs German Lager (White Labs #WLP830) [Starter 2400 ml] Yeast-Lager
Mash Schedule
Mash for 75 minutes @ 150F, no mash out
Fermentation and Lagering
Starter: 2x1400ml starters (via stirplate)
Fermenation: 50F for 21 days, 40F for 21 days
Lagering: Lager @ 37F for 28 days in kegs (or longer as needed for clarity)
Not sure about the fermenation schedule here, or if a diacetyl rest is necessary. I plan on pitching at 50-55F, so will a d-rest be beneficial/required?