German Pils The Lazy German (raw, warm fermented pilsener)

[Miraculix]

Scheiße, not a true German.

Who?

 

[Tobor_8thMan]

Was only a joke as Germans usually are not lazy.

 

[afd5001]

This is my latest raw lager using 100% maris otter, pilsner enzyme and bohemian yeast. It was fermented cold at a stable 12c down to the time of year but i thought you would like to see the colour and clarity of it. I thought it would be a darker beer as i did not use pilsner malt but it seems even lighter. Perhaps from the enzyme. Its 5 weeks old and was only kegged yesterday. Still amazes me how clear you can get a no boil lager. As the weather warms i will slowly raise my fermentation temps to see if there is any change in flavour from the yeast.
Once again thanks @Miraculix for getting me into this. I have brewed all sorts of raw beer since i had the confidence to try this again.
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Has anyone done a cold no boil lager using DME or LME only with hop tea?
I do not have ability to do a biab or mash but want to try my hand at getting something like this?

Any information would be much appreciated

 

[Miraculix]

Has anyone done a cold no boil lager using DME or LME only with hop tea?
I do not have ability to do a biab or mash but want to try my hand at getting something like this?

Any information would be much appreciated

Yes, i read about it somewhere. Technically, DME and lme was already boiled, so is not really no boil. Just make sure you keep sanitation up and it should work well!

 

[afd5001]

Yes, i read about it somewhere. Technically, DME and lme was already boiled, so is not really no boil. Just make sure you keep sanitation up and it should work well!

Do you have any recipes? I did a par boil 2.5 gallons (~9.25 L) for about 5 minutes on 3 lbs pilsen DME before steeping 1 oz Saaz hops for 40 minutes. Cooled and then pitched S-189 yeast. Fermented 5 days before dry hopping with hellertau and cold crashing to 38 F. day 2 of dry hop going on now. Hoping for a lager/pilsner style and flavor

 

[afd5001]

So I just tapped my German Lager I tried to make. It’s good and super easy. Boiled 2 gallons of wort for 5 minutes after adding the Light Pilsner DME once water hit boil. Then steeped 1oz Saaz for 40 minutes with an occasional stir. Cooled to ~68 degrees and pitched S-189. After 5 days ferment (no air lock activity after 3), I put fermentor in fridge and dry hopped with 1oz Hellertau for 2 days. 4 days total in the fridge and then transferred to keg and burst carb at 40 psi for 18 hour. It’s a solid lager with breads notes and spicy finish similar to a spaten.

 

[Miraculix]

So I just tapped my German Lager I tried to make. It’s good and super easy. Boiled 2 gallons of wort for 5 minutes after adding the Light Pilsner DME once water hit boil. Then steeped 1oz Saaz for 40 minutes with an occasional stir. Cooled to ~68 degrees and pitched S-189. After 5 days ferment (no air lock activity after 3), I put fermentor in fridge and dry hopped with 1oz Hellertau for 2 days. 4 days total in the fridge and then transferred to keg and burst carb at 40 psi for 18 hour. It’s a solid lager with breads notes and spicy finish similar to a spaten.

Simple enough to be great!

 

[SeamusMac]

Your are most welcome. I am amazed that you seem to make this raw thing work, as I have switched to very short boils instead, due to reoccuring infections of the raw beers.

Curious what you think about using campden tablets instead of a short boil?

I intend to give this recipe a shot over the holidays and would prefer to let the beer cool naturally over 24 hrs, during which time the campden tablets would be able to do their work before I pitched.

 

[Miraculix]

Curious what you think about using campden tablets instead of a short boil?

I intend to give this recipe a shot over the holidays and would prefer to let the beer cool naturally over 24 hrs, during which time the campden tablets would be able to do their work before I pitched.

I don't use any additives, so these things wouldn't be an option for me.