The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Hippie Pils

An attempt at something like SA's Noble Pils.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Hippie Pils Style: German Pilsener
Type: All grain Size: 5.5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 36 IBU
OG: 1.050 FG: 1.010
Alcohol: 5.1% v/v (4.0% w/w)
Water: Tapwater with 1 TBS 5.2 MASH Stabilizer and 1 tsp gypsum.
Grain: 8 lb. German Pilsner
8 oz. Dextrine malt (Cara-Pils)
4 oz. Honey Malt
1 lb. German Vienna
Mash: 75% efficiency
Decoction Mash.

Mash in at 122°F with 1.3qt per pound. Pull 25% of mash and heat slowly until it boils, continue to boil the decoction for 30 min. Re-introduce decoction to the main mash tun and hold at 153°F for an additional 30 min. Add 1 gallon boiling water, stir then continuous sparge with 170°F water til 7 gallons is accumulated in brewpot.
Boil: 60 minutes SG 1.039 7.0 gallons
Mix all 5 hop strains in a cup. Use a third of this mix at each addition to the boil. Add 1 tsp rehydrated irish moss for the last 15 minutes.
Hops: .33 oz. Hallertauer Hersbrucker (4% AA, 60 min.)
.33 oz. Hallertauer Mittelfruh (4% AA, 60 min.)
.33 oz. Saaz (4% AA, 60 min.)
.33 oz. Spalt (4.5% AA, 60 min.)
.33 oz. Tettnanger (4.5% AA, 60 min.)
.33 oz. Hallertauer Hersbrucker (4% AA, 15 min.)
.33 oz. Hallertauer Mittelfruh (4% AA, 15 min.)
.33 oz. Saaz (4% AA, 15 min.)
.33 oz. Spalt (4.5% AA, 15 min.)
.33 oz. Tettnanger (4.5% AA, 15 min.)
.33 oz. Hallertauer Hersbrucker (aroma)
.33 oz. Hallertauer Mittelfruh (aroma)
.33 oz. Saaz (aroma)
.33 oz. Spalt (aroma)
.33 oz. Tettnanger (aroma)
Yeast: White Labs 800 in a 1 qt starter.
Log: Primary at 50°F for 10 days. 1 day diacetyl rest at room temp. Lager 6 weeks at 33°F.

Dry hop with .5 oz of each hops for 1 week before kegging. Filter into keg.
Carbonation: Keg and force carbonate.

Recipe posted 05/26/10.