 |
 |
 |
 |
 |
 |
 |
Waltermark Pilssener
Amazing hop aroma and flavour - Spalt and Saaz combo is a winner
Beautiful malt balance with pale colour - no adjuncts needed
| Brewer: | Waltermark Brewery Australia | Email: | - | |||||
| Beer: | Waltermark Pilssener | Style: | German Pilsener | |||||
| Type: | All grain | Size: | 23 liters | |||||
| Color: |
|
Bitterness: | 40 IBU | |||||
| OG: | 1.045 | FG: | 1.008 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Water: | Purified water treated with 1 tsp MgSO4 and 1 tsp CaSO4 |
|||||||
| Grain: | 5.5kg British pale | |||||||
| Mash: | 60% efficiency | |||||||
| Single step infusion mash at 68 Celsius 15 L Sparge at 78 Celsius 15 L |
||||||||
| Boil: | 60 minutes | SG 1.039 | 27 liters | |||||
| Irish Moss 10 mins |
||||||||
| Hops: | 25g Saaz (4% AA, 60 min.) 25g Spalt (5% AA, 60 min.) 10g Saaz (4% AA, 30 min.) 10g Spalt (5% AA, 30 min.) 10g Saaz (4% AA, 10 min.) 10g Spalt (5% AA, 10 min.) 12g Saaz (aroma) |
|||||||
| Yeast: | Wyeast 2007 Pilsen starter |
|||||||
| Log: | Ideal 11-12 Celsius for two weeks Rack, dry hop with 12 g Saaz, chill to 4 Celsius two weeks |
|||||||
| Carbonation: | 2.5 volumes | Cane Sugar: 142g for 22 liters @ 22°C | ||||||
| After lagering, allow to warm to 22 Celsius to remove residual CO2 and allow final fermentation to attenuate |
||||||||
Recipe posted 03/29/98.
