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Pilsnerama

This is my third all grain mash. I overshot the bitterness a bit but everything else was pretty much on target for the style. I'll update this when the lager fermentation is complete and I've had a chance to taste it.

Brewer: Randy Champagne Email: randyc@accuserve.net
Beer: Pilsnerama Style: German Pilsener
Type: All grain Size: 5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 45 IBU
OG: 1.047 FG: 1.010
Alcohol: 4.8% v/v (3.8% w/w)
Water: Burton's Water Salts for 5 gallons
Grain: 8 lb. 10 oz. German Pilsner
8 oz. German Munich
Mash: 68% efficiency
- Strike 3 gallons of 170° water with grist in mash tun
- Stir mash & close lid to keep heat in
- Maintain roughly 155° for about 75 minutes
- Iodine test
- Lauter then sparge with 4 gallons of 180° water (~30 minutes)
Boil: 60 minutes SG 1.039 6 gallons
- If necessary, add water to bring boil volume to about 6 gallons
- Add 1 tsp Irish moss for last 15 minutes of boil
- Cool rapidly after boil. I'm currently using a tub of cold water to submerge the boil pot (~30 minutes)
Hops: 1 oz. Hallertauer (4.7% AA, 60 min.)
.5 oz. Hallertauer (4.7% AA, 30 min.)
1 oz. Saaz (5.2% AA, 30 min.)
.5 oz. Saaz (5.2% AA, 15 min.)
.5 oz. Saaz (aroma)
Yeast: Pitched with WyEast #2007 Pilsner Lager (pitch starter culture 24 hours before brew)
Log: Brewed on June 17, 2000
--- More bitterness for style and less efficiency in mash than I intended but still looks promising ---
Pitched with yeast into glass carboy for 24 hours at 68° until fermentation became evident
Moved to refridgerator to be fermented at 45° until done
Carbonation: 2.5 volumes Keg: 14.9 psi @ 45°F
Agitate keg to force carbonate in 15 minutes. Let sit and cool for 24 hours before drafting.

Recipe posted 06/18/00.