Euro Pilsner

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Euro Pilsner

Postby TwoBottles » Wed Mar 11, 2015 23:41

I need to use up some of my inventory, mainly multi-rest 2-row pilsner.

I will do the Hopfen Weisse recipe already posted and the one below. This will allow me to run my fermentation chest at a lager temperature.

HOME BREW RECIPE:
Title: Salway Cathy Tribute

Brew Method: BIAB
Style Name: German Pilsner (Pils)
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 30 liters

STATS:
Original Gravity: 1.045
Final Gravity: 1.008
ABV (standard): 4.94%
IBU (tinseth): 39.13
SRM (morey): 3.06

FERMENTABLES:
4400 g - German - Floor-Malted Bohemian Pilsner (91.7%)
250 g - German - Carapils (5.2%)
150 g - Flaked Wheat (3.1%)

HOPS:
40 g - Northern Brewer, Type: Leaf/Whole, AA: 7.8, Use: Boil for 70 min, IBU: 33.19
20 g - Saphir, Type: Leaf/Whole, AA: 4.6, Use: Boil for 20 min, IBU: 5.74
10 g - Saphir, Type: Leaf/Whole, AA: 4.6, Use: Aroma for 1 min, IBU: 0.2

MASH GUIDELINES:
1) Infusion, Temp: 56 C, Time: 20 min, Amount: 24 L, Floor Mash
2) Infusion, Temp: 63 C, Time: 45 min, Amount: 24 L, Main Mash One
3) Infusion, Temp: 71 C, Time: 35 min, Amount: 24 L, Main Mash Two
4) Infusion, Temp: 76 C, Time: 15 min, Amount: 24 L, Mash Out
5) Sparge, Temp: 76 C, Time: 5 min, Amount: 10 L, BIAB Rinse

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70

As always brick-bats very welcome.
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Re: Euro Pilsner

Postby pittsy » Thu Mar 12, 2015 08:33

Looking good , a bit too bitter for my taste , nice to see a full mash . Will you be fermenting low , how much yeast you using ( 3 packets ? ) Hope it goes well mate.
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