German Pils
German Pilsner
Brewed May 23, 2021
A light lager for the summer months. I am trying a German lager strain and trying out a new brewing efficiency based on the previous numbers. This is a fairly simple recipe based on Why Not? only without the sugar and with a different yeast strain.
Ingredients
Malts
6.8 lbs Great Western Pilsner Malt
1.2 lbs Great Western Pale High Color Malt
8 oz Carapils Malt
Hops
1 oz Hallertau Middelfrüh Hops (4.5% AA) - 0 minutes
2 oz Hallertau Middelfrüh Hops (4.5% AA) - 50 minutes
Yeast
1 pack WLP830 German Lager Yeast
Brewing Instructions
1. Heat 4.35 gallons of strike water to 162°F
2. Add 4.35 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of ~148°F
4. Steep grains for 60 minutes
5. While steeping, heat 4.0 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add 4.0 gallons water and vorlauf
8. Extract second runnings into boil kettle
9. Total wort volume should be 7.36 gallons (6.3 actual)
10. --> Top up to 7.3 gallons
11. Bring water to a boil and wait for the hot break
12. Begin boil
13. At 0 minutes, add 15 drops FermCap to reduce foaming
14. At 0 minutes, add 1 oz Hallertau Middelfrüh hops
15. At 50 minutes, add one tablet Whirlfloc
16. At 50 minutes, add 1/2 tsp of yeast nutrient
17. At 50 minutes, add 2 oz Hallertau Middelfrüh hops
18. At 60 minutes, chill the wort to approx. 68°F
19. Aerate with pure oxygen for 1 minute
20. Move to the primary fermenter (6.0 gal actual)
21. Pitch yeast
22. Ferment at 52°F for 14 days
23. Ferment at 60°F for 7 days
24. Lower temperature to 34°F over 7 days
25. Rack to secondary and lager at 34°F for 14 days
26. Package and carbonate
Starter & Notes
1 package WLP830
6 oz Extra Light DME in 3L water