Fresh Hoppy Pilsner

Discussion in 'Complete and Brewed Recipes' started by brewpirate, Sep 24, 2014.

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  1. Sep 24, 2014 #1




    Well-Known Member

    Sep 12, 2014
    Likes Received:
    11g batch
    SG 1.058
    FG 1.013
    IBU 44
    ABV 5.91%

    Mash 148

    19.0 lb Pilsner
    2.0 lb Vienna
    8.0 oz Acidulated Malt

    1.5 oz Magnum(14.7% AA) 60min
    0.5 oz Ahtanum (6.0% AA) 15 min
    0.5 oz Golding (4.5 AA) 15 min
    1.0 oz Saaz (3.8% AA) 15 min
    2.0 oz Homegrown Tettnanger (4.5% AA ?) 5 min
    2.0 oz Homegrown Tettnanger (4.5% AA ?) 7 days

    Lager Schedule (Quick)
    • Chill wort to pitching temp (48°-53°F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50°-55°F), and leave beer to ferment 5 days. (+5 days)
    • On the morning of the 5th day (beer should be over 50% attenuated), remove probe from side of fermentor so it measures ambient temp inside chamber and bump regulator up 3°-5°F; continue raising ambient temp 3°-5°F every 12 hours until you reach 65°F then leave it for 2-3 days to finish fermenting and cleaning up. (+5 days = 10 days)
    • On day 11, start ramping the ambient temp of the chamber down 5°F every 12 hours until it reaches 30°F and let it cold crash/lager for 3-4 more days. (+8 days = 18 days)
    • Rack cold (and usually very clear) beer to kegs, put kegs in kegerator/keezer on gas, leave for a week, serve! (+7 days = 24 days)

    Awesome beer, super clear and perfect for a hot sunny day. Since we used homegrown hops the aroma was lacking but still an tasty beer that we will brew again soon.

    Sonnal and Chippy_Tea like this.

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