German Pils

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Ray1314

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23L batch, 5.5EBC, 26 IBU, 4% ABV

4kg Weyermann Pilsner malt
21g Magnum (90min)
20g Hallertauer Mittlefrueh (5mins)
2 packs Saflager S-189

Fermented 14 days at 12C, 7 days at 20C, Lagered at 1C for 6 weeks then carbed to 2.7 volumes.

Really simple recipe. Not had any informed feedback on it yet, although I will be entering it in the Lager than life comp. I’ll update this post when I know if the finished product was good or bad!
 

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Sorry to ask stupid new brewer questions but did you do a 90 minute boil and 60 minute mash?
 
Sorry to ask stupid new brewer questions but did you do a 90 minute boil and 60 minute mash?
No such thing as a stupid question mate. Yes, 60 minute mash at 67C with a 10 minute mash out at 75C. I still do the 90 minute boil when using pilsner malt, although I have heard others say it's not necessary with modern malts.
 
No such thing as a stupid question mate. Yes, 60 minute mash at 67C with a 10 minute mash out at 75C. I still do the 90 minute boil when using pilsner malt, although I have heard others say it's not necessary with modern malts.
Thanks Ray
 

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