I brewed this one at the end of April with the idea of having it as a cold quaffable pilsner to accompany lazy summer evenings outside with the barbecue. Two months later and it's ready and tasting fantastic. Bitterness, malt and floral hoppiness is, I think (and the wife agrees) in perfect balance. Here's the recipe:
I hit all the predicted numbers except as usual my yeast attenuated more than Beersmith thought it would and finished at 1.007 for 83% attenuation and an ABV of 4.7%.
Fermentation was done as-per the Brulosophy quick lager method. I pitched at 10C and held it there for 5 days when the gravity hit 1.012. I then raised the temperature to 20C and left it there for 10 days to clean up any diacetyl. After 10 days I cold crashed for 5 days, kegged with gelatine and set it to 15 psi to carbonate.
Here's the obligatory beer shot:
Lacing and head retention is up to expectations as well:
Code:
Boil Size: 30.42 L
Post Boil Volume: 26.04 L
Batch Size (fermenter): 23.00 L
Bottling Volume: 21.00 L
Estimated OG: 1.044 SG
Estimated Color: 6.7 EBC
Estimated IBU: 34.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 87.0 %
Boil Time: 75 Minutes
Ingredients:
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Amt Name Type # %/IBU Volume
31.70 L Tesco Ashbeck (bitter pilsner) Water 1 - -
3.59 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
1.90 g Calcium Chloride (Mash) Water Agent 3 - -
3.90 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 4 95.0 % 2.54 L
0.21 kg Munich Malt (20.0 EBC) Grain 5 5.0 % 0.13 L
23.00 g Magnum [11.10 %] - Boil 60.0 min Hop 6 29.1 IBUs -
11.00 g Hallertauer Mittelfrueh [3.00 %] - Boil 15.0 min Hop 7 1.9 IBUs -
16.00 g Hallertauer Mittelfrueh [3.00 %] - Boil 10.0 min Hop 8 2.0 IBUs -
1.00 Items Whirlfloc Tablet (Boil 7.0 mins) Fining 9 - -
23.00 g Hallertauer Mittelfrueh [3.00 %] - Boil 5.0 min Hop 10 1.6 IBUs -
1.0 pkg Munich Lager (Wyeast Labs #2308) Yeast 11 - -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Adjust mash water with 6.1ml 60% lactic acid (Ritchies) for est. 5.3pH
Total Grain Weight: 4.11 kg
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Name Description Step Temperat Step Time
Mash In Add 26.70 L of water at 68.7 C 66.0 C 60 min
Sparge: BIAB dunk sparge with 5 litres at 75C
I hit all the predicted numbers except as usual my yeast attenuated more than Beersmith thought it would and finished at 1.007 for 83% attenuation and an ABV of 4.7%.
Fermentation was done as-per the Brulosophy quick lager method. I pitched at 10C and held it there for 5 days when the gravity hit 1.012. I then raised the temperature to 20C and left it there for 10 days to clean up any diacetyl. After 10 days I cold crashed for 5 days, kegged with gelatine and set it to 15 psi to carbonate.
Here's the obligatory beer shot:
Lacing and head retention is up to expectations as well: