German-style Pilsner

Source: Russ Brodeur
Recipe added: 09/04/98
Email: r-brodeur@ds.mc.ti.com

Despite no "late" hop additions, this beer had a very strong hop aroma and flavor. In fact, I felt it a bit too strong for the style (eg. Bitburg etc). The color, bitterness, head retention and clarity were right on. Next time I will reduce the late hop additions and increase the first wort hops, for increased bitterness. I think this beer could just as easily have been brewed using a simpler infusion mashing schedule as well.

Specifics

Recipe type: All Grain
Batch Size: 5.25 gal
Starting Gravity: 1.050
Finishing Gravity: 1.012
Time in Boil: 90 min
Primary Fermentation: 45 F
Secondary Fermentation: 45 F
Additional Fermentation: lagered 3 weeks @ 35 F

Ingredients:

7.5 lbs Ireks Pilsner malt
1 lb Flaked barley
0.5 oz. Saaz plug @ 3.3% AA, FWH, boil 90 min
0.5 oz Hallertau plug @ 3.2% AA, FWH, 90 min
1.0 oz Hallertau plug, 45 min
0.5 oz Hallertau plug, 30 min
1.5 oz Saaz plug, 30 min
~32 IBU's
~3 SRM
Wyeast 2124 Bohemian lager yeast (lees from previous O'fest)
1 tbsp IM at end of boil

Procedure:

Single Decoction Mash: Added 8 qts @ 110 F and rested at 105 F for 30 min. Added 4 qts @ boiling & rested at 130-33 F for 30 min. Decocted as much of the grain as possible and boiled for 10 min (with 15 min rest @ 155-60 F). Returned decoct to main mash and rested at 148-50 F for 1 h. Boiled 10 qts of first runnings, returned to main mash and sparged with 5 gal, initially at 175 F. FWH's were added to kettle during sparge. Boiled 90 min after ~ 75% of runnings were collected, with hop additions as previously noted. Added rehydrated IM at end of boil. Cooled with immersion chiller, then in fridge overnight, then racked onto lees from previous batch. Oxygenated wort. Racked to secondary after 10 days and kegged @ 40 psi/2.5 min after beer was clear (~ 2weeks). Lagered at 35 F for 3 weeks after kegging.

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