BACKYARD GERMAN PILS

Source: Chris McAtee
Recipe added: 12/01/97
Email: mcatee@cadvision.com

This recipe is my second attempt at a German Pils. See Kalle's German Pils here for my first. It is very fruity, hoppy, crisp, and crystal clear. If you make this one let me know. ENJOY !!

Specifics

Recipe type: All Grain
Batch Size: 6 US Gals
Starting Gravity: 1.048
Finishing Gravity: 1.010
Time in Boil: 90 mins
Primary Fermentation: 9 days @ 63F
Additional Fermentation: 6 wks at 33F

Ingredients:

9.0# Westcan Malt 2 row
0.75 Carapils
0.25 Vienna
0.25 Wheat
0.25 Carastan Light 15L, Hugh Baird
Wyeast 2007 Pilsen
1/8 oz No Brewer 7.9, 60 mins
1.5 oz Saaz, 3.5, 60
0.5 oz Crystal, 3.0, 60
0.5 oz Saaz, 3.5, 30
0.5 oz Crystal, 3.0, 30
0.5 oz Crystal, 3.0, 15
0.25 oz, Tettnanger, 5.8, 15
0.75 oz Saaz, 3.5, 0 mins
0.5 oz Crystal, 3.0, 0 mins
IBU's about 36. Colour 3.8 srm.

Procedure:

I used a George Fix 40-60-70 mash for 82% efficiency using a Zapap. Conversion after 1 hr 35 mins which was very fast for me. I added a packet of Danstar (Lalvin) Nottingham dry yeast to the bottling bucket just to make sure since I lagered for 6 wks. It's a very neutral (no taste) dry yeast.

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