Crispy Cream Pilsner Recipe
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Crispy Cream Pilsner
by anjo 5/6/2017
Recipe Type: All Grain
Batch Size: 5.25 Gallon(s)
Boil Size: 6.75 Gallon(s)
Boil Time: 90 min
Efficiency: 73%
Pilsner with oats and German Blanc.
2% - Acidulated Malt - DE
name
Wyeast Czech Pils 2278
Target mash pH: 5.4; Actual mash pH: 5.4
Sparge with distilled water.
Add 2g of calcium chloride to boil.
Cellar :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tasting Notes (1 )
Tasted on 8/14/2017 by anjo
Notes:
Appearance: Golden with deep amber hues. A little dark and hazy for a pilsner. Partly to be expected with the addition of oats. Pours a medium-sized, fluffy head that disappears quickly in an AP glass (head has retained nicely in pilsner glass, but still a little flimsy). ____ Aroma: the nose is beautiful. Hop forward without being too much so. Interesting white wine notes dance with the oats. Undertones of lemon and vanilla. Clean, white-bread-like fermentation character. ____ Palette: Light. Clean. Vanilla and oat notes survive on the palette. Soft and crispy. Rough pencil saving note needs softening. A little bruised fruit (oxidation?). Finish is a little rough around the edges. Consider how to soften. ____ Next time: the beer is delicious. Work on head retention and what can be done to eliminate oxidation.
5.25
Gallons
Liters
Batch Size
6.75
Gallons
Liters
Boil Size
90
min
Boil Time
1.052
OG
1.015
FG
29.6 IBU (tinseth)
Bitterness
0.57
BG:GU
3.7 ° SRM
Color
73%
Efficiency
4.8 % ABV
Alcohol
174 per 12oz
Calories
Clone This Recipe
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