All Grain German Pils homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - US, Tettnang Hops, Hallertauer Mittelfrüh Hops, White Labs German Lager WLP830 Homebrew Yeast, Irish Moss.
Fermentables
100% - Pilsner - US
9.5
34
1
Mash
Hops
Tettnang
2.3
Pellet
Boil
75 min(s)
4.5
41.7
Tettnang
1
Pellet
Boil
15 min(s)
4.5
8.6
Hallertauer Mittelfrüh
1
Pellet
FlameOut
0 min(s)
4.3
0.0
Yeast
White Labs German Lager WLP830
76%
Other Stuff
Irish Moss
1
tsp
Mash
Mash Steps
Protein Rest
Infusion
122
30 min
Saccharification Rest
Infusion
148
30 min
Saccharification Rest
Infusion
156
30 min
Mash-Out
Infusion
170
15 min
Special Instructions
1.Mash in to 122(F) with 3.10 Gallons @ 130.9 (F) 30 minutes
2.Step to 148 (F) with 1.5 Gallons @ boiling 30 minutes
3.Step to 156 (F) with 0.7 Gallons @ boiling 30 minutes
4.Mash Out to 170 (F) with 1.9 Gallons @ boiling 15 minutes
5.Siphon the wort off the trub and heat exchange to a pitching temperature as close to 49 °F as possible
6.Let the brew ferment for about two weeks, at which point it should be at least 90% attenuated (at approximately SG 1.014 or 3.5 °P)
7.Rack and reduce the temperature gradually by about 2 °F (1 °C) per day. Drop the temperature to as low as your setup allows. The best lagering temperature is around the freezing point
8.Let the brew mature for about two weeks. Rack again and let it warm up to room temperature for a 3-day diacetyl rest. Then return the brew to the lagering temperature for two to six weeks of final maturation on the yeast, the longer the better.
9.At the end of the lagering period, keg and store it at the serving temperature. Set the pressure to about 15 PSI (1 atmosphere). It will take about 2 days for the Pils to be properly carbonated.
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