German Pils Recipe - Pilsner

Recipe Info

Recipe Image

Pilsner

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
70%
FERMENTATION/LAGERING the Jamil way: Chill the wort to 44 and aerate thoroughly. Pitch Lager-sized Starter! Let Warm (24-48h) to 50F. Ferment around 50F until the yeast drops clear. (~14 days) with Diacetyl rest 60F (days 13-14) Cold Crash. Fine with Gelatin. Rack to Keg. Target a carbonation level of 2 to 2.5 volumes. Condition 4 weeks at 38F Serve at 45F

Fermentables

93% - Floor-Malted Bohemian Pilsner - DE
9
38
1
Mash
5% - Carapils - DE
0.5
33
2
Mash
2% - Acidulated Malt - DE
0.2
27
3
Mash

Hops

Saaz
1.2
Pellet
Boil
60 min(s)
3.8
17.2
Saaz
1.2
Pellet
Boil
30 min(s)
3.8
13.2
Saaz
0.7
Pellet
Boil
10 min(s)
3.8
3.6
Saaz
0.7
Pellet
Boil
0 min(s)
3.8
0.0

Yeast

Fermentis Saflager W-34/70
83%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Pilsner
German Pils
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.009 FG
  • 34.0 IBU (tinseth) Bitterness
  • 0.67 BG:GU
  • 2.5° SRM Color
  • 70% Efficiency
  • 5.5% ABV Alcohol
  • 168 per 12oz Calories
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