Fresh Hoppy Pilsner

[brewpirate]

11g batch
SG 1.058
FG 1.013
IBU 44
ABV 5.91%

Mash 148

Grain
19.0 lb Pilsner
2.0 lb Vienna
8.0 oz Acidulated Malt

Hops
1.5 oz Magnum(14.7% AA) 60min
0.5 oz Ahtanum (6.0% AA) 15 min
0.5 oz Golding (4.5 AA) 15 min
1.0 oz Saaz (3.8% AA) 15 min
2.0 oz Homegrown Tettnanger (4.5% AA ?) 5 min
2.0 oz Homegrown Tettnanger (4.5% AA ?) 7 days

Lager Schedule (Quick)

• Chill wort to pitching temp (48°-53°F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50°-55°F), and leave beer to ferment 5 days. (+5 days)
  
• On the morning of the 5th day (beer should be over 50% attenuated), remove probe from side of fermentor so it measures ambient temp inside chamber and bump regulator up 3°-5°F; continue raising ambient temp 3°-5°F every 12 hours until you reach 65°F then leave it for 2-3 days to finish fermenting and cleaning up. (+5 days = 10 days)
  
• On day 11, start ramping the ambient temp of the chamber down 5°F every 12 hours until it reaches 30°F and let it cold crash/lager for 3-4 more days. (+8 days = 18 days)
  
• Rack cold (and usually very clear) beer to kegs, put kegs in kegerator/keezer on gas, leave for a week, serve! (+7 days = 24 days)

Awesome beer, super clear and perfect for a hot sunny day. Since we used homegrown hops the aroma was lacking but still an tasty beer that we will brew again soon.