German Pils

[Ray1314]

23L batch, 5.5EBC, 26 IBU, 4% ABV

4kg Weyermann Pilsner malt
21g Magnum (90min)
20g Hallertauer Mittlefrueh (5mins)
2 packs Saflager S-189

Fermented 14 days at 12C, 7 days at 20C, Lagered at 1C for 6 weeks then carbed to 2.7 volumes.

Really simple recipe. Not had any informed feedback on it yet, although I will be entering it in the Lager than life comp. I’ll update this post when I know if the finished product was good or bad!

 

[MrRook]

I'd drink some of that.

 

[DekH]

Sorry to ask stupid new brewer questions but did you do a 90 minute boil and 60 minute mash?

 

[Hew's Brews]

I will be entering it in the Lager than life comp.

Good luck!

 

[Ray1314]

Sorry to ask stupid new brewer questions but did you do a 90 minute boil and 60 minute mash?

No such thing as a stupid question mate. Yes, 60 minute mash at 67C with a 10 minute mash out at 75C. I still do the 90 minute boil when using pilsner malt, although I have heard others say it's not necessary with modern malts.

 

[Ray1314]

Good luck!

Thanks, but afraid it didn't do very well! More because of brewing technique than recipe I think, apparently it was oxidised. I've since upgraded to using a Fermzilla which means I can ferment under pressure and do completely closed transfers. Hopefully prevent any future oxidation issues.

 

[Hanglow]

Looks good, what attenuation did you get?

 

[DekH]

No such thing as a stupid question mate. Yes, 60 minute mash at 67C with a 10 minute mash out at 75C. I still do the 90 minute boil when using pilsner malt, although I have heard others say it's not necessary with modern malts.

Thanks Ray

 

[Ray1314]

Looks good, what attenuation did you get?

Mash efficiency was 87%, BH was 76%. That's using a grainfather, so yours could of course be very different depending on your set-up.