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I'm assuming recipe can be found in your brewday thread? My lagers to date have been average but with 30L ashbeck littering up the place, planning one imminently. Couple of packs of Wyeast 34/70 in the fridge just need a basic reliable recipe and to go back to basics before weather starts getting warmer. 14C again today in SE London, NW Kent but due another cold snap next week.
Yes it is, also my Czech Pilsner (which I actually prefer - Saaz hops are beautiful).
Both also use a warm fermenting lager yeast. Recipes:
Having decided on a lager - probably a Pilsner. I’ve been thinking about my recipe and this is what I’ve put together, views welcome.
BJCP suggest water with a higher proportion of sulphates for a dryer finish so I’m thinking maybe Cl:24, SO4:84, Ca:48. (0.05g/l chloride, 0.15g/l sulphate, 20 litres RO water). Not thinking of adding any salts to the sparge water.
The recipe is simple...
Czech Pilsner 6.3%
5Kg Pilsner malt
Mash for 75mins at 145F (62.8C)
I don’t have any German noble hops so it will be Saaz (with apologies to the purists).
60g Saaz leaf, AA=3.2%, 60mins, 26 IBUs
1/2 protofloc tablet at 10 mins
40g Saaz leaf, AA=3.2%, 10mins, 4 IBUs
(My gravity was a little low so I added 500g of glucose here)
22 litres in FV, OG=1052
1 pack California Lager Yeast
Keg on day 12, FG=1004
I’ve just finished today’s brew, a German Pilsner. It came out at 1045 so I expect I’ll be looking at something just over 5%. A little over 22 litres now fermenting in the brew-shed.
View attachment 37172
Water profile: Cl=24, SO4=84, Ca=48
German Pilsner ~ 5.3%
5Kg Pilsner malt
Mash for 75 mins at 145F (62.78C)
60g Tettnang AA=3% 60 mins 26 IBU
40g Tettnang AA=3% 10 mins 4 IBU
500g glucose 0 mins
22 litres in FV, OG=1045
M54 California lager yeast
Keg on day 12, FG=1004